Recipes

When it comes to the amount of seeds to consume each day, it is crucial not to exceed 30 grams. The excess in vitamins and minerals would not prove helpful with body functions.

If you have not had a handful of these tasty nuggets in awhile, try sunflowers seeds raw or roasted (lightly seasoned). Organic is best! A delicious alternative to peanut butter is sun butter, it is delicious! Organic sunflower oil is beneficial as well in cooking. Throw the seeds on a salad, or mix them in your favorite recipe! Sunflowers seeds are incredible and have to be one of the easiest snacks to consume on earth! Mother nature at its finest!

Serving size: 1 cup

INGREDIENTS:

• 1 cup sunflower seeds • 1 tablespoon coconut oil • 1/2 teaspoon smoked paprika • 1/2 teaspoon cumin • 1/2 teaspoon salt

DIRECTIONS:

1. Heat the oven to 350 degrees Fahrenheit. 2. Assemble sunflower seeds on a baking sheet that’s lined with parchment paper. 3. In a small bowl, stir together the oil, paprika, cumin and salt. 4. Pour the oil mixture on the sunflower seeds and toss until the seeds are evenly coated. 5. Bake the seeds in the oven for about 15 minutes or until they turn a golden brown color. Let them cool before serving.

(Recipe adapted from Paleoholic)

INGREDIENTS:

• ½ cup toasted and salted sunflower seed nuts • ¾ cup grated Parmesan cheese • 2 finely grated garlic cloves • 6 cups of fresh basil leaves with stems removed • 34 cups of extra virgin olive oil • 1 tsp. Kosher salt • Zest and juice of one medium organic lemon

DIRECTIONS:

1. In a food processor, pulse the nuts, garlic and cheese until finely chopped and mixed well. 2. Add basil leaves and with the motor on medium speed, slowly add olive oil until mixture is smooth. Add salt and lemon juice and zest, pulsing until incorporated. 3. Taste and adjust salt if needed.

Note: To add to pasta, use 1 Tbs. of room temperature butter and 2 Tbs. of pesto to hot noodles and mix well. Top with shredded parmesan and cracked black pepper. Extra note: I am allergic to nuts and peanuts so I use this recipe so I can still enjoy pesto pasta. Bonus Note: Keep the basil stems. Heat olive oil on low to pin hole boiling and add stems. Turn oil off and cover for 1 to 2 hours. Remove basil leaves and you have basil infused olive oil.

Enjoy. Cynthia

Recipe submitted by Cynthia M. Brown