In the wintertime, use dried herbs, but in the summertime use whatever fresh herbs are available. Snipped chives are particularly delicious, as well as fresh marjoram. Reduce the water to create a luscious, white, creamy dip perfect for any crispy veggie.
- 1 cup sunflower seeds soaked for 4 to 6 hours
- 1/2 to 1 cup water
- 1/4 cup lemon juice , fresh
- 1/4 cup extra virgin olive oil
- 1/2 to 1 teaspoon Herbamare or sea salt
- 1/2 teaspoon black peppercorns , whole
- 1 to 2 teaspoons dried basil
- 1/2 to 1 teaspoon dried thyme
- Small handful fresh parsley
- 10 ounces spinach washed and dried
- Place the sunflower seeds in a bowl and cover with water. Soak for 4 to 6 hours then drain and rinse.
- Place soaked sunflower seeds into a Vita-Mix or blender with the water (less for a dip, more for a dressing), lemon juice, olive oil, salt, and peppercorns. Blend on high for one minute or until very creamy and smooth. Then add the herbs and blend on a lower speed until combined but not completely pureed.
- Toss with spinach with enough dressing to coat and serve. Store any remaining dressing in the fridge.
Recipe from http://www.nourishingmeals.com/2011/12/creamy-herb-sunflower-dressingdip.html retrieved Mar. 3, 2013.