Homemade Sunflower Milk and Refreshing Yesuf Fitfit:

Homemade Sunflower Seeds Milk Recipe

Ingredients:

• 1 cup sunflower seeds
• 4 cups water
• 1 tbsp vanilla extract
• Pinch of salt

Instructions:

1. Soak the sunflower seeds in water overnight or for at least 6 hours. This will help soften them and make them easier to blend.

2. Drain and rinse the soaked sunflower seeds thoroughly.

3. In a blender, combine the soaked sunflower seeds, 4 cups of water, vanilla extract, and a pinch of salt.

4. Blend on high speed for about 2-3 minutes, or until the mixture is smooth and creamy.

5. Place a nut milk bag or cheesecloth over a large bowl or pitcher.

6. Pour the blended sunflower seed mixture into the nut milk bag or cheesecloth.

7. Squeeze and press the bag or cloth to extract as much milk as possible. This will separate the milk from the pulp.

8. Transfer the sunflower seed milk into a clean container or bottle and refrigerate.

9. Give the milk a good shake before using as the mixture may separate slightly in the fridge.

10. Enjoy your homemade sunflower seed milk in smoothies, coffee, cereal, or any other recipes that call for milk!

Note: Homemade sunflower seed milk will last for about 4-5 days when stored in the refrigerator.

Ethiopian Yesuf Fitfit Using Homemade Sunflower Seeds Milk.

Ingredients:

• 1 whole injera (Ethiopian flatbread), torn into small pieces
• 1 cup homemade sunflower milk (or any non-dairy milk of your choice)
• Pinch of salt
• 3 small tomatoes, finely sliced
• 1/2 onion, thinly sliced
• 1 jalapeño, seeds removed and finely chopped
• Fresh cilantro, for garnish

Instructions:

1. In a small bowl, add a pinch of salt to the sunflower milk and mix well.

2. In a large salad mixing bowl, start layering the ingredients. Begin by pouring a small amount of sunflower milk in the bottom of the bowl.

3. Add a layer of sliced tomatoes on top of the sunflower milk.

4. Next, add a layer of sliced onions on top of the tomatoes.

5. Add a layer of torn pieces of injera on top of the onions.

6. Repeat the layers by adding more sunflower milk, tomatoes, onions, and injera until all the ingredients are used. Make sure to end with a layer of injera on top.

7. Sprinkle the finely chopped jalapeños on top of the final layer of injera.

8. Garnish the Yesuf Fitfit with fresh cilantro.

9. Let the Yesuf Fitfit sit for about 10-15 minutes, allowing the flavors to meld together.

10. Serve the Yesuf Fitfit as a side dish or a main course. It can be enjoyed warm or at room temperature.