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Sunflower Guacamole

Serves 4.

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    Sunflower Guacamole

    Sure, it breaks from tradition, but sunflower greens infuse guacamole with fresh, nutty flavour. Beyond using as a dip for tortilla chips or sliced vegetables, try using this guac as a spread for toasted bread and top with roasted chicken, fried eggs, black beans, or smoked salmon.

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    Tip: When the first true sunflower leaves appear, make sure to harvest the shoots within a couple of days. If left too long they will become fuzzy and bitter tasting.

    Green power

    If keeping leftovers, place a thin layer of water over the surface of guacamole during storage as a barrier to oxygen to keep browning at bay. Pour water off before serving and then give it a stir.

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    Sunflower Guacamole

    Ingredients

    • 2 avocados
    • Juice of 1/2 lime
    • 1/4 tsp (1 mL) salt
    • 2/3 cup (160 mL) roughly chopped sunflower shoots
    • 1/4 cup (60 mL) finely chopped red onion
    • 1/2 jalapeno, finely chopped

    Nutrition

    Per serving:

    • calories191
    • protein4g
    • fat15g
      • saturated fat2g
      • trans fat0g
    • carbohydrates15g
      • sugars1g
      • fibre7g
    • sodium157mg

    Directions

    01

    Place avocado, lime juice, and salt in bowl and mash into a chunky mixture. Stir in sunflower shoots, red onion, and jalapeno.

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    This recipe is part of the Small But Mighty collection.

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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.