New answers tagged seeds
Assuming food-safe seeds (are there basil seeds that aren't?), yes it is safe, both to drink the water and to eat the seeds. That's the point. Just now I have been experimenting with different ways to drink soaked Sacred Basil seeds. Other types of basil seeds seem to work just the same way, as evidenced by the results of an Amazon search for "basil seeds ...
If the basil seeds are safe, the water should be also safe. If you have food-grade basil seeds (i.e. non-teated seeds) and didn't soak them for too long (so pathogens had enough time to grow), this should be safe. I think soaked basil seed last as long as soaked chia seeds, 2 weeks. There are even desserts / drinks with basil seeds and the water in which ...
forgive me for asking, but are your capers perhaps in a jar with peppercorns? if so, this might explain it sadly i'm not an expert on this plant, but they might be like other flowers (a sweetpea for example comes in several colours) oh-- i will not post a pic because someone will take points from me, but as you love capers it might interest you to know ...
Being from Brazil I have eaten guavas my whole childhood. My recommendation: eat them whole, including the seeds. The seeds are tasty, not too hard and good for your digestion. Any way you may try to deseed it will just ruin the texture of the fruit. No need to peel them either. Ripe guava is one of the best fruits around, enjoy it!
The only ways I've figured to use the inter-seed pulp is to juice it or mechanically sieve it, such as in a food mill, coarse stainer, or colander. This article from EHow suggests to blend or process the seed-pulp mixture, possibly with a bit of water, then sieve or strain. It might be possible to blend slowly enough to disrupt the seeds without ...
i found this site to be helpful taking the shell off of a raw pumpkin seed. http://m.wikihow.com/Shell-Pumpkin-Seeds
If you grow naked-seeded or hulless seeded pumpkins, you don't have to remove the hulls. One variety is Kakai as mentioned above. Other varieties include Styrian, Lady Godiva, Streaker and Eat-all. After harvest, just cut open the pumpkin and you'll find green, tender seeds.
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