#pumpkin seed oil

[morethansalad]

Vegan Pumpkin Cream Cheese Muffins

[void-refraction]

kürbiskernöl

[ritu-in]

Pumpkin Seed Oil Bulk Wholesales Supplier

Pumpkin Seed Oil Bulk Wholesales Supplier all over the India, tailored to meet market demands, ensuring reliability and customer satisfaction.

[kingherbs]

Pumpkin Seed Oil-kingherbs

Pumpkin seed oil also contains an active biocatalyst component called male hormone, which can eliminate the initial swelling of the prostate, and has a good therapeutic and preventive effect on the urinary system and prostate hyperplasia.

Function:

1. Antioxidant;

2. Scavenging free radicals;

3. Lower cholesterol;

4. Boost immunity;

5. Prevent prostatic hypertrophy and prostatitis;

6. Good for man health.

Application:

1. Food additive;

2. Dietary supplement;

[fullcravings]

Air Fryer Maple Cinnamon Granola

[hunger-not-by-number]

egg salad with crispy lettuce & bacon on multigrain bread

[athenasdragon]

Currently craving the soup I had at a hotel restaurant in March 2022

[balkanradfem]

So, I had to de-clutter my seed box, because the seeds would not fit in anymore, and I knew I had a lot of extra seeds that are expired, proven to not work anymore (repeated failures), and were also huge and taking up a lot of space. The number one problem were the squash and pumpkin seeds. Every time I had a good pumpkin or a squash, I would take out all of the seeds and hoard them for future use. However, every year I would go and plant these plants, I would need mostly 10-20 seeds, from which I would actually grow 3-4 plants, and the rest would stay hoarded.

I went thru every envelope and found I had hundreds, even thousands of excess squash seeds. They're all cross-pollinated so I can't safely gift them to other people and promise them it would grow true to type, it probably would not. I'm just satisfied with any kind of squash I get (as long as it's edible).

So I put them all in a bag and now I have this situation on my hands:

That is a full bag of mixed seeds from zucchini, hokkaido squash, butternut, kabocha, various pumpkins, and they're all probably at least a little cross-pollinated with each other. And I don't know what to do with them.

I know they're edible, but I know myself enough to be sure that I am not going to crack thousands of squash seeds out of their skin, I already have a big jar of large pumpkin seeds, and I also have the green skinless seeds, that do not have to be cleaned, which I do eat.

I wanted to feed them to the birds, but birds here will adamantly refuse to eat squash seeds - and I mean, I offered them cleaned, skinless, cut into small bits, easy to digest squash seeds, and they still would not even hear of it. Birds would only take hazelnuts, walnuts and sunflower seeds and leave the squash seeds like they're not even there.

I thought for a moment, wouldn't it be funny if I just randomly distributed all of this on the field, just to see what happens, hehe. But, this year has been extremely slug heavy, to the point where everything I planted on the field has gotten eaten by slugs, and I had to give up planting anything but tomatoes there. So if I distributed a thousand squash seeds, and hundreds of them started growing, it would give a huge food source to already overpopulating slugs, and I do not want to do that, not this year.

I also have unusable sunflower seeds (tiny ones), corn seeds (they stop germinating after a year has passed), and some stone fruit seeds there as well. Any ideas on what I could do with this?

[morethansalad]

Vegan Chocolate Macadamia Bars

[gouinisme]

came to the realisation my parents are both druids yesterday. i need time to reconcile with this

[wenchtoast]

my dad texting me to ask if I'd seen pumpkin seed oil because mom's been looking for it all morning...... you think I stole pumpkin seed oil. you think I stole pumpkin seed oil the last time I was home months ago -_-

[frintofarmsthings]

Herb roasted potatoes and vegetables with pumpkin seed vinaigrette

Ingredients

1-2 tablespoon of olive oil

1 lb small potatoes

¾ lb (12 ounces) french green beans

¾ lb (12 ounces) baby carrots

1½ tablespoon fresh rosemary

1½ tablespoon fresh thyme leaves

3 cloves garlic

¼ teaspoon salt

⅛ teaspoon pepper

1/4 cup Frinton Farms Roasted Salted Pumpkin Seeds

Dressing:

2 tablespoons Frinton Farms Pumpkin Seed Oil

½ tablespoon maple syrup

½ tablespoon balsamic vinegar

A pinch of salt and pepper

Instructions:

Preheat the oven to 400 degrees. Place the potatoes on one baking sheet, and the carrots and green beans on another. Drizzle each tray with a little olive oil, and season with salt and pepper. Roast the potatoes for 35 minutes. After that, add the tray of green beans and carrots for the final 20 minutes, along with the divided garlic cloves placed on both trays.

While the vegetables are baking, prepare the dressing by whisking together Frinton Farms Pumpkin Seed Oil, maple syrup, balsamic vinegar, and a pinch of salt or pepper. Once the vegetables are done, combine them with the potatoes in a serving bowl. Toss the mixture with the vinaigrette. This dish can be served warm or at room temperature.

For extra crunch and texture, sprinkle a handful of Frinton Farms Roasted Salted Pumpkin Seeds.

[frostedpane]

[iminthetunnels]

the kratom butter

[fullcravings]

Oatmeal Breakfast Bars