sunflower cheese anyone?

Have I mentioned before that I was brought up by a very health conscious mother? She grew up in a family of nine children during WW2 and they didn't have enough money for general living expenses let alone for doctors and medical treatments. If they were ill they stayed at home and rested, perhaps with some sort of herbs. People in those days were a lot more resourceful and used what they had around them, taking responsibility for themselves. Mum doesn't remember being sick often but I'm guessing that when she was, she was put to bed and given a nice herbal tea that corresponded to her symptoms because that was just what she did for us kids when we were growing up!

Tummy ache? Here sip this peppermint tea!
Headache? Have a nice calming chamomile tisane!
Cold or flu? Rosehip tea will pep you up…. its full of Vitamin C!  

I just mention this because my mothers healing ways had a big impact on myself and my sister. We have both chosen to educate ourselves about healthy healing modalities, eating a clean, plant based diet and taking care of any illnesses using natural methods. Most of my children had never seen a doctor until they needed to obtain a medical certificate for a job and those three that did need a hospital visit, needed it for accidents rather than illness (and yes, I am thankful that there is that option available)

Now, I'm not sure why I'm rambling on about this but it seemed like it might be relevant - after all, not many people make 'cheese' out of sunflowers! I don't often make it anymore either but about 10 years ago, we spent a year and a half eating a very high raw diet and this tasty recipe was not only used as a dip but also when thinned down, as a dressing for salads. This summer we have (as usual) had loads of zucchini and this was another way of munching through that glut! Sunflower seeds are quite cheap compared to nuts so this is an economical way of adding a whole bundle of vitamins and minerals into our diet.

Sunflower seed Cheese

1 1/2 cups sunflower seeds

1/2 cup fresh lemon juice

2 or 3 cloves of garlic 

1 teaspoon salt

Freshly ground black pepper to taste

I dry blend the seeds up in my blender first and then add the rest of the ingredients. You might need to add a bit of extra water to make it blend properly so just adjust the seasonings. 

If you soak the seeds in water overnight, it makes the 'cheese' creamier, is easier to blend, you won't need to add extra water and it also removes enzyme inhibitors. 

Enjoy it on crackers, as a dip with all sorts of veg or on top of sweet zucchini rounds!!