A handful of sunflower seeds will take care of your hunger, while also enhancing your health by supplying significant amounts of vitamin E, magnesium and selenium. Sunflower seeds are an excellent source of vitamin E.
10 Best Recipes of Sunflower Seeds
1.Roasted Salted Sunflower Seed
1 cup sunflower seeds
2 quarts water
1/2 cup salt
1/2 cup salt
1 Place water and salt in a saucepan.
2 Rinse sunflower seeds and remove any plant or flower head matter.
3 Add sunflower seeds to water& salt in pan.
4 Bring water to a boil, then turn down to simmer.
5 Simmer 1 to 1 1/2 hours.
6 When done, strain water& seeds through collander& allow seeds to dry on paper toweling.
7 Do not rinse.
8 Preheat oven to 325 degrees.
9 Spread seeds on a cookie sheet& bake for 25 to 30 minutes.
10 Stir frequently.
11 Remove from oven when seeds are slightly browned& fragrant.
12 NOTE: for salt free seeds, simply eliminate the first 7 steps& go straight into oven preparation (Step 8).
http://www.food.com/
http://www.food.com/
2.Basil Sunflower Seed Pesto Recipe
•4 cups coarsely chopped fresh basil leaves
•1 cup hulled raw sunflower seeds
•1/2 cup olive oil
•1 cup freshly grated Parmesan
•2 Tablespoons sweet butter, at room temperature
•2 cloves garlic, crushed
Place basil, sunflower seeds, olive oil, Parmesan, butter, and garlic in the bowl of a food processor fitted with the metal blade. Process to a puree, scraping down sides often.
Transfer pesto to a small bowl with a lid. Press a sheet of plastic wrap to the surface of the pesto sauce, then seal with the lid. May be refrigerated up to 2 weeks.
To use pesto: Cook 1 pound of pasta in salted water. When pasta is cooked ,combine 3/4 cup pesto with 2/3 cup hot pasta water in a large bowl. Drain pasta and add to the bowl. Toss to combine. Add lemon juice, salt, and pepper to taste. Toss again and serve immediately.
3.Broccoli Sunflower Seed Salad Recipe
•1 cup mayonnaise
•2 Tablespoons white vinegar
•1/3 cup sugar
•.
•Salad:
•2 (8-ounce) packages broccoli florets
•1 cup salted sunflower seeds
•1 medium red onion, chopped
•1/2 cup mixed dried fruit
•10 slices crisp bacon, crumbled
In a small bowl, whisk together mayonnaise, vinegar, and sugar until smooth. Place broccoli, sunflower seeds, red onion, dried fruit, and bacon in a large bowl. Add dressing and gently toss to combine. Refrigerate at least 4 hours or overnight before serving.
4.Banana Sunflower Seed Cookies Recipe
•1-1/2 cups all-purpose flour
•1 teaspoon baking soda
•2 very ripe medium bananas, peeled and mashed
•1/2 cup butter, at room temperature
•1/2 cup granulated white sugar
•1/2 cup shelled sunflower seeds
•1/2 cup miniature chocolate chips or dried fruit
Whisk together flour and baking soda in a small bowl. Set aside.In a large bowl, beat bananas, butter, and sugar on medium speed until thoroughly combined.Add flour mixture half at a time, beating to incorporate. Fold in sunflower seeds and chocolate chips.
Refrigerate cookie dough for 45 minutes to 1 hour. (Cold dough helps keep the cookies from spreading.)
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.Scoop about 1 teaspoonful of cookie dough for each cookie and place 2 inches apart on prepared baking sheets. Bake 12 to 15 minutes until edges are lightly golden.
5.Cinnamon Vanilla Sunflower Butter Recipe
2 cups / 225 g raw sunflower seeds
1/4 cup / 60 ml sunflower oil, divided
1/2 teaspoon fine grain sea salt, plus more as needed
2 cups / 225 g raw sunflower seeds
1/4 cup / 60 ml sunflower oil, divided
1/2 teaspoon fine grain sea salt, plus more as needed
2 tablespoons vanilla bean paste (or seeds scraped from 2 plump vanilla beans)
3 teaspoons ground cinnamon
zest of 1/2 a lemon, or to taste
zest of 1/2 a lemon, or to taste
Toast the sunflower seeds in a 325F / 165C oven, on a rimmed baking sheet, until fragrant and golden. You'll want to stir them once or twice along the way to ensure even roasting. Let cool for ten minutes.
Puree the seeds in a food processor along with 1 tablespoon sunflower oil, and the sea salt (if using). As the motor runs drizzle in another 2 tablespoons of sunflower oil. Scrape down the sides once or twice along the way, you're aiming for an even, creamy consistency, and it may take some time. Once the mixture starts to look smooth, add the vanilla paste and cinnamon, and pulse to incorporate. At this point, evaluate the consistency, if your sunflower seed butter is on the thick side, drizzle in the remaining tablespoon of oil while the processor is running. Taste, and add more salt if needed (and the lemon zest. if using), as well.
Makes about 1 1/2 cups / 380 g.
6.Power Packed Cereal
200 gms quick cooking rolled oats
25 gms sunflower seeds
12 gms sesame seeds
50 gms wheat germ
50 gms brown sugar
50 gms chopped mixed nuts
50 ml oil
1/4 tsp. vanilla essence
1/4 tsp. salt
20 gms raisins (kismis)
25 gms sunflower seeds
12 gms sesame seeds
50 gms wheat germ
50 gms brown sugar
50 gms chopped mixed nuts
50 ml oil
1/4 tsp. vanilla essence
1/4 tsp. salt
20 gms raisins (kismis)
Method 1.Mix the oats, sunflower seeds, sesame seeds, wheat germ, brown sugar and chopped nuts in a bowl.Mix the oil, 1/2 teacup of water, vanilla essence and salt and whisk together. Add to the above dry ingredients.
Spread the mixture in a baking tray and bake at 190 degree C (375 degree F) for 20 to 30 minutes, turning occasionally until crisp and golden. Cool.Add the raisins and store in an air-tight container.Serve plain with milk or fruits.
Spread the mixture in a baking tray and bake at 190 degree C (375 degree F) for 20 to 30 minutes, turning occasionally until crisp and golden. Cool.Add the raisins and store in an air-tight container.Serve plain with milk or fruits.
7.Coconut Sunflower Seed Cookies
•½ cup unsalted butter, room temperature
•½ cup coconut oil
•1 cup brown sugar, packed
•1 cup granulated sugar
•2 large eggs
•1 teaspoon vanilla
•2 cups all-purpose flour
•1 teaspoon baking soda
•½ teaspoon baking powder
•¼ teaspoon salt
•2 cups old-fashioned rolled oats
•1 cup shredded coconut
•1 cup unsalted roasted sunflower seed kernels
1.Preheat the oven to 350 degrees F.
2.In a large mixing bowl, cream the butter and sugars with an electric mixer until fluffy and pale in color, about 4-5 minutes.
3.Add the coconut oil, eggs and vanilla and mix until combined.
4.In a separate bowl, combine the flour, baking soda, baking powder and salt.
5.Add the flour mixture to the wet mixture and beat just until combined.
6.Stir in the oats, shredded coconut, and sunflower seeds.
7.Drop the cookie batter by the spoonful onto a prepared cookie sheet.
8.Bake for 8-10 minutes or until the edges of the cookies are beginning to turn golden.
2.In a large mixing bowl, cream the butter and sugars with an electric mixer until fluffy and pale in color, about 4-5 minutes.
3.Add the coconut oil, eggs and vanilla and mix until combined.
4.In a separate bowl, combine the flour, baking soda, baking powder and salt.
5.Add the flour mixture to the wet mixture and beat just until combined.
6.Stir in the oats, shredded coconut, and sunflower seeds.
7.Drop the cookie batter by the spoonful onto a prepared cookie sheet.
8.Bake for 8-10 minutes or until the edges of the cookies are beginning to turn golden.
8.Sunflower-Seed Risotto
2 tablespoons unsalted butter
Extra-virgin olive oil
1 small onion, minced
1 1/4 pounds shelled raw sunflower seeds (4 cups)
1/2 cup dry white wine
1 quart chicken stock or low-sodium broth
1 ounce thickly sliced country ham, finely diced
Salt
Freshly ground pepper
1 cup frozen baby peas, thawed
1/4 cup freshly grated Parmigiano-Reggiano cheese
Extra-virgin olive oil
1 small onion, minced
1 1/4 pounds shelled raw sunflower seeds (4 cups)
1/2 cup dry white wine
1 quart chicken stock or low-sodium broth
1 ounce thickly sliced country ham, finely diced
Salt
Freshly ground pepper
1 cup frozen baby peas, thawed
1/4 cup freshly grated Parmigiano-Reggiano cheese
1. In a pressure cooker, melt the butter in 2 tablespoons of oil. Add the onion and cook over moderate heat until softened, 3 minutes. Add the sunflower seeds and cook, stirring, 4 minutes. Add the wine; cook until evaporated. Add the stock and ham. Season with salt and pepper; bring to a boil.
2. Cover and bring the cooker up to pressure. Maintain pressure over low heat for 7 minutes. Set the cooker in the sink and run cold water over the lid to cool and depressurize it; remove the lid once it can be released without force.
3. Drain the sunflower seeds, reserving 1 cup of the cooking liquid. Transfer 1/2 cup of the seeds to a blender along with the 1 cup of reserved cooking liquid and puree until creamy.
4. Transfer the whole seeds to a skillet. Add the puree, peas and cheese and cook over moderate heat, stirring, until the seeds are coated with a creamy sauce, 2 minutes. Spoon the “risotto” into bowls, drizzle with olive oil and serve.
2. Cover and bring the cooker up to pressure. Maintain pressure over low heat for 7 minutes. Set the cooker in the sink and run cold water over the lid to cool and depressurize it; remove the lid once it can be released without force.
3. Drain the sunflower seeds, reserving 1 cup of the cooking liquid. Transfer 1/2 cup of the seeds to a blender along with the 1 cup of reserved cooking liquid and puree until creamy.
4. Transfer the whole seeds to a skillet. Add the puree, peas and cheese and cook over moderate heat, stirring, until the seeds are coated with a creamy sauce, 2 minutes. Spoon the “risotto” into bowls, drizzle with olive oil and serve.
Source
http://www.foodandwine.com/
http://www.foodandwine.com/
9.Spicy Spinach with Sunflower Seeds
½ cup raw sunflower seeds
2 Tbs. plus 2 tsp. olive oil, divided
1 Tbs. plus 2 tsp. barbecue or jerk seasoning, divided
2 lb. spinach leaves
1 tsp. apple cider vinegar
2 Tbs. plus 2 tsp. olive oil, divided
1 Tbs. plus 2 tsp. barbecue or jerk seasoning, divided
2 lb. spinach leaves
1 tsp. apple cider vinegar
1. Preheat oven to 350°F. Stir together sunflower seeds, 2 tsp. oil, and 2 tsp. seasoning in small bowl. Spread on small baking sheet, and bake 5 to 7 minutes, or until light brown. Set aside.
2. Heat remaining 2 Tbs. oil in large saucepan or Dutch oven over medium-high heat. Add remaining 1 Tbs. seasoning, and cook 30 seconds. Add spinach leaves in 3 or 4 batches, turning with tongs to wilt evenly. Let cook 1 minute, then remove pan from heat, stir in vinegar, and season with salt and pepper, if desired. Sprinkle with sunflower seeds just before serving.
10.American Indian Sunflower Seed Cakes
1.67 cup(s) shelled sunflower seeds (fresh or dried)
2 cup(s) water
4 tablespoon(s) fine cornmeal
2 tablespoon(s) maple syrup
0.33 cup(s) oil
2 cup(s) water
4 tablespoon(s) fine cornmeal
2 tablespoon(s) maple syrup
0.33 cup(s) oil
1.Simmer the seeds in the water, covered, for 1 hour. Drain & grind the seeds when done.
2.Mix the syrup & cornmeal, 1 tablespoon at a time, into the ground seeds, making a stiff dough. Shape into 3 inch flat cakes, about 15 cakes.
3.Fry the cakes in hot oil on both sides. Drain on paper towels & serve hot.
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