Some seeds have an advantage over sunflower when it comes to certain nutrients. Chia seeds are packed with plant-based omega-3 fatty acids (with 5 grams for a one-ounce serving) and fiber (10 grams per serving). Hemp seeds and flax seeds are also higher in omega-3 fatty acids than sunflower seeds.
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Kylie’s assistant, meanwhile, quoted her own boss. "You should know the flavour" was apparently Kylie’s response to smoothie requests. Ouch.
The Crepe Shack by Mawa’s Kitchen, on the ice skating rink-side of the new D& E/Four Mountain Sports shop, was literally oozing visitors. When I stopped by, at least a dozen people were sardined into the space—befitting the "shack" moniker at just 295 square feet. A crew of five, including chef-owner Mawa McQueen herself, was busy building crepes still steaming from the hot griddles. McQueen says she served more than 600 crepes that day—no wonder the cooks were almost too worn out to tell me how it went when I returned a few days later.
Edibles seeds are currently the super stars of the culinary world. With its amazing health benefits and unique flavours, these tiny seeds have found a major position on the supermarket shelves as well. From the sesame and poppy seeds (khus khus) that are commonly seen our kitchens, to flax seeds, chia, sunflower and pumpkin seeds, they have clearly dominated the food scene today.
Pumpkin also can be pureed and made into sauces or used as a filling for stuffed shells or manicotti. “It goes really well with Italian dishes and pairs well with Alfredo, cream-based sauce,” he says.
Pumpkin fever struck again after moving to Everett eight years ago. Baldwin built a greenhouse in the side yard of his white-frame duplex on a quiet side street near Everett Community College. He also grows garden-variety sized tomatoes and zucchini.
“About 10 years ago, a co-worker kept twisting my arm to grow these things,” he said. “He eventually brought a plant into work one day, put it on my desk and told me to take it home and plant it. I was somewhat dubious about it at the time; after all, it’s kind of a silly hobby. People don’t eat these pumpkins, and they take up a huge amount of space in your garden. I generally set aside 1,000 to 1,200 square feet for a single plant, which translates into a 30-by-40-foot plot. That’s bigger than most people’s gardens.”
Grace Dickinson / Philadelphia Inquirer Watermelon rinds are capable of lending a crunchy component to stir-fry or alongside sandwiches in their quick-pickled form, as pictured here.
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