Spinach and Yogurt Drink
Toast the sunflower seeds in a dry pan. Remove from the heat, transfer to a plate, and let cool.
Rinse the spinach, then blanch for 15 seconds in boiling salted water. Place the spinach in a fine strainer, rinse under cold water, and drain thoroughly. Remove the spinach from the strainer and coarsely chop. Rinse the parsley, pat dry, and remove the leaves from the stems.
Puree the yogurt, milk, mineral water, spinach, and parsley in the blender. Season to taste with salt, pepper, and sugar. Pour into glasses, garnish with the sunflower seeds, and serve.