“I all the time flippantly toast sunflower seeds with a pinch of salt and sprinkle on salads or quinoa and veggie bowls all through the week,” Knudsen shares.
Cannon’s method is somewhat totally different: “You need to use them in a pesto as an alternative of pine nuts or to make a vegan different to Parmesan cheese,” she suggests. “I add them to cereal and oatmeal to spice up the fiber, plant-based protein, and wholesome fats content material of these usually carbohydrate-heavy meals.”
Although they’re protected for day by day consumption, “Be conscious of the sodium content material in packaged sunflower seeds,” Knudsen suggests. “There are unsalted choices on the market which can be nonetheless tasty, and you’ll all the time sprinkle salt on them at residence if you happen to really feel the flavour profile wants somewhat extra oomph.”