Recipes & Nutrition

Artichoke & Dill Hummus Cucumber Rounds With Smoked Salmon

Ingredients:
¼ English cucumber (8 pieces)
1 container of Sunflower Kitchen Artichoke & Dill Hummus
Smoked salmon (eight 2” rolled pieces)
1 tbsp. red onion, finely chopped
1 tbsp. capers (optional)

Instructions:
Slice cucumber rounds ¼–½” thick and arrange on a plate or serving tray. Place 1 tsp of Artichoke & Dill Hummus on top of each slice. Top with one piece of rolled smoked salmon. Garnish with your choice of capers and/or red onion.

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Roasted Red Pepper Hummus On Toast Crackers With Avocado & Sprouts

Ingredients:
Toast crackers (8 pieces)
1 container of Sunflower Kitchen Roasted Red Pepper Hummus with Basil Topping
½ avocado, peeled and thinly sliced
¼ cup alfalfa sprouts

Instructions:
Arrange crackers on a plate. Place 1 tsp of Roasted Red Pepper Hummus on each, then ½ tsp of basil topping. Top with a thin slice of avocado and garnish with sprouts.

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Curry Lentil Hummus On Naan Crisps With Sliced Apple & Walnuts

Ingredients:
Naan crisps or melba rounds (8 pieces)
1 container of Sunflower Kitchen Curry Lentil Hummus with Spicy Cilantro Chutney
½ red apple, thinly sliced lengthwise and cut in half
1 tbsp. crushed walnuts (toasted if desired)

Instructions:
Arrange crackers on a plate. Place 1 tsp of Curry Lentil Hummus on each, then ½ tsp of spicy cilantro chutney. Top with one apple slice and garnish with crushed walnuts.

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Babaghanouj With Sundried Tomato Pesto On Pita

Ingredients:
Whole wheat pita (cut into eight 2–3” triangles)
1 container of Sunflower Kitchen Babaghanouj
1 container of Sunflower Kitchen Sundried Tomato Pesto
Parsley, finely chopped (optional)

Instructions:
Arrange pita triangles on a plate. Top each with 1 tsp of Babaghanouj, then ⅛ tsp of sundried tomato pesto in the centre. Garnish with chopped parsley.

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Roasted Red Pepper Hummus On Endive With Feta & Chives

Ingredients:
2 endives, leaves separated (8 pieces total) — or small radicchio leaves
1 container of Sunflower Kitchen Roasted Red Pepper Hummus with Basil Topping
3 tbsp. crumbled feta cheese
1 tbsp. chives, finely chopped

Instructions:
Arrange endive leaves on a plate. Place 2 tsp of Roasted Red Pepper Hummus at the base of each leaf. Top with crumbled feta and garnish with chopped chives.

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Dish Out Hummus with Style!

Enjoy this delectable dish with pita or veggies — you’ll always be grateful for the experience!

Choose a medium flat plate and spoon out a whole container of Hummus. Holding the plate in one hand, spread the Hummus with a spoon, leaving a thicker rim around the edge. Drizzle with olive oil, sprinkle with paprika and chopped parsley, and — for a nice touch — add cooked chickpeas and pine nuts in the centre.

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Grilled Fish Tacos with Kale Pesto Slaw

Ingredients for the tacos:
2 tsp ground chile powder, 2 tbsp ground cumin, 2 garlic cloves finely chopped, 1 tsp salt, 2 tbsp olive oil, 3 lb sustainable white-fleshed fish fillets (halibut, cod), 1 dozen 6-inch corn tortillas warmed or lightly toasted, 4 cups green and/or red cabbage, 3 large carrots grated, 1 (227 g) container of Sunflower Kitchen Kale and Oregano Pesto, 2 avocados peeled and thinly sliced, 3 limes quartered (optional), ¼ cup cilantro chopped for garnish (optional).

To make the Kale Pesto Slaw:
Combine the cabbage and carrots with the pesto in a bowl and mix until incorporated. Set aside or refrigerate up to two hours until ready to use.

To make the tacos:
Combine the chile powder, cumin, garlic and salt in a bowl; add the oil and mix into a paste. Rub the fish with the paste and marinate in the refrigerator for at least 30 minutes. Grill the fish on an oiled surface until just cooked through, 4–5 minutes per side, then roughly chop. Warm each tortilla, then assemble with fish, avocado slices and a spoonful of the Kale Pesto slaw. Squeeze a wedge of lime, top with cilantro, fold and enjoy.

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Love Served by the Bowl!

Our soups are a meal on their own!

We only use filtered water, fresh vegetables, herbs, spices and a variety of legumes and grains that combine to bring richness in nutrients and taste to your body. We love them just as they are, or with whole-grain bread, Hummus and Pesto on the side.

To deepen the flavour, add Pesto to any soup: Harira can complement couscous or quinoa — spoon on our Kale and Oregano Pesto. For the Tuscan and Tomato, spoon on our Basil Pesto. To spice it up, try the Carrot and Ginger soup with a teaspoon of our Zest-oh Cilantro Pesto.

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Bring Food to Life With Our Pestos

Our Pestos are an easy, delicious way to get the benefits of raw greens and sunflower seeds (high in Vitamin E) into your family’s diet.

Our Pestos add great flavour as a pizza base, on pasta, bruschetta, as a sandwich spread, on feta or goat cheese, in a bean salad, and on roasted potatoes and steamed veggies.

Brush your choice of Pesto onto grilled fish, chicken or tofu. Spice up scrambled eggs or omelettes by mixing in any of our Pestos. Any grain — rice, quinoa or couscous — gains flavour and texture with 1 tsp of Pesto stirred in before serving.

Spread Zest-oh on a whole-wheat or corn tortilla, melt in the cheese, and enjoy a great quesadilla. To maintain nutrition, Pestos are best added just before serving.

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The Mega Veggie Sandwich

Choose two slices of whole-grain bread. Spread the Hummus of your choice on one side and Babaghanouj with some Sundried Tomato and Olive Spread on the other. Add a lettuce leaf, sliced tomatoes and cucumbers, a slice of grilled tofu or grilled veggies, and sprouts. You can also try this in a wrap or lettuce leaf.

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