Sunflower Seeds and Pesto
Bright rays of petal emanate from a seed clustered centre. Sunflower seeds are the gift of the Sunflower. Encased in a tea-dropped shaped shell, which often features black and white stripes, you can find her offering.
Packed with Vitamin E, the body’s primary fat-soluble antioxidant, sunflower seeds fight inflammation and free-radicals while providing an overall protective effect in the body. Their antioxidant properties benefit fat-containing structures and molecules, such as cell membranes, skin cells, brain cells and cholesterol. They are also a very good source of Selenium and Magnesium.
My favourite way of consuming these nourishing seeds is to use them as a base in a fresh herb pesto. I soak ½ cup of seeds overnight, drain and rinse the next morning. I then add them to a blender or food processor with 1-2 cloves of garlic, the juice o half a lemon, a generous drizzle of olive oil, one bunch of chopped fresh herbs, salt and pepper to taste and enough water to blend. My herbs of choice are usually parsley and/or cilantro. Sometimes I use kale as well I often also add green onions for extra flavour. So fresh, delicious and nutritious.