Bariatric Seed Tea Recipe for Weight Loss
A light seed tea with cumin, fennel, and soaked basil seeds for a warm, hydrating sip that may help with fullness. Under 15 minutes of hands-on work.
Equipment
- Small saucepan or kettle
- Fine strainer
- Heatproof mug
- Teaspoon measure
- Jar (for cold infuse option)
Ingredients
Tea Base
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 2 1/2 cups water
- 1 teaspoon basil seeds Soak at least 15 minutes until swollen and gelled.
Optional Add-Ins
- 1 thin slice fresh ginger Adds gentle spice.
- 1 thin slice or squeeze lemon For brightness.
- 1 small pinch ground cinnamon Cozy flavor; optional.
Instructions
- Soak basil seeds in cool water for at least 15 minutes until they swell and form a gel; set aside.
- STOVETOP: Combine cumin seeds, fennel seeds, and 2 1/2 cups water in a small saucepan. Bring to a gentle boil.
- Reduce to a low simmer and cook 5–7 minutes (avoid a rolling boil to prevent bitterness).
- Strain through a fine mesh into a heatproof mug to remove seeds.
- Stir in the soaked basil seeds just before sipping. Add ginger, lemon, or cinnamon if desired.
- COLD-INFUSE OPTION: Pour just-boiled water over cumin and fennel in a jar, cover, and steep ~10 minutes. Strain, chill, then stir in soaked basil seeds when ready to drink.
- Texture tip: If too thick, let it rest so seeds settle, or strain again; sip from the top.
Notes
Start half-strength and strain well. Add soaked basil seeds right before drinking. Separate from medicines by 2–3 hours. Brewed base (without seeds) keeps covered in the fridge up to 24 hours.