12 foods scientifically proven to boost skin health | Black Watermelon Seeds

Unlike other nuts, this variety are quite soft because they have a higher water content, and for that reason they need to be kept in the fridge, preferable with a damp cloth over them. 

Fifteen years prior, Moko still had her nose in law books when Omar began spending hours at bookshops drooling over classic cooking tomes. “I’ve always loved to eat,” Omar says. “I grew up in a Lebanese family where food was always very important. But it was really books, especially Thomas Keller’s French Laundry Cookbook, that gave me the desire to just drop everything and learn to cook.”

The Half Moon Bay ordinance was written in a way that would benefit only three farms, including the Mullers’. They needed just three votes, and they would be in business.

But it’s hard to get too down about that when there’s an alternative like sunflower seed butter around. Creamy and with a mild flavor, this stuff is as easy to use as its nut-based counterparts, but even higher in healthy fats, magnesium, and vitamin E. If you aren’t acquainted yet, these 19 sunflower butter recipes (stretching from breakfast to dessert) will convince you that you need a jar in your kitchen, stat.

By this time every year, the pumpkin –grown from a mixture of seeds that Jeff “scientifically” mixes in hopes of getting the orangest, healthiest, biggest pumpkin — is ready for picking.

My favourite way to eat watermelon lately is in salad form. For those who have never tried this somewhat strange combination of watermelon, feta, mint, lime, olives and red onions before, I know you may be scared, but trust me, it all works together swimmingly. It’s savoury and refreshing, and very easy to toss together at the last minute for entertaining. So why is this salad so darn good? The sweetness of the melon is balanced by the salty, creamy feta cheese and briny olives. The red onion adds an obvious contrast, and it’s key to let the very thin slices mingle in the fresh lime juice for several minutes, as this will help cut some of its sharpness. And don’t hold back on the fresh mint — it really does tie all of the flavours together. If you’re like me and have a giant pot of mint just outside the door, you’re always looking for ways to use it. This is one! Don’t bother chopping the parsley though — those leaves can be left as is, or torn. Dress it with a nice, fruity extra virgin olive oil, and a good amount of fresh black pepper to finish. If I haven’t convinced you on the magic of these ingredients amalgamated together, and you’re not too keen on the onions and olives in this salad, it’s perfectly acceptable to omit them. You lose some of the complexity of flavours, but it’s still a gorgeous way to eat watermelon. This salad looks very pretty on a large platter, and tastes even better when a crowd of those you adore are gathered around. That’s what summer is about, right?

The trends continue to be bothersome despite the many awareness campaigns and safety measures brought into effect by the concerned departments.

If coconut oil is firm, place a tablespoon or two in the microwave for 10-30 seconds, until melted. Toss the seeds with coconut oil, adding a little bit at a time until the seeds are lightly coated. The more seeds you get from your watermelon, the more coconut oil you will need.

My favorite might be the Nantucket bay scallops ($42), tossed with a chewy, textural mix of potato, hominy and chicos, spiked with a bit of poblano chile and topped with paper-thin slivers of spicy Spanish chorizo. The scallops may be supple, but this dish bites back.

Listeria outbreaks are common. The CDC estimates that Listeria puts 1,600 people into the hospital each year and kills 260 of them.

Analysts forecast that soymeal demand in the next few months will continue to fall from the previous year.

In case you don’t live in one of the two lucky cities serving Taco Bell’s Berry Frosé Twisted Freeze, the fast food chain has another ice cold drink available this summer, and it’s just as fitting for the season. The Watermelon Freeze, available now for a limited time, looks just like summer’s favorite fruit — seeds and all.