Sunflower Seed Butter

You could call this my take on the infamous tahini. Except this version packs some digestive and antioxidant punch. Sunflower seeds are rich in the powerful antioxidant vitamin E which helps reduce inflammation in the body and protects our cells from damage and coriander is a great source of fibre and natural carminative so perfect antidote to soothe that tender, windy belly.

Finally turmeric..well turmeric does EVERTHING right? Improves digestion and elimination, decreases inflammation and is a powerful antioxidant.


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2 cups roasted, unsalted sunflower seeds (you can roast your own)
1/2 tsp turmeric
1/2 tsp coriander seeds
1 tsp himalayan salt
2-4 tbsp macadamia oil (coconut oil or olive can be used also)


Blend all dry ingredients together in a food processor. After a couple of minutes slowly add the oil and blend until smooth and creamy consistency. The mixture should become warm and creamy. You may need to add more oil if it is not.


Note:  You can roast your own sunflower seeds by spreading seeds on a baking tray lined with baking paper and bake in a 220 degree oven for approx 15 minutes until seeds are fragrant and golden brown. Check after 10 minutes to make sure the seeds do not burn.


Have 1-2 tbsp with vegetable sticks (capsicum, carrot, celery) or home-made flax crackers or simply use 2 tbsp as a dressing over vegetables or salad.


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