Suff – Ethiopian sunflower seed smoothie with rose water

This drink is nourishing, filling, refreshing and great for all Doshas. Traditionally consumed during Lent or fasting days in Ethiopia, Suff makes a great snack for in-between meals on hungry days. For a special meal with friends this drink goes beautifully with my Lamb and Vegetable Biryani here. Traditionally, the sunflower seeds are toasted – making them more digestible as well as all the more tasty – but you can skip this stage if you find raw foods easy to digest. The rose water is a new addition and takes it up to the next level, giving it a Middle Eastern or Indian feel. It’s also essential for those skipping the toasting stage as it adds flavour. A powerful blender gets this really smooth but otherwise be prepared for ‘bits’, which are brilliant for stopping you from gulping too quickly – savour that smoothie!

Serves 2

80g (½ cup) sunflower seeds, soaked overnight, or quickly soaked in boiling water

2.5cm (lin) piece of fresh ginger, or 1 tsp ground ginger

2 cups (500ml) water

1 tbsp raw honey

½ tsp rose water (or to taste – I use Nielsen-Massey as it’s strong)

dried rose petals, to serve (optional)

1 Rinse and drain the sunflower seeds. Toast them in a dry pan, over a medium heat, for 10–20 minutes, or until they turn a deep golden brown, taste nutty and smell fragrant. After toasting, transfer them to a blender or food processor with the ginger and a little of the water and blend until very smooth.

2 Add the rest of the water, raw honey and rose water. Blend again and serve in a drinking vessel or as a smoothie bowl, decorated with rose petals, if using.

FEELING
PITTA

Swap the ginger for fresh mint, cardamom or cinnamon to taste. Use maple syrup or jaggery instead of raw honey.

TIP

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If you have digestive issues with raw food, then be sure to soak the seeds overnight and toast them well.