Sunflower seed milk

Sunflower seed milk

This is another non dairy milk that I make pretty frequently.

I have been on the quest for learning some nutritious non dairy recipes. Once I stumbled upon this recipe, it was almost as if I hit a jackpot. All the excitement comes from the innumerable health benefits that sunflower seeds offer.

Sunflower seeds are a good source of Essential fatty acids, which are so crucial for brain development, and reducing inflammation in the body. These seeds are extremely rich in Vitamin E.

Do try using these nutritious seeds in your cooking, and you will be doing your health a big favor

This is how I make this milk

Ingredients:

1 cup raw organic unsalted sunflower seeds,preferably soaked for a minimum of 6 hours

32 oz water(1 cup=8 oz, if you want the milk more diluted or concentrated, you could vary the proportion of water)

Cardamom seeds/cardamom powder. (other options would be adding a pinch of nutmeg, cinnamon or cloves....Let your imagination run wild)

2 tsps organic brown agave nectar as a sweetener.

Other natural optional sweetener options would be using medjool dates, raw honey or maple syrup).

Directions:

Rinse the soaked sunflower seeds well. Discard the soaked water.

Place the seeds in a blender with the required quantity of water . Blend. 

Strain the milk through a nut milk bag or a sieve into a large bottle. You will have separated most of the pulp in this process. Pour the extracted milk into the blender again, add the flavoring as per your choice, and blend.

Strain the milk. You now have delicious and creamy sunflower seed milk ready.

Transfer it to the refrigerator. This generally keeps good for 3 -5 days in the refrigerator.

Notes:

1. Some amount of pulp is inevitable. You could use the pulp in smoothies, for that extra fiber. 

2. A tsp of organic vanilla extract could be added to enhance the flavor

3. This healthy milk makes a great base for smoothies, and also tastes delicious mixed with some good quality protein powder.

4. Use up the milk pretty quickly, as they have a tendency to get rancid , when stored for a long time, due to the natural oil inherent in sunflower seeds.

1 cup raw organic unsalted sunflower seeds,preferably soaked for a minimum of 6 hours

32 oz water(1 cup=8 oz, if you want the milk more diluted or concentrated, you could vary the proportion of water)

Cardamom seeds/cardamom powder. (other options would be adding a pinch of nutmeg, cinnamon or cloves....Let your imagination run wild)

2 tsps organic brown agave nectar as a sweetener.

Other natural optional sweetener options would be using medjool dates, raw honey or maple syrup).

Directions:

Rinse the soaked sunflower seeds well. Discard the soaked water.

Place the seeds in a blender with the required quantity of water . Blend. 

Strain the milk through a nut milk bag or a sieve into a large bottle. You will have separated most of the pulp in this process. Pour the extracted milk into the blender again, add the flavoring as per your choice, and blend.

Strain the milk. You now have delicious and creamy sunflower seed milk ready.

Transfer it to the refrigerator. This generally keeps good for 3 -5 days in the refrigerator.

Notes:

1. Some amount of pulp is inevitable. You could use the pulp in smoothies, for that extra fiber. 

2. A tsp of organic vanilla extract could be added to enhance the flavor

3. This healthy milk makes a great base for smoothies, and also tastes delicious mixed with some good quality protein powder.

4. Use up the milk pretty quickly, as they have a tendency to get rancid , when stored for a long time, due to the natural oil inherent in sunflower seeds.