Simple Sunflower Seed Milk

Recipe
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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Raw
    Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Blender
    Blender

Sunflower seeds are loaded with nutrients, antioxidants, and anti-inflammatory agents. They're a good source of protein, fiber, essential fatty acids, calcium, iron, zinc, magnesium, potassium, manganese, selenium, and vitamins B and E. Like pumpkin seeds, these sensational seeds also contain significant amounts of tryptophan to alleviate anxiety and aid sleep.

Sunflower seeds have a high fat content and are subject to rancidity. Always purchase from a supplier with a high turnover to ensure maximum freshness and quality, and store in a sealed glass container in the fridge. Soak them to neutralize enzyme inhibitors and unlock their full nutrient potential. Learn more about the benefits of soaking here.

You can enjoy sunflower seed milk unstrained. But, most people find it too full-on this way. It does have a distinct seedy flavor that's not for everyone I sweeten it and flavor it with vanilla extract. It also tastes delicious with some raw cacao powder and cinnamon.

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Simple Sunflower Seed Milk

Simple Sunflower Seed Milk

Makes 3 cups 10 MINS

unsweetened sunflower seed milk:

sweetened milk (unsweetened milk, plus below):

chocolate milk (sweetened milk, plus below):

  1. To soak the sunflower seeds, place them in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1 teaspoon Celtic sea salt and splash of fresh lemon juice or apple cider vinegar, cover the container with a breathable kitchen towel, and allow to soak at room temperature for 8 hours. (For more information on soaking read here.)
  2. Drain, and discard the soaking liquid (do not use this to make the milk). Rinse the sunflower seeds several times to remove the anti-nutrients and enzyme inhibitors.
  3. Throw the rinsed sunflower seeds, water, and salt in your blender, and blast on high for 30 to 60 seconds, until the nuts are completely pulverized. Use whole milk to maximize nutrition. Or strain for a smoother, more commercial-style milk for use in recipes.
  4. To strain, place a nut milk bag or knee-high piece of sheer nylon hosiery over the opening of a glass bowl, jar or jug. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through.
  5. Rinse your blender container, and pour the strained milk back in. Add the vanilla, sweetener, and any flavorings, and blast again, until smooth and creamy.
  6. Store the milk in a sealed container in the fridge. Activated sunflower seed milk (made with soaked sunflower seeds) will keep for 2 to 3 days in a very cold fridge. Un-soaked sunflower seed milk will keep for about 5 days.

Learn more about making homemade milks
Photo by Trent Lanz; styling by Alicia Buszczak

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