Pure Living Organic Sunflower Seeds Sprouted Description
First cultivated in the United States over 5,000 years ago, sunflower seeds are getting a well-deserved makeover! One of the best natural sources of Vitamin E, our nutrient-dense Sprouted Sunflower Seeds are also rich in protein, minerals & B Vitamins.
A natural process for preserving the many wonders of new life, sprouting increases the bioavailability of key nutrients in the whole lentil & simplifies their absorption by the body for energy & nourishment.
Lightly toast in dry pan to enhance flavor.
Sprinkle over salads, soups, or steamed vegetables.
Mix into breads, granola bars, or cookies.
Store in a cool, dry place.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1/4 Cup Dry (30 g)
Servings per Container: About 11
|Amount Per Serving||% Daily Value|
| Calories from Fat||154|
|Total Fat||17 g||22%|
| Saturated Fat||2 g||10%|
| Trans Fat||0 g|
|Total Carbohydrate||6 g||2%|
| Dietary Fiber||2 g||7%|
| Sugars||0 g|
Other Ingredients: Organic sprouted sunflower seeds.
Packaged in a facility that also handles wheat, soy & tree nuts.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer
Vegan Pesto Pasta Salad
Move over, marinara. Adios, alfredo. It’s pasta night, but you're leaving that jar of sauce in the pantry. You won’t need it this time. For this pasta salad, loaded with veggies and greens, you’ll pour on a delicious, homemade hemp seed vegan pesto. It comes together quickly but can be made in advance and refrigerated to save even more time.
1/2 lb. penne pasta
2 Tbsp. lemon juice
3 Tbsp. Vegan Sunflower-Hemp Parmesan
1 cup cherry tomatoes, halved
1 cup roasted or sweet corn
1/2 cup Vitacost Hemp Seeds
1/4 cup pine nuts or sunflower seeds
3/4 cups baby spinach
1/3 cup fresh basil
3 Tbsp. water
2 Tbsp. lemon juice
Salt and pepper
- Cook pasta according to package directions. When done, rinse with cold water to get it to room temperature.
- Meanwhile, in a food processor or blender, blend pesto ingredients together, adding water a tablespoon at a time. Process until smooth or desired consistency is reached. Season to taste with additional salt and pepper. Reserve about half cup for pasta salad and refrigerate remaining pesto for up to 5 days.
- In large bowl, combine cooled pasta with pesto and lemon juice. Add tomatoes, corn, arugula and Sunflower-Hemp Parmesan and mix. Season to taste with salt.
- Best when chilled overnight so flavors can mix. Serve warm or cold, sprinkled with additional parmesan.
Notes: If necessary, freeze extra pesto in ice cube tray for up to 3 months.