Sunflower seeds are high in protein and vitamin E, and oats are high in fibre, helping to regulate blood sugar levels. Wrap up a few of these and take them on your next hike for a sweet, nutritious energy boost.
2 cups (500 mL) pitted dates
1 lb (450 g) unsalted, all-natural sunflower seed butter
3 cups (750 mL) quick-cooking rolled oats
1/2 cup shelled unsalted sunflower seeds (optional)
Put dates into food processor and process. You may need to add a few tablespoons of boiling water to help chop them up. Add sunflower seed butter to food processor and mix until smooth.
Put combined dates and sunflower seed butter into large bowl and add oats 1 cup at a time, mixing well after each addition. With clean hands, form 1 in (2.5 cm) balls and place on plate. Cover and refrigerate. Enjoy!
Makes 25 servings.
Each serving contains: 222 calories; 7 g protein; 11 g total fat (1 g sat. fat, 0 g trans fat); 27 g carbohydrates; 3 g fibre; 1 mg sodium
Source: alive #330, April 2010
source: "Healthy Indulgence", alive #330, April 2010
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).