Rachel Morgan 
Yes, you can eat hemp hearts every day. The simplest routine is 1 to 3 tablespoons (roughly 10 to 30 grams) stirred into something you already eat, most often breakfast, then repeated across a few different formats so it never gets boring. They need no cooking, no cracking and no special equipment, and they will … Read more
Grinding flaxseed without a coffee grinder takes about a minute. Pulse a regular blender for 10 seconds at a time with the seeds loaded high enough to sit above the blades, lift and shake the jar between pulses, and repeat three to five rounds. A food processor or mini chopper works nearly as well, and … Read more
To ripen an avocado fast, put it in a brown paper bag with a ripe banana or apple, fold the top loosely, and leave it at room temperature for 1 to 3 days. The fruit traps its own ripening gas, and the banana or apple adds more, which is why a supermarket avocado that would … Read more
How to soak nuts and seeds before eating comes down to four moves: rinse them, cover them completely with cool water, optionally add a little salt, and wait until the texture softens, usually 2 to 12 hours. Most soaking happens at room temperature, then you drain, rinse again, and either dry the nuts and seeds … Read more
Cacao nibs taste bitter because they are pure cocoa with nothing to balance them: theobromine, polyphenolic compounds and tannins do all their work unsweetened, and heat makes it worse. To make cacao nibs taste less bitter, pick a lighter roast, soak or rinse them briefly, dry or toast them gently, grind only a little, and … Read more
To add greens to food without tasting them, make the pieces small enough to disappear and cover them with a flavor strong enough to dominate. Particle size and masking flavors are the two levers, and once you get comfortable with both, the method works in smoothies, sauces, soups and baking alike. Prep time is about … Read more