HERE COMES THE SUN
Everyone knows peanut butter and these days, almond butter's growing in popularity, too. But have you ever tried sunflower seed butter?
The bright yellow flower yields seeds that are harvested are roasted before they are grinded into a savory-sweet, creamy, spreadable butter. It has a slight nutty essence, but without the harmful allergic reactions; perfect for schools with peanut free zones. Sunflower seed butter is a step ahead of its more prominent nut butter cousins because those little grey seeds are a formidable source of protein, fiber, vitamin E and B, zinc and iron. It's also an excellent source of linoleic acid, an essential fatty acid and cholesterol-lowering phytosterols.
If you're ready give this under-the-radar butter a try, we suggest Once Again Sunflower Seed Butter. It has no hydrogenated oil or trans fatty acid, double the fiber of peanut butter and of course, egg and dairy free. And their website has lots of additional delicious recipe ideas for each butter.
The simplicity of the sunflower seed has never been better. Celebrate your next party with a healthy start or have a quick snack, ready to serve. Vegan, raw and gluten free!
3 cups of sunflower seeds
Juice of 1 lemon
¾ cup of water
2 garlic cloves
2 tablespoons of dried dill or equivalent amount, fresh
Salt and freshly ground black pepper
Simply soak sunflower seeds overnight or ideally for 24 hours. Blend soaked seeds and garlic cloves in a food processor or blender until smooth. Combine lemon juice and water; add a little at a time into the seed mixture to help blend smoothly. When blended smooth, add dill, then season with salt and pepper. Simple, healthy, yum! Spread it on wraps or dip your chips and those veggies too!