Sunny Spread
Some people enjoy this weather and love being able to cocoon themselves in their cozy homes, but I always need to acclimatize to winter. It’s been even more difficult to adjust now that I’m back from my travels to places where it was 30-plus degrees every day. But what I really miss is a daily dose of sunlight. When I bike home from my office or finish running errands, it’s often dark out already. My body misses the sun and it’s so much more challenging to take pictures of the dishes I make in this low light. The sun is low in the sky, which forces me to stop taking pictures at about 4:00pm. It’s a bummer! I’m pretty sure I’m not the only one longing for summer at the moment, so here’s something sunny to cheer you up. I always have a jar of sunflower seeds in my kitchen cupboard because they taste like summer, haha. They are also high in zinc, which is good for just about everything. We can all really use a boost this time of year!
15 min
Cook time
-
Portion
400 g, 2¾ cup
Shelf life
Supplies
food processor
Ingredients
250 g, 1 ¾ sunflower seeds
1 small onion
1 clove garlic
1/2 lemon
2 tbsp extra virgin olive oil
200 ml, 0.85 cup water
1 tsp sea salt (or to taste)
1/2 tsp black pepper
1 tsp chili powder
3 tsp tomato paste
1/2 tsp cuminpowder
1 small handful fresh green herbs, like oregano or parsley, optional
Sprinkle the sunflower seeds in a frying pan, turn the heat to high and stir until they turn golden brown. Combine the seeds with the remainder of the ingredients in the food processor and blend until soft and creamy – the right consistency to be spread on a cracker.
The spread will keep for five to seven days in the fridge.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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Mexican avo chili bowl 
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Superfood Ice-Cream Cake 
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