Through the Fire

Cooking our way into a new relationship with food!

Say Seed Cheeze, please

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Keep your face to the sunshine, it’s what sunflowers do.

~ Helen Keller

Sunflower seeds are an amazing source of nutrition. In researching today, I realized I had no idea ( or maybe had forgotten) what a powerhouse of minerals they are – magnesium, copper, selenium. Most people do not get enough of these important minerals. This is largely because our soil has become depleted. ( hmm, yet another reason to buy from a small organic farm which pays attention to these things) and a poor choice of foods. Read this and see what foods besides sunflower seeds will provide you with needed minerals.


Besides just munching on them, or adding them to a salad, what other ways can we incorporate the delicious little sunflower seed ?

If you are not familiar with Pinterest, it can be a great ( albeit, sometimes very time sucking and/or mind numbing) source of inspiration. Check these ideas out.

As well as wanting to add in more seeds to my daily diet, I am mostly avoiding dairy products and do not eat nuts too often. Dairy can make me mucus-y and nuts are hard to digest. This recipe caught my interest.

Seed Cheeze

1C sunflower seeds
1C pumpkin seeds
pure water
1/4t probiotic powder (or 2 the powder from probiotic capsules)
herbs and spices of your choosing ( total amount can be around a teaspoon)
salt and pepper to tast

Place pumpkin and sunflower seeds into a 1 quart jar. Fill the jar with good filtered water. Soak overnight, and strain the liquid. Rinse with more filtered water. Place in your food processor fitted with the S blade with the probiotic powder and seasonings. Blend until the texture is smooth. You may need to add a tablespoon of water or more. Taste and adjust your seasonings.

my notes: I used garlic granules, cumin,  salt, and pepper. After tasting, I sprinkled in some more salt and garlic. I also used a liquid flavorless probiotic drink that I have – about a tablespoon) ( I could have used more and made it creamier)

Let the probiotics do their thing by leaving it on the counter covered with a thin cloth. A few hours will do and no, it won’t go “bad.” ( Just skip the whole probiotic thing if it seems too weird)



It’s more like a paté than a cheese. (You can make it so that you can firm it up and slice it to make it more cheese like. I think it’s really good. As you can see, I put it on a little piece of sunflower cracker bread that I love. See it here. If you went ahead and thinned it down, it would be a great dip for celery, etc.

I hope you try it. Please let me know how it turns out.

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