1/4 cup sunflower seeds, soaked 4 - 8 hours
1/2 cup water
1/2 a small clove of garlic (optional)
Juice of one lemon
1/2 cup peeled, chopped cucumber
2 green onions, trimmed and coarsely chopped
1/4 cup packed parsley, leaves and small stems only
1 tablespoon fresh dill, leaves and small stems only
1 teaspoon maple syrup or other sweetener
salt to taste
freshly cracked black pepper to taste
When the seeds have finished soaking, drain, rinse and place them in a blender. Add 1/4 cup of the water from the recipe. Pulse a few times to chop the seeds. You may have to scrape down the sides. Add the garlic if using and pulse again to chop up the garlic. Scrape down the sides and add the remaining 1/4 cup of water. Blend for a few minutes, until smooth and creamy.
Add the cucumber, green onion and lemon juice. Puree until smooth.
Add the parsley and fresh dill and blend until the herbs are evenly distributed throughout. Taste and add salt and pepper as needed. I found the garlic quite strong so I added 1 teaspoon of maple syrup at this point. You can leave the sweetener out if you wish. Blend once more to mix in the seasonings.
I hope you enjoy it. Happy Thanksgiving to all my Canadian neighbours.
Beans and Rice