This glorious recipe is a combination of sunflower butter, sunflower sprouts, and Jerusalem artichokes (a relative of the sunflower). It is a delicious light lunch or dinner that will put a smile on everyone’s face.

1 cup shelled, raw sunflower seeds
5 Jerusalem artichokes (sunchokes)
1 bunch sprouted sunflower seeds
1 lime
pinch of paprika
pinch of salt
2 whole wheat pitas

Lightly toast the sunflower seeds in a dry skillet and then turn out onto a plate to cool.
Grind them in a food processor until they break down, release their oils, and become a butter. This takes a little bit of patience, but sunflower butter is natural and exquisite, and you are better off making it at home than buying a product with additives.

Peel the sunchokes and slice them thinly into rounds. You can also peel them, and then boil them in water whole like you would a potato. Once they are cooked through, simply slice them into rounds, or dice them up.
I have made them both ways, and like the combination of the crispy and smoother textures on the same pita. Marinate the sliced sunchokes in the juice of the lime, with the salt and paprika.

Slice the pitas in half, so that you have two thin rounds. Toast them until nice and crispy.

Spread a nice thin layer of the sunbutter on the pitas, add the marinated sunchokes, and then top everything off with the sunflower sprouts.

Delicious!