Here’s a somewhat boring fact you might already know about cotton: It doesn’t make a good food, for humans or animals. Glands throughout the plant produce a toxic pigment called gossypol that limits its use as feed stock.
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Smallholder farmers in Tanzania grow sunflowers for the seeds, which they sell to local millers who press the seeds for oil to sell to local consumers for cooking. People use the remaining cakes as animal feed.
Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Drain the seeds and place on a towel to pat dry; use the towel to remove any goo around the seeds, if possible.
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Giant-pumpkin farmers, though, are known for being secretive and wily, and many residents don’t trust the Mullers’ motives despite their increasingly desperate pleas.
According to figures from the U.S. Department of Agriculture, sunflower seeds also contain substantial amounts of zinc and vitamin E. Both may help to protect skin cells.
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Important: Always make sure the products you pick are safe for your needs! Check the ingredients and if a severe food allergy or celiac disease is a concern, always contact the manufacturer to ensure that their processes are safe for your needs, regardless of what the label does or doesn’t say.
Be sure to season the seeds while they’re still hot out of the oven, using either a tad more salt or the spice blend of your choice, such as creole seasoning. (Don’t season the seeds before putting them into the oven. The spices will burn as the seeds bake.) Those folks who decline to spice up the seeds will still have their deeply nutty flavor to enjoy.
Chef Brandon Gauthier and his wife Victoria, house manager, hold two dishes, venison au poivre and black cod with yuba, at Confluence in Carefree on Dec. 3, 2018. (Photo: Patrick Breen/The Republic)
Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.
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