Coconut Curried Greens

Prep time: 10 mins    Cook time: 15 mins    Total time: 25 mins

Serves: 3-4


2 Tbsp (30 g) coconut oil

2 shallot, sliced

3 cloves garlic, minced (~1 1/2 Tbsp or 9 g)

1 tsp minced ginger

1 large bundle collard greens, large stems removed, chopped

2 tsp curry powder, divided (plus more to taste)

2 tsp coconut sugar, plus more to taste

Sea salt to taste (~1/2 tsp)

1 large bundle kale (green or purple), large stems removed, chopped

1/2 cup, divided (120 ml) light coconut milk (or sub vegetable broth or water)


Heat a large metal or cast iron skillet over medium heat. Once hot, add coconut oil, shallot, garlic and ginger. Sauté for 2-4 minutes, or until shallot is tender and fragrant.

Add collard greens, 1 tsp curry powder, coconut sugar, and a healthy pinch sea salt. Stir to combine and reduce heat slightly to medium-low. Cook for 4-5 minutes, stirring occasionally, or until greens appear tender but not mushy.

Add kale, another pinch of sea salt, remaining 1 tsp curry powder, and the coconut milk. Stir to combine and cover once more to steam for 2-4 minutes, or until kale appears tender.

Taste and adjust flavor as needed, adding more salt to taste, coconut sugar for sweetness, or curry powder for intense curry flavor.

Best when fresh, though leftovers keep in the refrigerator for 2-3 days.


Indian Potatoes

Servings: 2


1 tablespoon olive oil

3 garlic cloves, pressed

2 teaspoons minced peeled fresh ginger

1/4 teaspoon turmeric

1/4 teaspoon ground coriander

1/4 teaspoon paprika

2 small russet potatoes, peeled, cut into 1/2-inch cubes

1 1/3 cups canned low-sodium chicken broth

1 tablespoon fresh lemon juice

Chopped fresh cilantro


Heat oil in heavy large nonstick skillet over medium heat. Add garlic, ginger, turmeric, coriander and paprika and sauté 1 minute.

Mix in potatoes, then broth. Cover and cook 5 minutes.

Uncover, increase heat to medium-high and cook until potatoes are tender and liquid is reduced to glaze, stirring gently, about 8 minutes more. Season generously with salt and pepper. Drizzle lemon juice over. Sprinkle with chopped cilantro and serve.


Soba Noodle Bowl

Serves: 16



24 ounces Soba Noodles (about 8 bundles)

4 Cup Purple Cabbage – thinly sliced

8 large Carrots – julienned (about ¾ cup)

3 Red Bell Pepper* – julienned

2 Cup Scallions, white and green parts – thinly sliced

4 Jalapeno – seeded & minced

4 Cup Edamame - shelled

12 TBS Fresh Cilantro – roughly chopped

1 cup Toasted Sesame Seeds

1 lb fried tofu


Ginger-Tahini Dressing:

8TBS Tahini

4’’ Fresh Ginger – peeled and sliced

4 clove of Garlic - minced

4 TBS Rice Wine Vinegar

4 TBS Lime Juice

12 TBS Reduced Sodium Soy Sauce

1 tsp Sri racha

12 TBS Agave Nectar

4 TBS Sesame Oil

4 TBS Olive Oil

1/2 tsp Salt

Pepper, to taste

Lime Wedges, for garnish



Prepare soba noodles according to package directions. When finished, transfer noodles to an ice bath to stop cooking. Drain well and set aside.

Prepare the Dressing: Add all ingredients to the bowl of a food processor. Pulse until smooth and combined. Taste and adjust for seasoning.

For the Salad: In a large bowl mix together all the salad ingredients except for sesame seeds. Add in the cooked and drained soba noodles. Mix to combine. Add in 4 tablespoons of the dressing and toss to combine. For heavier dressed noodles, add in more dressing, 1 tablespoon at a time, tossing to combine.

To Serve: Divide salad between serving plates and garnish with sesame seeds.



Homemade Pasta



Pasta 101 - like Nona used to make

No recipe included since we are focusing on technique and feeling the dough. Start with 2 eggs for every 1 cup of flour. Your dough might need more flour or more liquid, depending on different factors: the size of the eggs, the humidity in the air, etc. After the eggs are incorporated you should have a shaggy ball of dough. Knead for 10 minutes, rest for 30 minutes, then roll, cut and boil your pasta. Fresh pasta takes 1-2 minutes to cook in boiling water. You can store fresh pasta for a few days in the fridge or freeze right away. Just drop frozen pasta into boiling water and add 1-2 minutes to cooking time.


Technique: Pile flour on a clean work surface, make a well in the center. Crack eggs in the middle, add oil and salt. Beat the eggs with a fork, then gradually incorporate flour from the sides of the well, making sure to maintain the walls. When half of the flour is incorporated, begin to knead dough by hand for at least 10 minutes. Cover with a damp towel or cling wrap and rest dough for 30 minutes. Roll dough by hand or with a machine, cut desired pasta shape and cook.




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Honey Spritzer

We made this refreshing beverage using honey from local bees! 

Adapted from


2/3 cup honey

1/2 cup water

1 vanilla bean, split and scraped

1/4 cup fresh lime juice


4 cups chilled seltzer water


Bring honey, water, and vanilla bean to a simmer in a saucepan. Cook, stirring, until honey dissolves. Let cool completely. Strain through a fine sieve (there will be some seeds). Stir in lime juice. Divide among 4 ice-filled glasses. Top with seltzer.


Spanish Rice

Taco day would not be complete without a heaping pile of steaming Spanish Rice! Recipe adapted from

Prep time: 5 minutes

Cook time: 30 minutes


2 tablespoons olive oil (can use up to 1/4 cup)

1 onion, finely chopped (about 1 cup)

1 garlic clove, minced

2 cups of medium or long-grain white rice

3 cups vegetable stock

1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained

Pinch of oregano

1 teaspoon salt

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

Brown the rice: Heat olive oil in large skillet on medium/high heat. Add the rice and stir it so that the rice is lightly coated with the oil. Cook on medium high heat, stirring often, until much of the rice has browned.

Add onion, garlic: Add the onion and cook, stirring frequently another 3 minutes, until the onions begin to soften. Add the garlic and cook until the onions are translucent and softened, about a minute more.

Combine broth, tomato, oregano, salt, and browned rice and onions: To save time you can bring the stock to a simmer in a separate saucepan, with the tomato, oregano, and salt.

Add the browned rice to the simmering broth (or broth to the rice, depending on which pan has a cover). Or you can skip the simmering step and just add the broth and tomatoes to the rice.

Simmer, cover, cook until the rice has absorbed the stock: Bring everything to a simmer, cover the pot and lower the heat to barely maintain a low simmer. Cook for 15-25 minutes, depending on the type of rice and the instructions on the rice package. Remove from heat and let sit for 5 minutes.

Fluff with a fork or spoon to serve.


Corn Tortillas


Fresh tortillas are delicious and easy to make!



1 ½ cups masa harina

¼ teaspoon salt

2 tablespoons vegetable oil, lard or butter

 About 1 cup hot water, or more as needed

 Flour for kneading


    Combine the masa and salt in a bowl; stir in the oil. Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball.

    Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic — just a minute or two. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours.

    Break off pieces of the dough (you’re shooting for 12 to 16 tortillas total), and lightly flour them. Put them between 2 sheets of plastic wrap, and press them in a tortilla press, or roll them out or press them with your hands to a diameter of 4 to 6 inches. Begin to cook the tortillas as you finish pressing or rolling them.

    Put a large skillet, preferably cast iron, over medium-high heat for 4 to 5 minutes. Cook the tortillas, 1 or 2 at a time, until brown spots appear on the bottom, about a minute. Flip, and do the same on the other side. Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.


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    Pizza Dough

    Pizza was on the menu every week this summer! This dough tastes best with an overnight rise. From


    2 teaspoons/5 grams dry active yeast

    4 ½ cups/625 grams all-purpose flour, plus extra for dusting

    2 teaspoons/5 grams kosher salt

    2 tablespoons/30 milliliters olive oil


    Put 1 3/4 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let dissolve, about 2 minutes.

    Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked.

    Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each.

    Wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. (You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.)

    To use dough, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. (If you froze the dough, leave it at room temperature for several hours first, or defrost overnight in the refrigerator.) Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball with make a 10-inch diameter pizza.



    Bubble (or Boba) Milk Tea 

    Campers loved experimenting with different flavor combinations!

    Serves: 2


    2 cups strong chilled herbal tea of choice

    Agave syrup or organic sugar to taste

    2 cups milk of choice (not rice milk)

    2 cups of crushed ice

    1 cup cooked Boba ­— large black tapioca pearls (cook to manufacturer’s instructions)


    In a pot, brew 4 tea bags of herbal tea in 2 cups of boiling water for 3-4 minutes. Remove tea bags, add sweetener to taste and let cool. 

    Divide tapioca pearls and place in two tea glasses. Place all ingredients in a shaker (except for the tapioca pearls) and shake vigorously until frothy. Pour into prepared glass tea cups and sip with fat straws. Enjoy your Bubble Tea Sip by Sip.


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    Homemade Veggie Sushi Rolls

    Sushi Rolls are fun and easy to make!

    Servings: 24 rolls


    Nori Sheets

    2 cups white rice medium grain

    2 1/4 cups water

    3 Tbsp rice vinegar

    3 Tbsp sugar

    1 Tbsp mirin

    2 tsp salt

    1 cucumber cut into strips

    1 red bell pepper cut into strips

    1 carrot shredded

    1 avocado cut into strips

    Soy Sauce for dipping

    Toasted Sesame Seeds for garnish


    Thoroughly rinse rice until water runs clear

    Cook rice according to steamer instructions

    Let rice thoroughly cool and transfer to nonmetallic bowl

    Mix vinegar, sugar, and salt until dissolved and pour into rice

    Gently mix rice to incorporate seasoning

    Prepare veggies and cut into strips

    Be sure and deseed cucumber

    With rough side facing up, apply rice to nori sheet covering all edges.

    Apply rice 1/2" thick and leave top 1" of Nori Sheet bare.

    Layer veggies on bottom of nori and with a mat, or a towel carefully roll nori keeping all veggies tucked inside roll.

    Slice with a wet knife

    Keep hands and knife rinsed from sticky rice at all times

    Season with sesame seeds if desired.

    Use Soy Sauce for dipping.


    Classic Ice Cream Sandwiches

    This summery treat was so much fun to make!

    Yield: 12, 2-by-4-by-1-inch ice cream sandwiches (24 cookies) 


    2 2/3 cups (335 grams) all-purpose flour
    2/3 cup plus 1/4 cup (75 grams) extra dark or Dutch-processed unsweetened cocoa powder
    1 1/4 cups (2 1/2 sticks or 285 grams) unsalted butter, softened
    1 cup (200 grams) granulated sugar
    3/4 teaspoon table salt
    2 large egg yolks
    1 tablespoon vanilla extract

    1/2 gallon (8 cups or approximately 1050 grams, weight will vary by brand/variety) ice cream, your choice of flavor (I used cookies and cream), softened


    Preheat oven to 350°F degrees. Line two baking sheets with parchment paper.

    Sift the flour and cocoa together and set aside.

    In the bowl of a standing mixer with a paddle attachment, beat the butter, sugar, and salt together until light and fluffy. Add the yolks and vanilla and mix until combined, then scrape down sides and mix briefly again. Add the flour mixture a little at a time then mix until combined.

    Transfer the dough to a lightly floured work surface and divide into two equal pieces. If the dough is too soft to handle, wrap and chill it until firm enough to roll out (I recommend 30 minutes only; any longer and it becomes crumbly to roll out). Roll each batch into a 1/4-inch thick rectangle, about 10 by 8 inches. Cut into a total of 24 20 2-by-4-inch rectangles. You may have enough extra to reroll the scraps and create 4 more 2-by-4-inch rectangles, in which case, you could make two additional sandwiches.

    Use an offset spatula to transfer the rectangles to the prepared sheets; you’ll only need an inch space between them. Use the tip of a thermometer to poke the cookies with holes (~14 holes). 

    Bake the cookies for 16 to 18 minutes, or until they stay firm when tapped in the center. Transfer to a wire rack to cool completely. Repeat with remaining cookie dough, rerolling scraps as needed.

    Meanwhile, line the bottom of a 9-by-13-inch pan with parchment paper, allowing it to overhang on two sides (it will act as a sling for the ice cream). Spread the softened ice cream into the pan, smooth the top and freeze until firm, about one hour or more. 

    Run a knife along the exposed sides of the pan to loosen the ice cream. Holding onto the parchment paper, lift ice cream out of the pan and onto the work surface. Using one of the cookies as a template, cut ice cream into 10 to 12 2-by-4-inch bars (cut the number of cookie pairs your batch yielded). Then, flip each piece of ice cream onto a cookie, peel off the paper, and finished sandwiching the rectangle of ice cream with a second cookie.

    (If your ice cream begins to soften, just slide it back into the freezer for a bit and it will become easy to work with again.)

    Wrap each ice cream sandwich in plastic.

    Freeze until just before serving.


    Minestrone Soup

    This soup is delicious year round!

    Total Time: 45 min    Prep: 15 min    Cook: 30 min

    Yield: 6 servings


    2 tablespoons extra-virgin olive oil

    1 large onion, diced

    4 cloves garlic, minced

    2 stalks celery, diced

    1 large carrot, diced

    1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)

    1 teaspoon dried oregano

    1 teaspoon dried basil

    Kosher salt and freshly ground pepper

    1 28-ounce can no-salt-added diced tomatoes

    1 14-ounce can crushed tomatoes

    6 cups low-sodium chicken broth

    1 15-ounce can low-sodium kidney beans, drained and rinsed

    1 cup elbow pasta

    1/3 cup finely grated parmesan cheese

    2 tablespoons chopped fresh basil


    Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

    Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.


    Vegan Refried Beans

    A staple dish for Taco Tuesday

    Serves: 2


    1 15.5-oz. can pinto beans
    1/2 medium yellow onion, diced
    2 Tbsp. vegetable oil
    2 cloves garlic, minced
    1/2 tsp. cumin
    1/2 tsp. chipotle powder
    1 cup faux chicken or vegetable broth
    Salt (optional)


    Drain the pintos and set aside.

    In a medium saucepan, sauté the onion in the vegetable oil over medium heat for about 10 minutes, until softened. Add the garlic, cumin, and chipotle and cook for an additional minute.

    Add 1/2 of the pinto beans and 1/2 cup of broth, then mash until creamy. Add the remaining beans and broth, then mash again. Note: At this point, the beans should look rather thin.

    Cook over low heat for 15 minutes, stirring occasionally, until the desired consistency is reached. The longer you cook the beans, the thicker they will be. Season with salt, if desired.


    Corn Chowder with Chile, Lime and Cotija

    Campers reccomend extra cheese!

    TIME: 1 HOUR

    SERVINGS: 6-8



    8 medium/large ears corn, husks and silks removed

    1 tablespoon olive oil

    1 tablespoon butter

    1 large onion, preferably Spanish, chopped fine

    2 medium cloves garlic, minced

    1 to 2 jalapeño peppers, finely chopped

    1 tablespoon mild chili powder or 1 teaspoon of a hotter one

    3 tablespoons (25 grams) all-purpose flour

    4 cups (945 ml) vegetable or chicken stock or broth

    2 15-ounce cans small red or black beans, drained and rinsed (or one of each) (3 1/2 cups)

    1 cup (235 ml) whole milk

    Salt and freshly ground black pepper or cayenne to taste

    1/2 to 1 cup (120 to 235 ml) heavy cream



    1/4 cup (50 grams) mayonnaise

    1/4 cup (60 grams) sour cream or Mexican crema

    1/2 cup (110 grams) finely crumbled Cotija, feta or ricotta salata cheese, plus more for serving

    1 lime, divided

    1/4 cup finely chopped fresh cilantro

    Chili powder or a chili-lime seasoning such as Tajin

    Baked tortilla chips (optional)


    Make the soup: With a sharp knife, cut kernels from 8 ears corn (you should have about 6 cups); transfer half to a bowl. Chop the other half into pulpy bits on a cutting board or blend them in a food processor until half-pureed. Add to bowl. Firmly scrape any pulp remaining on cobs with back of knife into bowl with corn, unless you’re me and had weirdly dry stalks, yielding no corn “milk.” Set corn aside.

    In a large (5 quarts is ideal) heavy pot, heat olive oil and butter over medium. Add onion and cook until tender and beginning to brown at the edges, about 6 to 8 minutes. Add garlic, jalapeño and chili powder and cook together for 2 minutes more. Add flour and stir into onion-garlic mixture until it disappears. Stirring constantly, gradually add stock. Add beans, corn, and 1 cup milk and bring to a simmer. Simmer, stirring occasionally, for 10 to 13 minutes, until corn is tender. Add salt (I used about 1 tablespoon Diamond kosher salt total here) and freshly ground black pepper or cayenne to taste. Add cream to taste (we found 1/2 cup sufficient, but it will be less creamy than traditional) and cook for 3 minutes more.

    To finish: Combine mayonnaise, sour cream or crema, cheese, and juice of half a lime in a bowl; stir to combine. Cut second half of lime into wedges.

    Ladle soup into bowls and dollop in center with 1 tablespoon (or more to taste) of mayo-cheese mixture. Squeeze lime juice over to taste, sprinkle with chili powder and chopped cilantro and serve, baked tortilla chips on the side if you wish.

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    Asian Cucumber Salad

    Jalepeno is optional depending on heat preference!

    Prep: 20 min    Total Time: 20 min

    Yield: 4 servings


    1 lb sliced Persian cucumbers

    2 sliced scallions

    1/4 cups chopped cilantro

    2 tbsp pickled ginger

    1/2 finely chopped red jalapeno

    1 tbsp sesame seeds

    3 tbsp rice wine vinegar

    1 tbsp sesame oil

    1/2 tsp sugar

    1/4 tsp kosher salt



    Mix rice wine vinegar, sesame oil, sugar and kosher salt in a medium bowl.

    Toss with sliced Persian cucumbers, scallions, cilantro, sliced pickled ginger, finely chopped red jalapeno and sesame seeds.

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    Paneer: Homemade Indian Cheese

    It's so easy to make your own cheese!

    Total: 45 min    Prep: 5 min    Inactive: 25 min    Cook: 15 min

    Yield: Makes 12 ounces of cheese



    8 cups whole milk

    1/4 cup freshly squeezed lemon juice, plus more as needed, see Cook's Note*


    Line a large colander with a large double layer of cheesecloth, and set it in your sink.

    In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!

    Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!

    Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!

    Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.

    Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.

    Unwrap your beautiful disc of homemade cheese! You did it! You can now use this in any number of traditional Indian dishes, like saag paneer.

    Cook's Note

    If the milk doesn't separate juice some more lemons and add another tablespoon or two. Boost the heat again and the milk should separate. Stir in a motion that gathers the curds together rather than breaks them up.


    Basic Italian Vinaigrette

    We used a blend of fresh herbs harvested from the community herb garden!

    Yield: Makes about 1/2 cup


    6 tablespoons olive oil

    2 tablespoons white wine vinegar

    2 tablespoons chopped fresh parsley

    1 tablespoon fresh lemon juice

    2 garlic cloves, chopped

    1 teaspoon dried basil, crumbled

    1/4 teaspoon dried crushed red pepper

    Pinch of dried oregano


    Combine all ingredients in small bowl and whisk to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)


    Sunflower Seed Butter (Sunbutter)

    Great nut-free alternative to peanut butter!


    3 cups (about 400g) raw shelled sunflower seeds

    1/4 cup coconut sugar

    2 tablespoons virgin coconut oil, softened

    Pinch of pink Himalayan sea salt or other fine sea salt, to taste

    1/2 teaspoon cinnamon, or to taste (optional)

    1 teaspoon pure vanilla extract

    1 vanilla bean, seeded or 1/4 teaspoon pure vanilla bean powder (optional)


    Preheat oven to 325F. Line a large baking sheet with parchment paper and spread on the seeds in an even layer. Roast for 9-12 minutes, until some of the seeds are lightly golden. Cool the seeds for a few minutes before using.

    Meanwhile, add the sugar into a high speed blender and grind until a powder forms. Leave the lid on and set aside so the “dust” can settle.

    Spoon the toasted seeds into a heavy-duty food processor. (I like to spoon the seeds into my measuring cup and transfer them that way. When I have about 1/2 cup of seeds left on the pan I will use the parchment paper to “funnel” the remaining seeds into the processor.)

    Process the seeds for a few minutes, stopping to scrape the bowl every minute. It will look dry and powdery at this stage. (If you have a chute, you can leave it open to allow steam to escape.)

    Add the coconut oil and process for another couple minutes. The butter will clump together into a large ball and it'll start rattling around for a bit. Then, the ball will eventually break down into butter again. Stop to scrape down the bowl as needed.

    Now, add in the ground sugar, salt, and cinnamon. Process for another few minutes until smooth. Now, slowly stream in the vanilla while processing. Add in the vanilla bean seeds, if using. You can add a touch more oil if you need to thin out the butter (but do not add water or liquid sweetener because it will seize). I like to let the machine run at least another 2 minutes to get the sunflower seed butter super smooth. I process for a total of about 8 minutes, but timing will vary based on your food processor and preference. Some machines may need to run for upwards of 15 minutes to get the seed butter smooth enough.

    Transfer the sunflower seed butter into an air-tight container. Chill in the fridge. Here it'll keep for about 2 months and it will remain “spreadable” even when chilled.


    1) Do not skip toasting the seeds; it’s necessary for the seeds to break down in the processor.

    2) The sweetener is added because sunflower seed butter is bitter; feel free to adjust the sweetener to your own taste.

    3) If for some reason your seeds aren’t breaking down after the specified times, add a touch more coconut oil, a teaspoon at a time. Some machines just might need to run a bit longer though, so be patient!