AnnMarie's Amazing Seed Cheese

by Ann
(Florida)

1. Place in blender 2 cups of sunflower seeds, the juice of 2 whole Meyer lemons, or 4 small lemons, 4-5 or more large cloves of garlic, 1 tsp. Salt or more to taste, 4 peppercorns or pepper to taste.
2. Have a cup or two of water ready. Blend on highest speed 3 minutes.
3. Every time the mixture gets “stuck” drizzle in a bit of the water through your blender lid. You may need to manually turn the mixture over before mixing again.
4. Taste and re-season if necessary.

The better quality your blender, the less water you have to add. A vitamix can make this smooth like cream cheese. My Bosch makes it about the consistency of hummus. You can substitute 1 cup of the seeds with other nuts or seeds. I have used walnuts, pine nuts, and cashews. All are good. Of course the nutritional value and digestibility of this recipe is better if you soak the nuts and seeds over night, but I never seem to have the forethought to do that.

You can eat this as a veggie dip, diluted as a salad dressing, spread on bread or crackers, or use like you would feta cheese in a salad.

This recipe was adapted from a recipe by Serene Allison in her wonderful book Rejuvenate Your Life: recipes for energy which is available at www.aboverubies.org.