Spinach and Sunflower Cream
recipe by Rita Romano
1 lb spinach, washed well
2 tbsp. tahini
1 garlic clove
1/4 cup fresh dill
1/2 cup sunflower seeds, soaked 24 hours
1/2 cup fresh dill, minced
braggs to taste
blend all the ingredients except the seeds to create as thick creamy soup.
blend seeds separately with braggs to create a seed cream.
swirl the 2 mixtures together in 2 bowls and serve chilled with a minched dill garnish