I love to plan my meals and food choices ahead. Wether it is for a big trip, a weekend getaway, picnic or a long day at work/university. I am plannig & preparing some snacks to make sure I have enough & something healthy to eat! Not everything you like to eat in the comfort of your home is travel appropriate. And it is a good feeling to not be dependent on eating out or not eat at all. I am the one with the glas bottle & stainless steel lunch box, sometimes you see me with a wooden fork and home made energy balls – but I stand by it. As long as I can make an environmental change with small adjustments like named above & I get healthy food, I am more than pleased!
One of my favourite things to make in advance is sunbutter. This one is made out of sunflower butter, tahini & hazelnut butter. Ginger, turmeric & miso are making it interesting and flavorful! It is easy to spread on sandwiches, great with veggie sticks and as a dressing on salad- or one of my rainbow-bowls. As long as you have a rich & intensive sunbutter incorporated in your packed lunch box, you have a satisfying tasty meal guaranteed!
At the moment I visit an explorative study ”bee colony” course at my university. And I guess the beautiful natural colours I observed inspired me. Seeing these sweet busy bees & learning more and more about them made me realize how important their work is for us and how much beauty they create! Why not pack a lunch bag with some sunbutter & enjoy it outside joined by some bees, sunrays & good company?!
makes about 1 round cup
1/2 cup sunflower seeds, toasted
1/4 cup tahini
1/4 cup hazelnut butter
1 tsp miso
1 tbsp grated ginger
1/2 tsp turmeric powder
1 tbsp maple syrup
Toast the sunflower seeds in a pan on medium to high heat for a few minutes, then let them cool down a bit before turning them into a sunflower-seedbutter in a food processor. Combine all ingredients in the food processor and puree. Taste and adjust for seasoning.
Fill the sunbutter in a glas jar and store in the fridge.