Spring quark made from germinated sunflower seeds

Ingredients for 4 servings:

• 150 g sunflower seeds
• 1 garlic clove(s)
• 1 lemon(s)
• ½ tsp fenugreek seeds
• 1 tsp salt
• 100 ml almond milk (almond drink)
• 1 small onion(s)
• Paprika powder
• pepper
• chives

Instructions

Working time approx. 10 minutes; Rest period approx. 2 days; Total time approx. 2 days 10 minutes

vegan, alkaline

Soak the sunflower seeds overnight, place them in a sieve, and rinse them, then let them germinate in the sieve over a bowl for about two days. Rinse under running water every morning and evening. Place the sprouted sunflower seeds in a blender along with the garlic clove, lemon juice, salt, fenugreek seeds, and almond milk and blend well on high for 90 seconds. If the mixture is too thick, add a little more almond milk, but not too much. Place the quark in a bowl, finely chop the onion and herbs, and stir in. Season with paprika, pepper, and a little more salt, if desired. Note: In this alkaline version with sprouted sunflower seeds, the quark will turn a little brownish due to the germs. It should also be eaten as fresh as possible and not kept in the refrigerator for more than one, or at most, two days. The quark can, of course, also be made from ungerminated sunflower seeds; in this case, it will keep a little longer in the refrigerator. However, it’s no longer alkaline and contains fewer nutrients. Quark is great with meatballs, falafel, etc., in kebabs, as a spread, as a vegetable dip, and can even be used as the basis for a salad dressing. For this, you’ll need to dilute it with a little almond milk or oil.