sunflower seeds

Traditionally, this dish, from the Great Plains, would include timpsula, the wild turnip that grows in patches across the region. (Old Lakota harvesting stories tell of how the timpsula point the forager from one plant to the next.) In Lakota homes, the turnips are often braided and dried for use throughout the winter. Unless you live in the region, fresh timpsula is difficult to come by, as it’s not sold commercially. It’s also milder and slightly denser than the garden turnips we’ve substituted in this traditional pairing. The agave glaze adds a touch of sweetness to the vegetables, and the toasted sunflower seeds add crunch. Serve this with <a href="https://cooking.nytimes.com/recipes/1020557-bison-pot-roast-with-hominy">bison pot roast with hominy</a> or spooned over wild rice for a comforting vegetarian meal.

Roasted Turnips and Winter Squash With Agave Glaze

turnips, trimmed if needed, then cut into 1-inch chunks

butternut squash

sunflower oil

sage

coarse sea salt

light agave nectar

Heat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. In a large bowl, toss the turnips and squash with the oil, sage and salt. Divide the mixture between the 2 baking sheets, then spread in an even layer.

Transfer to the oven on the middle and lower shelves, and roast for 20 minutes, stirring the vegetables and rotating the baking sheets halfway through. Reduce the heat to 400 degrees and continue to roast until tender and caramelized, another 10 to 20 minutes, stirring and rotating again halfway through.

Remove from the oven and brush with the agave. Return to the oven and cook until the vegetables appear glossy, 2 to 3 minutes. Serve with sunflower seeds scattered on top.

The Best Broccoli Salad

fresh broccoli, chopped into small bite-sized pieces

golden raisins (optional)

shallot

cheddar cheese

bacon,

mayonnaise

sugar

balsamic vinegar

In a small bowl, whisk together all of...

In a small bowl, whisk together all of the dressing ingredients. Set aside.

In a large bowl, toss the salad ingredients...

In a large bowl, toss the salad ingredients together. Pour the dressing over the broccoli mixture and toss to coat all the ingredients with the sauce. Chill in the refrigerator for at least 2 hours before serving. Right before serving, give the salad another good toss to recombine any dressing that may have settled at the bottom.

https://mediavine-res.cloudinary.com/video/upload/k5zg07yicsk4sq29bdmr.mp4

This homemade Sunflower Seed Butter is a healthy, nut-free alternative to peanut butter. If you have a high-powered food processor, it’s easy to make with raw or roasted seeds. Seed butter tastes amazing on toast, with granola, or by the spoonful.

Sunflower Seed Butter Recipe

sunflower seeds (roasted (2 1/4 cups))

brown sugar (or to taste, optional)

salt (or

Place sunflower seeds into the jar or bowl of a high-powered blender or food processor, respectively. Pulse the sunflower seeds until they are finely chopped.

Process or blend on a low speed for 1 minute continuously, then stop the machine and scrape down the sides. The sunflower seed will be dry and gritty.

Process or blend on a low speed a second time for 1 minute continuously, then stop the machine and scrape down sides. The sunflower seed butter will start to form a clumpy paste. If using raw sunflower seeds, you may need to add 1-2 tablespoons unflavored oil to facilitate the blending.

Process or blend on a low speed a third time for 1 minute continuously, then stop the machine and scrape down sides. The sunflower seed butter will be thick and grainy at this point. Add more oil, if needed.

Process or blend on a medium speed fourth time for 1 to 2 minutes longer. The sunflower seed butter should be creamy and smooth at this point. It may be hot to the touch, so allow it to cool before transferring to a jar. If using sugar or salt, add it now and process or blend again to combine (I like 1/4 cup brown sugar and 1 teaspoon salt).

The sunflower seed butter will keep in a covered container in the refrigerator for several months, but can also be kept at room temperature for a couple of weeks.

https://content.jwplatform.com/videos/0rrUsUgb.mp4

Sunflower Seed Butter - Culinary Hill

Chunky Grain-free Granola- packed with hormone balancing fats and plant-based protein, this clustery granola is perfect for any time of day!

Chunky Grain-free Granola

mixed nuts (chopped)

mixed seeds

coconut

almond flour

cinnamon

fine sea salt

coconut oil (melted)

maple syrup

vanilla extract

Preheat the oven to 325°F then line a baking sheet with parchment paper or a silicone mat.

In a large bowl, combine the chopped nuts, seeds, coconut, almond flour, cinnamon and salt. Pour the melted coconut oil, maple syrup and vanilla extract over top. Stir until everything is evenly coated with liquid.

Spread the mixture out on the baking sheet into a large rectangle. Transfer to the preheated oven and bake for 20-25 minutes. The nuts should appear golden and the granola should be fragrant. Remove from oven and allow to cool completely before stirring. Transfer to a sealed container and store in the refrigerator for up to 1 week.

I mean, sunflower seeds?? Halloumi?? Tahini?!?!? Like so much yes to them all, but especially that tahini sauce. Tahini sauce should probably go on just about everything you make from here on out. Boring salads no more!!

Sunflower Seed Veggie Burgers with Fried Halloumi + Curried Tahini Sauce.

quinoa

sunflower seeds (lightly toasted + cooled)

cannellini beans (finely mashed)

panko bread crumbs

egg (lightly beaten)

garlic (grated)

chipotle chile powder

salt + pepper

olive oil

Halloumi (sliced)

potatoes carrots

spicy curry powder

salt and pepper (to taste)

tahini (sesame seed paste)

thai red curry paste

lemon juice

soy sauce

water (to thin)

sesame seeds (for topping)

In a bowl combine the quinoa, sunflower seeds, mashed cannellini beans, bread crumbs, egg, garlic, chipotle chile powder, salt and pepper. Mix well to moisten the ingredients and then form into 4 or 5 equal burger patties (I made 5). Place on a plate and put in the fridge.

Preheat the oven to 375 degrees F.

Slice the sweet potatoes into 1/8 inch thick straws or use a mandolin slicer and do the same. Place the straws on a baking sheet and toss them with the melted coconut oil, curry powder, salt and pepper - toss well. Divide the straws between two baking sheets. Bake for 15 minutes, toss, and then bake another 15-20 minutes more or until the edges just begin to crisp.

To make the tahini sauce, add the tahini, curry paste, maple syrup, lemon juice and soy sauce to a bowl. Add a few tablespoons of water and mix until smooth and combined, if needed, add more water to thin. Top with sesame seeds.

Heat the olive oil in a large skillet over medium heat. Grab the burgers and cook until golden and crisp, about five minutes per side.

Once the burgers are finished, remove and place on plate. Next add a drizzle more of olive oil to the skillet and once hot, add the Halloumi slices. Cook for 1-2 minutes per side or until lightly golden. Remove and drain on paper towels.

Spread the bottom of each bun with the tahini sauce, top with a burger and fried Halloumi and crispy sweet potatoes. Add the top bun. Serve with more tahini sauce. Enjoy!!

A little like granola bars with their combination of oats, seeds, almond butter and dried cherries, these cookies — adapted from the chefs Michelle Palazzo and Peter Edris of Frenchette Bakery — have a soft and chewy texture rather than a crunchy snap. Perfect for a breakfast on the run or an afternoon nibble, they are lightly sweet and decidedly filling. At the bakery, the dough is baked into large, individual cookies, but, in this slightly simpler version, the dough is pressed into a 9-inch pan and baked into bars. (To make cookies, see the note below.)

Breakfast Bars With Oats and Coconut

180 milliliters smooth almond butter, at room temperature

granulated sugar

73 grams light brown sugar

unsalted butter, softened,

egg, beaten,

egg white,

vanilla paste

rolled oats

baking soda

28 grams unsweetened coconut flakes

cherries

poppy seeds

flax seeds

sesame seeds

In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer and a large bowl, cream almond butter, granulated and brown sugars, and butter on medium speed until light and fluffy, about 4 to 5 minutes. Add egg, egg white, salt and vanilla, and mix until well incorporated, occasionally scraping the side and bottom of bowl, about 1 minute longer.

Put oats in a small bowl, sift the baking soda over them, and beat into almond butter mixture. With the mixer on low speed, stir in coconut flakes, cherries and seeds until thoroughly mixed. Press a piece of plastic wrap directly against the surface of the dough (still in the bowl) and refrigerate for at least 6 hours and up to 2 days. (This allows the oats to hydrate.)

Heat oven to 350 degrees. Lightly grease a metal 9-inch square baking pan with butter and line it with parchment paper, leaving about 2 inches to hang over 2 sides of the pan and use as handles later. Grease the parchment paper as well.

Scrape dough into the prepared baking pan. Lightly grease a large spatula and firmly press the mixture into the pan in an even layer. Bake until the surface is light golden brown and firm, 25 to 30 minutes.

Transfer to a rack and allow bars to cool completely in the pan. Once cooled, use a butter knife or small offset spatula to cut along the inside edges of the pan and release the bars. Using the parchment paper overhang, lift bars out of the pan and place them on a cutting board. Cut into 18 bars. Store at room temperature in an airtight container for up to 5 days.

Maple-glazed pecans, coconut oil and a hint of spice bring big flavor to this crunchy, cluster-packed granola, adapted from the restaurant Jon & Vinny's in Los Angeles. If you don't have flaky sea salt, kosher salt is fine; just use slightly less (about 3/4 teaspoon, give or take).

Seeded Pecan Granola

raw pecans, broken into rough halves and quarters

340 grams old-fashioned rolled oats

raw pepitas (pumpkin seeds)

raw sunflower seeds

flaky sea salt

nutmeg

ginger

120 milliliters unrefined coconut oil, melted (or use sunflower oil,

Heat oven to 375 degrees (or 350 degrees if you are using convection). Line rimmed baking sheet with parchment paper.

In a small mixing bowl, toss pecans with 1/4 cup maple syrup. Set aside.

In a separate medium-size bowl, combine oats, pepitas, sunflower seeds, sugar, salt, cinnamon, nutmeg, ginger and oil with the remaining 1/4 cup plus 2 tablespoons maple syrup. Spread oat mixture on the prepared baking sheet. Bake for 7 to 10 minutes or until the edges are just starting to turn golden. Remove pan from oven and use a fork to gently rake the edges in toward the center and the center out toward the edges. Return to oven and bake for 7 to 10 more minutes or until edges are golden, then repeat raking process.

Sprinkle the maple-coated pecans over the top of the granola and bake for a final 7 to 10 minutes, or until the granola is evenly golden. Remove pan from oven, rake once more, and let cool completely. Store airtight at room temperature for up to 2 weeks.

An easy recipe for how to roast sunflower seeds in the oven or on the stove. Add to salads, snack mixes, and baked goods or blend into allergen-friendly sunflower seed butter.

How to Roast Sunflower Seeds

raw sunflower seeds ((2 1/4 cups))

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.

Arrange sunflower seeds a single layer on prepared baking sheet. Roast until lightly browned and fragrant, stirring occasionally, about 10 to 15 minutes. 

Remove from oven and cool before storing covered in the pantry for 3 to 4 months. Freeze for up to 1 year.

To roast sunflower seeds in the oven:

In a medium skillet over medium heat, heat sunflower seeds until lightly browned and fragrant, stirring occasionally, about 5 to 10 minutes.

Remove from skillet and cool before storing covered in the pantry for 3 to 4 months. Freeze for up to 1 year.

To roast sunflower seeds on the stove:

https://content.jwplatform.com/videos/ExUcXGpx.mp4

How to Roast Sunflower Seeds - Culinary Hill

Sunflower seeds give you the same crunch as pine nuts, in this hearty salmon salad, but with less fat.

Rice and lentil salad with kale pesto and salmon

(1 cup) SunRice Naturally Rice & Lentils

green beans, trimmed, sliced lengthways

kale leaves, chopped

lemon

tbsp extra virgin olive oil

(1/3 cup) water, hot

grape tomatoes, halved

hot-smoked salmon fillets, skin removed, flaked

Pistachios contain less fat than other nuts, but they are still packed with protein and flavor, making them a fantastic choice for nut butter. Some brands contain sugar or hydrogenated oil, but you can make your own with just nuts — and maybe 1/4 cup pumpkin or sunflower seeds. For deeper flavor, roast the raw pistachios before blending. The seeds add a satisfying crunch and a more intense nut flavor, while a pinch of ground cardamom takes pistachio butter in a new direction. Swirl the finished product into your breakfast oatmeal or smoothie.

Roasted Pistachio Butter

pistachios (about 3 cups)

Kosher salt (optional)

Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 15 minutes, stirring halfway through. Transfer to a rack and cool completely, 30 minutes.

Place nuts in a food processor along with seeds, if using, and purée until smooth, about 8 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Pistachio butter will keep in an airtight container in the refrigerator for at least 3 weeks.

This hearty and flavourful pesto orzo salad is such a crowd pleaser! A nut-free arugula and basil pesto dresses cooked orzo, perfectly roasted vegetables, and chickpeas. So tasty, 10 core ingredients, and just beautiful to look at too!

Pesto Orzo Salad with Roasted Vegetables & Chickpeas

garlic,

sunflower seeds,

capers

arugula, lightly packed (plus extra for garnish)

basil leaves, lightly packed (plus extra for garnish)

light miso ((I used chickpea))

sea salt and ground black pepper,

eggplant,

zucchini,

bell pepper,

red onion,

cherry tomatoes

orzo pasta

chickpeas

Preheat the oven to 400 F. Line a large baking sheet with parchment paper and set aside.

Make the pesto. In a food processor fitted with the “S” blade, add the garlic, sunflower seeds, and capers. Pulse a few times to finely chop. Then, to the food processor bowl, add the arugula, basil, lemon juice, miso, salt, and pepper. Pulse the mixture a few times until the greens are finely chopped. Then, with the lid on and the motor running on low, slowly drizzle in the olive oil through the feed tube until you have a smooth paste that’s evenly combined. Check the pesto for seasoning and adjust if necessary. Set aside.

Roast the vegetables. Combine the chopped eggplant, zucchini, bell pepper, red onion, and whole cherry tomatoes on the baking sheet. Drizzle the vegetables with the olive oil and season very generously with salt and pepper. Toss to thoroughly coat all of the vegetables in oil and seasoning. Spread the vegetables out into a single layer and roast in the oven until tender and slightly browned on the edges, about 30 minutes. Check on the vegetables at the halfway point and give them a stir with a spatula. Set aside to cool slightly.

Cook the orzo according to package directions and drain. Add the cooked orzo to a large serving bowl and immediately dress with the pesto. Once all of the pesto is coated, spread it out in the serving bowl. Top the dressed orzo with the roasted vegetables and chickpeas and give it another light toss.

Top the pesto orzo salad with some extra basil, arugula, and toasted sunflower seeds. Serve immediately.

Every bite is an explosion of delicious flavours and textures in this low-fat rice salad.

Brown rice, roast pumpkin and seed salad

Olive oil spray,

1kg kent pumpkin, peeled, deseeded,

(2 cups) long-grain brown rice

(1/3 cup) pepitas (pumpkin seed kernels)

(1/3 cup) sunflower seed kernels

milliliters (1/3 cup) fresh lime juice

tsp sesame oil

garlic clove, crushed

tsp brown sugar

rocket, washed, trimmed, leaves torn

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5637611399001&=domain=taste

5348771529001-5637611399001

Sprinkle on... nuts and seeds to up your protein, vitamins and unsaturated fats.

Cracked wheat and lamb salad

(1 cup) burghul (cracked wheat)

Olive oil spray

each) lamb eye of loin (backstraps)

green round beans, topped, cut into 3cm lengths

watercress sprigs

avocado, halved, stone removed, peeled, coarsely chopped

(1/4 cup) sunflower seeds

tbsp finely chopped dry-roasted hazelnuts

red chilli, seeded, finely chopped

tsp honey

With chicken breast, an excellent source of lean protein, and quinoa, a wholegrain also rich in protein and dietary fibre, this is a satisfying salad.

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