Baked Potato with Tarator Dressing of Raw Sunflower

Baked potato is a real nutritious bomb. Did you know that the potato has a high quality protein composition and all the essential amino acids? Add to that fresh, soaked sunflower, full of healthy fats and plant enzymes, and you have the perfect meal!

Baked Potato with Tarator Dressing of Raw Sunflower


  • 1.5 kg of potatoes
  • ½ cup of dressed and unroasted sunflower
  • juice of ½ lemon (and maybe a little more)
  • unrefined sea salt
  • pepper
  • 1 clove of garlic
  • 1 bunch of fresh spices (or tablespoon of dried)


How to make it:

Soak the sunflower overnight. Spill the water in the morning, pour new and gently rub sunflower between your fingers – that way you will remove thin transparent flakes which will come to the surface. Pour out the water with flakes and repeat the above until you remove most of the flakes. This is done because the flakes tend to give the sunflower “yogurt” a strange brown color, which is not particularly esthetic, but it does not change the taste or nutritional value (if it is important for you that food is only healthy, leave flakes and skip the whole removal procedure). Put soaked sunflower in a blender and grind. Add ½ cup of water. Grind thoroughly to get a thick liquid, like a thin sour milk or yogurt. Add the lemon juice. Put some chopped unrefined sea salt, pepper, clove of garlic and a bunch of fresh spices and grind again. Add more lemon if necessary, because it is good to be sourish. Bake potatoes, then cool them down for a while, and then serve them warm, coated with the prepared sunflower “yogurt”. If desired, garnish them with alfalfa sprouts for higher nutritional value