#Are spaghetti squash seeds edible?

[northbirdblog]

Vegetarian Spaghetti Squash Taco Boats

[morethansalad]

Spaghetti Squash Carob Fudge Cake (Vegan & Gluten-Free)

[songofsaraneth]

I've been meaning to make a container garden update post for weeks now, but health/life kept getting in the way. So these photos are taken within the last week-ish but I've been getting it all set up over the last month! Including finally getting through the last of my rain barrel so I could scrub and rinse it out.

First major thing is I finally bit the bullet and bought the expensive porch loveseat of my dreams. I've been wanting a little couch or egg chair out there for 2.5 years but nothing ever appeared secondhand, and they're SO expensive. But finally there was a half off sale and so I went for this one from target. The best part about having that wicker back means I can use an umbrella or clip fabric to it as a shade cloth, and since it's already almost 90ºF here, that's a big motivator for spending time outside. Anyway here’s the breakdown of what I’ve got in now. Text and photos not in order bc it was too hard. Also, I tried to put a readmore here, but... I guess tumblrs not letting me have those today so sorry, long post it is! For edibles, I’ve got 4 containers of tomatoes (3 cherry/snacking and one slicing), 2 containers of strawberries (all that survived from last season!),  2 kinds of chives (normal and garlic), 2 kinds of basil (sweet and spicy globe), oregano with lemon thyme, and my hardy old rosemary. The basils got chewed up by a stray cat so I had to keep them inside for a week to recover. Then I sprayed the general area with orange oil to deter it and the orange oil ended up burning their fragile leaves, so thye’ve had a rough time of it. but! finally recovering 😬 And the big blue container I’m trying to repurpose for melons this spring, and will plant spaghetti squash later in the summer. Will I be able to get cantaloupes supported on the treils with netting? Not sure but I’m gonna try. Def most experimental inclusion this year. For perennial flowers from last year, almost all survived! I’ve got 4 kinds of sage (one of which seeded into an adjacent empty pot, so I left it and added some annual violas), guara, penstemon, 2 kinds of lavender, and a miniature rose. My red geranium kept blooming all through winter, so I got a pink and a purple one as well. The sages look a bit rough right now because I left for a week before I put in the other annuals and they’re the thirstiest of the bunch, so dropped a lot of blooms. Oh well.  For new additions and annuals, I went crazy lol. My most dangerous to shop with friend and I went to the local nursery and stores together so of course we both went overboard. I finally got one of the jasmine I’ve been eying for a year and a half, which just started blooming and already smells amazing. My 2 gailardia were tiny rosettes but ones forming a bloom and I’m so excited. Also marigolds, zinnias, petunias, lantanas, those fluffy spike ones I’m blanking on the name of, and a fuchsia! And probably some I forgot. The fuchsia’s been swapped to a shader spot already, but it’s getting ready to bloom and I’m excited. I also, while visiting Colorado two weeks ago, accompanied my friend to a nursery and ended up driving back with a clematis, one of my favorite flowers ever. It’s still vining up right now but fingers crossed for flowers.  SO. Lots of things in at the moment, so far been good for the last week and we’ll see what ends up surviving the summer heat or not once we get to the weeks of 100ºF+ days. I’ve got some other plans/tweaks, but this is the bulk of things. Otherwise, life has been a lot and I’m still goin through it...grad school, research, coping with the porch birds I love getting killed by the feral cats, and so on :( Getting up to water has been motivating at least for finally leaving bed in the morning despite all my eye pain troubles (easier to just keep them closed for an extra 3 hours than to start the sequence of drops and compresses it takes to get them open). But then I can do my morning doomscrolling at least surrounded by beautiful flowers and birdsong instead of huddled in my cave.

[ryttu3k]

Not a clue how many vegan followers who enjoy cruises I have, but I want to stick the pictures I took of the main dining room vegan options somewhere, and it may as well be here! We ate at the main dining room five of the seven nights. Will include the night, the official description, my image, and a brief thought.

This was for a seven-day Australian domestic cruise on Royal Caribbean's Brilliance of the Seas. The nights we skipped were days 4 (British night, vegan options were garden salad, butternut squash curry that was available in the buffet anyway, and a vegan berry sundae), and days 6 (Royal Night, the other formal night - vegan options were a citrus/avocado/melon salad, stuffed red bell pepper, and a chilled banana-cocoa custard). Our sailing did not include Mexican Night (disappointingly, some interesting stuff on there!) or Mediterranean Night (exact same items as Bon Voyage).

Day 1: Welcome Aboard

Starter: Roasted Tomato Soup. A blend of seasoned vine-ripened Roma tomatoes topped with crunchy garlic ciabatta croutons and basil pesto.

A very tasty small serve of soup.

Main: Herb-Crusted Stuffed Portobello. With vegan creamed spinach and fluffy vegetable couscous, baked until golden in marinara sauce and herb oil.

Whoops, I started on this one before I took a photo. It was very round! The couscous was good.

Dessert: Peanut-Caramel Bar. Crispy peanut butter rice square with a touch of maple syrup over a sweet mixed berry compote.

No compote, actual fresh berries. I do love peanut butter and caramel, although it did feel fairly simple.

Day 2: Italian Night

Starter: Golden Polenta Fries with Spicy Dip. Crispy baked corn polenta served with a chilled creamy hazelnut-red pepper spread.

Delish, the sauce was fantastic. Kind of wanted seconds.

Main: Vegan Spaghetti Bolognese. Al dente pasta in a rich marinara sauce with hearty mushrooms and a tofu crumble.

It was... edible! Bizarrely, the tofu crumble seemed to be silken tofu? I got the impression it'd be more parmesan-like. This one was just okay.

Dessert: Crumbly Oat and Berry Bar. Layers of jam and brown-sugar-crusted oats baked fresh and topped with berries and mint.

Very tasty, although again, it felt a bit basic (and there was no mint at all).

Day 3: French Night (formal)

Starter: Creamy Butternut Squash Soup. Roasted harvest squash blended with coconut milk topped with crisp toasted pumpkin seeds.

Only a small serve, but an excellent pumpkin soup.

Main: Spring Pea and Asparagus Risotto. Creamy short-grained rice in simmering pea and mint sauce with jumbo tender asparagus.

Felt... sparse. These are not jumbo asparagus, RC! The peas were either frozen or freeze-dried? Not great. Pretty disappointing for formal night.

Dessert: Dark Chocolate Chip Cookies. Homestyle favorite served with fresh raspberries.

These, at least, were delish. Raspberry, single, lmao. Odd choice for formal night, though.

Day 5: Caribbean Night

Starter: Green Lentil Soup. Hearty lentils simmered in a San Marzano tomato base with fragrant rosemary. AND Maple-Soy Tofu and Avocado Salad. Chilled marinated tofu tossed with plump grape tomatoes, ripe avocado, and toasted white sesame seeds.

Two, two vegan starters! Got both, for Science. The soup was delish, and the tofu was beautifully done, although avocado lovers would be deeply disappointed by only two little cubes.

Main: Stuffed Grilled Eggplant. Whole wheat couscous with pomegranate seeds and bell peppers layered inside grilled eggplant, with minted cucumber and a spring onion dressing.

No pomegranate to be found, but otherwise extremely tasty.

Dessert: Vegan Fudge Brownie. Rich chocolate brownie with sweet whipped cream and caramel sauce.

The 'cream' felt odd, but the giant scoop of ganache more than made up for it. Delish brownie, very fudgy and much better than the cakey brownies they had up at Windjammer.

Day 7: Bon Voyage

Starter: Pan-Seared Asparagus. Jumbo green asparagus with creamy white bean hummus and a hazelnut-basil pesto drizzle.

Again! These are not jumbo asparagus! Tasted great, especially the hazelnut pesto, and Mum and I both got seconds of it, just... not much to it.

Main: Vegetable Greek Moussaka. Layers of grilled eggplant, Roma tomatoes and tender potatoes and onion, topped with panko breadcrumbs and served with oregano-tomato salsa.

My favourite of the mains, really filling and tasty.

Dessert: Chocolate Cherry Tart. Vanilla tart shell with rich dark chocolate ganache and cherry filling, sweet whipped cream and lemon zest.

No lemon zest, but there was a maraschino cherry! Very tasty, albeit quite hard to eat! (The ganache would slide around on top of the cherry filling.) The whipped cream was a bit overly sweet.

Overall thoughts

Not bad, and there has at least been an attempt! Some items were... weirdly sparse, like the formal night risotto, and the starter serves were sometimes tiny. Also, they do not know the meaning of 'jumbo asparagus', apparently. Some pretty decent desserts, albeit some quite simple. On the plus side, it's not just a scoop of lemon sorbet or some fruit!

Vegans won't go hungry, although you may want a protein shake or bar or something too.

[suntodayseeds-blog]

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[downtoearthmarkets]

Late October has summoned up its eerie shadows, baleful skies, creaking trees and rustling leaves. Not to mention squat pumpkins and macabre displays jumping out at you from every front yard you pass. Folks, if it feels kind of spooky out there, it’s not your imagination because Halloween will be upon us next Tuesday, October 31st! But, fear not, there’s nothing to shriek about as Down to Earth Markets has some scarily good ideas for treats that are sure to be a hit at any ghoulish get-together. 

Candy Apples Crimson sugarcoated candy apples were originally created in 1908 by William Kolb to hang as holiday ornaments in the windows of his confectionery store in Newark, NJ. When peckish patrons expressed interest in consuming the décor, Kolb realized he had accidentally stumbled upon a new bestseller and the rest, as they say, is history. Today, blood-red candy apples are an iconic and seasonally appropriate Halloween treat that is a guaranteed crowd-pleaser.

To make a batch of candy apples for your Halloween hoopla, look for apples in the farmers market that have firmer flesh and a hint of tartness to balance the sweet sugarcoating. Freshly harvested varieties such as Granny Smith, Honeycrisp, Fuji and Gala will work well. Once you have your apples in hand, the remaining ingredients are easy to source and the recipe simple to follow: 

Ingredients:

Maplebrook Farm butter for greasing cookie sheet 

15 craft sticks 

15 apples, washed and dried 

2 cups white sugar 

1½ cups water 

1 cup non-GMO light corn syrup 

8 drops red food coloring (look for red food coloring with natural ingredients or purchase beets from the farmstalls to make your own)

Roasted Pumpkin Seeds Did you know that the seeds from inside every kind of squash are eminently edible and highly nutritious? You can enjoy roasted butternut, acorn and spaghetti squash seeds as a healthy standalone snack or add them as a crunchy, nutty topper to salads, soups and other autumn dishes. Of course, this includes the seeds that you scoop out from inside your jack-o'-lantern before carving it up into a spectral front stoop masterpiece. So, after you disembowel your scary pumpkin, instead of throwing its orange innards into the trash, clean off the seeds, pat ‘em dry, toss in coarse salt and DEMI Olive Oil, spread them out on a baking tray and oven roast until lightly golden brown. 

French Bread Mummy Pizzas This recipe will add a frisson of fright to your Halloween pizza party with ciabatta or French bread slices dressed to look like bandage-wrapped mummies. 

Instructions:

Cut open a Wave Hill Breads French baguette or ciabatta loaf the long way and then into 6-inch-long segments. 

Spread pizza sauce or SayChef marinara sauce on top of the bread. 

Cut a farmers market zucchini in half lengthways and slice it into ribbons using a vegetable peeler.

Crisscross the bread with the zucchini ribbons to replicate mummy bandages. 

Carefully lay mozzarella string cheese on top of the zucchini for some extra cheesy bandage effect but leave space in between the strings of cheese so they won’t melt together. 

Place two slices of Dr. Pickle black olives at the top of each of your mummified pizza slices to give them a pair of eyes. 

Boo! You have yourself some scary looking yet delicious pizza. 

Ghoulish Goulash Goulash is famous for being one of the national dishes of Hungary and was traditionally eaten by gulyás, meaning 'herdsmen' or 'cowboys’ in Hungarian. Goulash can be prepared from beef, veal, pork, or lamb but the Americanized version typically uses ground beef. A bowl of hot, hearty goulash will make the perfect meal to fortify yourself with before heading out on the town for a long night of trick or treating. To prepare your ghoulish goulash, pick up onions, garlic, tomatoes, fresh herbs and olive oil from your favorite vendors and follow this minimal prep, minimal cleanup recipe from The Pioneer Woman.  

We hope this gets several spooky ideas creeping into your head in time for a wicked good Halloween. Meanwhile, we look forward to seeing you – and perhaps a creative costume or two – in the farmers market this weekend!

[gr33nguys]

I want to document all of this year's plants, so I'll start with my Three Sisters portion of the garden. This is a form of companion planting created by the Iroquois and Cherokee tribes, done by co-planting corn, squash, and beans. I grew all these plants from open pollinating seeds.

Corn:

This year I planted Golden Bantam corn, an organic variety. It has already produced pollen and silks. I have been hand pollinating, as I do not have a large patch. I have about 20 stalks. I plan to use mineral oil as earwig pest control.

Squash:

I chose to grow spaghetti squash this year, as it is my family and I's favorite. I have had some trouble with squash bugs, as I do not use pesticides, but I have been vigilant in inspecting leaves and picking them off by hand. I have several gourds forming, and many more hopeful blossoms.

Beans:

I wanted to try a more rare bean variety, so I went with the Dallas Edwards bean. I have never tried it, but it is supposedly edible fresh or dry. It has vined up a lot of the corn and along the garden fence. (Picture featuring a wheel bug nymph)

I purchased all my seeds from the Seed Savers Exchange.

[mkdigi]

Specialty Crop: Butternut Squash

New Blog Alert! Check out our Specialty Crop Feature: Butternut Squash

The butternut squash is the result of years of crookneck squash breeding to produce a variety with a more compact size, straight-necked trait, and stackable capabilities. Butternut squash is valued for its thin, edible skin, dense flesh, and small seed cavity that produces little waste in cooking.Once known as “vegetable spaghetti” in the United States, spaghetti squash was initially introduced…

[kfireforall]

Kundalini Awakening Diet and Lifestyle

- For those who have it flowing in themselves already -

by Chrism

Yes organic foods as much as is possible. No caffeine. No high fructose corn syrups. No really hot spices. No cigarettes. Alcohol is also best to surrender. If you can grow some of your food even better. Coconut milk and or water is helpful for the vitamin combination and well as the electrolytes. As is watermelon. It is individual for everyone as well. Follow what your Kundalini guides you to have. If you are to eat meat try to get wild game if you can or at least organic meats. Eat the meat even if you have been vegetarian for many years. Kundalini uses it to transform the body. Do not resist this. Same with the plants if you mainly eat meat. Always thank the plants and animals that give of themselves for your benefit. Lifestyle is to become all of the noble qualities as much of your conscious time as you can become. Loving, forgiving, tolerant, gracious, patient, trustful and trustworthy, diligent, joyful, compassionate, disciplined, considerate and kind, strong and courageous, fearless, discerning, intelligent, non egotistical, honest and truthful among others. This relates to why a person is even given the gift of grace. Become that healer, that saint in the populations. Give of your love and your care for others especially strangers. Let yourself feel the Kundalini as it brings itself to and through you every second of your life as it is the Kundalini that is taking you into the next levels of the human divine. Nothing else can really matter but your bond with God in this sense. This is what I do as well. Become that person that is the new expression of humanity on this planet. Let the Kundalini come into you in stronger and stronger waves of grace. Go out of your way to encourage its greater presence within you "as much as you can." Take the Shaktipat. Come to a seminar. Meet other awakened people and begin, in a greater way, to merge into the divine channel that is opening itself within you. - blessings and grace to you all!

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RAW FOOD AND KUNDALINI / FRUIT Pre Kundalini go with what you feel is best for you in this regard. Teach your ego consciousness to feel and discern that which your higher consciousness is communicating via the intuitive processes. When Kundalini comes your surrender to her in this way will be complete and that which is given to you from the Kundalini will dictate what is and what isnt consumed. In regards to preparing the way through nutrition. Balance is best and with respect to how others view the Kundalini, I feel it is best to have balance in what is consumed. Root vegetables and yes melon for the kidneys and adrenals but not just any melon "Watermelon" is the one that I will recommend. Meats are not forbidden in my offerings of Kundalini preparation. Meat is always an option and the Kundalini itself will give this option to some and then retract it the very next week or in a similar time period. Vegetarianism is also given and this must also be adhered to or avoided as is determined by the actual Kundalini within a person. Before hand it is also a good and viable preparatory choice. Follow the personal intuition. Celibacy is a personal choice. Kundalini in the activated or awakened state once again will take control of these expressions. But for the inculcation of an awakening or activation sexual conduct is not prohibited. The love of a person for another must be part of the equation. - blessings -chrism 

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Are You Eating Enough Alkaline Foods to Maintain Vital Health?

This chart provides information that shows the contribution of various food

substances to the acidifying of body fluids, and ultimately, to the urine,

saliva, and blood. In general, it is important to eat a diet that contains foods

from both sides of the chart.

Allergic reactions and other forms of stress tend to produce acids in the body.

The presence of high acidity indicates that more of your foods should be

selected from the alkalizing group.

You may find it useful to check your pH using our Personal pH Test Kit in order

to find out if your selection is providing the desired balance.

People vary, but for most, the ideal diet is 75 percent alkalizing and 25 percent acidifying foods by volume.

ALKALIZING FOODS VEGETABLES

Garlic

Asparagus

Fermented Veggies

Watercress

Beets

Broccoli

Brussel sprouts

Cabbage

Carrot

Cauliflower

Celery

Chard

Chlorella

Collard Greens

Cucumber

Eggplant

Kale

Kohlrabi

Lettuce

Mushrooms

Mustard Greens

Dulce

Dandelions

Edible Flowers

Onions

Parsnips (high glycemic)

Peas

Peppers

Pumpkin

Rutabaga

Sea Veggies

Spirulina

Sprouts

Squashes

Alfalfa

Barley Grass

Wheat Grass

Wild Greens

Nightshade Veggies

FRUITS

Apple

Apricot

Avocado

Banana (high glycemic)

Cantaloupe

Cherries

Currants

Dates/Figs

Grapes

Grapefruit

Lime

Honeydew Melon

Nectarine

Orange

Lemon

Peach

Pear

Pineapple

All Berries

Tangerine

Tomato

Tropical Fruits

Watermelon

PROTEIN

Eggs

Whey Protein Powder

Cottage Cheese

Chicken Breast

Yogurt

Almonds

Chestnuts

Tofu (fermented)

Flax Seeds

Pumpkin Seeds

Tempeh (fermented)

Squash Seeds

Sunflower Seeds

Millet

Sprouted Seeds

Nuts

OTHER

Apple Cider Vinegar

Bee Pollen

Lecithin Granules

Probiotic Cultures

Green Juices

Veggies Juices

Fresh Fruit Juice

Organic Milk

(unpasteurized)

Mineral Water

Alkaline Antioxidant Water

Green Tea

Herbal Tea

Dandelion Tea

Ginseng Tea

Banchi Tea

Kombucha

SWEETENERS

Stevia

SPICES/SEASONINGS

Cinnamon

Curry

Ginger

Mustard

Chili Pepper

Sea Salt

Miso

Tamari

All Herbs

ORIENTAL VEGETABLES

Maitake

Daikon

Dandelion Root

Shitake

Kombu

Reishi

Nori

Umeboshi

Wakame

Sea Veggies

ACIDIFYING FOODS FATS & OILS

Avocado Oil

Canola Oil

Corn Oil

Hemp Seed Oil

Flax Oil

Lard

Olive Oil

Safflower Oil

Sesame Oil

Sunflower Oil

FRUITS

Cranberries

GRAINS

Rice Cakes

Wheat Cakes

Amaranth

Barley

Buckwheat

Corn

Oats (rolled)

Quinoa

Rice (all)

Rye

Spelt

Kamut

Wheat

Hemp Seed Flour

DAIRY

Cheese, Cow

Cheese, Goat

Cheese, Processed

Cheese, Sheep

Milk

Butter

NUTS & BUTTERS

Cashews

Brazil Nuts

Peanuts

Peanut Butter

Pecans

Tahini

Walnuts

ANIMAL PROTEIN

Beef

Carp

Clams

Fish

Lamb

Lobster

Mussels

Oyster

Pork

Rabbit

Salmon

Shrimp

Scallops

Tuna

Turkey

Venison

PASTA (WHITE)

Noodles

Macaroni

Spaghetti

OTHER

Distilled Vinegar

Wheat Germ

Potatoes

DRUGS & CHEMICALS

Chemicals

Drugs, Medicinal

Drugs, Psychedelic

Pesticides

Herbicides

ALCOHOL

Beer

Spirits

Hard Liquor

Wine

BEANS & LEGUMES

Black Beans

Chick Peas

Green Peas

Kidney Beans

Lentils

Lima Beans

Pinto Beans

Red Beans

Soy Beans

Soy Milk

White Beans

Rice Milk

Almond Milk

-chrism

Facebook: facebook.com/groups Visit: kundalinisafeties.com kundaliniawakeningsystems1.com

[broomsandbrews]

The Beauty of Seasons Through my Eyes

I wake up on a hot Summer morning to the sound of the birds singing. There are just a few bubbly clouds in the bright blue sky, announcing a lovely day. I spot a butterfly. I think it's a Monarch. Funny how butterflies can't see their wings and see how beautiful they are, but yet others can. I guess we, as people, are a little like that too. I now walk to the kitchen and make some homemade iced tea with fresh lemons, adding some honey for a touch of sweetness. The sun is shining through the window, forming a pool of golden light on the hardwood floor. I do my laundry and hang my clothes on the clothing line, a warm breeze caresses my cheeks. The cotton sheets are swaying in the air; they will smell so good when they're dry. I love that linen, clean smell. The sound of the leaves rustling in the wind is delightful, as well as the calm and gentle ringing noise the wind chimes are making. I do a bit of cleaning, let the animals out so they can run in the field, and go check on my garden. I water the crops and notice they will be ready for harvest soon. I visit my barn and do some early morning chores. I then decide to get inside my greenhouse, where I tend to my plants and fresh culinary herbs. Some will pair gorgeously with today's recipe. I release a lady bug as I think that tonight will be a perfect night to light a bonfire and make some S'mores. I'll sit on a blanket under the mystical moon and the stars, sing and play guitar as I watch the embers glow. All is well. I feel peaceful.

I wake up on a cozy Fall morning and hear the sound of the rain hitting the window as well as the low rumbling of thunder. I get up, and since it's a bit chilly, I put on a knitted sweater, fuzzy socks and light some candles. I turn on an old 80's horror movie; they're my favorite. After it is over, I burn some Sandalwood incense and cleanse my crystals with the smoke. It's almost Samhain. My ultimate favorite Holiday. I put up pictures of loved ones and pets that have passed away and put them on the mantelpiece. They never really leave us, do they? I pour myself some spiced apple cider while I meditate. Then, I open the door; it's still raining, but the air is crisp and cool. I see there's a few carved pumpkins on the patio, and a bunch of Halloween decorations. Ghouls, skeletons, ghosts, witches, you name it. The trees have turned from green, to yellow, to orange, to red, a symphony of colors. I read somewhere that "Autumn shows us how beautiful it is to let things go." I like that quote. I like it a lot. My heart starts racing as I think about going apple picking in my own backyard; Cortlands, Granny Smiths, Golden Delicious...I'm contemplating the many pies I'll be able to make with all this delectable goodness when it stops raining. Fast forward to now, it is time to go pick some tart, wild cranberries. I will also go forage edible mushrooms in the woods later, to put in my spaghetti squash dish. I can't wait to feel the crunching of the autumn leaves under my boots. I feel magical.

I wake up on a cold Winter morning and realize there's a blizzard outside. The first real snowfall of the year. There are icicles hanging from the window sill. The visibility is low, but some snowflakes are sticking to the glass; they are all unique in themselves. We should all be like the snow and beautify everything we touch. With gentleness. With kindness. With resilience. With fierceness. All I can hear are the strong gusts and howling of the arctic winds, but apart from that, everything is quiet. I suddenly get excited for Christmas, I take out some traditional decorations and dress our entire home in Holiday and Yule spirit while sipping on candy cane flavored hot chocolate and listening to old Christmas classics. I’m ecstatic to put up my Christmas tree and start decorating it with fairy lights, garlands and festive ornaments. I put chopped firewood in the fireplace and light it up; a nice, toasty feeling envelops me as I snuggle and curl up in a fluffy blanket by the flames; they're almost as warm as my heart. I take a break, write in my Book of Shadows, documenting some new spells I invented. I re-read the Harry Potter series happily until it's time for dinner. I wanna make something hearty, maybe a vegetable soup, a stew, or some pork roast, perhaps? I also bake some sugar and chocolate chip cookies in the oven, waiting for the rich and sweet aroma to fill up the cabin. I bundle up. Hat, mittens, scarf, snow pants, winter jacket and I turn into a child as I go outside and decide to make snow angels and build snowmen. Memories of childhood flood through me. My cheeks are rosy. I feel nostalgic.

I wake up on a mild Spring morning. The first thing I do is tie my hair in a high ponytail and go for a hike; the snow is starting to melt. The delicate sound of water trickling and flowing freely on the ground tickles my ears. It's like hearing a sweet, comforting song. I take a deep breath of fresh air; there is definitely a feeling of playfulness, but also revival in the air. Wildlife is not quite awake, yet, but everything slowly starts to come back to life, foreshadowing and promising the coming of warm days ahead. The flowers and branches will surely bloom in a short time. The earth scents the air with its fragrance; soon the grass will sprout, drink the rain and color the ground in its new growth, evergreen. The flowers will soon reappear; they are a reminder that everything and everyone grows at its own pace and that there is nothing wrong with it. The winds are now picking up and a wild thought crosses my mind; maybe I should fly a kite or be creative and paint, write or draw. When I get back home, exhausted but joyful, I do some light spring cleaning, and hang some bird feeders outside on the porch. I notice a few flies are starting to buzz about. I start gathering the seeds I have ordered a few weeks back, and plan out my garden. I take a trip to the nearest sugar shack and enjoy some maple toffee. It is a period of starting over. Spirits are lifted. As we see nature being transformed, let's not forget that we are being transformed, too. I feel infinite.

An original work by: @broomsandbrews​.

[witchygreendreams]

Veg Progress

Honestly I’m not sure I’m going a very good job with my veg patch! The seeds have started to come up in the trays now. Those are either cabbage or broccoli, they both look the same. The top two photos are peas and rainbow chard. Then spaghetti squash and golden courgettes. A little fennel stolen from my godmothers garden and the tiny tomatoes coming on nicely in their grow bag!

I really have no clue what I’m doing so if we get anything edible at the end of all this I’ll be amazed!

It’s wonderfully grounding to get your hands in the soil though. To watch things emerge from the earth overnight. It really gives you a feeling of being connected to nature.

[maythedreadwolftakeyou]

Trying out some recipes from the World of Thedas little cookbook! Inspired by boredom and @foodofthedas posting a lot of fun stuff lately. I actually made this a couple weeks ago but I forgot to ever post it, whoops. It was really tasty! I have a couple ways I cook spaghetti squash and I’ll definitely add this into my regular rotation.

Some notes on the recipe:

I cooked the squash by chopping them in half longways with a broadsword, brushing the insides with oil, and shaking a lot of salt/spices onto them. Then flip them onto a metal baking sheet so the insides are facedown and cook at 350ºF for 45-60min depending on how large they are. After baking, let cool until you can handle them without pain (or hold them awkwardly with a towel) and scrape the strands out with a fork. If you’re gentle you can reserve the rind to serve the final product in, like above :) I also mixed some spices into the bowl (salt, pepper, paprika, cajun seasoning mix) and tossed the strands around for a minute before adding the rest of the recipe ingredients.

For the 'elfroot’ I used a mix of spinach and fresh dandelion greens from my yard, and some lambsquarter I found growing there too lol (maybe don’t harvest your greens outside if you don’t know your edible plants though). I used a combination of herbed goat cheese and feta for the ‘halla cheese’, and good Irish Kerrygold butter for the halla butter bc I’m elitist about my dairy. The grocery store was out of mushrooms so I used bell peppers. The wildflowers are wisteria, because that’s what I had access too, but I’ll remake this in a month or two when my nasturtiums come up and I think the bit of spiciness to them would be a great contrast with the savory cheese.

I also kept the seeds from the squash, tossed them in melted butter, coated them with cinnamon/nutmeg/cardamom/cloves/a bit of sugar, and roasted them in the oven for about 20 minutes :) Not part of the recipe but a nice tasty sweet dessert from the same vegetable source to complement the meal, and fitting since the Dalish would probably not waste resources for a meal. Plus some braided pre-made bread dough because I love me a carb.

Not sure what I want to try next, but probably something sweet... either the Dalish hearth cakes or Marie du Lac Erre’s Sweet Ruin maybe!

[orsanasxm]

ALKALINE FOODS

ALKALIZING VEGETABLES

Alfalfa

Barley Grass

Beet Greens

Beets

Broccoli

Cabbage

Carrot

Cauliflower

Celery

Chard Greens

Chlorella

Collard Greens

Cucumber

Dandelions

Dulce

Edible Flowers

Eggplant

Fermented Veggies

Garlic

Green Beans

Green Peas

Kale

Kohlrabi

Lettuce

Mushrooms

Mustard Greens

Nightshade Veggies

Onions

Parsnips (high glycemic)

Peas

Peppers

Pumpkin

Radishes

Rutabaga

Sea Veggies

Spinach, green

Spirulina

Sprouts

Sweet Potatoes

Tomatoes

Watercress

Wheat Grass

Wild Greens

ALKALIZING ORIENTAL VEGETABLES

Daikon

Dandelion Root

Kombu

Maitake

Nori

Reishi

Shitake

Umeboshi

Wakame

ALKALIZING FRUITS

Apple

Apricot

Avocado

Banana (high glycemic)

Berries

Blackberries

Cantaloupe

Cherries, sour

Coconut, fresh

Currants

Dates, dried

Figs, dried

Grapes

Grapefruit

Honeydew Melon

Lemon

Lime

Muskmelons

Nectarine

Orange

Peach

Pear

Pineapple

Raisins

Raspberries

Rhubarb

Strawberries

Tangerine

Tomato

Tropical Fruits

Umeboshi Plums

Watermelon

ALKALIZING PROTEIN

Almonds

Chestnuts

Millet

Tempeh (fermented)

Tofu (fermented)

Whey Protein Powder

ALKALIZING SWEETENERS

Stevia

ALKALIZING SPICES & SEASONINGS

Chili Pepper

Cinnamon

Curry

Ginger

Herbs (all)

Miso

Mustard

Sea Salt

Tamari

ALKALIZING OTHER

Alkaline Antioxidant Water

Apple Cider Vinegar

Bee Pollen

Fresh Fruit Juice

Green Juices

Lecithin Granules

Mineral Water

Molasses, blackstrap

Probiotic Cultures

Soured Dairy Products

Veggie Juices

ALKALIZING MINERALS

Calcium: pH 12

Cesium: pH 14

Magnesium: pH 9

Potassium: pH 14

Sodium: pH 14

Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid they contain actually has an alkalinizing effect in the system.

Note that a food's acid or alkaline forming tendency in the body has nothing to do with the actual pH of the food itself. For example, lemons are very acidic, however the end products they produce after digestion and assimilation are very alkaline so, lemons are alkaline forming in the body. Likewise, meat will test alkaline before digestion, but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid forming.

ACIDIC FOODS

ACIDIFYING VEGETABLES

Corn

Lentils

Olives

Winter Squash

ACIDIFYING FRUITS

Blueberries

Canned or Glazed Fruits

Cranberries

Currants

Plums**

Prunes**

ACIDIFYING GRAINS, GRAIN PRODUCTS

Amaranth

Barley

Bran, oat

Bran, wheat

Bread

Corn

Cornstarch

Crackers, soda

Flour, wheat

Flour, white

Hemp Seed Flour

Kamut

Macaroni

Noodles

Oatmeal

Oats (rolled)

Quinoa

Rice (all)

Rice Cakes

Rye

Spaghetti

Spelt

Wheat Germ

Wheat

ACIDIFYING BEANS & LEGUMES

Almond Milk

Black Beans

Chick Peas

Green Peas

Kidney Beans

Lentils

Pinto Beans

Red Beans

Rice Milk

Soy Beans

Soy Milk

White Beans

ACIDIFYING DAIRY

Butter

Cheese

Cheese, Processed

Ice Cream

Ice Milk

ACIDIFYING NUTS & BUTTERS

Cashews

Legumes

Peanut Butter

Peanuts

Pecans

Tahini

Walnuts

ACIDIFYING ANIMAL PROTEIN

Bacon

Beef

Carp

Clams

Cod

Corned Beef

Fish

Haddock

Lamb

Lobster

Mussels

Organ Meats

Oyster

Pike

Pork

Rabbit

Salmon

Sardines

Sausage

Scallops

Shellfish

Shrimp

Tuna

Turkey

Veal

Venison

ACIDIFYING FATS & OILS

Avacado Oil

Butter

Canola Oil

Corn Oil

Flax Oil

Hemp Seed Oil

Lard

Olive Oil

Safflower Oil

Sesame Oil

Sunflower Oil

ACIDIFYING SWEETENERS

Carob

Corn Syrup

Sugar

ACIDIFYING ALCOHOL

Beer

Hard Liquor

Spirits

Wine

ACIDIFYING OTHER FOODS

Catsup

Cocoa

Coffee

Mustard

Pepper

Soft Drinks

Vinegar

ACIDIFYING DRUGS & CHEMICALS

Aspirin

Chemicals

Drugs, Medicinal

Drugs, Psychedelic

Herbicides

Pesticides

Tobacco

ACIDIFYING JUNK FOOD

Beer: pH 2.5

Coca-Cola: pH 2

Coffee: pH 4

** These foods leave an alkaline ash but have an acidifying effect on the body.

[angelkin-food-cake]

Can you suggest inexpensive recipes please? I love sooo many of your recipes but they're SO expensive. As much as I want to eat flowers I have no easy way to get ahold of them. Elfkin, looking for vegitarian snacks and meals. I'm not picky but I love things that include mushrooms, nuts, seeds, and fruits. Any texture is fine and no allergies I am aware of. Thank you so much for taking the time to do these!

Hi! I totally understand! Here’s some recipes that might be easier to manage. 

Roasted Eggplant with Cilantro-Almond Salsa

Creamy Garlic Herb Mushroom Spaghetti

Spinach and Mushroom Egg White Frittata

Plum and Sunflower Butter Toast

Mushroom Pizzettas with Reduced Balsamic

Sautéed Zucchini with Mint, Basil & Pine Nuts

Hungarian Mushroom Soup

Acorn Squash with Walnuts & Cranberry

Also, if you do want to pursue some cheaper edible flowers dandelions and lavender are really affordable! You can find dandelions almost anywhere (just make sure its an undisturbed place and not somewhere they would be collecting chemicals like the side of the road. Empty lots and yards are great!) and a bag of lavender is about $10 and a little goes a long way!

Here are two easy and affordable recipes with those.

Coconut Lavender Lemonade

Dandy Bread

Thanks for the request! ♥

[suntodayseeds-blog]

vegetable flower seeds--suntoday seeds

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[divya-99775]

How To Cook Spaghetti Squash

This is a simple spaghetti squash recipe that is easy to make and tastes great.

Spaghetti squash, which is also known as zucchini, can be made into a healthy pasta substitute. The process of cooking spaghetti squash is quite easy and it takes less than 30 minutes to make. Once you have the spaghetti squash prepared, you will need to cook it in a saucepan with some olive oil for about 10 minutes in order to soften the flesh.

The spaghetti squash is a type of winter squash that can be roasted like a pumpkin. It has a hard, inedible shell and soft, edible flesh. It is often used as an alternative to pasta or noodles because it cooks quickly and requires little water.

It is important to cook spaghetti squash in the oven, not on the stovetop. The oven will get the job done faster and more evenly. Roasting spaghetti squash in the oven also gives it a nice caramelized flavor that is irresistible!

Next, drizzle the insides lightly with olive oil and sprinkle with salt and pepper. I find that adding too much oil and too much salt can make the dish soggy.

Next, drizzle the insides lightly with olive oil and sprinkle with salt and pepper. I find that adding too much oil and too much salt can make the dish soggy.

This recipe is an easy and healthy side dish that takes only a few minutes to cook.

The next step is to drizzle the insides lightly with olive oil and sprinkle with salt. Then, poke a few holes in the skin of the squash. Add the squash to a baking sheet, cover it with foil, and bake for about 30 minutes at 425 degrees Fahrenheit or 220 degrees Celsius.

I used to roast my squash for an hour or longer, but now I roast it for 30 minutes and it is perfect every time.

I made the mistake of roasting my squash for an hour or longer in the past, but now I stick to a 30-minute roasting time.

How To Cut Spaghetti Squash

Spaghetti squash is a vegetable that is usually served with spaghetti sauce or other sauces. It has a hard outer shell and soft, white flesh. As it cooks, the flesh becomes tender and the strands of spaghetti can be easily removed from the skin.

To cut spaghetti squash, use a sharp knife to remove the seeds and then cut off both ends of the squash so that it can sit flat on your cutting board. You can also use a spoon to scoop out the inside of the squash.

A fun way to eat spaghetti squash is by using toothpicks to make individual "spaghetti" strands!

How To Bake Spaghetti Squash

This is a simple recipe for spaghetti squash that is baked with olive oil, salt, pepper, and garlic.

A spaghetti squash is a type of winter squash with strands of pasta-like strands within the flesh. It can be cooked in the oven or microwaved. To cook it in an oven:

1. Preheat the oven to 400 degrees Fahrenheit

2. Place the spaghetti squash on a baking sheet lined with foil

3. Drizzle olive oil over the top

4. Sprinkle salt and pepper over the top

5. Bake for 40 minutes or until tender

How to Roast a Whole Spaghetti Squash.

Roasting spaghetti squash is a healthy and easy way to prepare spaghetti squash. It's also a great way to get rid of any excess produce from the season.

You can roast the spaghetti squash in the oven or on the stovetop. The oven is typically recommended because it's easier to monitor and control the temperature.

Roasting spaghetti squash in the oven: Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or aluminum foil, then place your spaghetti squash on top of it, cut side up. Add salt, pepper, and olive oil in an even layer across the bottom of your baking sheet before adding crushed red pepper flakes, garlic powder, dried oregano and thyme leaves into it as well. Roast for about 30 minutes until your spaghetti squash is tender