Well, today was a bit challenging but got through it without snacking! I said 'no' a few times which empowered me :)
I had a later lunch that lasted a full hour sharing my veggies and sprouted sunflower dip with my friend Gabrielle. She liked it so much that it has inspired me to write out the recipe in this post for you and for her :)
Supper out with my husband was good, and it lasted for about an hour too.
Sprouted sunflower dip:
1 cup raw dry organic sunflower seeds with shells removed (soak 7 hours it overnight, drain and rinse, let sprout over a day or two always rinsing a couple times thoroughly the day)
.5 to 1 teaspoon pink salt
Juice of 1.5 lemons (adjust according to your tastes)
Filtered water about half a cup
One Clive if fresh garlic grated finely
One tablespoon or 2 of freshly chopped dill weed
One spring onion minced (green and white parts)
Sprinkle of turmeric
Throw in sprouted sunflower seeds, lemon juice, salt, garlic and water into a high speed blender or NutriBullet. Blend to the consistency you like, taste and adjust by adding salt, water , garlic or lemon juice as needed.
Once blended, transfer to a glass container, stir in most of the onions and dill then top with rest of the onions, dill and sprinkle with ground turmeric as garnish.
Pop into the fridge to chill a couple hours. Serve as a dip with raw veggies, use as a dressing with salads or lettuce wraps.
Et voilà! Enjoy!
So for day 6 I am going to continue with three meals a day limited to 60 minutes per meal and minimum if 3 hours between meals.
Thanks for tuning in! Try the sunflower dip and please share your experience :)
Blissful blessings,
Kim