Is it safe to eat sunflower seeds whole? | MNN | Green Pumpkin Seeds Kernel

I’ll admit that separating the seeds from the vegetable’s stringy membrane can be messy. The seeds are sticky, the membrane in which they are embedded is sticky, and your hands will get sticky as you do the work. The solution? Pull the seeds out of the pumpkin’s cavity, put them in a large bowl of water, then swish them around. The strands of membrane are much easier to pull off in water. Remove any of the seeds’ residual stickiness by rinsing them once or twice. Now they’re good to go.

Shaun Thompson Duffy’s Culture Breads finally found a brick-and-mortar location, and it’s been a game-changer for Spokane’s bread scene. The shop, tucked in into a long-empty storefront in the South Perry District, celebrates local grain from field to glass and flour to loaf. Thompson Duffy makes bread the old-fashioned way: by hand, using ancient, landrace and heirloom grains that are stone-ground on site, then naturally leavened and wood-fired in a custom-built oven. Because of Spokane’s location along the northern edge of the Palouse, one of the nation’s top grain-growing regions, Thompson Duffy is also able to do something many bakers aren’t. He’s able to get all of his grain from within 100 miles of the spot where it’s milled and baked into bread. While some make a point to use some locally or regionally grown grain, it’s rare to find a shop that bakes solely with it. The fully renovated building also houses a nano-brewery that makes beers with locally grown and locally malted grain, some of which comes from farmer Don Scheuerman, co-founder of Palouse Heritage and one of the partners in the business. Also on the menu: sandwiches and wood-fired flatbreads and Viennoiserie, such as croissants and pains au chocolat. 1026 E. Newark Ave. (509) 241-3853. thegrainshed.coop.

Add the roasted seeds to your next salad, yogurt bowl, or even slice of toast for an element of crunch and hint of nutty flavor.

Just remember they’re a high-fat food. Portion control is key so that you reap the health benefits while avoiding excess calories, says Yeung. And since sunflower seeds have a good amount of fat, they can go rancid, so make sure to store them in an airtight container.

Dining critic Dominic Armato sampled a mere 2,576 restaurant dishes in Phoenix in 2018. Here are his 10 favorites. Wochit

Butterscotch Tapioca at Confluence in Carefree, Ariz. on December 3, 2018. (Photo: Patrick Breen/The Republic)

"In the NFL, they got a bunch of old white men owning teams and they got that slave mentality," pic.twitter.com/XLXNPZ8wkK

With an assortment of feeders in place, an array of foods can be offered to attract the birds you want in a relatively targeted way. Here’s a look at the common backyard birds attracted to each of the most common bird foods.

Build your lasagna in a 9-by-13-inch baking dish. Start with a layer of sauce, then top with a layer of noodles. Evenly spread half of the pumpkin filling, then half of the zucchini, over the noodles. Top with half of the cheese mixture and cover with some of the sauce. Repeat the layers, finishing with noodles and sauce; sprinkle with the remaining 1 cup mozzarella. Bake, uncovered, 35 to 40 minutes, or until bubbly. Let cool 15 minutes before slicing.

We served this with prosecco and pomegranate juice. For 12 glasses, you need a couple of bottles of prosecco, chilled for several hours, and 250ml of pomegranate juice which is about three medium-sized juicy pomegranates. Cut the fruit in half and use a lemon reamer to extract the juice. It’s a messy job, best done over a bowl wearing an apron. Divide the juice between the glasses, then top up with prosecco and serve immediately, before the fizz dies. The crackers, on the other hand, will keep for several days in an airtight tin.

Veggie trays with carrots and tomatoes. Raw almonds. Full-fat vanilla soy milk. Xtina also likes Clif and Balance bars, but those Flintstones Vitamins must have "extra Vitamin C."

The Nut Topper Blend includes a surprising combination of pistachios, almonds, sweet cranberries, and savory sesame sticks. This blend adds protein, fiber potassium, and a delicious crunch to your next salad or snack craving.