Sunflower seeds are an excellent source of vitamin E – the body’s key fat soluble antioxidant that provides cardio protective and anti-inflammatory benefits. Along with providing generous amounts of the primary alkalinizing mineral magnesium, sunflower seeds are also a good source of the antioxidant selenium that aids in detoxification, B vitamins like thiamin and niacin, and phytosterols-botanical compounds that aid in cholesterol balance.
This creamy yet healthy dressing recipe combines the natural goodness of raw sunflower seeds with the delicate flavors of tarragon and thyme – two highly aromatic and antioxidant laden herbs.
1 cup raw sunflower seeds, presoaked for 8 hours
1 cup spring water or light vegetable stock
Juice of 2 lemons
½ bunch parsley, chopped
2 scallions, chopped
2 cloves garlic, chopped
Sea salt or tamari (wheat free)
2 Tbsp fresh tarragon or ½ tsp dried thyme
Pour 1/2 cup of water or stock into blender; add lemon juice, parsley, scallions, garlic, salt or tamari, and tarragon or thyme. Blend well.
Add ¼ cup of sunflower seeds and blend again. Slowly add remaining sunflower seeds and water. Continue blending until you have a smooth, creamy dressing. If the dressing is too thick, add additional water.
Refrigerate before serving.
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