Sunflower-Coco Cheese

That’s the second time in two days that a man has greeted me with, “Ola, Guapa!” Wow. Oh, wait, maybe it was the same gentleman. Did I walk in the same place yesterday? Oh, well, at 56, I’ll take it! I wonder if it’s because of all the seeds and nuts I’ve been eating, making my stomach round. Here in Ecuador they value roundness in a woman. Here’s the famous sunflower cheese I’ve been packing in my tummy for days now.


Recipe of the Day:  Sunflower Coconut Cheese


2 c. (sprouted) sunflower seeds or pumpkin seeds

1 c. fermented coconut shreds

1/4 c. each: chopped bell pepper, onion, leek, parsley and chives

1 tsp. salt

2 cloves garlic
1 tsp. each: oregano, rosemary, thyme, marjoram, basil, pepper

Optional : Coconut Aminos/Braggs to taste


To ferment the seeds and coconut, cover with water and 1 T. pro-biotic, lemon or Rejuvelac. Let sit overnight, then drain and let sit for 8 hours.
Combine all in a blender, adding enough water as it blends to make a thick, creamy cheese. Pour into a sprout bag and squeeze out the liquid, if any. You are left with the cheese.
You can use this cheese as stuffing for celery, mushrooms, cucumbers. Make this into a sweet cheese by  adding dates with cinnamon instead of the seasonings.

Word of the Day: Guapa – lovely      Guapo – Handsome

Travel Tip of the Day: Smile when you greet people. It connects you so fast, and opens them, and you, to talking!

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