Sunflower Seed Spread
Author: Kim Beavers, MS, RDN, LD, CDE
Recipe type: Strong Snack
Serves: 32
Ingredients
- 3 cups sunflower seeds (unsalted if available)
- ¾ cup lemon juice
- ¼ cup almond butter
- 3 garlic cloves
- 1-2 tsp. fresh ginger grated
- 1 tsp. cumin
- 1 tsp. sea salt
- ¼ tsp. dried cayenne pepper, or to taste
- 1 cup kale
- 1 red bell pepper
- 1 cup sweet onion
- 1 cup fresh parsley stems removed
Instructions
- Grind sunflower seed in a food processor using the S-blade.
- Transfer to a mixing bowl.
- Blend the lemon juice, almond butter and the spices in the food processor.
- Add all of the vegetables and pulse.
- Combine with the ground sunflower seeds in the mixing bowl. There should be little pieces and color of all the veggies but not big chunks.
Notes
The combination of flavors, as Kim's husband likes to say, “is like a party in my mouth.”
To make this a "Strong Snack" according to Sohailla's Best Body standards, serve with veggies (cucumber, carrots, and red bell pepper) and a string cheese stick.
To make this a "Strong Snack" according to Sohailla's Best Body standards, serve with veggies (cucumber, carrots, and red bell pepper) and a string cheese stick.
Nutrition Information
Serving size: 2 tablespoons Calories: 80 Fat: 6 g Saturated fat: 1 g Carbohydrates: 5 g Sodium: 70 mg Fiber: 2 g Protein: 3 g Cholesterol: 0
Click here for more recipes!
