Servings:
1 1/2 cupsby Shazzie
Ingredients:
4 Tbsp. sunflower seeds, soaked for 24 hours, dehydrated for 24 hours, and ground to a fine powder
1 cup cucumber juice
4 sprigs mint, finely chopped
Preparation:
in a coffee mill, blend ground sunflower seeds with 1/2 cup cucumber juice until smooth.
add more juice to desired thickness (if the coffee mill is too small, you may have to transfer the mixture to a blender or mix the rest of the ingredients by hand).
add the mint and blend
again until smooth.
add other herbs if you like.
enjoy as dip or over a leafy salad.
