Revolutionise your breakfast with sunflower seed spread

Sandwiches with butter and radishes are delicious. However, sometimes we need to limit our fat intake or simply want to switch up our breakfast routine and incorporate more plant-based foods. That's when a spread made from sunflower seeds is a perfect option.

We typically keep sunflower seeds in the kitchen. They're a great addition to smoothies, yogurt, or salads. Recently, sunflower seed cake, where these seeds take centre stage, has gained popularity. Sunflower seeds are packed with nutritional value. They are rich in vitamin E, which acts as a potent antioxidant, protecting cells from damage. These seeds also contain healthy fats, including unsaturated fatty acids that support heart and brain health. Additionally, they provide protein, fibre, and minerals such as magnesium, selenium, and copper.

It’s beneficial to eat sunflower seeds regularly since they can strengthen the immune and cardiovascular systems and positively affect skin appearance. Their high fibre content helps maintain proper blood sugar levels and supports digestion. They are also an excellent source of B vitamins, including folic acid, which is essential for the nervous system.

Ingredients:

• 250 mL of hulled sunflower seeds,
• 3 sun-dried tomatoes in oil from a jar,
• a few sprigs of parsley,
• 3 cloves of garlic,
• lemon juice to taste,
• salt and pepper to taste.

Preparation method:

1. Cover the sunflower seeds with boiling water for 15 minutes.
2. Chop the sun-dried tomatoes, garlic, and parsley.
3. Blend the soaked seeds and chopped ingredients into a smooth paste.
4. Season the paste with spices and lemon juice.
5. Mix all the ingredients again. If the paste is too thick, add water and blend again.
6. If there's leftover sunflower seed spread after breakfast, transfer it to a jar and store it in the fridge for up to 4 days.