Sunflower seed milk is a cheaper alternative to making nut milks while still packing a nutritional punch!
Why It's So Good For You?
Sunflower seeds are a great source of protein, fibre, essential fatty acids, calcium, iron, zinc, magnesium, potassium, manganese, selenium and vitamins B & E. Similar to pumpkin seeds, sunflower seeds contain high levels of tryptophan with is great for alleviating stress. Seed milks are a little cost effective than nut milks, so a great alternative for those on a budget or if nut allergies are in your family!
Add this as a base to your smoothies, oatmeal, chia puddings or drink a glass on its own!
(use organic where possible)
- 1 cup sunflower seeds (soaked overnight)
- 6 cups filtered water
- 2 pitted dates
- 1 tsp vanilla extract
- ½ tsp sea salt
- Drain your soaked sunflower seeds.
- Combine sunflower seeds, dates, vanilla, sea salt, and water in the blender or the Hurom Juicer.
- Blend well for 30 seconds to 1 minute until milk is smooth and creamy.
- Optional to strain through a nut milk bag or pour straight into glass bottles for storage in the fridge if you don't mind the pulp in your milk.
- We love using our Hurom for nut milk as it strains out most of the pulp and leaves you with a smooth, creamy milk!
- Soaking nuts, seeds and grains allows enzyme inhibitors to be released, making them easier to digest and enhances nutrient bio-availability. Soaking them also makes them easier to blend and results in a creamy consistency that is like milk. Most nuts generally require 7 - 12 hours or overnight of soaking time for optimal results. Discard the soaking water and thoroughly rinse with fresh water