Easy-to-make Savory Sunny Marigold Butter ~
One of the best things in life is a tasty dollop of savory buttery spread on a potato or melting over a spray of asparagus. I have been on a quest to find a good alternative buttery topping for potatoes and other veggies since I gave up dairy for the health of my heart valves. What is available commercially never tastes great, and is made with all kinds of super-refined unfresh ingredients. This recipe is fresh, rich in Omega 3 and 6, proteins and is savory like dairy butters. A perfect topping for almost any vegetable and easy to tailor to any dish with herbs and/or my favorite, flowers.
Sunflower seeds are loaded with Omega 3s, proteins, and other high vibrating energetic goodness, and the olive oil is packed with good Omega 6s. You can supercharge this buttery spread by using organic ingredients and crushing your garlic ahead of time to make it extra nutritious.
My favorite flower to eat all summer long is the marigolds. They add sunny color for salads and a host of dishes. Marigolds are loaded with lutein, an antioxidant found to be super helpful for eye health.
you’ll need about a half hour and a blender!
Ingredients
1 Cup raw sunflower seeds, soaked overnight (roasted ones will change the flavor and color)
2/3 Cup olive oil
1 TBS Celtic Sea salt
1/2 Cup Marigold flower petals (or more)
1 tsp Tumeric (optional if your butter is yellow enough from the flowers)
1 TBS Nutritional yeast
1 lemon juiced - two small or one large
EXTRA - anything to flavor this butter, examples are - fresh garden mint, extra garlic, sage, chives, or choose other edible flowers like dandelions; anything that will complement your food or leave it plain!
Recipe
Soak the sunflower seeds overnight. Rinse and add to blender or food processor
Add all other ingredients to the blender
Blend until super smooth. If the butter is too thick, you can add more olive oil or water a tablespoon at a time.
Sunny Butter will keep in the fridge for up to 3 weeks.