Sunflower Shoots are gaced with a nutty flavor and a crunchy texture, sunflower microgreens are nothing short of awesome in sandwiches, soups, salads, scrambled eggs, and wraps. Both the leaves and the stems are edible These wonderful Greens are an excellent source of powerful “super food” and important source of non-meat Protein.
Health Benefits of Sunflower Shoots: High in protein, zinc, omega fatty acids, B vitamins, folate, and LIVING enzymes. Vitamin E for boosted antioxidant capacity with vitamin C and selenium to reduce blood pressure and prevent heart disease.Contain Selenium and Vitamin E, which work together as antioxidants to protect your cells from potentially cancer-causing free-radical damage, as well as provide Vitamins A, E and D , Folate and other B Vitamins. They contain minerals including Calcium, Copper, Iron, Magnesium, Potassium, Phosphorus and Zinc. Also known as a rich source of Lecithin (which helps break down fatty acids into easily digestible form and balance Cholesterol as it soaks up “bad Cholesterol” and prevents it from being absorbed, neutralizes toxins and purifies the lymphatic system ), Sunflower Sprouts have abundant Chlorophyll for the healthy functions within the body, including tissue repair and vitalization, reducing inflammation, built up blood, Enzyme activation and are a natural body deodorant.
INGREDIENTS SUNFLOWER SEED DRESSING:
1/2 cup toasted sunflower seeds (see notes)
3/4 cup water
Juice from 1 lemon
1 tablespoon miso
1 garlic clove
Optional: a pinch of cayenne
Sea salt, to taste
GRILLED ZUCCHINI SALAD:
4 medium Squash, 2 sliced into 1/2 inch rounds, 2 sliced lengthwise into 1/4 inch strips
2 ears of corn, shucked
1 teaspoon of oil
1/2 teaspoon sea salt
4 cups salad greens – arugula and spinach both work well.
A few handfuls of sunflower shoots
1/2 can of chickpeas, drained and rinsed
2 cups shredded purple cabbage
A handful of sunflower seeds
1 tablespoon dill fronds
INSTRUCTIONS
Place all the sunflower seed dressing ingredients into your high-powered blender and blend on high until smooth.
Oil and preheat your grill to high. Toss the Squash and corn with the oil and sea salt. Grill on high, turning the Squashonce and the corn a few times. Cook the Squash for 3-4 minutes per side and the corn for 10 minutes. When the corn is cool enough to touch, cut off the kernels.
Layer the salad greens, sunflower shoots, chickpeas, cabbage, sunflower seeds, dill, and the grilled Squash and corn in a large salad bowl. Pour the dressing over the top and toss to coat.
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