Food Facts About Pumpkin and Pumpkin Seeds | Green Pumpkin Seeds Kernel

Add the roasted seeds to your next salad, yogurt bowl, or even slice of toast for an element of crunch and hint of nutty flavor.

Not just for a hamburger bun topper, sesame seeds are unique addition to this list that play an important role in the cuisine of numerous countries. They are one of the oldest cultivated plants in the world, and were prized crops in both Babylon and Assyria more than 4,000 years ago. There are two colors of sesame seeds, black and white, and the oil extracted from the seeds is frequently used in several Asian cuisines due to its fragrant flavor and smell. They can also be ground into a paste called tahini, or sesame seed butter, which is a key ingredient in hummus. Sesame seeds are an excellent source of copper, a trace mineral that helps fight inflammation and relieve the pain of rheumatoid arthritis. They also contain several other vital minerals, including calcium, iron, and magnesium.

The harvest of Vermont’s first-ever one-ton pumpkin in late September remains a big deal in certain circles.

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“I just keep trying to grow a bigger one, and this year is my biggest yet. This was a bad year for em… with all the wet weather. It might put me higher up in the rankings this year in the weigh-off,” he said.

Grinding fresh flaxseeds into a smoothie or onto a salad can be a simple way to add more omega-3 fats to the diet and keep the skin looking healthful.

Wendy Ouriel, the founder of the organic beauty brand Oumere, developed her first product while studying black widow spiders.

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Near the beginning of the route, Lisa Warner-Carey, pastor of Community United Methodist Church, was helping her parish sell turkey legs to onlookers. She had moved to Half Moon Bay eight years ago from another place in Northern California, where she said there was a lax drug culture. Her move was driven in part by a desire to escape an environment she felt wasn’t safe for raising kids.

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“You can use it in so many savory applications like pastas, filling, breads, soups, and side dishes,” he says. “I have personally used it in a few pasta dough recipes, agnolotti and ravioli fillings, and even folded it into risotto.”

“I do not like sweet pastry crust, or pâte sucrée,” which is almost always present in Parisian pastry-shop tarts,” says Moko. “I like desserts to accentuate the sweetness of natural fruits, so I try to accomplish that by using honey or light fruit jam.”