This product is supplemented with
sunflower seed oil for omega fatty acids to promote healthy skin and coat, plus it contains plenty of vitamin and mineral supplements.
Not exact matches
for the crust 2 1/2 cups
sunflower seeds 2 tablespoons hemp
seeds — optional 12 fresh medjool dates — pitted 2 tablespoons coconut
oil 1/2 teaspoon sea salt
Raw Onion Bread 1/2 lb yellow onions — sliced 1 cup raw
sunflower seeds — soaked
for 1 hour 1/4 cup nama shoyu 1/4 cup olive
oil 1 cup flax
seeds — ground in a coffee grinder
First place one cup each of the almonds, pumpkin
seeds, ground flaxseed and
sunflowers seeds in a food processor and blend
for a minute or so until smooth, then transfer the mix to a bowl and stir in the remaining half a cup each of pumpkin
seeds and
sunflower seeds along with the salt, coconut
oil and water.
2 cups old - fashioned oats (use certified gluten - free oats
for gluten - free granola) 1/2 cup chopped pecans 1/4 cup raw pepitas 1/4 cup raw
sunflower seeds 3 tablespoons coconut
oil 3 tablespoons dark brown sugar, packed 3 tablespoons pure maple syrup 1/2 teaspoon fine sea salt 1/2 cup chopped dates (I used deglet noor)
Meanwhile, make skillet granola: combine old - fashioned oats with sliced almonds, chia
seeds,
sunflower seeds, coconut
oil and honey and cook it in a skillet
for about 5 minutes, stirring often.
For a savory snack, try hummus on toast with sliced red pepper, a little chopped green onion, toasted
sunflower seeds, a drizzle of olive
oil, and a dash of salt and pepper.
C = colorful salad + brown rice; F = olive
oil / vinegar
for dressing, raw cheese +
sunflower seeds for toppings, P = grilled chicken thighs
What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra
for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable
oil (I used
sunflower seed oil)
for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon
What's in it:
For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt
For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut
oil For the topping --- 1/3 cup roughly chopped raw nuts and
seeds (I used almonds and
sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander
seed 1 tablespoon cumin
seed 2 tablespoons olive
oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable
oil for frying, such as
sunflower
1 yam 2 Tbsp grapeseed
oil, divided 1 c quinoa, prepared according to package instructions 1 14 - oz can chickpeas, drained and rinsed 1 sm onion, peeled and chopped 1 red bell pepper,
seeded and chopped 2 carrots, peeled and chopped 1 c fresh spinach, tightly packed 2 Tbsp
sunflower seeds 1 Tbsp pumpkin
seeds Juice of 1 lemon 1 Tbsp ground cumin 2 Tbsp sesame tahini 1 Tbsp hot sauce (optional) Salt and pepper, to taste A little flour,
for dusting the burger patties
Crunchy top layer 4 tbsp maple syrup, honey or apple syrup 2 tbsp coconut
oil, room temperature + extra
for greasing the pan 1 cup / 180 g walnuts or nuts or your choice 3/4 cup / 100 g
sunflower seeds or
seeds of your choice
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive
oil; once the
oil is hot, add in the onion, and saute
for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the
sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside
for a moment, keeping warm.
1 Tablespoon olive
oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup
sunflower seed, toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour
for dredging olive
oil or canola
oil for frying
2 acorn squash • Olive
oil • Salt • Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons fresh cilantro, chopped, divided use 1 tablespoon
sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion, chopped,
for garnish • Simple Tomato - Cilantro Salad (recipe below)
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive
oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter
for paleo 1 teaspoon soy sauce, or tamari
for gluten free, or coconut aminos
for paleo 1 teaspoon sesame
seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup
sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
Now, I brushed the bread with some olive
oil, sprinkled the
sunflower seeds and some sea salt over it, and baked it in 200 degrees Celsius
for 27 minutes.
In the pot that you used
for the
sunflower seeds, heat olive
oil over medium heat.
16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4 cup and 2 Tbsp raw almonds, soaked overnight or
for 10 - 12 hours 1/4 cup walnuts, soaked
for 4 hours 1/4 cup raw pumpkin
seeds, soaked
for 6 hours 1/4 cup raw
sunflower seeds, soaked
for 6 hours 1/2 cup unsweetened coconut flakes 1/3 cup extra-virgin, cold - pressed olive
oil 3 Tbsp liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2 cups dried fruits / freeze - dried fruits
1 cup rolled oats 2 tablespoons ground flax
seeds 1/4 cup
sunflower seeds (or other
seed or nut) 2 tablespoons corn starch, potato starch, arrowroot or Ener - G Egg Replacer 1 tsp cinnamon 2 teaspoons fennel
seeds 2 tablespoons apple cider vinegar 2 cups water Vegetable cooking
oil for the waffle iron
Ingredients 32 oz gluten - free rolled oats (extra thick or regular) 3/4 cup raw almonds, soaked overnight or
for 10 - 12 hours 1/2 cup walnuts, soaked
for 4 hours 1/2 cup raw pumpkin
seeds, soaked
for 6 hours 1/2 cup raw
sunflower seeds, soaked
for 6 hours 1 cup unsweetened coconut flakes 2/3 cup extra-virgin, cold - pressed olive
oil 1/3 cup liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 1 1/2 Tbsp ground cinnamon 1/2 Tbsp ground nutmeg 1/2 Tbsp ground cloves 1 1/2 — 3 cups dried fruits / freeze - dried fruits
1 cup of black rice 1 small butternut, acorn (or any type of squash), peeled,
seeds removed, and diced (about 2 cups) extra virgin olive
oil salt + pepper 2 large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat
oil) salt 2 tablespoons of sesames
seeds 1/4 cup of pumpkin
seeds for the sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of toasted sesame
oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or
sunflower oil
Blend together the following ingredients: 1 1/4 cup rolled oats or 1 cup oats and 1/4 cup cornmeal 4 tablespoons ground flax
seeds 1/4 cup
sunflower and / or pumpkin
seeds 2 tablespoons cornstarch or Ener - G Egg Replacer 2 cups water 1 tsp fennel
seeds Vegetable cooking
oil for the waffle iron
4 - 6 medium golden beets (about 2 pounds) 4 - 6 fresh thyme sprigs 2 tablespoons olive
oil 1 teaspoon kosher salt plus more serving 1/2 teaspoon black pepper plus more serving 2 shallots, minced 2 garlic cloves, minced 3 - 4 cups water Yogurt, chives, pomegranate
seeds &
sunflower seeds for serving
1 cup
sunflower seeds soaked in 1 cup water overnight to allow
for germination 1 cup
sunflower seeds dry 2 cups walnuts 1/2 cup raw tahini 3/4 cup coconut
oil softened / melted 3/4 cup chia
seeds 2 Tbsp.
For the arugula pesto: In a blender (or a mini-food prep if you have one), combine the arugula, lemon juice, 1 clove of garlic,
sunflower seeds, Parmesan cheese and 6 tablespoons olive
oil.
1/2 block (3.5 ounces) of extra firm sprouted tofu (I buy Wildwood) 1 to 2 teaspoons
Oil Ladi extra virgin olive oil pink salt & black pepper heart of romain leaves half of an avocado, sliced sunflower parmesan (original recipe here, but sub sprouted sunflower seeds for the brazil nuts) vegan caesar dressing (original recipe here) 3 spring roll wrappers (I buy Happy P
Oil Ladi extra virgin olive
oil pink salt & black pepper heart of romain leaves half of an avocado, sliced sunflower parmesan (original recipe here, but sub sprouted sunflower seeds for the brazil nuts) vegan caesar dressing (original recipe here) 3 spring roll wrappers (I buy Happy P
oil pink salt & black pepper heart of romain leaves half of an avocado, sliced
sunflower parmesan (original recipe here, but sub sprouted
sunflower seeds for the brazil nuts) vegan caesar dressing (original recipe here) 3 spring roll wrappers (I buy Happy Pho)
1/4 Cup Wheat Bran 1/4 Cup Vanilla NonFat Greek Yogurt 2 Eggs 2 Tablespoons Coconut
Oil, Melted 3 Tablespoons Pure Maple Syrup 1 Tablespoon Honey 3 Medium Bananas, Mashed 1 Tablespoon Lemon Juice 1/2 Cup Raisins 1 Cup Whole Wheat Pastry Flour, Sifted 1/2 Cup Wheat Germ 1/2 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1 Teaspoon Ground Cinnamon 1/2 Teaspoon Ground Nutmeg 1/2 Cup Walnuts, Coarsely Chopped Oats, Nuts or
Sunflower Seeds For Garnish
Oil adds a smooth texture
for a good spread; however, the
sunflower seeds will release their own oils in the end.
I made these subbing
sunflower seed butter
for the peanut and grapeseed
oil for the shortning (just «cuz the shortning is so darn expensive and the grapeseen
oil was on sale at my local co-op), and they just turned out lovely.
You'll find
sunflower seed oil as a replacement
for soybean
oil in many recipes and processed foods, but is it healthy?
Essential oils intended
for aromatherapy massage need to be diluted in a natural base
oil such as olive, almond or
sunflower seed — preferably labeled -LSB-...]
For the crackers: 1/4 cup chickpea flour 1/4 cup cooked or sprouted lentils 1/4 cup
sunflower seeds 2T balsamic vinegar 1T coconut
oil 2 tsp curry powder 1 tsp cumin 1/2 tsp agave nectar Salt to taste
For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR dry roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to dark
For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR dry roasted, unsalted,
sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece of fresh ginger (longer
for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to dark
for a narrow piece, shorter
for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to dark
for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive
oil or coconut
oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast
sunflower seeds bake in a single later at 350
for 5 - 7 minutes until they get fragrant and just barely begin to dark
for 5 - 7 minutes until they get fragrant and just barely begin to darken.
The recipe called
for sunflower seeds, flax
seeds, hazelnuts or almonds, rolled oats, chia
seeds, psyllium
seed husks (or psyllium husk powder), sea salt, maple syrup, coconut
oil and water.
Corn Flour, Whole Rolled Oats, Milled Cane Sugar, Almonds, Vegetable
Oil (Canola and / or Safflower and / or
Sunflower Oil), Rice Flour, Barley Malt Syrup, Cornstarch, Brown Rice Syrup, Salt, Natural Flavor, Cinnamon Bark, Annatto (
for color), Turmeric (
for color), Purple Carrot Juice (
for color), Ginger Root, Cardamom
Seed, Black Pepper, Clove Bud.
Toss in 1/2 cup raw
sunflower seeds and cook until golden and crisp (save
oil for cheese).
ingredients SWEET POTATO CROUTONS: 2 medium sweet potatoes (peeled, cut into 1 / 2 - inch dice) 2 tablespoons olive
oil Kosher salt & freshly ground black pepper (to taste) GOAT CHEESE BITES: 1/4 cup salted pumpkin
seeds 1/4 cup salted
sunflower seeds 8 ounces goat cheese Kosher salt (to taste) SALAD: 1/4 cup champagne vinegar 1 and 1/2 tablespoons dijon mustard 1 tablespoon honey 1/2 cup olive
oil Kosher salt and freshly ground pepper (to taste) 8 ounces baby spinach 1/4 cup salted
sunflower seeds (
for garnish)
We love avocado
oil and
sunflower seeds as a substitute
for the olive
oil and pine nuts.
1 cup sweet onion, diced 4 cloves garlic, minced 1 cup grated carrot (about 1 large) 1 1/2 cups grated zucchini (about 1 medium) 3 cups chopped white (or brown) mushrooms 1 tablespoon refined coconut
oil (
for cooking) salt + pepper to taste 1/4 cup low sodium tamari (non-GMO) 1 cup oat flour 1 cup
sunflower seeds (shelled and ground)
For the sauce: 1 small organic butternut squash olive oil 1 organic yellow onion, diced 1 organic jalapeño, seeded and diced 2 tsp organic ground cumin 1/3 c organic cashews or sunflower seeds, soaked for a few hours 2 cloves organic garlic, peeled 2 tbsp nutritional yeast 2 tsp organic yellow mustard 3 tsp organic tamari combination of enough organic lime juice and vinegar to get the blender go
For the sauce: 1 small organic butternut squash olive
oil 1 organic yellow onion, diced 1 organic jalapeño,
seeded and diced 2 tsp organic ground cumin 1/3 c organic cashews or
sunflower seeds, soaked
for a few hours 2 cloves organic garlic, peeled 2 tbsp nutritional yeast 2 tsp organic yellow mustard 3 tsp organic tamari combination of enough organic lime juice and vinegar to get the blender go
for a few hours 2 cloves organic garlic, peeled 2 tbsp nutritional yeast 2 tsp organic yellow mustard 3 tsp organic tamari combination of enough organic lime juice and vinegar to get the blender going
1 large onion (about 2 cups), diced 1 1/4 cups pumpkin
seeds 3/4 cups of buckwheat flour 1/2 cup of brown rice flour 1/2 cup of almond flour 1/3 cup of manchego cheese (optional) 1 teaspoon of baking powder 1/2 teaspoon of baking soda 1 teaspoon of mustard powder 1/4 teaspoon of salt 1 1/2 cups of full - fat canned coconut milk 1/4 cup of grapeseed
oil or another vegetable
oil (plus a little more
for greasing +
for cooking the onion) 2 tablespoons of dijon mustard (plus more
for serving + smearing) 2 tablespoons of worcestershire sauce 2 cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4 cup of
sunflower seeds (or more pumpkin
seeds if you prefer)
for sprinkling on top
cashew mulberry 1 cup tigernut flour 1/2 cup raw, hulled
sunflower seeds 1/2 cup hemp hearts 1/4 teaspoon ground vanilla bean
seeds 2 tablespoons pure cashew butter 1/2 cup dried mulberries, soaked
for 2 - 4 hours 2 tablespoons pure maple syrup 1 tablespoon virgin coconut
oil
for the
sunflower seed sauce: 1/4 cup of
sunflower seed butter (feel free to sub any nut or
seed butter you have on hand) 1 clove of garlic, minced 1 red chili,
seeded and minced 2 tablespoons of tamari (or low sodium soy sauce) 1 tablespoon of toasted sesame
oil 1 teaspoon of ginger, peeled and minced 2 tablespoons of lime juice (the juice of one lime) 3 - 4 tablespoons of water a pinch or two of red pepper flakes, if you want extra heat
10 cups (2.5 L) water, divided 1/2 cup (125 mL) pearl barley, rinsed and drained 1/2 cup (125 mL) hulled millet 1 clove garlic 3 tbsp (45 mL) raw
sunflower seeds 2 tbsp (30 mL) raw almonds 2 green onions, roughly chopped 2 tbsp (30 mL) roughly chopped fresh parsley leaves 1/2 cup (125 mL) roughly chopped red onion 1 cup (250 mL) chopped extra firm tofu 1/4 cup (60 mL) grated carrot 1/4 cup (60 mL) grated beet 1 1/2 tbsp (22 mL) tamari 1/4 tsp (1 mL) cayenne pepper 1/4 tsp (1 mL) Mexican chili powder 1 tsp (5 mL) curry powder 1 tsp (5 mL) sea salt 1 tsp (5 mL) cornstarch 3 tbsp (45 mL) mixed fresh herbs or 1 tbsp (15 mL) each of 3 of your favourite dried herbs (basil, oregano, marjoram, etc.) 1/4 cup (60 mL) spelt flour 2 tbsp (30 mL) powdered nutritional yeast
oil,
for frying (
sunflower, canola, neutral - flavoured coconut)
For the pesto: 1/2 cup raw shelled
sunflower seeds, soaked in water overnight 1 small garlic clove 2 cups (packed) arugula leaves 1 cup (packed) fresh basil leaves 1/4 cup extra virgin olive
oil 2 teaspoons honey Zest of one lemon Juice of half a lemon
for the caraway / garlic paste: 1 tablespoon of caraway
seeds 5 cloves of garlic, chopped 2 teaspoons of paprika 1 1/2 teaspoons of ground cumin 1/4 teaspoon of cayenne 1/4 teaspoon of cinnamon about 4 tablespoons of
sunflower oil
3 cups dried sprouted
sunflower seeds (or just raw
sunflower seeds) 3/4 cup cocoa nibs 1/2 cup raw buckwheat groats — soaked in water
for a minimum of 1 hour, rinsed and dried completely, or quinoa puffs 1/2 cup pumpkin
seeds 1/4 cup mini dark chocolate chips (I use vegan Enjoy Life)-- optional 1/4 cup plus 1 tablespoon honey or maple syrup 2 tablespoons brown rice syrup 6 tablespoons coconut
oil large pinch of sea salt 1 teaspoon vanilla extract — optional
for the noodles about 8 oz mung beans vermicelli or other clear noodles 1 handful green beans — ends trimmed and strings removed (if present) 1 handful sugar snaps or snow peas — strings removed 1 cup shelled frozen edamame 1 cup fresh or frozen shelled green peas 2 tablespoons grapeseed or
sunflower oil 3 garlic cloves — crushed with knife 1 red chili —
seeded and chopped 3 green onions — thinly sliced 1 cup basil leaves, plus more
for garnish handful mint leaves — chopped 1 cup yellow cherry tomatoes — halved or quartered about 3 tablespoons toasted sesame
seeds — optional