Soy is on the out and thankfully almond milk is defiantly in, but what about those who can’t tolerate nut milk?
Do not fear… there are still plenty of options to try – one being Sunflower seed milk.
You may be surprised to learn that the humble sunflower seed provides significant amounts of vitamin E, magnesium and selenium as well as selenium, vitamin B1, B6 and folate.
Need more convincing to give them a try?
- Sunflower Seeds’ Phytosterols Lower Cholesterol and has Cardiovascular Benefits. These small seeds disallow ‘bad’ cholesterol from sticking to the walls of your arteries, thus aids in preventing heart attacks.
- They Calm Your Nerves, Muscles and Blood Vessels thanks to Magnesium. The magnesium in sunflower seeds is reputed for soothing the nerves, thus easing away stress, migraines and helping you relax.
- Improved Detoxification and Cancer Prevention from Sunflower Seeds’ Selenium
- The Vitamin E from Sunflower Seeds’ has Anti-Inflammatory and Cardiovascular Benefits. They ease every condition that’s inflammatory in nature, such as joint pain, gastric ulcers, skin eruptions, asthma and such. That’s because sunflower seeds are loaded with antioxidants.
- They make you beautiful! Well they bring a glow to your skin. The star in this role: Vitamin E again, which combats UV rays and keeps skin youthful.
Why not try to make your own milk but a word of warning… the seeds go rancid quite easily so make sure they are fresh before you begin.
Sunflower Seed Milk:
- 1 cup raw, unsalted sunflower seeds
- 4 cups filtered water
- 2-3 dates
- 1 vanilla bean or ⅛ teaspoon vanilla paste
- Pinch sea salt
- Place sunflower seeds in a glass container and cover with water. Cover and allow to soak on the counter for 8 hours. Drain water, rinse well and add to your blender along with 4 cups of clean, filtered water.
- Blend water and seeds for 3 minutes. If you have a vitamix, I like starting off on the low setting, then pumping it up to full power for the last 1 minute.
- Once complete, pour seed mixture into a nut milk bag or a clean tea towel over a large bowl. Gently pulse the seed bag with your hands until all liquid has been strained out. Set pulp aside.
- Rinse out your blender, add the milk back to it, add the maple syrup, vanilla and salt. Blend for 20-30 seconds.
- Pour into a milk jug or juice container and store in the fridge for up to 2-3 days.