Ye’suff Wiha (Sunflower Juice)

Source: The Recipe of Love
Made: January 5, 2014
Yield: 8 servings
Time to make: 30 minutes + time to chill.

This is one of three Ethiopian beverages made from seeds.  The author says this one is frequently used as a beverage during times of fasting. Certainly a change from plain water or fruit juice.  I tried it sweetened with agave syrup.  And this definitely gets a thumbs up.  It is really good!

Ye’suff Wiha (Sunflower Juice)

Ye’suff Wiha (Sunflower Juice)
4 cups raw sunflower seeds
15 cups water
10 cups spring water
1 garlic clove, whole
Large piece of fresh ginger, crushed
Honey or brown sugar to taste

Wash sunflower seeds and drain well.
Combine with 15 cups water in large pot.  Boil on high heat for 20 minutes.
Drain and let seeds cool.
Grind seeds to a fine paste in a blender or food processor.
Add 10 cups spring water and mix well.
Strain into a serving pitcher.
Add garlic and crushed ginger and let sit for awhile to blend flavours.
Sweeten to taste, chill and serve.


Crunchy Nut Muffins

Source: Recipes for a Small Planet
Date tried: July 2, 2012
Yield: 16 muffins
Time needed:  20-25 minutes

I seldom bake desserts.  So to get muffin recipes in, I decided to bake them for breakfast.  I wasn’t too sure of that at first.  Usually I just put together some yogurt and fresh fruit.  Baking in the early morning was a new adventure for me.

Interestingly, I am finding it fun.  Muffins are quite simple to make and take only 15-20 minutes in the oven, so I can be eating warm muffins just half an hour after pulling the ingredients out of my cupboard.

There’s a little extra preparation with these: roasting the chopped peanuts and seeds.  But that only adds about 3 minutes to preparation.  I used coconut oil both in the muffins and to grease the pans.

Crunchy Nut Muffins

Crunchy Nut Muffins
1½ cups whole wheat flour
¼ cup soy flour
1 Tbsp. baking powder
½ tsp. salt
¼ cup sesame seeds, toasted
1/3 cup sunflower seeds, toasted
¼ cup peanuts, chopped and toasted
1/3 cup currants or raisins
1 egg, beaten
1 cup milk
1-4 Tbsp. melted butter or oil
1-4 Tbsp. honey

Preheat oven to 375oF.  Oil muffin tins.
Stir together flours, baking powder, salt, seeds, peanuts and raisins.
In a separate bowl beat egg and blend in milk, butter or oil, and honey.
Add egg mixture to dry ingredients and stir just enough to moisten them.
Drop batter by spoonfuls into muffin tins and bake 15-20 minutes.
Serve hot.

Variation: Nutty Nut Muffins
Increase the quantity of peanuts to 1½ cups

Nutty Sunny Granola

Source: May All Be Fed: Diet for a New World
Made: November 20, 2013
Yield: 6 cups
Time to make: 45 minutes.

This is one of the best methods I have found for preparing granola.  I like that the syrup is not added until the cooking is completed. It was much easier to cook and much easier to mix.
And this is also a really great tasting granola.

Nutty Sunny Granola

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