Homemade Sunflower Butter

What tastes better than peanut butter? Sunflower butter tastes better! And it’s so easy to make.

Check out the recipe below πŸ™‚

You will need:

3 cups raw, unsalted hulled sunflower seeds

1-2 tablespoons sunflower oil

A pinch of sea salt

Preheat your oven to 350F.

Spread your sunflower seeds onto a large baking sheet. Be sure to have them a thin layer.

Place them in the oven for a total of 10-15 minutes.

After the first 5 minutes, rotate the seeds every 3 minutes until seeds are golden brown.

Remove them from the oven and allow them to cool for a couple of minutes.

Add the roasted seeds to the bowl of your food processor or high powered blender. Blend/pulse, for a total of 10-12 minutes.

While the machine is running, add oil (1 tablespoon at first) and a pinch of salt.
If you feel that your butter needs a bit more liquifying action, add additional oil. The full breakdown process will take 10-12 minutes. Turn off your machine once in awhile to scrape down the sides of the bowl.

Store your butter in an air-tight container in the fridge for up to 2 weeks.

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Homemade Almond Milk

I have discovered the joy of homemade almond milk. It is simple to make and tastes delicious.

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To make it you need:

1 cup raw almonds (these should be soaked overnight)
2 cups cold water
A cheesecloth
A container

After the almonds have been soaked, rinse them and place them in a blender with two cups cold water. Blend until the water looks creamy.

Place your cheesecloth over your container and let your almond milk drain through. Feel free to squeeze the cheese cloth to get out the excess moisture. You can dry out the almond meal and use it in baked goods.

Once your almond milk is in a container feel free to add whatever sweetener you may wish to add.

For some vegan shake ideas check out this page: http://www.brit.co/#post/dairy-free-shakes

I tried the mint chocolate chip recipe and it was amazing πŸ™‚

Lentil Burgers

I like lentils but sometimes I get in a lentil rut. I tend to make variations on lentil soup. But this time I decided to try something different: lentil burgers!

For the burgers you can use:

1Β½ cups brown lentils, rinsed and picked through
6 cups low sodium vegetable stock or water
4 garlic cloves, smashed
ΒΌ red onion, diced
2 slices gf wholegrain bread, roughly diced or
1 Β½ cups freshly made gf breadcrumbs
Spice blend of your choice (I chose Trader Joe’s Smoke Seasoning)
salt and pepper, to taste
2 eggs, lightly whisked or flax eggs
1-2 tablespoons gf flour

Place the lentils in a large saucepan with the stock and smashed garlic. Bring them to a boil over medium-high heat. Simmer them for uncovered for 20-25 minutes, or until the lentils are tender. Drain off any excess liquid and set aside to cool.

Combine the spices, red onion, and breadcrumbs in a large bowl. Add the cooked lentils and stir to mix. You are welcome to put the beans in a food processor for a smoother texture.

Add the whisked eggs to the burger mixture. Stir until thoroughly combined, adding enough flour to bring the mixture together.

Form the mixture into large patties with your hands.

Prepare a large frying pan. Cook the patties on the prepared pan for 4-5 minutes, flip and cook for another 4-5 minutes on the other side, or until both sides are golden and cooked through.

Once they are finished, feel free to add whatever toppings you prefer. The burgers are great with guacamole πŸ™‚

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Chickpea Patties

Chick peas are an iron rich source of fiber and protein. They also make wonderful patties as well.

For this project I decided to experiment with an existing falafel recipe. And with some adjustments, I created a fantastic alternative.

Here is the recipe:

1 3/4 cups dried chickpeas
2 cloves garlic
1 small onion quartered
1 cup chopped parsley
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon freshly squeezed lime
1 teaspoon curry
1/2 teaspoon freshly ground black pepper
1 teaspoon cayenne
Olive oil

Feel free to adjust the seasonings for flavor.

The chickpeas should be soaked in water for 24 hours before you start your project. Check on them to make sure they are submerged.

Once the 24 hours are up, drain your beans and place them in a food processor. All of the ingredients, except for the oil,
should be processed with the beans. I found that I needed to add a small amount of water to mixture in order to have it blend smoothly. But the mixture shouldn’t be too moist. You want to be able to shape it with your hands.

Once your mixture is prepared, fill a pan (I chose a skillet) with a little less than a half inch of oil. Heat your pan to medium heat. Once heated, cook your patties until they are golden brown on either side. Once they are browned, remove them from the heat and enjoy.

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