Step by Step: Making your own Sprouted Sunflower Seed Cheese

in #food7 years ago (edited)

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If you’ve never sprouted or fermented anything before, this would be a good place to start. This is a quick recipe, yields consistent results and doesn’t require any extra knowledge or specialized equipment. If any step towards health is to be effective, it must be something that integrates easily into our lives.

Sprouting and fermenting may be two of the easiest at home ways to improve digestibility, bio-availibility and optimizing nutrition of the foods we nourish ourselves with. Sprouting removes phytic acid which blocks absorption of minerals while increasing enzymic activity and improves the capacity for the body to use the nutrients by waking them up from a slumber.
Fermentation takes this break down further and adds a probitic community to further pre-digestion and supports our gastro-intestinal health. There our endless various on these themes, but here is a simple recipe for one of my favorite kitchen crafted creations: sprouted sunflower seed cheese! It offers great amounts of highly digestible fat, substantial vitamin E, a host of B vitamins (B1, B3 and B6) and bioavailable minerals such as manganese and selenium.

Materials:

Mason jar
Strainer of sorts: colander, sieve or screen (DIY plastic sprouting top)
Food processor or blender
Clean cloth
Ingredients:
*2 Cups or 500 ml Sunflower Seeds
**1 Tbsp or 15 ml miso (Any kind will do)
2 tsp or 10 ml dill (you can change this to whatever herb(s) you favor)
1 tsp or 5 ml ground black pepper (no need to measure really, just as much as desired)
1/4 tsp turmeric
1/4 to 1/2 Cup or 60 to 120 ml water (enough to blend smoothly)
*Sunflower can be substitutes for hemp seeds, pumpkin seeds, almonds or other nuts, although soaking and sprouting times vary.
**Miso aids in quick and efficient culturing, although it is not nessesary. If not available, a pinch or two of sea salt to taste. Too much will hasten fermentation. Sunflowers in particular culture quickly and readily on their own, better than other seeds and nuts in my experience. Keep in mind that miso has its own benefits and adds beneficial complexity to ferments.

Instructions

Step 1:

Pour the Sunflower seed into jar and add some water to the mix to awaken the dormant life of the seeds. Cover the seeds with plenty of water, no such thing as too much but too little won’t make for effective sprouting. Soak 4-8 hours.

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Step 2:

Drain the water with whatever set up you have on hand. Rinse the seeds to remove any left over enzyme inhibitors that keep the seeds from growing while dormant.

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Step 3: (optional)

Let the seeds sit covered, for 1 day at most. This will begin the growth process of the seeds. Careful not to sprout for longer than a day as certain bacteria have a tendency to love older sprouts (I’ve had an upset stomach from eating them too old).

Step 4:

Grind the seeds with as little water as possible to form a smooth paste. Add water a little at a time until the seeds blend well. Add the miso, dill, turmeric and black pepper. Grind until the desired consistency is reached~ whatever tickles your fancy.

Step 5:

Store in glass jar with cloth cover, allowing for airflow and wild yeast while keeping flies out (they can carry undesirable mold). Store out of sunlight in a warm place 12-24 hours until desired sourness is achieved, this is a personal preference. The bacteria will digest the paste and leave as a by-product lactic acid, responsible for the sour-ness. The longer they have to dine, the more lactic acid there will be.The mix will become spongy and expand (the bacteria release CO2 while metabolizing) so make sure to leave space at the top of the jar. Eat alone, as a dip spread or salad dressing base. Lasts 4 days stored in fridge.

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Take this and experiment.

Add wild greens like garlic mustard, dandelion or nettles, mix and match spices, herbs and seasonal produce. This recipe is essentially a base which can lend itself to unlimited variations. You can squeeze the water out through a cheese cloth and add nutritional yeast for added cheesiness. Why not toss some apples in there? Theres no reason not to make some today! Enjoy!

HOW TO ENTER THE FREE GIVEAWAY:

One Steemian will be chosen in a random drawing on Dec 22 and I will ship my book to you! Share the Health!

Directions:
Upvote & Resteem this post (or one of the following episodes) and answer the following questions in the comments below (or in the following posts comment section).

Have you sprouted before?

What’s one health habit that you’re proud of?

What’s one health habit you’d like to change?

Help sprouting inspire us all to keep growing by sharing this with the Steemit community. In this series I’ll be posting tutorials, recipes, sharing scientific data about sprouts and the great things I’ve learned about sprouting! Thanks for tuning in!

Sprouting 101: Grow Superfoods in your Kitchen

This was previously featured on an old blog we kept, Rainbow Bridge to the Heart.

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I have done a lot of sprouting and fermenting, but have never tried anything like this. I will give it a try asap. I have a great place to grow sunflowers, but never had because I could never eat all the seeds from just a couple of plants, by myself. This would give me another reason to plant sunflowers along the back fence. Thank you for posting this!

Have you ever tried freezing this? I might need to quarter the recipe if it doesn't freeze well. I could never eat that much in 4 days, lol.

lol haven't tried freezing it, it usually DISAPPEARS around here :) you could try, tho I think quartering the recipe may work better ;) and your welcome! I love that you're wanting to grow your own sunflowers for this. Right on!

This looks really interesting! May I link this article and feature your username in the next issue of the Weekly Homesteading Newsletter on Sunday? Let me know, thanks!

Thanks! For sure :D

This article has been linked and featured in the newest issue of the Weekly Homesteading Newsletter! Thank you and have a Merry Christmas!

Thank you! Going to hop over to read it :D

Awesome! I'll send you a link once it is published :D

Q1- We have done a little bit of sprouting in the kitchen, mainly mung beans for stir-frys.
Q2- We are very proud of our home growing habits, producing large quantities of a wide variety of fruits, vegetables and herbs for ourselves to eat. Nothing like fresh, home-grown and organic food!
Q3- Our reliance on shop bought gluten-free flours would be nice to change. We just need to do some space organising in our garden to grow an abundance of buckwheat and linseed (both of which we have found are very easy to grow).

Great response! Buckwheat and linseed- that would be so awesome to supply one's own flours. We grow buckwheat as a cover crop here mainly and yes it loves to grow. Thanks for the resteem and for participating :D

If we do manage to grow a substantial amount of seed for flour the next step will be some kind of flour mill. Have you ever seen the bike powered flour mills? Always wanted to build one.

Yeah! We were just talking about one the other day! If you come across good plans, plz send me my way :D

How cool!
I may have to try this...
Ive only ever tried fermenting pickles, and once I tried sauerkraut, (it molded...)
This looks yummy!

Right on- good luck! It's quite easy :)

OMGosh! Seriously?
You make this look so easy and it sounds delicious!

I am definitely going to try this!

please do try it and let us know how you like it! it's seriously one of our favorite things!! it is really easy (easier than getting the swing of steemit and cryptos LOL!!)...

All I need to find is miso. I have everything else

You can use yogurt too or nothing at all and it will ferment. Miso just speeds it up and gives it that great miso twang :)

I've never heard of this, but it looks like something I would like to try! Glad I saw this -- will follow you!

Awesome! Good luck with your first trials- we Love the stuff!

Hi! Such a cool post!
Thanks for sharing this :)

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