Autumn Harvest Granola will be “love at first bite” | Green Pumpkin Seeds Kernel

With buckwheat groats, gluten-free oats, coconut oil, and sunflower butter, this nut-free and vegan granola is safe to serve to just about anyone. Forget the yogurt; you’ll be eating this by the handful.

Alternative medicine has revealed that ginger, honey, and hibiscus flower essence, when combined, is an old folk remedy that’s been handed down from generation to generations.

John Muller steered his tractor left onto Main Street, four Atlantic Giant pumpkins in tow, and thousands of people at the pumpkin parade screamed with delight.

Sunflower seeds are rich in nutrients. One serving of shelled sunflower seeds is usually an ounce, which is about 1/4 cup or 4 tablespoons (one to two thumb-sized portions.) They’re particularly high in healthy fat: A serving delivers 14 grams of fat with a mix of monounsaturated and polyunsaturated fats. “The mono- and polyunsaturated fats in sunflower seeds show a clear health benefit, especially related to heart health and risk of cardiovascular disease,” says registered dietitian Alissa Rumsey.

Geddes had to settle for the North American record, and he said he’s happy his friend, who was a co-worker, convinced him that adding this fast-growing fruit to his garden would be a good idea.

1 butternut squash, halved lengthways & seeds scooped out oil for roasting and frying eg sunflower 10g dried mushrooms 1 onion, peeled and finely diced 25g ginger, peeled and finely grated 150g curly kale, leaves stripped off stalks and shredded  100g chestnuts ½ tin dark green lentils  1 tablespoon brown rice miso​ 1 tablespoon tahini 1 tablespoon tamari​ 1 teaspoon five spice 2 garlic cloves, peeled & finely sliced

“No-melt Peanut Butter Suet” ingredients: One cup crunchy peanut butter, two cups “quick cook” oats, two cups cornmeal, one cup lard (no substitutes here), one cup white flour, and one-third cup sugar. Melt lard and peanut butter over low heat, then stir in remaining ingredients. Pour into square freezer containers about an inch-and-a-half thick. Chill in the freezer for about 20 minutes, then cut to size, separate blocks with wax paper, and store in freezer.

Pour the cider into a large, non-reactive pan, add the cinnamon, star anise and cloves and set over a moderate heat. Just as the liquid is hot, but before it actually comes to the boil, add sloe gin to taste then remove from the heat and serve.

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Fort Collins Fort Collins farmer Josh Hillhouse was tired of showing up to early spring farmers’ markets with nothing more than bags of salad mixes to sell. “We needed to make more money to justify the time involved with doing the market,” Hillhouse says. He and his wife, Kirsten, hatched a plan to supplement their biodynamically grown produce—as well as chicken and duck eggs and grass-fed beef—with CFA-approved, shelf-stable spice mixes and teas. With the help of their 12-year-old son, the Hillhouses’ line of dry goods has ballooned to almost 70 unique products, including a popular ginger-mint-lavender herbal tea made from organic, fairly traded botanicals and a tomato-basil spice blend that does triple duty as a seasoning, a dressing, and a dip mix. In fact, their CFA line has become so popular the family now devotes a portion of its eight-acre farm to growing perennial herbs for the products. In November, they debuted a year-round retail store on their property where they’re selling their teas and spices as well as baked goods—and of course, when in season, fresh salad greens.How To Buy: Order Sunray Natural products (loose-leaf teas and spice blends start at $5 for about an ounce) online, or visit the farm’s retail store Tuesdays through Fridays from 4 to 8 p.m. and Saturdays and Sundays from 10 a.m. to 6 p.m. 5656 N. Highway 1, Fort Collins

While these seeds contain a ton of protein — even more than chia or flax — they are also naturally low in carbs, according to Paul Benhaim, founder of Hemp Foods Australia.

Perhaps best known for their crucial rule in a certain sugary-sweet pie, pecans are native to North American and were a staple food for many Native Americans–in fact, the word pecan comes from the word “pacane,” used by the Algonquin tribe to signify a nut that must be cracked by a stone. Commercial production of pecans in America began in the late 1800s, and New Orleans became a hub for this market. Pecans are chock-full of flavonoids, a specific type of antioxidant that may help prevent certain chronic diseases such as diabetes. They are also rich in magnesium, which has anti-inflammatory benefits, and are full of heart-healthy fats and fiber.