to make

Cooking ...


  1. cooking
  2. food
  3. to make
  4. kale
  5. quinoa


Seth says

lemon garlic roast chicken

Seth says

nahhh ... perhaps too much Tumeric.  i made it primarily to honor the Kale Lara gave me from the farm.  But this did not do that justice.

Pictured here with a Sausage tomato Keish ... which was pretty good, though very heavy.  almost this recipe.

Seth says
seth 2014-07-12 09:19:56 17532
seth 2014-07-11 10:52:09 17532


well definitely a side dish ... needs to be with something else ... not sure what.

could have used more shallots and even more pastachio.

Of course there is always this about Quinoa ... quite possible there are grains that we can grow locally that are just as good or strains of Quinoa that grow locally just as well. 

Seth says
... omg ... this is just so cute ... i might just have to try it.

Seth says

Quinoa-Zucchini Cakes With Savory Herbs

Seth says

Butternut Squash Bread

Seth says

ginger, butternut squash, and apple soup

Seth says

Romesco Sauce Recipe

Seth says
corn chowder with potatoes

Seth says
seth 2014-07-17 07:50:45 17532
seth 2014-07-16 10:02:36 17532

home made almond milk

another recipe for almond milk

Seth says
Fire Cider (at bottom of page)  via Kay on Facebook.

Seth says
lemon curd via facebook

Seth says
seth 2014-08-05 08:20:28 17532

somebody posted a recipe for me

Seth says

baked peppers and tomatoes and basil

Seth says

  fluffy baked eggs

Seth says
  zucchini chicken noodle soup ... via Lina

Seth says

... Firni ... via Cynthia ... need rose petals (see front yard)

Seth says
Lemon Garlic Sauce for Vegetables Recipe

Seth says

Seth says

Seth says
scrambeled eggs inside the shell

Seth says
zuchinni bread with honey

Seth says

How To Store Your Garlic & Onions So They Last For Months

Seth says
honey cinnamon drink

Seth says

Rating: 5

Yield: 1/2 cup

Serving Size: 1 tablespoon


  • 2 cups fresh Thai basil leaves
  • 2 tablespoons dry-roasted peanuts
  • 1 tablespoon sugar
  • 1 1/2 tablespoons dark sesame oil
  • 1 tablespoon fish sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon crushed red pepper
  • 2 garlic cloves

Seth says
different pumpkin pie spice ... uses mace?

Seth says

Mark de LA says
seth 2014-10-04 10:05:48 17532
choy 2014-10-04 09:52:34 17532
seth 2014-10-04 09:49:22 17532
choy 2014-10-04 07:38:30 17532
seth 2014-10-04 02:19:12 17532
FYI, agave nectar is just about as healthy as high fructose corn syrup - made in a similar way as corn syrup except the raw ingredient is the root of the agave plant - some species of which tequila is made. It is definitely NOT sugar free. The basic sweetness comes from fructose.

yeah i was gonna use honey.  me thinks the agave craze is just a trade promotion.  

also i'm getting a feeling now that the whole "sweetness" craze is not good for me.  it is so very addicting and does not seem to mix will with my gut.  changing that habit for myself personally, however, is not an easy piece ... yet i know actual people who have done it ... Stewart, who you knew, never got it ... and Rudy, who you don't know, doesn't have it ... and Rebecca, who i know, is trying to get rid of it.  and i hear that middle easterners are not even given the craze in their upbringing ... note that some eastern, and african, restraunts do not even serve desert items.  this does seem to be something that we got from Europe.
My point really was only it was never sugar free.  The title of the recipe is misleading. I found when I cook with honey it doesn't seem as sweet as sugar. It also may alter the texture of bakery.

Ok then, not sugar free ... just sucrose free, not fructose free.   Even honey might have the biochemistry of sugar.   I had thought that the point of the "sugar free craze" was not to eat refined sugar, but rather the natural complexity of how sugars appear in the wilds.  I am totally sure that honey is closer to that natural complexity.   Though i am unclear about how either effects my gut ... primarilay acid stomach.

I have noticed that honey is less sweet too ... but the texture change is not really a problem as other ratios can be dinked to compensate.   What sweetener would you prefer your pumpkin cake to have?
If the texture works out I like honey, if not I like sugar. I am not afraid of sugar.  My thingy is more like fat.  I like peanut butter & regular butter, mostly vegetable sources. Everything in moderation they say.
BTW - Agave nectar consists primarily of fructose and glucose. One source gives 47% fructose and 16% glucose;[9] another gives 56% fructose and 20% glucose.[10] These differences probably reflect variation from one vendor of agave nectar to another.
Sucrose (table sugar) is also a disaccharide of fructose and glucose.
The molecule is a disaccharide composed of the monosaccharides glucose and fructose with the molecular formula C12H22O11 (i.e 50-50) ..
... Wikipedia sourced.

Seth says
looking for something savory tomake from pumpkin ... which is also not soup ... and yet toothlessfoode compliant. .... how about pickeled pumpkin ?

Seth says

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