Guest guest Posted August 9, 2001 Report Share Posted August 9, 2001 GreatStart wrote: > > SUNNY SOUR CREAM may i forward this to the allergic vegetarian ? thanks, ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2001 Report Share Posted August 9, 2001 GreatStart wrote: > > SUNNY SOUR CREAM may i forward this to the allergic vegetarian ? thanks, ygg I think it would be fine with Noella (she's on no mail). You might mention that it is from the archives of . Do you have the URL of the allergic vegetarian group? I'm interested. LaDonna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2001 Report Share Posted August 9, 2001 > I think it would be fine with Noella (she's on no mail). You might mention that it is from the archives of . Do you have the URL of the allergic vegetarian group? I'm interested. > > LaDonna okay, i always include attribution, when i know it. allergic_vegetarian ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2001 Report Share Posted August 15, 2001 , eye of newt <krasota@s...> wrote: > Dear ygg: You sure can. Actually, I neglected to give credit to the Cookbook (again!). This recipe is from the NEWSTART LIFESTYLE COOKBOOK. > > GreatStart@w... wrote: > > > > SUNNY SOUR CREAM > > may i forward this to the allergic vegetarian ? > > thanks, > ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2009 Report Share Posted December 29, 2009 Sunny Sour Cream Source: Newstart Lifestyle Cookbook 3/4 cup water 2/3 cup sunflower seeds 3 Tbsp. fresh lemon juice 1/2 tsp. onion powder 1/2 tsp. salt 1/4 tsp. garlic powder Process all ingredients in a blender until very smooth. Adjust water and seasonings to taste and consistency desired. Keep refrigerated in an airtight container. For variation, blend in tomato and/or avocado for a salad or sandwich dressing. Yields: 1 1/4 cups or 10 servings. Calories: per 2 Tbsp. = 57 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2009 Report Share Posted December 30, 2009 I just learned about sprouting sunflower seeds. It is easy. Soak the seeds overnight, then put them in a sprouting tray or in a empty jar. Rinse and drain twice a day. In 1 - 2 days you will see little spouts coming out of the end. Then eat them just as they are, or put them in a recipe. They taste so much fresher and live then dried seeds. I was amazed. I have made the recipe below for quite a few years. It is our favorite topping for lentils. I made it last week with the sprouted sunflower seeds, and it was better then ever. Then I put them in hummus, substituting them for the garbonzos and wow! The kids asked for more! I really recommend sprouted sunflower seeds. Barbara ______ On Behalf Of Gracious Hospitality [gracioushospitality] Tuesday, December 29, 2009 3:35 PM Sunny Sour Cream Sunny Sour Cream Source: Newstart Lifestyle Cookbook 3/4 cup water 2/3 cup sunflower seeds 3 Tbsp. fresh lemon juice 1/2 tsp. onion powder 1/2 tsp. salt 1/4 tsp. garlic powder Process all ingredients in a blender until very smooth. Adjust water and seasonings to taste and consistency desired. Keep refrigerated in an airtight container. For variation, blend in tomato and/or avocado for a salad or sandwich dressing. Yields: 1 1/4 cups or 10 servings. Calories: per 2 Tbsp. = 57 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2009 Report Share Posted December 30, 2009 Barbara, are you using raw, shelled sunflower seeds? What a great idea! ~ LaDonna ~ On Tue, Dec 29, 2009 at 4:47 PM, Barbara Frohne <barbara.frohne wrote: > I just learned about sprouting sunflower seeds. It is easy. Soak the seeds overnight, then put them in a sprouting tray or in a empty jar. Rinse and drain twice a day. In 1 - 2 days you will see little spouts coming out of the end. Then eat them just as they are, or put them in a recipe. They taste so much fresher and live then dried seeds. I was amazed. I have made the recipe below for quite a few years. It is our favorite topping for lentils. I made it last week with the sprouted sunflower seeds, and it was better then ever. Then I put them in hummus, substituting them for the garbonzos and wow! The kids asked for more! I really recommend sprouted sunflower seeds. > > Barbara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2009 Report Share Posted December 30, 2009 Yes, it is raw, shelled sunflower seeds out of the bulk bins section of the store. It really increases the nutrition because it soaks away enzyme inhibitors, I was told. As a gluten intolerant person, I need all the nutrition and enzymes I can get. Of course, roasted seeds wouldn't sprout, because they have already been cooked. Barbara ______ On Behalf Of Gracious Hospitality [gracioushospitality] Tuesday, December 29, 2009 5:01 PM Re: Sunny Sour Cream Barbara, are you using raw, shelled sunflower seeds? What a great idea! ~ LaDonna ~ On Tue, Dec 29, 2009 at 4:47 PM, Barbara Frohne <barbara.frohne<barbara.frohne%40wallawalla.edu>> wrote: > I just learned about sprouting sunflower seeds. It is easy. Soak the seeds overnight, then put them in a sprouting tray or in a empty jar. Rinse and drain twice a day. In 1 - 2 days you will see little spouts coming out of the end. Then eat them just as they are, or put them in a recipe. They taste so much fresher and live then dried seeds. I was amazed. I have made the recipe below for quite a few years. It is our favorite topping for lentils. I made it last week with the sprouted sunflower seeds, and it was better then ever. Then I put them in hummus, substituting them for the garbonzos and wow! The kids asked for more! I really recommend sprouted sunflower seeds. > > Barbara Quote Link to comment Share on other sites More sharing options...
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