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!

Ingredients

(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

Directions

1. Drain your soaked sunflower seeds. 
2. Combine sunflower seeds, dates, vanilla, sea salt, and water in the blender or the Hurom Juicer.
3. Blend well for 30 seconds to 1 minute until milk is smooth and creamy.
4. 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.

Note:

• 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