Serves 4
Through my Natural Chef studies, I made a sunflower seed soup. I really liked the recipe however, I didn’t feel it sat right as a soup but would lend itself better as a thick pasta sauce.
Sunflower seeds are a great source of protein and contain substantial amounts of vitamin E, B and copper.
This meal is great to include whatever vegetables you like, making it extremely nutritious whilst also considerably filling.
Ingredients:
1 medium red apple
200g sunflower seeds
3 garlic cloves
200ml extra virgin olive oil
350ml water
1tbsp apple cider vinegar
300g pasta
150g green beans
6 mushrooms
1 lemon, juiced
15g fresh parsley, finely chopped
50g breadcrumbs (you may need more or less depending on oven dish size)
step 1
Preheat oven to 180°C
Bring a pan of water to the boil and cook the pasta. Leave aside to cool.
step2
Peel the apple and cut into small pieces. Spread onto a baking tray with a drizzle of oil and bake for 10-15 minutes. Set aside to cool.
step3
Blend the sunflower seeds, garlic cloves and olive oil. Increase the speed gradually. Once the mix is a paste-like consistency, with the machine still running, gradually add the water.
step4
Add the cooled apple and blend until you have a completely smooth consistency. Add the apple cider vinegar and season, blend once more.
step5
Cut the beans into thirds and the mushrooms into fine slices.
step6
In a large oven proof dish combine the pasta, sauce, vegetables, lemon juice and parsley. Once completely mixed through, sprinkle with a layer of breadcrumbs and place into the oven.
Bake for 25-35 minutes, or until it is piping hot and the breadcrumbs have crisped up. Serve with extra vegetables or on it’s own.
Notes:
- I used a royal gala apple
- I used Seeds of Change spinach trottole pasta
- You could also try including various flavours such as chilli flakes, paprika, or turmeric for a vibrant colour. It is very flavoursome as it is though so isn’t necessary.
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