green shallots

Originally posted by butteryplanet

Alchemical Properties of Foods: Foodstuffs Classified According to Their Elemental Nature

Almonds are sacred to the gods Thoth, Hermes, and Mercury and are said to bring wisdom and prosperity by stimulating intuition and insight through the Third Eye Chakra. Magical wands are often made of almond wood. [Earth ++]

Apple, known as the Fruit of the Gods, is a very powerful source of spiritual energy that encourages balance and harmony. If cut horizontally, the apple reveals the pentagram pattern, which is considered the gateway to occult powers as well as symbol of the quintessence. The Egyptians offered apples to their highest and most powerful priests, whom they considered guardians of hidden knowledge. In the Middle Ages, sliced apples were used to foretell the future and eating them regularly was said to enable a person to live over 200 years. Modern clinical studies have proved that eating apples reduces cancer risk. [Air +++]

Apricots carry feminine spiritual energy and are used to sweeten someone’s disposition or instill romance and passion in a relationship. Extremely rich in vitamins and minerals, apricots strengthen the immune system and have more of the antioxidant carotene than any other fruit. [Air ++]

Bananas represent the futility of material possessions, and Buddha is often shown meditating under a banana tree. On the other hand, the banana’s phallic shape represents male heroic energy. [Air +]

Barley is a gentle, nurturing force that stimulates the Heart Chakra and is used to ease a person’s emotional burden by turning harsh feelings into love and warding off any negativity that originates from other people. Barley grass juice is considered an effective psychological grounding agent and physical energizer. [Earth +++]

Basil was sacred to the Greeks, and women were not allowed to pick it. The herb soothes anger and hard feelings by encouraging feelings of love and is thought to simultaneously simulate the Heart and Sacral Chakras, thereby harmonizing stressful emotions while releasing sexual energies. It strengthens the immune system and is known to kill germs. [Fire +]

Blueberries embody the esoteric principles of calm acceptance, peace, and a protected environment. For centuries, witches have eaten blueberry tarts when under psychic attack to protect themselves. [Earth ++]

Cakes are thought to be easily enchanted and can convey both positive and negative psychic energy. Because they carry spells, cakes became associated with rites of passage such as christening, birthdays, and weddings. [Earth ++]

Cashews are used in magical spells to increase income and money. In cooking, they are added to dishes to raise their energy levels. [Earth ++]

Cheese is one of the oldest human foods. In cooking, cheese is used to raise the vibrational level of meals, adding a positive or joyous energy. [Air +]

Chocolate raises emotional energy and induces ecstatic feelings of love by stimulating the Heart Chakra. That belief is the origin of the custom of giving boxes of chocolates to women to win their favor. [Fire ++]

Cucumber promotes chastity and hinders lustful behavior. Cucumber peels are said to diminish headaches if placed on the forehead and relieve the pain of arthritis when wrapped around inflamed joints. [Water ++]

Dates were used by ancient Persians to celebrate the death and resurrection of Zoroaster, a Christ figure who dates back to 500 BC. Dried dates are considered fruits of the spiritual realm and are symbolic of the eternal resurrection of the soul. To live off dates is to be free of worldly concerns, though paradoxically, such a diet is said to make one extremely potent sexually. [Air +++]

Garlic was sacred to the goddess Hecate and left at crossroads as a sacrifice to her. The pungent cloves were also used for protection against evil and to break curses and hexes, and psychic cooks rub garlic into pots and pans to remove negative influences that might contaminate food. When eaten, garlic stimulates the immune system to protect the body, although it is said to induce lustful behavior in some people. Garlic is a proven antibiotic, cholesterol reducer, blood pressure reducer, and general heart remedy. [Fire ++]

Ginger is frequently part of love spells and is used to add power to other rituals. Ginger seems to release vital energies in the body and is used to cure motion sickness, hangovers, headaches, and nausea of all types. Adding cinnamon to ginger enhances its healing properties. [Fire +++]

Grapes carry spiritual energy and increase mental fertility, opening us to meaningful dreams and visions. Eating grapes or raisins is said to increase a woman’s fertility. [Air +++]

Guava fruit encourages romantic fantasy. Eating the fruit is said to allow people temporary relief from worldly concerns. [Air ++]

Honey is synonymous with happiness and fulfillment, and it is added to food and beverages to emphasize the good mood associated with it. It is used to treat indigestion, colds, flu, and headaches. [Water +++]

Lemons were thought to encourage longevity and faithfulness. Lemon pie fortifies fidelity, and lemon slices on a stranger’s plate or under his chair guarantees his or her friendship. Lemon juice is a powerful cleaning agent and is used to wash magical implements of all types of toxicity. A cleansing tea is made from dried lemon peels. [Fire ++]

Lime refreshes the soul. It is used in purification and healing rituals. [Fire ++]

Mango is sacred to Buddha, and it is considered one of the most spiritually charged and elevating fruits. [Air +++]

Maple Syrup is associated with long life and abundance. Maple leaves are used in many love and money rituals. In general, natural syrups carry the powers of the tree or fruit from which they are derived. [Water +++]

Mint leaf has been used in healing potions and teas for thousands of years. It is used in stomach tonics, and leaves of mint were once put in milk to keep it from curdling. Mint is also said to protect travelers and attract money. Peppermint raises spiritual vibrations and is used in purification and healing rituals. It transforms negative energies into healthy influences by stimulating the Solar Plexus Chakra. [Fire ++]

Onions were worshipped in ancient Egypt for their ability to absorb impurities, and the Egyptians even swore to onions when they took oaths. American colonists hung onions over doorways to protect their families from infectious diseases, and onions are still used in exorcism rituals. Esoterically, onions stand for both physical and spiritual health and protection. Scallions and shallots are green onions with long stems and bulbous roots. Leeks are also a kind of onion. [Fire +++]

Oranges. All varieties of oranges provide purifying energy for both body and mind. In some Wiccan rituals, orange juice is drunk instead of wine, and orange peel tea is said to keep one from getting drunk or muddleheaded. Marmalade jam has the same effect. The vitamin C in citrus fruits raises the brain’s level of norepinephrine, which increases energy while reducing irritability. [Fire ++]

Pasta is a powerful accumulator of psychic energy, and food psychics believe its various shapes determine how much psychotronic energy can be projected and stored in it. The least amount of energy is carried by stringy kinds like spaghetti and fettuccini, while the most is carried by the twisted tortellini or hollow macaroni and rigatoni shapes. For psychic purposes, the stuffed pastas like cannelloni, ravioli, manicotti, and lasagna are considered breads. [Earth +++]

Peaches are a feminine symbol of love, spiritual fertility, and wishes come true. Serving peach pie to someone helps win his or her love and attention. In Asia, the peach is a symbol of virginity, and the blossoming of the peach tree is a sign of spring and youthful purity. Magic wands made of peach wood are used in exorcisms. [Air ++]

Peanuts provide the reality-based, aggressive energy associated with masculinity. [Earth ++]

Pears initiate lustful passion by stimulating the Sacral Chakra, and the fruit is associated with Venus, the goddess of love. [Air ++]

Pepper is used to break hexes and promote fidelity in family members. Within minutes of eating red peppers, the body releases gratifying, morphine-like endorphins into the blood stream. All the powdered peppers are known to break up congestion in the lungs and sinuses, relieve allergies, and increase metabolism. [Fire +++]

Pineapple; juice is drunk to ensure chastity; eating the fruit brings luck and prosperity. Pineapples are traditionally used in spells for the protection of a person’s possessions, including one’s spouse and children. [Fire ++]

Raspberries induce stamina and vigor, and at one time, the leaves were carried by pregnant women to help them through childbirth. The tea acts as a blood tonic to treat anemia and stop diarrhea. [Earth ++]

Strawberries are sacred to the Scandinavian fertility god, Freyr, and are served to promote physical love and zesty romance. Strawberry leaves are placed on serving plates or carried for good luck. The dried leaves make a mildly laxative tea. [Earth ++]

Sugar is used to dispel evil influences and preserve or enhance the qualities of many foods. Only raw cane sugar is used in making spells, since refined sugar has lost much of its magical power. Because of its protective signature, sugar embodies the feminine characteristics of the Water Element. [Water ++]

Tomatoes were called Love Apples when they were first introduced into Europe from the New World and were used to solicit romantic attention. Europeans also placed them on windowsills to repel negative energies. [Water ++]

Vanilla is used to increase the midrange or “loving” vibrations both in cooking and in aromatic sachets and has been called the “Middle C” of spices. At one time, just carrying a vanilla bean was thought to tune one’s consciousness to a higher level. [Air ++]


She ain’t pretty but she’s delicious! So what the hell is that slop in the red bowl? Spaghetti squash buffalo chicken! Yaassss. I had a fat kid craving and wanted chicken wings but I’m also trying to lean out so what’s a girl to do? Call that mistress spaghetti squash.

What you need:
2 spaghetti squash
1 rotisserie chicken skin removed
Green onion
1 shallot
1 large garlic clove
Cheddar cheese
Buffalo sauce (about 2/3 of the bottle or to taste)
Sour cream

As listed before prepare spaghetti squash. I had a super busy day and just got home from the gym had to run to Whole Foods and have dinner ready in an hour for my family so I cheated and used a pre made organic rotisserie chicken. If you’re feeling dangerous and want to make your own by all means you go girl or guy.

Shred that chicken with your hands, give the skin to your puppies, eat it while you prep, or toss it.

In a large pot add olive oil and sauté garlic and shallots, after about two minutes add the shredded chicken and buffalo sauce. Toss in he spaghetti squash until everything is incorporated. Garnish with green onions, shredded cheddar cheese, and sour cream.

You’re welcome

Blueberry Quinoa Salsa

Serves 2-3

½ cup (84 g) dry quinoa (red or white)
1 cup (240 ml) vegetable stock (or sub water, but it will have less flavor)
5 ounces (142 g) mixed salad greens
½ cup (70 g) roasted unsalted hazelnuts
½ cup (80 g ) blueberries

1 Tbsp (15 ml) grape seed oil
2 shallots, minced (or sub ½ cup sweet yellow onion)
1/3 cup (80 ml) balsamic vinegar
1 Tbsp (15 ml) maple syrup
1-2 Tbsp (15-30 ml) olive oil
Pinch each salt and pepper
1/3 cup (53 g) blueberries

Bit blurry pic but the fried chicken was godly

If anyone’s interested here’s the recipe from the 1700′s:

-Juice of two large lemons
-Add equal part of the vinegar of your choice (Malt or cider, couldn’t find those so I used regular vinegar)
-1 tsp of salt
-1 tsp of pepper
-2 bay leaves
-¼ tsp of cloves
-½ cup of green onions(or shallots)

Quarter the chicken, or add the individual pieces (e.g breast, thigh, leg) to the marinade. Leave in marinade for 3 hours.

-1 ½ cup of flour
-Add white wine until similar to pancake batter(you could use cider or water instead of wine if preferred)
-3 egg yolks(add more wine if needed)
-1 tsp of salt
-Mix until it’s even

Cooking it:
-Fill pot with the oil of your choice
-Heat oil 
-Fry until a light mahogany brown

-Add extremely dry parsley to the oil
-Fry in small batches


Recipe: Escargot

Description: Butter-soaked snails cooked to perfection.

Game ingredients: Snail, Garlic

This recipe restores 225 energy and 90 health. It gives a +2 Fishing bonus and can be obtained from Willy. It sells for 125g. 

Difficulty: Easy, 30 minutes. Serves 4.

You can’t get snail shells where I live (tiny lil town in northern British Columbia) so this recipe is without the use of shells.

-115g can of snails (about 40 snails)
-1 cup butter (not margarine)
-½ teaspoon salt
-½ teaspoon pepper
-1 large clove of garlic
-1 green onion (also called shallots)
-1 teaspoon lemon juice
-Dried parsley or tarragon (to taste)

Preheat the oven to 350°F.

In a bowl, combine the salt, pepper, lemon juice, and parsley/tarragon. Finely chop up the green onion and garlic and add those as well. 

Drain the water from the can of snails and rinse them. Melt the butter in a frying pan on medium heat, and add the contents of the bowl into the frying pan once it’s ready. Let the garlic-herb mixture cook for 2 minutes and then add the snails and sauté them for 3 minutes. 

Pour the snails and the butter mixture into a small casserole dish and bake in the oven for 15 minutes. 

Once they’re done, transfer the snails to a snail dish or ramekins, pouring a few spoonfuls of butter over top. 

Serve while they’re hot. Despite their appearance, they’re actually pretty good. Snails themselves don’t have a whole lot of flavour so the butter mixture really improves the taste.


EEEEEATS DIARIO Tegan And Sara Tome Portland By Sara Quin September 19, 2014

When Tegan and I first started touring in the late 1990′s, we ate a lot of gas station fare. Once we moved to a tour bus, we were able to ensure that at least half of what we put in our bodies came from a grocery store and not a deep fryer. Over the years, as our disposable income has increased, the desire to eat at local restaurants along the tour route, as a way to expand our pallets and enjoy the best of what a city has to offer, has meant a totally new way to fill our bellies and time on tour.

I generally do a few specific Google searches when we arrive in a city if I’m not already familiar with its restaurants. “36 hours in_____” or “Best hipster food in ______” is an easy way to find four or five interesting spots for us to chose from. Over the last two years we’ve had incredible meals in Melbourne, Australia (Chin Chin), Hong Kong (Yardbird), and dozens of other amazing locations around the globe by just spending 15 minutes online researching. I don’t mean to brag (yes I do!) but it is a wonderful privilege to eat our way across the planet and we never take it for granted (even when we get food poisoning!).

We are currently on tour in the US with Katy Perry, and I selected a few cities to force unnecessary calories down our throats in! Our first stop was Portland, Oregon. Steinthal suggested Pok Pok, and I made a quick list of a few other spots we could hit up before our soundcheck. With an adventurous group including me, Tegan, and our four bandmembers (Adam Christgau, Ted Gowans, Jasper Leak, and John Spence), we ventured out into the city.

Here’s what went down.

We had to wait about 20 minutes outside the restaurant, but once we were seated the experience was super casual and fun. Everyone working at the restaurant was friendly and helpful and even made being asked for ID a fun and flirtatious experience. (I was responsible for the flirting, because being asked to prove my age is a real aphrodisiac for a woman in her mid thirties.)

We in the band are a mix of vegetarians and meat-eaters, so I like restaurants that aren’t afraid to offer up their signature dishes with a veg-friendly option! Our waitress was super helpful and walked us through the menu and the best way to try a lot of different dishes. Because we knew we were going to hit half a dozen food trucks and Voodoo Donuts before 4:30pm, our order was slightly modest in terms of volume.

Here is what we ate:

Pok Pok: Yam Thua Pluu

At the suggestion of our terrific waitress, we decided to select the Yam Thua Pluu off the SPECIALS board, as well as a couple of the delightfully-named “Tennessee Stud” adult beverages. “Fresh lemonade spiked w/ Bergamot Tea Bourbon”. Delicious! The Yam Thua Pluu was a Wingbean salad of pork, shallots, prawns and peanuts in a chile coconut dressing and it was incredible.

Pok Pok: Ike’s Vietnamese Wings

Ike’s Vietnamese Fish Sauce Wings were a must. We got them mild and they did not dissapoint. Definitely not for those who feel upset eating meat that looks like the animal it came from. These are NOT your average wings, they were messy and great!

Pok Pok: Hoi Thawt

Hoi Thawt reads like a list of my favorite ingredients: Steamed Mussels, eggs, garlic, chives, bean sprouts in a broken crepe served with Shark Sri Racha sauce. Definitely a table favorite. John suggested “Mussel Latka” as an alternate name.

Pok Pok: Khao Soi

Adam, our resident vegetarian, selected this very chill curry noodle soup for his lunch. I loved that it came with a side dish of pickled mustard greens, shallots, crispy yellow noodles and roasted chili paste. I’m into making personal preference choices with the garnish of a meal.

Pok Pok: Phak Buung Fai Daeng

This had a bite to it if you ended up with a chile in your mouthful. (Looking at you Ted)

Pok Pok: Yam Makheua Yao

I don’t especially love eggplant but everyone at the table seemed to really enjoy this dish. I recorded the meal in a voice note and was disturbed while listening back at how long I spoke about disliking Nightshades. My poor band has probably heard that story a million times.

Food Trucks

After we left Pok Pok we headed over SE 28th and Division Street for some food truck love. This concept is still a novelty for most of us, and according to my Google search, there are nearly 500 food trucks in this city. Option anxiety!!!! We parked and I slapped ten dollars into each of the guys’ hands. We all met back at the communal tables to share in our selections. It was a beautiful sunny day and the only real disappointment was that the cart that served gluten-free waffles was closed. Bummer.

Ingrids Scandanavian Food: Meatballs

John selected some delicious meatballs that came with a side of cabbage and onions. Apparently you can also get them deep fried, which seemed a little overboard. Horseradish and dill dipping sauce was described by John as “divine”.

Potato Potato: Baked Potato w/Everything

Potato Potato was my choice. I wasn’t feeling particularly carbohydrate hungry after our first meal at Pok Pok, but I can’t resist a baked potato with all the fixins. And oh boy. Wow, this was a big hit. The sour cream, bacon, cheese, chives with a sort of coolish baked potato in a box? Put me on a desert island and leave me there with that combination and I wouldn’t complain. Recorded the quotes: “stoned teenager”, “after karate meal”, and “good grief.”

Timbers Doghouse: Truffle Treasure Tot Bowl

Timbers Doghouse PDX was a hot spot. Adam scored a chocolate milk shake, he described as “super thick”. Tegan brought a Truffle Treasure Tot Bowl back to the table and we practically scuffled trying to dig our dirty hands in to scoop ourselves out a piece. Truffle Garlic aioli and cheese, melted and gooey. It was a deadly mix and we boxed them up to bring back to the crew at the venue.

NAMU Donuts: Deep Fried Donuts

Deep-fried donuts covered in cinnamon and sugar from the Namu food cart put us over the edge. We even had to apply intense peer pressure to get Adam to take a bite of one after he claimed to feel so stuffed he was ill. It got mean! They were incredible, better than the ones I ate in childhood at the Calgary Stampede. Gourmet deep fried donuts!!!!

Vooodoo Doughnuts

Finally, we made our way back to the venue. After a quick set opening for Katy Perry, we sat down to indulge in our last of the Portland EEEEEATS: Voodoo Donuts. Incredible. I crashed in a major way that night. We ate a lot of not-so-healthy food today. Thank you, Portland.

The funniest part of this day, our first official day as “food bloggers”, was how self-conscious we all were to use Tegan’s proper digital camera to photograph our food. We’ve all probably poked fun at the social habit of posting your meal to instagram amongst ourselves countless times. Next time I see someone participating in that pre-meal ritual, I might just assume they are awkward food lovers like us, writing their first blog

Pineapple Fried Rice

1 fresh pineapple
3-4 cups cooked rice, preferably several days old (I used fresh cooked rice I didn’t know fried rice was old rice 😶)
¼ cup seasoned H2O
2 shallots, finely chopped
3 cloves garlic, finely chopped
¾ tsp chili powder
1 cup sweet peas
1 small carrot finely chopped
1 piece of ginger (grate later)
¼ green pepper, chopped
½ cup unsalted whole cashews
3 spring onions, finely sliced
1/3 cup fresh coriander
½ tsp paprika
¼ tsp cayenne pepper

Stir-Fry Sauce
3 Tbps. soy sauce
4 tbsp coconut milk (or more)
2 tsp. curry powder

First slice pineapple horizontally (pictured above) and scoop or cut pulp out. *Reserve skin for later use*

*if you want to, it’s not a must but for pics it’s pretty!

In a cup, stir the soy sauce together with the curry powder, adding the coconut milk for consistency. Set aside
Add oil (1-2 tbsp) large frying pan over medium-high heat. Add shallots, green pepper, garlic, and chili.
Add the carrot and peas. Stir-fry 1-2 minutes, adding some seasoned water (mix desired “all seasoning” to water) if needed. As it stir fries grate piece of ginger to taste.
Now add the rice, pineapple chunks, peas and cashews. Drizzle the soy/coconut sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice fries.

Be sure to reduce to prevent the rice from getting soggy ….

Stir and fry for about 9 minutes

Serve &



Easy Pasta Salad

An easy thai inspired pasta salad recipe that makes lots of leftovers, and is customizable for however you might need/want to eat. May look complicated below, really not. 


¼ Sesame Oil

¼ Olive or Canola Oil (whatever you have on hand will work)

6 tablespoons Honey

6 tablespoons Soy Sauce

~1 box of noodles. I use spaghetti, but any long, thicker noodle will work. Angel hair seems to be too thin to soak up the sauce. 

Optional: Red Pepper flakes, green onions/shallots, slivered almonds, parsley, chicken breasts. 

How To:

1. If you decide to add chicken to your pasta, cook this first. Make sure it’s very much on the done side. You may also want to flavor the chicken with lemon pepper, salt and pepper, garlic or onion powder. Up to you!

2. Add the sesame oil and the canola/olive oil to a medium sauce pan. Add red pepper flakes to preference. Cook on medium heat for about 8 minutes. DO NOT LET IT BOIL OR OVERHEAT. If you’ve put in the pepper flakes, it ends up being timed to the point where half of the flakes are resting on the bottom. Stir continuously

3. Let sauce mixture cool to where it’s hot but not scalding. Add 6 tablespoons of soy sauce and 6 tablespoons of honey. Stir, and warm on low heat for about 8 minutes again. If the first addition of soy sauce starts to boil or bubble, it’s too hot! Let stand for a few more minutes. 

4. Cook your pasta. Again, it doesn’t matter what type of noodle you use. Ie: gluten free, vegan style, plain generic spaghetti will ALL work. Anything thinner than thin-style spaghetti won’t turn out as nicely. You’ll be stuck with a lot of oil at the bottom. 

5. Slice your onions and chicken. 

6. Add pasta to a large bowl with lid. Add onions, chicken, parsley, and slivered almonds. Slowly pour oil mixture over top. Stir or shake to mix everything up nicely. 

7. Serve warm or chilled in fridge. It will last for about a week. I like to take it out of the fridge and then heat it in the microwave for about 30 seconds. 

Lap Khmer – Beef with Lime and Lemongrass

Excited for a forthcoming trip to Cambodia I tried one of the country’s signature dishes – a brilliant salad of seared beef, with a dressing of lemongrass, fish sauce, lime juice, coriander, mint and chilli.

In addition to those ingredients for the sauce, you’ll need steak (I used a small ribeye per person), green beans, shallots and tomatoes.

Marinade the steak in a few tablespoons of fish sauce and some lemongrass – for at least an hour and preferably overnight.

Cook the beans and plunge into cold water to refresh. Finely slice the shallots and pour over some boiling water and let them sit for ten minutes. 

The dressing uses equal parts lime juice and fish sauce, with finely minced lemongrass and a small amount of palm sugar to balance it. When you have a good sour-salty-slightly sweet balance, add finely chopped chilli, and chopped coriander and mint (in a ratio of three parts coriander to one part mint).

Drain the shallots and beans, and chop the tomatoes. When you’re ready, pat the steaks dry and sear them so they’re still very pink in the middle. Slice up the steak and toss with the vegetables and the dressing.