Are your hot flushes driving you up the wall? Menopause can bring about a whole host of symptoms, with hot flushes being one of the most common. You know the drill – you’re happily going about your day when you are hit with a sudden rush of heat out of nowhere. They might be common, but they certainly aren’t fun – here’s a seasonal dish which both makes the best of fabulous at-their-peak veggies, but also will help with those frustrating hot flushes.
But do they really work?
A systematic review (a study summarising the results from a group of studies) has found that a daily dose of ground linseed (1 tbsp/day) can help improve both the frequency and intensity of hot flushes (1). You can always sprinkle the ground seed on yoghurt, but this is a lovely savoury way to enjoy all the omega-3, lignan, and phytonutrient goodness! These are also good if you practice seed-cycling to help with your menstrual cycle.
Why you’ll love this recipe:
- They make a great addition to any meal, or can even be eaten as a snack
- Just one serving will give you more than your daily dose of ground linseed!
- They’re gluten-free and can be eaten by the whole family
Fresh corn on the cob isn’t in season, can I use frozen or tinned instead?
Absolutely. If frozen, cook and cool them before using in this recipe or if using tinned, just make sure they are well-drained.
I’m all out of fresh herbs!
Not a problem, frozen or dried will work just as well. Just be sure to adjust the quantities accordingly.
How many fritters will the recipe make?
It should make enough to serve 2 people, depending on the size of your fritters. The recipe can easily be multiplied to feed the entire house – they’ll be perfect for Saturday brunch!
All you need:
- 1 corn on the cob
- 1 courgette
- 1 large egg
- 2 tbsp gram flour
- 3 tbsp ground linseed
- Handful chopped herbs – I used chives, oregano and parsley.
- Optional – 120g feta
All you do:
- Chop the corn kernels off the cob
- Grate or spiralise the courgette, and chop roughly if spiralised
- Add the beaten egg, chopped herbs, flour and linseed.
- Mix well and season to taste with salt and pepper.
- Stir in chopped feta (if using)
- Heat a pan with a knob of butter. Add the fritter mix with a large tablespoon and flatten to form a ‘fritter’. Leave to brown on one side before carefully (they’re a little fragile!) turning to cook the other.
- I served mine with home-made tomato sauce and some dry-fried halloumi
Have you tried this recipe? I’d love to hear how they’ve come out! Share your creations on Facebook or Instagram and tag me @wellnourishedclub
Looking for more information on eating through the menopause?
References
- Ghazanfarpour, M., Sadeghi, R., Roudsari, R.L., Khadivzadeh, T., Khorsand, I., Afiat, M., Esmaeilizadeh, M. 2016. Effects of flaxseed and Hypericum perforatum on hot flash, vaginal atrophy and estrogen-dependent cancers in menopausal women: a systematic review and meta-analysis. Avicenna Journal of Phytomedicine, 6 (3), 273-283
