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.
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.