Someone once said that September is a thirty-days long goodbye to summer. If you live in a four-seasons climate zone, you can clearly see the changes happening in nature. Each season has it's beauty but nothing warms our hearts as much as the memories of summer and summer vacations.
On this first, beautiful day of September I am making a sprouted sunflower seed dressing. Clean, organic ingredients. Very easy to make.
I started the seeds two days earlier. A simple process that activates the nutrients and makes the seeds more easily digestible.
To sprout the seeds, take 1/4 cup organic sunflower seeds and place them in a sieve. Rinse thoroughly under running water. Transfer the seeds to a bowl and fill it with filtered water. Soak the seeds overnight. In the morning, discard the water and rinse the seeds one more time. Drain the water completely and cover the bowl with a clean tea towel. Allow the seeds to sprout.
Once the seeds sprouted, transfer them to a clean jar and store them in the fridge till you are ready to make the dressing, but no longer than two days. You will notice that the soaked sprouted seeds increased in volume to about 1/3 cup. This is the amount you will need for this recipe. And of course, you can always use more.
You can dehydrate the sprouted seeds in the dehydrator but for this dressing it is better to blend them when they are fresh, soft and plump.
Ingredients:
- 1/3 cup sprouted organic sunflower seeds
- 1/4 filtered or spring water
- 2 Tbsp virgin olive oil
- 2 Tbsp freshly pressed lemon juice
- 1 Tbsp raw apple cider vinegar
- 1 garlic clove
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- sea salt and freshly ground pepper to taste
Method:
- In a small personal blender whiz all the ingredients until smooth. Adjust the taste to your personal liking and whiz again.
- Serve right way as a dip or with a salad of you choice. Enjoy it in good company!
In radiant health, passionately raw - Dominique
Dominique Allmon©2026