Collagen Recipes – Ice Cream, Chia Seed Pudding, Crepes, & More | Big Size Pumpkin Seeds

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?

Eating sunflower seeds has long been an American pastime, particularly at baseball games. As anyone who has been to a baseball game can tell you, the floor of the bleachers is usually littered (and in some stadiums, covered) with the hulls of sunflower seeds.

For recipe ideas, whip up a batch of these flavorful Rosemary and Garlic Roasted Almonds, or, for a decadent dessert, try out this Mocha Caramel Ice Cream with Almonds and Dark Chocolate Chunks.

Nuts may provide the same benefits as fatty fish, making them a great addition to the diet, especially for vegans and vegetarians.

In 1962, Lester purchased a Clipper grain cleaner and the seed oat business began. He started out with just his own oats at first and did well selling the seed.

Many who follow Valley restaurants have never heard his name (he pronounces it goth-ee-er, as though arguing whether Bauhaus is more dark and brooding than The Cure). But Gauthier has been a steadfast fixture on the scene, working as Kevin Binkley’s right-hand man through the expansion and sudden contraction of the famed chef’s restaurant group.

Chef Brandon Gauthier and his wife and house manager Victoria Gauthier with their children Jackson, 5, and Elijah, 2, at Confluence.(Photo: Patrick Breen/The Republic)

You don’t usually find nut or seed butter in banana bread, but you may not make it any other way after tasting this. The sunflower butter is unmistakable without being overpowering and adds lots of filling fat to the grain-free recipe.

A signature cookie from a cafe in Paris with bittersweet chocolate, sea salt, and spicy crystalized ginger. Get the recipe for Double Chocolate and Candied-Ginger Cookies »

So the fact that cotton produces gossypol reduces the value of cotton as a crop. If you could use cottonseeds as food for humans the way you can for sunflowers or use it without careful rationing as a feedstock, that would be a boon to cotton farmers. In fact, for every 1 pound of cotton fiber — the product, the plant produces 1.6 pounds of seed — the byproduct. Imagine if you were a farmer being able to produce straight up 2.6 pounds of product for sale instead.

Li Qiang, chairman of Shanghai JC Intelligence Co. Ltd., said Chinese imports of soymeal substitutes "have huge room for growth."

Additional researchers from Michigan State and the Sokoine University of Agriculture in Tanzania also contributed to this research.