Sunflower Seeds for All Occasions
By Patricia Jefferson
Volunteer Writer, Former Vendor
When you have cravings for potato chips, why not grab a handful of sunflower seeds instead? The deliciousness of these “seeds” is astounding to me and in my spare time I enjoy cracking them open with friends while watching TV. They are tasty and fun to eat.
Sunflower seeds are actually the fruit of those huge yellow flowers and they are packed with an enormous number of vitamins and health fats that will boost your energy and balance your hormone levels. They are particularly popular in Mediterranean and Asian countries.
You can’t beat a snack that is overwhelmingly nutritious with magnesium, vitamin E, iron, calcium and several of the B vitamins. The magnesium alone helps with anxiety, constipation, chronic fatigue, muscle cramps and even bone loss; the Vitamin E helps with the aging process of your skin; and this amazing
snack is diabetes-friendly too. I can’t think of any other snack to eat and entertain with friends.
Stores sell these seeds in a variety of “flavors” and you can enjoy them in cooking with burgers, meatballs, vegetables or rice dishes. And you can enhance ice-cream or salads with these delightful treats or include them in baked goods such as breads and muffins. Here’s one of my favorite easy snack mixes:
Grainless granola
(source of Healthy fats and fiber)
1 cup raw pecans, chopped
1 cup dried apples, chopped
1 cup raisins
1 cup raw almonds, chopped
Pinch of ground clove
Pinch of cinnamon
Pinch of nutmeg
Combine in a bowl and serve
Yummy Banana Bread
By Henriese Roberts, Artist/Vendor
My most loved recipe is coconut banana bread. It is lightly frosted and not too
deadly. It is quite complex to make but well worth the effort. My granddaughter Caleyx calls me Nana Bananas for this feat!
• 2 cups all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1 1/2 cups mashed ripe banana
(about 3 bananas)
• 1/4 cup plain low-fat yogurt
• 3 tbsp dark rum
• 1/2 tsp vanilla extract
• 1/2 cup flaked sweetened coconut
• Cooking spray
• 1 tbsp flaked sweetened coconut
For the method, Google “Cooking Light
coconut banana bread!”
My Vegetable Soup
By Mildred Hall, Artist/Vendor
1. Dice one cup of these vegetables:
(or mince, or finely chop)
Carrots
Celery or Celery Seeds
Bell Peppers (pick your color)
Potatoes or Rice
2. Add the seasonings:
(I use these; you can choose others)
1 tsp mustard
1 tsp mayonnaise
1/4 tsp salt
1/4 tsp peppers
3. Carnivores can add their favorite
meat; herbivores can add their
favorite beans or spices and omnivores
can pick their pleasure.
4. COOK IT! Make the broth by boiling the
water with vegetables. Once boiling,
cook at medium for 30-45 minutes.
(You can also bake the mixture in the oven
at 350 degrees. Stop doing that when the
soup fits your taste)
5. EAT IT!
