Summer Berry Chia Jam

1 pint 

Ingredients:

·      1 pint fresh or frozen berries, trimmed of tops (Save tops - 5 things to make with Strawberry tops)

·      1/8 cup hibiscus tea, reserve leaves

·      ~ 1/8 cup leftover hibiscus tea leaves, chopped

·      2 tbsp chia seeds

·      1-2 tbsp honey (optional)

  

Directions:

  1. Heat berries, hibiscus tea, and reserved hibiscus leaves in a small saucepan over medium-high heat, stirring occasionally, until the fruit is heated through and begins to break down and bubble.  Use a spoon or potato masher to mash the fruit to your desired consistency.

  2. Stir in the chia seeds. Then taste, and stir in 1 or 2 tablespoons honey if needed.

  3. Remove from heat and let cool for 5 minutes.  (The jam will thicken considerably as it cools.)

  4. Give the jam one final good stir.  Then serve immediately, or transfer to a sealed container and refrigerate for up to 1 week, or freeze for up to 3 months.

Sunbutter

1 pint

Ingredients:

  • 3 cups hulled sunflower seeds

  • 1/2 teaspoon sea salt

Directions:

1.              Preheat your oven to 350 F and spread the sunflower seeds into a thin layer on a large rimmed baking sheet. Toast them until the seeds start to turn lightly golden and have a nutty aroma, about 10 - 15 minutes. Make sure they don't burn.

2.              Once the seeds are toasted, let cool, pour them into a food processor fitted with an "S" blade and start processing them. Making seed butter, you'll need a bit of patience during this part. Grind the seeds into a fine meal, then in about 5 to 6 more minutes, it should start to form a sticky ball.

3.              After the ball stage, it took another 5 minutes or so for the butter to reach a creamy consistency. Once the butter is smooth, you can add the salt to taste. Keep processing for a couple more minutes to incorporate.

4.              Transfer the butter to a glass jar with an airtight lid and store it in the fridge for up to a month.

 

Notes:

You can add coconut oil or avocado oil to help blend, but not necessary. Avoid adding liquid sweeteners or additions because the Sunbutter with seize up and become clumpy.

Sunbutter Jam Bites

About 24 bites

Ingredients:

  • 1 1/2 cups rolled oats (certified gluten free if needed)

  • 1/4 cup sunflower seeds

  • 1 cup Sunbutter

  • 1 tsp vanilla extract

  • Optional: Lemon zest, cinnamon, protein powder, spirulina, chocolate, coconut, etc.


Directions:

  1. In a medium-sized bowl, combine oats, sunflower seeds, vanilla, and Sunbutter. Mix in your optional add-ins.

  2. Form the mixture into 1-inch balls, pressing the mixture together in the palm of your hand. You should have about 2 dozen bites. Refrigerate or freeze for at least 20 minutes, or up to overnight. Enjoy!

Sunbutter Ranch Dressing

About 1 cup

Ingredients:

  • 1/4 cup Sunbutter

  • 1/2 cup Plant Mylk or yogurt

  • 1 tbsp lemon juice

  • 2 tbsp scallions or shallot, sliced

  • 1 garlic clove, smashed

  • 2 tbsp each fresh Parsley & Dill (or Cilantro/Chives)

  • 1/4 tsp fresh ground pepper

  • 1/2 tsp sea salt, more to taste

  • 1 tsp whole mustard

Directions:

  1. Blend ingredients until smooth. Or skip the blender, mince shallot and herbs, add all ingredients to mason jar with lid, shake until incorporated.

  2. Store in refrigerator for up to 10 days.