Sunflower seed spread: A tasty and healthy breakfast boost

Sandwiches with butter and radishes are delicious, but sometimes we need to limit fat intake or simply want to switch up our breakfast by eating more plant-based products. That's when a sunflower seed-based spread works perfectly.

We often have sunflower seeds in the kitchen. They're a great addition to smoothies, yogurt, or salads, and sunflower seed cake, where these seeds take center stage, has recently gained popularity. These seeds are packed with nutritional value, rich in vitamin E, which acts as a powerful antioxidant, protecting cells from damage. They also contain healthy fats, including unsaturated fatty acids that support heart and brain health. Additionally, these seeds provide protein, fiber, and minerals such as magnesium, selenium, and copper.

Eating sunflower seeds regularly can strengthen the immune and cardiovascular systems and improve skin appearance. Thanks to their high fiber content, these seeds help maintain healthy blood sugar levels and support digestion. They're also an excellent source of B vitamins, including folic acid, which is important for the nervous system.

Ingredients:

                      
• 1 cup of hulled sunflower seeds
• 3 sun-dried tomatoes in oil, from a jar
• A few sprigs of parsley
• 3 cloves of garlic
• Lemon juice, to taste
• Salt and pepper, to taste

Preparation method:

                      
1. Soak the sunflower seeds in boiling water for 15 minutes.
2. Chop the sun-dried tomatoes, garlic, and parsley.
3. Blend the soaked seeds and chopped ingredients into a smooth paste.
4. Season the paste with salt, pepper, and lemon juice.
5. Mix all the ingredients again. If the paste is too thick, add water and blend again.
6. If there's leftover sunflower seed spread after breakfast, transfer it to a jar and store it in the refrigerator for up to 4 days.