This sunflower seed recipe is incredible versatile. It’s packed with protein, magnesium and vitamin E, and it’s a great anti-inflammatory. So do your body a world of good while noshing on a quick and easy snack that’s perfect on just about anything. We toss with mixed greens, gluten free or veggie noodles, spread on apple slices, use in place of pesto, or just enjoy by the spoonful. . . let us know how you love to use it!
Time: soaking seeds: 2 hours/actual recipe: 15 minutes
Serves up to 10 as side or spread
2 1/2 cups sunflower seeds, soaked for a minimum of 2 hours
2 celery sticks, roughly chopped
1/4 cup sauerkraut
1/4 cup shallot or yellow onion
juice of 1 lemon
1/4 cup olive oil
1/4 cup freshly chopped herbs (chives, oregano, thyme, rosemary)
sea salt to taste
Chop the ingredients that need to be in slightly smaller pieces (celery and onion/shallot). Then blend all ingredients in a food processor or blender until you have your desired consistency. We like it pretty smooth with a bit of chunky texture. So we blend until mostly smooth and then pulse a few extra times, and it usually comes out perfectly!
Use as a dip, spread, noodle or salad topping, on turkey or bean burgers, just about anything you can think of!