Sunflower Seed Cream Cheese

I hate to whinge but I’ve been suffering from really bad sciatica.

The physio thinks it’s referred pain from the lower lumbar spine.

The doctor thinks it’s bursitis or inflammation of the hip joint.

Then my acupuncturist suggested that I revert to the ‘healing’ diet I followed for a good year or two after I had breast cancer.

It’s  quite restrictive – but in the past it has worked wonders!

It was prescribed by biopath,  Gudrun Jonnson, who I used to travel to London to see.

Lots of leafy greens but no tomatoes or other nightshades (peppers, aubergines or potatoes) or citrus fruit and no bread or pasta.

And other stimulants like tea, coffee or alcohol are out.

One of the things Gudrun did leave on the list was seeds – as long as they are soaked overnight.

The seeds in the bowl are soaked for 12 hours and – as you can see – compared with the dried ones on the board they swell quite considerably

So I did that with some sunflower seeds and  drew inspiration from this recipe.

It’s called a dip but I think of it more as a cream cheese as I add chives, dill and sometime parsley which reminds me of the French cheese Boursin – that was so popular here in the 70’s!

I added chopped umeboshi plums (a salted plum from Japan) as well as lemon juice.

You can see the umeboshi plum at the back of the board behind the herbs and garlic

You could also use umeboshi plum puree or ume shu (a “vinegar” which is really the brine left over from the pickling process) – all are available in wholefood shops.

But you don’t need to use it if you want to just use the lemon juice on its own.

Anyway – feel free to follow the original or my version – either way it’s delicious.

By the way – the salad and beetroot is from the garden but the herbs in the cream cheese are bought!

Hopefully next year I can keep some going through out the winter without having to resort to the supermarket!

5 from 1 vote
Sunflower Seed Cream Cheese
Servings: 2
Author: Cath
Ingredients
  • !/2 cup sunflower seeds, covered in water, soaked,drained and rinsed
  • 1/2 cup water
  • 1 tbsp lemon juice
  • 1 large clove of garlic, crushed
  • 2 whole umeboshi plums, chopped
  • 1/2 tbsp chopped dill
  • 1 tbsp chopped chives
Instructions
  1. Put all the ingredients, except the fresh green herbs, in a blender and grind to a smooth paste/cream.

  2. Stir in herbs and serve.

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