Sunflower seeds are high in vitamin E, which works to reverse the damage of atherosclerosis and improve the cardiovascular system. Vitamin E is also valued for its anti-inflammatory properties, which act on conditions like asthma, rheumatoid and osteo-arthritis, as well as digestive disease like Crohns and IBS. Sunflower seeds are also very high in thiamine, magnesium, folate, selenium, and B6. Selenium is protective against cancer as it induces DNA repair and synthesis in damaged cells, and helps the body get ready of damaged or abnormal cells. Another healing property of selenium is its ability to bind to toxic metals and carry them out of the body. This is important if you like to eat a lot of fish containing high levels of mercury (tuna, swordfish, shark, sea bass).
First soak sunflower seeds in a glass jar for 12-24 hours. Drain and rinse the seeds. Add 3 parts seeds, 2 parts greens and spices to a food processer and blend until smooth. Pour and smooth over Teflex dehydrator sheets. Score the sheet of into cracker-sized squares. Dehydrate on 115° for 24-36 hours. They should be crispy, but not to the point of being brittle.
Possible spice combinations:
Cumin, garlic, lemon, sea salt, cayenne
Curry, ginger, garlic, sea salt, splash of cider vinegar
Fresh basil, garlic, sea salt, dash of olive oil (basically pesto)
Cilantro, lime, garlic, chili powder, sea salt, onion
Kitchen sink: every spice you can think of
Possible greens:
Spinach, chard, kale, collard greens
**Pro tip- eat with mashed avocado, sea salt, lemon juice and cayenne. It's the healthy version of chips and guacamole.
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