Makes about ½ cup
½ tsp whole cumin seeds
½ tsp whole coriander seeds
¼ tsp whole black peppercorns
2 tsp Ancient Organics Ghee
⅛ tsp salt
½ cup raw sunflower seeds
Place the cumin, coriander and peppercorns in a mortar and grind them with a pestle.
Pour the ground spices into a bowl with the salt and ghee.
Place the sunflower seeds in a pan over medium low heat and dry roast them until they start to brown.
Remove from the pan, and pour the seeds into the bowl with the spices and ghee.
Mix thoroughly and enjoy.
The spiced sunflower seeds make a great addition to sautéed seasonal greens or sprinkled over a salad.
As a PhD candidate in Biophysics and an Ayurvedic clinician, I know ghee. I eat about 25-30 ounces of ghee per week and every deeply restorative nectarous spoonful is Ancient Organics Ghee! —