The flower produces grayish green or black seeds encased in tear dropped shaped gray or black shells that oftentimes feature black and white stripes. Since these seeds have very high oil content, they are one of the main sources of polyunsaturated oil.
While sunflowers are thought to have originated in Mexico and Peru, they are one of the first plants to ever be cultivated in the United States. They have been used for more than 5,000 years by the Native Americans, who not only used the seeds as a food and an oil source, but also used the flowers, roots and stems for varied purposes including as a dye pigment. The Spanish explorers brought sunflowers back to Europe, and after being first grown in Spain, they were subsequently introduced to other neighboring countries. Currently, sunflower oil is one of the most popular oils in the world. Today, the leading commercial producers of sunflower seeds include the Russian Federation, Peru, Argentina, Spain, France and China.
Research Source: WH Foods
Kale is tough and bitter, but it doesn’t have to be. Try this kale salad, and you will see what I’m saying.
Kale Salad – Tough and Bitter – It doesn’t have to be
Copyrighted 2013, Christine’s Pantry. All rights reserved.
1 head green kale, stalks removed and discard, wash and leaves thinly sliced
1 apple, cored, seeded and sliced thin
1 handful roasted sunflower seeds
For the dressing:
1/4 cup extra virgin olive oil
1 teaspoon spicy mustard
1/4 teaspoon crushed red pepper flakes
salt and pepper, to taste
In a small bowl, combine olive oil, spicy mustard, crushed red pepper, salt and pepper.
In large serving bowl, add kale, apple and roasted sunflower seeds. Pour dressing over salad. Serve immediately. Enjoy!