Sunflower Snappers

Guest blogger Jim Randall offers this healthy snack recipe for the holidays:

When we want a salad topper, something healthy and satisfying to eat out-of-hand, or a snack for a holiday party, we make Sunflower Snappers, which deserve their name. Prepared properly, they "snap" in the pan. Use all organic ingredients whenever possible for the best taste and nutrition. I like using low-sodium soy sauce and adding my own unrefined salt (Himalayan, Celtic Grey, or plain sea salt).

Sunflower Snappers

1 T. organic virgin coconut oil
2 cups raw sunflower seeds
8 cloves garlic, minced
1/4 t. unrefined salt (or more) to taste
1 T. low-sodium soy sauce

1. Heat the oil in a large heavy frying pan over medium-high heat. When the oil just starts to smoke, immediately add the sunflower seeds and garlic. Stir constantly until the oil and garlic are well mixed with the sunflower seeds.

2. When a couple of the seeds start to turn golden, reduce heat to medium. Continue stirring as needed to "fry" the seeds in the oil. There should be occasional snapping. Stop cooking when about half of the seeds are golden and the garlic bits are well browned. Remove from heat and add the salt. Stir well.

3. After five more minutes, add soy sauce and stir well. Store in a jar with a tight lid—but they may not last long enough to store them.