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Sunflower Seed Dip

sunflowerdip

Sunflower seeds! High in:

* Vitamin E (neutralizes free radicals and anti-inflammatory )

* Phytosterols (helps reduce blood levels of cholesterol, enhance the immune response and decrease risk of certain cancers)

* Magnesium (calming, regulating regulating nerve and muscle tone)

That all sounds like medicine right? But blend them up as a dip, serve them with a bunch of raw vegetables and it’s just a tasty, healthy after-school snack.

You Need:

2 cups unsalted shelled raw sunflower seeds (if you have the time, soak them in water for a few hours first, then drain well)
The juice of one lemon (or to taste)
2 garlic cloves
¾ cups cold water
Salt and pepper to taste

To Make:

In a food processor, combine the sunflower seeds with the lemon juice, garlic, water and any ingredients below. Process until smooth and creamy, adding more water if you want a softer consistency. Season to taste with salt, pepper, and more lemon if it pleases you. Store covered in the fridge for up to 4 days.

Play with it:

Add chopped parsley, dill or basil; or try a pinch of cumin, paprika or cayenne.

Top with a few extra tablespoons of mixed seeds for crunch.

 

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