Lemon Parsley Sunflower Seed Sauce
This delicious sauce brightens up greens and blanched vegetables. Lemon and parsley nourish liver function to digest fats and oils. Vitamin E and magnesium rich sunflower seeds can support heart and cardiovascular health.
INGREDIENTS | SERVES 6
- ½ cup sunflower seeds, toasted
- ¼ cup olive oil
- 2 cloves garlic
- ¾ cup spring water
- 1 tablespoon lemon juice
- 2 teaspoons tahini
- 2 teaspoons umeboshi paste
- 2 cups parsley, loosely packed
Process sunflower seeds in a blender and place in a small bowl. Combine oil, garlic, water, lemon juice, tahini, and umeboshi paste in a blender.
Chop parsley finely and add to blender and process. Add sunflower seeds and blend until creamy.
PER SERVING Calories: 170 | Fat: 16g | Sodium: 196mg | Carbohydrate: 4g | Fiber: 2g | Protein: 3g
Seeds of Life
Because seeds energetically represent life, all seeds are good for reproductive organs in women. Pumpkin seeds especially are alkaline (high in minerals), which can balance acidic (yin) conditions, such as candida. However, seed butters, like tahini, are concentrated, high in oil, and should be used sparingly.
