Making Sprouted Sunflower Oil Without A Press?

Описание: Renaturing
Dry Sunflower Seeds Get Re-Ripened.
A little bit of water to awaken, Then a little bit of dryness, to 'dry back', and the Sunflower Seed's Hard Waxy-Fat
Gets Changed Into Enzyme Rich,
Omega Rich
Ripe Nut Food
and is now abundant in fresh live oils
(And is pressing 22% more Sunflower oil, than from regular 'hard seed' !)

Sunflower Seeds Are Great

Higher Acidity (natural preservative) of a 'dormant seed', With water to 'awaken', Gets Transformed Into (enzyme active) 'Acid-Alkaline-Balanced
'

This ' Re-naturing ' process, is the combination of two natural processes, that of the Sprouting process, and that of the Ripening/curing/drying-back process

Early on, I was told that if I wanted to make Almond Oil, I'd need a thirty five thousand dollar cold press... next, saw there was an eight thousand dollar press...$300-500 dollar twin gear juicers did the job...until recently this (Piteba brand) oil press used here, which is around $150

It was now time to see if the re-ripened Sunflower seed (Now abundant in oil) could be ground up with a basic kitchen hand-grinder ($30.US) and then wrung out (using a small piece of natural cloth material)

This video is that moment.



The Information past this point is background information


(Please Remember, Put Through Grinder Twice)





 Natural factors that relate to the re-naturing process; signatures of bio-mimicry, etc.

With the sprouting process, the act of soaking seeds in water simulates a spring rain (time to wake up)
As initial waters awaken the Sunflower seed, the harder to digest starches, begin changing into easier to digest food, with the hard wax-like fat breaking down, and then becoming raw fresh fats & oils.
There's an explosion of enzyme activity, as natural preservatives of ' highly acidic ' now transform towards ' acid-alkaline balanced '.
( More happens than this, I'm keeping it simple )
see
" Natural Toxins in Sprouted Seeds: Separating Myth From Reality ":
by Warren Peary & William Peavy (Scroll down to "Anti-Nutrients in Sprouted Legumes" and "Anti-Nutrients As Protectors")

The second natural process used, is what I consider ' the ripening process '
While contemplating fruiting trees, it seemed to me that the growing fruit/nut first probably got nutrients from the mother tree. (From another perspective, the growing food first grew to fullness)

With the growing part over, I felt the tree had 'ended its nutrient supply connection',
now letting the fruit/nut (simply) 'hang', and 'dry/ripen/cure'
While still having its stem, to continue acting as its hanger, till later
(then falling)

There's clearly an art to drying / reducing / curing (ripening) at different temperatures and moisture levels

When it comes to ripening, it's well known that weather conditions hugely affect the final quality and flavors of foods. Take grapes (and wines) for example, when certain years clearly stand out from the rest because they got the perfect amount of rain or sunshine, (Versus a year whose season might have ended with abrupt cold and rain)
Basically, food qualities are clearly shaped by local temperature's and surrounding conditions, in which they've cured/ ripened

Remember, many types of produce generally ripen on their way to market; or, after they're already on the store shelves
, sitting (and ripening)

Bulk nuts might get sent to market fresh, but the longer they sit waiting for consumerism the more they might dry, potentially becoming harder
(That is, till they're re-awoken with water once again: )

The soaking/ drying-back process can be done 'multiple times
'
(following soaks need only a few hours)

One key I've found for good 'drying back' is ' not too fast ', and ' not too slow '.
If ' too fast ' it can dry without certain formulations /shifting uplift in qualities
If ' too slow ' maybe stagnate (& Holding those same qualities)

A little practice and it can become simple

Curing-slow-drying is an art... learned through slightly different conditions

There's an art form in using a dehydrator too
But I truly love 'room temp drying', where foods 'slow dry'
(ALL LIVING CONDITIONS TRIED; KITCHEN, LIVING ROOM, BOAT, ALL WORKED GREAT)

The nuts/seeds can be laid on different types of surfaces; on plates; trays, etc.

Try different methods, and see which work best for you
Different parts of a house may be warmer or colder, so it pays to put them everywhere, this way letting them show you where they like to be

While sampling them each 3 to 5 hours (till 'done') Then you'll simply know where you'll want to 'dry-back-to', next time)
Examples: one plate might be put at counter height in a room; one plate/tray may be put 'higher up'; try a plate that's one room away from the kitchen. In the video I'm drying them in our living room, and using a screen.
Try different areas to find your optimum ones. And by sampling during the process, you'll find your preferences