This past week I have been cooking for three lovely people to support them on a spring cleanse. On the menu--i'll share more detailed info on this next week--each afternoon was a nut/seed milk.
The first day I started with the well known internationally acclaimed almond.
The second day invited the supporting role into the spotlight; good old cashew.
The third day was extremely exciting as an unknown broke into the spotlight. I had never made sunflower milk before and it seemed like the large jar was speaking to me: "Give us a chance to shine."
After I blended 1 cup of sunflowers with 3-4 cups of water (depending how thick you like it), I added a bit of maple syrup, vanilla, and a sprinkle of cinnamon.
I was surprised by the rich flavor, milky consistency, and hearty nature of this seed that stole the spotlight. In addition to its taste sunflowers boast an impressive nutritional profile. Vitamin E to support the heart and anti-inflammation, magnesium to help calm the nerves, and selenium to aid in DNA repair and cancer prevention.
Who would have guessed?