It is so simple and light, with such inexpensive ingredients, that I am shocked every time at just how tasty and filling it is. It’s a great one to keep on hand for just about anything!
- 1 cup sunflower seeds, soaked for 8 hours, then rinsed
- 3/4 cup carrots
- Handful fresh dill
- 1/4 sweet onion (optional)
- 1/2 teaspoon Himalayan or Celtic sea salt
- 1/2 lemon, juiced
- 1 tablespoon olive oil
- Freshly ground black pepper to taste
Start with just the carrots in your food processor; add the other ingredients once the carrots are well chopped.
Store up to 3‐5 days in the refrigerator.
Serve with mini carrots, julienne vegetables, a scoop on your salad and in a wrap!
Sunflower seeds are high in fatty acids such as linoleic acid (50%), and mono‐unsaturated oleic acid, which helps to lower LDL cholesterol and increase HDL. One cup of sunflower seeds contains 21 grams of protein, 35.17 grams of vitamin E, 277 grams of folic acid and 8.35 mg niacin. Sunflower seeds contain compounds such as chlorogenic acid, quinic acid and caffeic acids. They are natural antioxidants, which help reduce blood sugar by limiting glycogen breakdown in the liver.
From Eva Rawposa at www.uncooking101.com