Ethiopian Sunflower Seeds Juice Recipes

Steps:

• Rinse the sunflower seeds with cold water.
• In a cooking pot, cover the sunflower seeds in cold water; boil for 15 minutes or until soft.
• Strain in colander and discard the liquid; place the sunflower seeds in a food processor (blender), add 4 cups of cold water; grind and mash until all the seeds are crushed.
• Strain and pour the sunflower juice into a container; add a branch of rue or ginger root; cover and keep it in fridge.
• For one glass of sunflower juice, add 1 teaspoon of honey or 1/2 teaspoon of sugar; mix it well and drink.
• Always shake the container to mix the sunflower juice before pouring into a glass.

Steps:

• Rinse the sunflower seeds with cold water.
• In a cooking pot, cover the sunflower seeds in cold water; boil for 15 minutes or until soft.
• Drain and place the cooked sunflower seeds in a food processor; add three cups of cold water; blend until all the seeds are crushed.
• Strain the sunflower sauce into a container; discard the sunflower sediments; cover the container and keep it in fridge to cool.
• Combine the finely chopped vegetables with lemon, oil, basil, garlic, ginger, salt and black pepper; mix it well.
• Add the vegetable mixture into the sunflower sauce container, mix well and keep in the fridge.
• Break Injera (Ethiopian flat bread) in small pieces; dip the pieces in the sunflower-vegetable sauce; or use it as dipping sauce for all kinds of bread.
• Serve it cold.
• Keep the sunflower sauce in fridge.