|Use raw sunflower cheese as a dip or sandwich it between cucumber slices|
All my life, I have been extremely healthy. But last September, after enduring a previous year rife with all kinds of unmentionable, health-related unpleasantness, I learned that my petite frame was toting around an ovarian cyst and a grapefruit-sized fibroid. Coincidentally [not!], my medical problems began around the time my marriage was breaking up. Too much stress is just as unhealthy as too much junk food, and during this tense, sad chapter of my life, I comforted myself with – you got it – more coffee, wine and sugar-laden treats than usual.
Most people assume a vegan diet automatically equals a healthy diet. My story shows this is not necessarily true. Although I had always lived by the adage, "Everything in moderation, including moderation," during my stressful years, moderation somehow became the exception and not the rule. Over the past 6 months, I've been slowly regaining my equilibrium. I've "tried on" juice fasts; eschewing all alcohol, coffee and sugar; eating 100% raw, but in the end, embracing small, healthy diet and lifestyle changes was much easier and more realistic. And so I've come home to my original adage. I don't want to face surgery, and so far, I've been successfully managing my condition with only a few bumps.
In the spirit of delicious moderation, here's an easy Raw Sunflower Seed Cheese recipe. I love it as a veggie dip and sandwich filling.
|Sunflower seeds are high in vitamin E, cancer-busting selenium and cholesterol-lowering phytosterols|
RAW SUNFLOWER SEED CHEESE
- 2 cups raw sunflower seeds
- 1/4 cup hijiki, soaked in about 1/2 cup pure water [You don't need to drain it]
- 1/4 cup organic red bell pepper, lightly chopped
- 1 carrot, grated
- 3 garlic cloves, lightly chopped
- Juice of 1/2 lemon
- Sea salt, to taste
- Up to 1/2 cup pure water
Makes about 2 cups
Whiz everything in the food processor until smooth, adding as much water as needed to reach a "creamy-cheesy" consistency.