As a teenager, I remember stopping at the bodega on my home from school for candy and sunflower seeds (don’t judge it’s a NY thing). I can still recall the joy I felt when I crunched into the shell to break open the seeds and slowly chew on them. Sometimes the simple things in life are the best! Sunflower seeds contain tocopherols like vitamin E that protect the body from inflammation and preventing oxidative stress to cells, which is helpful in treating conditions like rheumatoid arthritis and bronchial asthma. What’s more, the seeds are a great source of protein and iron. Sunflower seeds also have folate, niacin, calcium, copper, magnesium, zinc, manganese, selenium, phosphorus, and potassium. Additionally, the seeds contain antioxidants such as caffeic acid and chlorogenic acid and have anti-inflammatory, antibacterial, antifungal, and cardioprotective activity. In fact, some studies suggest that consumption of sunflower seeds may reduce the risk of postmenopausal breast cancer. More so, the seeds contain tryptophan and choline that may reduce stress and enhance memory. And sunflower seeds are high in phytosterols that reduce low-density lipoprotein. Further, sunflower seed oil is rich in fatty acids such as oleic and linoleic acid that may reduce or alleviate other conditions such as arrhythmias or used topically for faster wound healing. So feel free to sub out your olive oil for some sunflower oil if that’s your thing. Since the fall is ushering in that chilly weather like a mofo, I thought a really good sunflower pesto was in order.