Creamy Sunflower Seed Dressing

Last week was filled with fun outings and delicious food. On Monday the 2015 Edible Education series through Berkeley began. Michael Pollen was the guest speaker last week, and Marion Nestle makes an appearance tonight. This series is on food systems, both domestic and international, and best of all free to the public. If interested in watching here’s the link….

If you haven’t seen the 2014 documentary “Fed Up”, you should. It’s a great documentary about the problems with our food system. I also had the privilege of attending a screening of the environmental documentary “Come Hell or High Water”. This film follows one man’s quest to save his hometown community of Turkey Creek along the Mississippi coast. If you have the opportunity to see it, I would recommend it as well. This man’s strength and perseverance through Hurricane Katrina and Rita, the BP oil spill, and the many companies trying to bulldoze over the town, is inspiring.

My weekend began celebrating the beginning of the Mardi Gras season with a potluck of amazing food and great friends. The night commenced with the first parade, Krewe du Vieux. Sunday was a relaxed day filled with one of my favorite pastimes, cooking. I made an incredible amount of food, including the sunflower seed dressing posted below. Enjoy!



  • 1 cup raw sunflower seeds, soaked for 4 to 6 hours
  • 1/2 to 1 cup water
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh basil, loosely packed
  • 1 tsp dried thyme
  • 1 tsp dried parsley


Blend all ingredients together in a blender until smooth.

I put this over some kale and purple rice. I think I’ll pick up some broccoli, cabbage, carrots, and/or Brussels sprouts to make a lovely slaw for this dressing. Another suggested use is as a dip for veggies or baked pita.


This recipe was adapted from:

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