Well, it’s three weeks into 2013 and I finally got around to getting my stuff together.
As said before, the company Katie and I worked at together closed their doors after being in business for thirty-something years. I use to long for time off before I jump started into a new adventure. I really truly thought my attitude was going to be different, but that hasn’t been the case. I miss my routine and it seems I work better when I’ve got one. I believe that my biggest problem was setting expectations for myself and not meeting them. I often do so and I end up just being mad at myself. I don’t like it one bit–my head sometimes goes to places I don’t want it to go. I’ve got a thinking problem. My brain likes to multitask 24/7 instead of focusing on the now.
Anyways…I got that icky sickness that’s been going around on New Years and this week I’m just starting to feel better. Maybe the combination of being on house arrest and spending way too much money on Christmas (not the first time!), added to my little rut.
But, this week has been great! I made a couple new recipes and I can’t wait to share them with you all.
First one on the list is sunbutter. I’ve been wanting to make it for a long time now and finally got around to it!
It’s like peanut butter, but made with sunflower seeds. It’s nutty and raw and very flavorful. So far it’s been great on an English muffin with honey on top. I added it in a smoothy yesterday and it was excellent that way too.
The color is very interesting. Looks like wet concrete to me.
All it takes is four simple ingredients and a good food processor. This is the food processor I got. 100% worth every penny. I actually think it was gifted to me. I don’t know what I would do without this thing. I like it better than my Kitchenaid stand mixer. Serious! I do!
First toast, 3 cups of shelled, raw, unsalted sunflower seeds on the stove top. Toast until their light golden brown in color. Do not go and buy already toasted nuts, the process will not work… so they say.
Next, move them over to your food processor. Using the “on button” start processing. At first the seeds will look kind of like a dry powdery mixture, but the more you process the more of their oils start coming out. At this point, add 3/4 teaspoon of fine salt and 1 teaspoon of sugar.
After about five minutes of continually processing them, add a teaspoon or more of honey or agave. Every couple of minutes I stop the machine and scrap down the sides of the bowl. The consistency should start looking like this.
Keep going. The total processing time is about ten minutes plus. Like I said, the longer the sunflower seeds process the more of their oils come out. I read that most people give up after a few minutes when they see nothing happening. Just keep going, I promise something will happen. Patience, patience, patience!
Once you see the mixture looking like peanut butter might, drizzle in a tablespoon or two of olive oil until you get the consistency you want. Two tablespoons worked for me.
Store in an airtight container in a cool dry place for a couple weeks. Oh! And it’s totally normal for your sunbutter to be warm after processing.
Have fun and happy weekend!