On youtube- http://www.youtube.com/watch?v=vMGT_zqmcH0
These Sun Cheese Sticks are so addicting. My husband and I love them. They have the crispy saltiness that makes the perfect snack, crispy on the outside and chewy on the inside. The lemon gives it a tangy edge that satisfies your sweet/salty addiction.
2 1/2 c. sunflowers, soaked, then sprouted for 1- 1/2 days (You can omit this sprouting, if you like.)
1/2 c. lemon juice
1/2 c. coconut aminos
4 garlic cloves
optional – 3 T. nutritional yeast – not raw
Combine all in a food processor and roll/pat into 2″ sticks onto a dehydrator sheet at 100 degrees for 18-24 hours until slightly crispy on the outside. Eat them warm!
24 calories per cheesestick
Native Americans valued all parts of the sunflower for its healing properties. For cuts and bruises, the juices from the stem were applied directly to the injured areas.
They made a liniment by boiling the roots and applying the warm liquid to relieve any inflammation, pain and itching from poison ivy, snakebites and rheumatism. The seeds were used as a diuretic, as relief for constipation, chest pain, and ulcers, to rid the body of worms, and to cure warts.
Russians had a unique remedy for relieving rheumatism. They combined chopped sunflower heads, soap chips, and vodka into a mixture that was sun-aged for a period of nine days, and then rubbed the potion on their achy joints.
A tea made by boiling the stems of the sunflower offered relief from coughs and fevers.
John Douglas, a physician, recommends raw sunflower seeds to his patients with cardiovascular disease and high blood pressure because they are high in potassium and low in sodium. He also found that raw sunflower seeds offered allergy relief to some of his patients. For patients who were in his stop-smoking program, he recommended sunflower seeds, not only for their nutritional benefits, but to provide an activity to keep their hands and mouths busy.
The high vitamin E and polyunsaturated fat content provide benefits that help lower cholesterol.
2 cups sunflower seeds, shelled, soaked 8-14 hours and sprouted 18 hours.
– note from livingandraw foods:
“: Soak 8-14 hours, sprout 18 hours. Method: cloth or jar. Use hulled sunflower; unhulled are for sunflower greens only. Need to skim off seed skins at end of soak period, when rinsing. If you leave them in, they will spoil and your sprouts will spoil quickly. Has a nice, earthy flavor; very popular.”
1 1/2 tsp. sea/crystal salt
2 tsp. vanilla powder
3T. coconut crystals
Mix all together and cream with a food processor – may take several minutes, or the Omega juicer with the flat screen. Store in a tight-lidded jar in the refrigerator. Yummy!
1 cup sprouted seeds: butternut squash, pumpkin, sunflower, or a mix of all three (to sprout, soak one day, drain off the water, then sprout and dry one day.)
1 T. raw honey or agave
1 T. coconut oil
1/2 T. salt
Mix all in a bag and pour over a dehydrator tray. Dehydrate for 104 degrees for 24 hours. A delicious recipe!
This little gal is absolutely adorable!The youngest raw food chef, she’s very smart, cute and funny. Her cookies look delicious!!
3 T.flax seeds, ground
2 T. ?sunflower seeds, ground
4 bananas, mashed
2 tsp. cinnamon
1 tsp. salt
Grind the flax. Pour in a bowl. Grind the sunflower seeds. Add to the bowl. Add the mashed bananas, cinnamon and salt. Stir in raisins. Drop onto waxed paper. Flip the cookies after one hour. Wait another 2 hours or so.
3 c. alfalfa sprouts – optional)
1/3 c. soaked, sprouted sunflower seeds
(1/4 c. sprouted lentils)- optional
(1/4 c. mung bean sprouts) – optional
2 stalks celery.
Grind celery and sunflower seeds in the food processor until mixture comes together. Mix by hand with:
3 heaping T. raw almond butter
1 T. kelp powder (or 1 tsp. seaweed)
1/4 c. onion
1/4 c. tomatoes
1/4 c. coconut amino acids/Bragg’s amino acids/Nama Shoyu
Scoop out a half an avocado and fill with this wonderful raw, mock tuna! It’s really delicious. Thanks to Alissa Cohen!
*I used the raw, dehydrated, salted sunflower seeds instead of soaking! Maybe that’s why Kevin loved it so much. He loves those. We keep a gallon jar on the table now, at all times. Heidi LOVES them. And with sunflower seeds only $2.00 a pound, we can do it!
Tuna fish sandwiches were a staple in my childhood. This recipe is actually my mom’s minus the tuna and other elements (I believe she used white onion, eggs and Miracle Whip and of course no dulse flakes). No disrespect to mom’s, but I like my raw version better, sorry mommy. Tuna Salad Pate
2 cup sunflower seeds, soaked for two hours
1 tablespoon dulse flakes
juice of one half lemon
2 tablespoons dill pickle juice
½ cup diced celery
¼ cup diced red onion
½ dill pickle, finely diced
½ teaspoon sea salt
1 In a food processor, combine sunflower seeds, dulse flakes, lemon and pickle juice. Process until seeds are a pate consistency. Transfer to a large bowl.
2 Fold in celery, red onion and diced pickle. Sprinkle in the sea salt.
Sprout for 1 -3 days, watering and draining daily. Sprinkle with Bragg’s amino acids. Place in dehydrator at 105 degrees about 4-12 hours. Try not to eat them all right away!
Probably great on salads. I don’t know, I ate them so fast!
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