Greetings from Cape Town,

I hope you are all well and I’m pleased to tell you that I’m having a beautiful time here in South Africa. As you can tell from my hello phrase I’ve yet again relocated and this time to Cape Town. I’m having lots and heaps of fun here and filming and photographing as I go along so I have lots to share with you when I get back! But if you want to see some glimpses of what I’m up to before then head over to my instagram account. But before then I have this yummy recipe to share with you for an easy to make tomato sunflower spread with aduki beans. I made this the first time on the same day as I conjured up last weeks recipe which means that this spread goes perfectly with my super seeded cracker bread.

I hope you enjoy this video where I share the process of this recipe and if you haven’t yet and like what I do please subscribe to Good Eating’s YouTube channel and you’ll never miss a video again!

I will keep my recipe ramble brief today as I am trying to seep in all of Cape Town with every breath and whilst I love sharing with you here in this space I don’t want to steal time from the rough week I have left here.

This recipe was inspired by a sandwich spread by the Danish organic bran Urtekram that my mother has been getting for Rob and I when we visit her. I always think that things like that can be recreated at a much lower cost than buying the pre-made product so I decided to embark on a little trial and error adventure. This adventure was however rather short lived as I loved my first version and making it again I knew I had to share this revelation with you.

It is very quick and easy to make which seems to have become my new motto – quick and easy! All you need is a good food processor with an s-blade to really get those soaked sunflower seeds into a paste along with my new favourite bean; the aduki and Rob’s favourite ingredient at the moment; sun dried tomatoes.  I spice it up with dried basil, tamari and nutritional yeast but by all means go wild and find your own flavour combinations. You could also swap the beans for what you have at home.

I really hope you enjoy and I’m sending all of you who stick with me here on the blog lots of sunny love from Africa!

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TOMATO, ADUKI BEAN AND SUNFLOWER SEED SPREAD


MAKES: Roughly 1,5 cups /  TIME: 10-15 min + soaking time

1/2 cup sunflower seeds, soaked over night
2/3 cup aduki beans, cooked or canned
2 tbsp tomato puree/paste
8 oil marinated sun dired tomatoes + 1 tbsp marinade oil
1 tbsp tamari (or soya sauce)
1 1/2 tbsp nutritional yeast
1 tbsp dried basil
Black pepper and salt to taste

Rinse and drain your soaked sunflower seeds.

Add into a food processor with an s-blade along with all other ingredients.

Keep refrigerated in an air tight container for up to a week.



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