GUEST COLUMN: Food & Thought: November Eats – News – The Arlington Advocate | Quality Sunflower Seeds Kernel

“Oooh. You’ve never had it? Hold on,” she says, pulling down plastic containers from shelves and mason jars from cabinets.

With only a few weeks remaining until the official start to fall, get out there and embrace summer, from rind to seed, before it’s too late.

The Spanish octopus — so unassumingly named on the menu — anchors a plate of striking contrasts. The snow-white plate first is dramatically brushed with a jet-black squid ink vinaigrette followed by a tangle of two octopus tentacles, fried fingerling potatoes, dehydrated kalamata olives, pimentón oil (smoked paprika-infused oil) and fresh watercress. “Octopus is one of my favorite things,” VanHeulen said. “It really speaks to the kinds of creative showstopping dishes that I love to make.”

Since it is one of the most potent liver carcinogens known, the research to detect and limit its presence in sunflower seeds and their products could help save lives and reduce liver disease in areas where people eat sunflowers and their byproducts, says coauthor Gale Strasburg, a food science and human nutrition professor at Michigan State University.

“Billions of people worldwide are exposed to aflatoxin in their diets, particularly in places where food is not monitored regularly for contaminants…”

As for the rind, it serves well as a crunchy component, too, whether tossed into a stir fry or pickled and plated alongside a sandwich or smoky barbecue. A pickled rind creates a great salad topper.

The classic festive song, ‘roasting chestnuts on an open fire’, suggests these nuts are just for Christmas, but they’re certainly not. Try them in salads, stews and pasta dishes 

Oh, and it’s beautiful, all right; Instagrammable beautiful — his shaved cucumber salad turned up as one of the Travel Channel’s 12 Instagram-Worthy Restaurant Dishes in June, and it’s easy to see why. The prettiness can’t be denied with its “cucumber slices twirled into little rolls, sweet teardrop peppers, radishes, salsa verde and coconut cheese, which is a faux cheese made of coconut milk and sprinkled on the top,” VanHeulen said. “It’s 100 percent vegan and easy to share.”

This is not your average walk-up-counter, Stryofoam-to-go box kind of barbecue joint. Chef and owner Mike Jones opened his approachable but elegant Texas-style barbecue restaurant in early September, expanding his repertoire from the long-time vegetable-forward Mizuna to include slow-cooked, smoked meats a couple blocks down the street. It’s casual but refined, with black cloth napkins, white dishware and table service. The dining room is warm and inviting, done in red brick and wood. Plenty of natural light comes in from a pair of skylights overhead as well as a front wall of glass. There’s a lodge- or saloon-like feel, but the Western-style ambiance isn’t overdone. Brisket is an early top-seller. But Austin’s Live Fire Barbecue also specializes in wood-fired, spice-rubbed pork ribs, pork shoulder, pork belly and chicken. Jones had the kitchen built out to accommodate a large custom-made smoker with three pits with weighted lids. Sides include smoked Gouda mac and cheese, sweet potato fries or braised greens. Don’t skip dessert. Jones asked his mom for an old family recipe for pecan pie “that’s better than any pecan pie that I’ve ever had in any restaurant. It’s been passed down by her mom and her mom.” It’s $6.95 a slice. 421 W. Main Ave. (509) 290-5851.

As Muller slowly steered the tractor down the street, a grandchild in his lap, he waved, mostly hidden in a shadow, more cautious than jubilant.

Here’s his contact,Email him at: [email protected]Call or Whats-app him: +2348138654465website https://drgoodluck.simplesite.com

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.