In wanting to make this sunflower seed dressing I had to make a vegan buddha bowl. I went with the basics as this was my first endeavour. A base of cous cous drenched in the dressing, served with seasonal vegetables and avocado pear.
Just like with ordinary toothbrushes, Dave and I have our own electric ones. It just makes life easier as at night we tend to brush our teeth at the same time. Because I pack for our travels the day before we leave, I also have a holiday one. Up until 6 months ago we actually had a spare toothbrush. This came about when we were in France in 2019 and the charger stopped working. So, I bought a new toothbrush so we could get a charger. This spare one was put away and about six months’ ago, Dave took it out of the drawer to use. His one needed to be on charge all the time, and did not last one use. Then last month the grip on my toothbrush came off which made it slippery to use. And I am sure dropping it is not good for the internal bits.
Today’s inspirational recipe from Lavender and Lime ♥ Sunflower Seed Dressing ♥ #LavenderAndLime Click To Tweet
I decided to use our holiday toothbrush and wait until a friend was travelling to the UK to get a new one. It is not because you cannot get them here. But because the pricing here is just way more than what we pay overseas. The one I would have loved to get came complete with a charger built into the travel case. But the £200 more was not worth the convenience for what is probably one month of the year. The timing was also good as my purchase was over the Black Friday specials meaning I could get something a little better than what I would normally buy, for the same price I would usually spend. At the same time I got some spare heads as those are ridiculously expensive here. Do you use an electric toothbrush or an ordinary one?
Click on the links for conversions and notes.
Sunflower Seed Dressing
- 75 g sunflower seeds, lightly toasted
- 20 g white miso paste
- 15 mls lime juice
- 15 mls white rice vinegar
- 15 mls soy sauce
- 60 mls water
- 2 g mint leaves
- 1 g chives, roughly chopped
- salt and freshly ground black pepper to season
- Place the sunflower seeds, miso, lime juice, vinegar and soy into a blender and blitz until smooth
- Scrape the sides down, add the water and blend until smooth
- Add the herbs, season to taste and blend to combine
** Swap out the herbs for parsley, watercress or anything else you are growing in your garden.
View the previous posts on December 27:
- 2021: Mocha Tart
- 2020: The Sentinel
- 2019: Deep Dish Breakfast Pizza
- 2017: The Restaurant At Avontuur
- 2015: The Man Who Watched Women
- 2013: Chocolate Whoopie Pies With A Salted Caramel Filling
- 2010: 96 Winery Road, Somerset West
Today the plan is to have a family lunch, post Christmas celebration, with Dave’s son, daughter-in-law and granddaughter.