Nutritious delicious and a real staple for my husband and I in our fridge here at feeling wholesome. We call it “Sun butter”.
The humble sunflower seed transforms itself into something quite amazing with just the aid of a mini food processor.
Sun butter is also quick and easy to make, and is a fantastic alternative to processed nut butters found in the supermarkets.
But first, a little about the key ingredient, the sunflower seed:
Sunflower seeds come from the head of the sunflower plant. The seeds are encased in the black and white striped seed shell which are often found in health food stores. Sunflower seeds are nutty in flavor and highly nutritious and are delicious either eaten as they are or lightly toasted in a hot pan which we love to do.
These little seeds are a powerhouse of goodness from supporting the immune system to boosting energy.
Heart benefits
Sunflower seeds are rich in ‘healthy’ fats, including polyunsaturated fat and monounsaturated fat.
Studies found that consumption of seeds, including sunflower seeds, was linked to lower rates of heart disease, high blood pressure and cholesterol.
Supporting the Immune System
Sunflower seeds are a great source of many vitamins and minerals, including zinc, vitamin E and selenium which can support immunity and increase the ability to fight off viruses.
Zinc plays a vital role in the immune system, helping the body maintain and develop immune cells. Selenium also plays a role in reducing inflammation, fighting infection, and boosting immunity.
Boosting Energy Levels
Sunflower seeds have a high level of protein helping boost your energy levels, other nutrients like vitamin B and selenium can equally help keep you energised. B1 is present in sunflower seeds which helps convert food to energy, keeping you active throughout the day.
Inflammation benefits
Sunflower seeds contain vitamin E, flavonoids, and other plant compounds that can reduce inflammation. A study found that consuming sunflower seeds and other seeds five times or more each week resulted in lower levels of inflammation, which also lowered risk factors for several chronic diseases.
Recipe:
1 cup sunflower seeds lightly toasted
1 tablespoon Linseeds
1 tablespoon Pepitas
2 teaspoons Chia seeds
Pinch of pink Himalayan sea salt
Add them all to a mini food processor and blitz for around 4/5 minutes until the seed mixture turns into creamy butter.
You can blitz it for less time which will produce a dryer more crumbly spread.
Store in a glass jar in the fridge and use within a week, if it lasts that long!
