Why you should be eating watermelon seeds and rind | Quality Sunflower Seeds Kernel

My daughter-in-law is allergic to dairy things AND nuts. Can you recommend dairy free products (refrigerated or frozen things) she can have. I check vegan recipes for her , although she isn’t vegan or a vegetarian, but so many things use nuts.

Tucked off the main drags of St. Mary’s and I-10 in the middle of Dunbar Springs, among crumbling adobes, sunburnt stucco, and jerry-built front porches, Anita Street Market is…

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The study took place in Tanzania, but the problem is by no means isolated there. Chronic exposure to aflatoxin causes an estimated 25,000-155,000 deaths worldwide each year from corn and peanuts alone.

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Walnuts are among the richest sources of both omega-3 and omega-6 unsaturated fatty acids, according to a review published in 2012.

For at least half a decade, a handful of beauty ingredients and treatments have reigned supreme: retinol, hyaluronic acid, vitamin C, microdermabrasion, lasers. Wendy Ouriel, the creator of the Los Angeles-based organic skin-care line Oumere — an amalgamation of her surname and “telomere,” the compound at the end of chromosomes that prevents DNA strands from unraveling — takes issue with all of the above. A trained cellular biologist, Ouriel believes the treatments to be damaging on the cellular level — and what is aging if not the accumulation of cellular damage over time? Since launching her brand in 2016, and her blog, Bioluminescence, a year later, she’s become a sort of skin-care renegade, amassing a devoted fan base that includes China Chow and the artist Katerina Jebb. Dover Street Market recently stocked Oumere, which is also available at Sally Hershberger, for its new store in downtown L.A.

However, Beaut Burger gets it right. From the slow-fermented English muffin-style bun to the crispy fries with lemon zest and herbs, the restaurant elevates the classic American staples with simple artisanal elegance. But they’re not too fancy for $2 Miller High Life.

The bar program headed by Will Piquette unsurprisingly echoes the wide-ranging sophistication of Schlesinger-Guidelli’s previous work at Pagu, Island Creek and Craigie on Main. Brilliant original specialty cocktails ($10-$12) include the Bayoutiful ($10) of rye, chai, bitters and absinthe, like a spicy Sazerac. Eleven craft drafts plus 22 packaged beers and ciders (most $5-$11) favor the beer-snob crowd, with a few plebian options. The wine list offers range, versatility and some weeknight-worthy prices: 24 by the glass (most $8-$13), 14 helpful half-bottles ($27-$64) and 104 bottles arranged into cheekily descriptive categories (one grouping of reds is named “jam band”) at prices to suit budget oenophiles (with dozens of options under $70) and high rollers alike. Service throughout reflects the kind of affable, attentive polish to be expected of ex-patriates of the Garrett Harker empire. Maybe we could have just said, “Think Eastern Standard on the Charles, but swap the Citgo sign for the Zakim,” and that would have gotten you most of the way here. We can only imagine a legion of Garden habitués, commuters and neighbors gratefully adding, “It’s about frickin’ time.” ◆

Two minutes later I was under her spell. I sat on a tiny plastic chair, in the rain, on the streets of Hue, and had the best meal of my life.

Mavericks forward Harrison Barnes, co-MVP of the 2010 McDonald’s All-America Game, gave this statement to @TheUndefeated about Mavs owner Mark Cuban’s recent controversial comments: pic.twitter.com/plmj0cWnYF

Travis Dickinson, the former executive chef at Clover, and Justin Curtis, the former front-of-the-house manager at Clover, teamed up to open a fast-casual but gourmet walk-up counter taco shop in downtown Spokane. The setting is fun and approachable, with a Day-of-the-Dead-style logo and murals. Tacos are served on 5-inch corn tortillas that are made in-house. Salsas and sauces – such as salsa verde, guacamole and a pumpkin seed salsa – are also made in-house. So are the tortilla chips, aguas frescas and horchata. Tacos include pork cheek carnitas, al pastor, lamb birria, carne asada, chicken, mushroom, chorizo, rockfish and (my favorite) octopus. Karina’s Bowl, named for Dickinson’s wife, features a choice of taco meat, beans, rice, guacamole, queso fresco, crema, pico de gallo and chips or tortillas. Margaritas are a specialty. So is the Watermelon Man, with tequila, lime, cider vinegar, watermelon, simple syrup and tajin, a chile-lime seasoning. 10 N. Post St. (509) 474-9618. cochinitotaqueria.com.