Sunflower seed milk
| Ingredient | Qty, g | |
|---|---|---|
| Sunflower seeds | ||
| Water | ||
| Cooking salt | ||
| Stevia ?A sugar substitute is used in the recipe with sweetness relative to sugar 1:1 | ||
| Product release: | 900 ml ?The product output is specified by the default number of ingredients. This recipe cannot be scaled to arbitrary ingredient proportions. | |
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| Add a dish to the menu | ||
| 4 h | ||
| 2 min | ||
| 3 min | ||
4 h 5 min | ||
|---|---|---|
| Proteins | 0.7 g |
| Fats | 1.6 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 0.3 g |
| Calories | 18 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0.1 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 2.3 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | 0.01 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 996 |
| Weight loss | Detention | Set |
|---|---|---|
| 2% | 1% | 1% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (3) | |
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Ingredients:
- Sunflower seeds (1 cup)
- Water (4 cups)
- A pinch of salt
- Sweetener of your choice (stevia or erythritol)
Start by rinsing the sunflower seeds (1 cup) under cold water to remove any impurities. Then soak them in water (at least 4 hours, preferably overnight) to improve texture and digestibility.
After soaking, drain the water and rinse the seeds again. Transfer the sunflower seeds (1 cup) to a blender and add fresh water (4 cups). If you prefer sweetened milk, add a pinch of salt and your favorite sweetener.
Cover the blender and blend the mixture on high speed for 1-2 minutes, until the seeds turn into a smooth paste and the milk becomes white and creamy.
Strain the mixture through a cheesecloth or a nut milk bag, squeezing out the liquid to remove any remaining solids. Transfer the milk to a bottle and store it in the refrigerator for up to 3-4 days.
Sunflower seed milk is great for use in smoothies, porridges, or as a base for various sauces and desserts.
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