Welcome to Week 3 of the FlowLIFT and Yoga Challenge! This week’s recipe from The Juiciest Fruit is a vegan ricotta made out of sunflower seeds to create a variety of sunflower wraps. Making your own vegan, seed-based “ricotta” opens up a whole new world of possibilities for what to do with the veggies that you already have or add to what you just picked up at the farmer’s market. This yummy paste will last 3-5 days in your fridge and the flavor will only get better with time.
Sunflower Wraps with Coree
1 cup Sunflower seeds
1/4 cup Water
1 tablespoon Apple Cider Vinegar
1 tablespoon fresh Lemon juice
1 tablespoon Nutritional Yeast
1 teaspoon Pink Salt
1 tablespoon Olive Oil
Place the seeds in large bowl and cover with filtered water. Let soak for 2 hours. Rinse and drain, and add them to a food processor. Add the water, vinegar, lemon juice, yeast, salt and oil, and process until the desired texture is reached. Add more water, if needed. Allow to rest for an hour or so for best flavor. Store in an airtight container.
Makes 1 cup, Shelf Life: 3-5 days
Sunflower Wrap Ideas
Wash a large, fresh lettuce leaf and use as a sunflower ricotta “boat”
Grate fresh beet and carrot on top.
Add a slice or two of avocado
Wrap it up and munch it down
Sweet Potato “Wrap”
Roast a sweet potato and slice down the center
Mash the potato with a fork and top with a huge spoonful of sunflower ricotta
Layer on several sprigs of fresh thyme
Sunflower Ricotta Appetizer
Place a large dollop of sunflower ricotta in the middle of a pretty plate or bowl
Garnish with a handful of cherry tomatoes, a sprig of basil, a handful of raw walnuts and a dash of olive oil
Serve with crackers (maybe a gluten free option) to scoop up all the goodness.