#natural wheat flour

[subconsciousmysteries]

I'm in a forum group and they're telling a woman who "cooks with mostly grains" that she's got a healthy diet. I'm fucking LIVID

[nestoragri]

[raw1111official]

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[rmm-1f]

[asaviindia]

Pure & Sure Organic Wood Pressed Peanut Oil at Asavi.in

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[beloveds-embrace]

(Poly 141 x farmer reader: John gets dishonorably discharged, and finds a new purpose in accepting your farm job advertisement, and the rest of the taskforce task force slowly mould themselves into your life

This was inspired by @devil-in-hiding’s wonderful, amazing On the Run series! Make sure to send her and the fic so, so much love! 💕💞💕 truthfully, this isn’t much and it definitely didn’t turn out the way I hoped it would, but I still hope it’ll be enjoyable <33)

The creak of old wood and the faint hum of bees in the garden welcomed John as he stepped onto the porch of the small farmhouse. His boots, scuffed and caked with dried mud, felt heavier than ever, broad shoulders sagging under the invisible weight he carried. The sharp scent of freshly tilled earth and blooming wildflowers should have been a comfort, but John barely noticed it among all the thoughts swirling within his head.

It had been weeks since the dishonorable discharge (as if he’d ever leave his own men behind. As if.) , weeks of wandering aimlessly, a hollow shell of himself. The military had been his life, his purpose, and to be stripped of it so publicly left him untethered. The scars he’d accumulated over decades of service seemed trivial compared to this- the one wound he couldn’t bandage, couldn't let heal so it could turn to a forgotten scab.

The farm job advertisement he’d found on the bulletin board of a dingy diner while aimlessly driving had been a last-ditch effort. He needed something- anything- to keep his hands busy and his mind from spiraling.

And now here he was, standing at your door.

When you answered, he was struck silent for a moment. You weren’t what he had expected. A soft curve of a smile greeted him, paired with eyes that seemed to hold the warmth of the sun itself. Your frame was wrapped in a well-worn but clean dress, your body curvy and full in a way that instantly set you apart from the wiry, hardened edges of his old world. There was something disarming about the way you stood there, your hands dusted with flour, your hair slightly mussed from whatever you’d been working on before he arrived.

You were what he’d worked so hard to protect. To keep from seeing the horrors that were kept hidden from the larger public.

“You must be John Price,” you said, your voice soft but firm, like the lull of rain against a tin roof. You offered him a hand, strong but gentle, calloused with years of hardwork. “I’m glad you came. I’ve been needing some help around here.”

John nodded stiffly, his voice rasping from disuse. “Happy to help.” He said simply, though the words felt foreign in his mouth.

You studied him for a moment, taking in the set of his jaw and the way his blue eyes seemed darker than they should have been. You didn’t press, didn’t ask why he was here or what had brought him to your quiet corner of the world. Instead, you gestured for him to follow you as you began pointing out the work that needed doing.

The farm was modest but well-kept, with rolling fields of golden wheat and neat rows of vegetables that hinted at how hard you worked to keep everything running. Your tone shifted as you explained things, clear and confident as you outlined his responsibilities- though you had those written in the ad as well, and so he knew what to expect. There was no hesitation in the way you moved, and John found himself admiring the way your body seemed made for this life- strong and soft, with a natural grace that made him feel clumsy in comparison. A foreign feeling to him.

The work was grueling, but John threw himself into it with a determination that surprised even him. Fences were mended, fields were tilled, and hay was hauled, the strain in his muscles a welcome distraction from the heaviness in his chest, the daily routine providing a purpose he’d been searching for. You worked alongside him every day, your hands as dirty as his by the end of it. You didn’t shy away from the harder tasks, your body bending and lifting with an ease that left him stealing glances when you weren’t looking.

It didn’t take long for you to notice the cracks in him, though. The way his eyes seemed haunted in the quieter moments, or how he would pause, his hands clenching into fists as if fighting off a memory. He wasn’t sleeping well- you could tell by the dark circles under his eyes and the way he moved in the mornings, sluggish and stiff, gratefully accepting the tea you’d make. He wouldn’t talk about it, but you saw the weight he carried, and it broke something in you.

You began helping him in your own quiet way. A warm, full plate of food at the end of a long day, a soft blanket folded neatly on the porch swing when you knew he’d sit there at night. You didn’t pry, but you’d offer him small comforts, like the way you’d linger for a moment longer when handing him a glass of water, letting your fingers brush his.

“You’re doing good work here, John,” you told him one evening as you set a plate of stew in front of him. Your voice was gentle, though it left no room for argument. “Thank you. I’m glad it was you who came by.”

He grunted in response, but the faintest smile tugged at the corner of his lips. He appreciated your kindness, though he didn’t know how to express it. He couldn’t shake the way you made him feel- not just useful, but seen.

The first visitor arrived a few weeks later, just as you were finishing up the morning chores. Simon- whom John introduced as Ghost, military callsigns were strange to you- was as imposing as his name suggested, his tall frame and masked face almost startling you when you turned the corner of the barn.

“Didn’t mean to scare you,” he said, low and gravelly. His dark eyes studied you carefully, as if trying to assess whether you were friend or foe. “Heard John was here. Wanted to check on him.”

Simon stayed, though he didn’t say why and you didn’t ask. At first, it seemed like he was just there to make sure John was alright, but soon enough, he was pitching in, fixing broken tools and hauling heavy loads with an ease that belied his quiet nature. He was efficient and methodical, and your german shepherd dog, Riley, adored him from the get-go.

You noticed the way he watched you, his gaze lingering when you didn’t think he’d notice. Simon had a way of positioning himself near you, as if he could ward off any harm just by being close. He’d take over heavy tasks without you asking, broad shoulders and strong hands making easy work of things that left you breathless when John was busy doing something else.

The rain brought Kyle “Gaz” Garrick to your doorstep after Simon, his clothes soaked through and his face muted with exhaustion. He knocked once, and when you opened the door, his lopsided grin and the sparkle in his brown eyes immediately disarmed you.

“You must be the saint putting up with Price,” he’d joked, though his voice was warm as you fluttered and flitted about to bring him some towels, warm food and a chance to warm up. “Mind if I dry off before I drown?”

Kyle brought a lightness to the farm that you hadn’t even known had been missing, his laughter and teasing filling the air like birdsong. He quickly took to the work, his lean frame surprisingly strong as he helped with everything from repairing the chicken coop to plowing the fields. But you caught the way his eyes softened whenever he looked at you, his smile lingering when you were near, and especially bright whenever you’d poke back at him.

“You sure you’re not too soft for this kind of work, Garrick?” you teased after he groaned about the weight of a hay bale, hands on your hips.

“Soft?” he shot back, flexing an arm, and then he winked at you. “These are prime muscles, love. And don’t think I haven’t noticed how you keep sneakin’ looks.”

You rolled your eyes, but your cheeks warmed at the accusation, and Kyle smirked.

Johnny “Soap” MacTavish arrived with the same energy as a summer storm, his laughter echoing through the fields before you even saw him. “Hope you’ve got room for one more!” he declared, his broad grin making you smile despite yourself.

Johnny was impossible to ignore, his enthusiasm infectious. He worked tirelessly, his hands calloused but gentle as he helped. He had a way of making you laugh, his jokes and compliments leaving your cheeks warm more often than not.

He immediately took to helping you with the animals especially, affectionately naming every goat and chicken, and teasing you about how they seemed to follow you everywhere.

“It’s because they know a good soul when they see one.” he said one evening, brushing hay from your hair. His fingers lingered a second too long before he pulled back, and you pretended your smile wasn’t bashful and your heart wasn’t thudding faster than baby goats running to drink their milk bottles.

The four of them fell into an easy rhythm just like that, their camaraderie seamless, and you truly understood just how close of a unit they must have been.

But what you didn’t notice was the way they watched over you. Whether it was John stepping in to take a heavy load from your hands or Simon silently following you to make sure you were safe, they all seemed to share an unspoken agreement to protect you.

And then there was the way they looked at you- not just with admiration, but with something deeper. John admired the way you carried yourself, your curves soft yet strong, a quiet confidence in every step. Simon found himself drawn to your steadiness, your calm presence soothing the chaos in his mind. Kyle loved your kindness, the way you always seemed to know what they needed without asking. And Johnny? Johnny adored everything about you, from your laugh to the way your body moved with an effortless grace.

One evening, as the sun dipped below the horizon, you all sat on the porch, the scent of freshly cut hay hanging in the air.

“You’ve all been such a big help,” you said, your voice soft and happy as you looked at them, Riley curled near your feet. “I don’t know what I’d do without you.”

John’s eyes met Simon’s, and Kyle and Johnny exchanged a glance.

“We’re not going anywhere,” John said finally, his voice steady. “Not if you’ll have us.”

You smiled, a warmth spreading through your chest as you looked out at the fields.

You had… truly never expected your precious little farm to become such a sanctuary for others as it was for you, but you were glad. It meant you were doing something right.

Something very right, going by the way you caught them looking at you.

At first, you hadn’t thought much of it. You were used to glances- it came with being a little softer, a little curvier than most women. People always seemed to look a little longer than they needed to, whether out of judgment or admiration, though you’d long since stopped trying to figure out which.

But this? This was different.

John’s gaze lingered when he thought you wouldn’t notice, sharp blue eyes tracing the curve of your hips and the swell of your thighs as you bent to collect eggs or reached up to pull a stubborn weed. When your skirts brushed your legs in the breeze, you swore you saw his jaw tighten, the flicker of something restrained in his expression before he turned back to whatever task he’d assigned himself for the day.

Simon was harder to read, but not impossible. He was quiet, his eyes shadowed under the brim of his cap or the mask he still occasionally wore out of habit, but there was a weight to the way he watched you. He never let you out of his sight if he could help it, always a step behind you when you carried something too heavy, his broad frame so steady and reliable it made your breath catch sometimes. When your hands brushed- accidentally, at first- he didn’t pull away quickly like most men would. Instead, he lingered just long enough for you to notice, just long enough to make you wonder how it would feel to have his fingers dig into your softness.

Kyle was far less subtle. He flirted openly, grinning whenever he managed to make you blush, which was often. He’d find any excuse to compliment you- how strong you were, how beautiful your smile was, how lovely your hair looked in the sunlight. It was playful at first, but then came the moments when his teasing turned quiet, almost tender, like when he brushed dirt off your cheek or tucked a loose strand of hair behind your ear. His hands always hovered, careful but close enough to leave you wondering if he’d reach for you properly if you just gave him the smallest sign.

And Johnny? Johnny was a walking storm of affection. He wasn’t shy about how much he adored you. From the way he complimented your cooking- “I swear, love, you’re a magician in that kitchen”- to how he always seemed to find a reason to be near you, even when he wasn’t working. He’d lean against the doorframe, arms crossed and a crooked grin on his face as he watched you knead dough or arrange flowers in a vase. And then there were the touches- small, fleeting things, like his hand on the small of your back as he passed by or the way his fingers grazed yours when he handed you tools.

You’d been blind to it at first, convincing yourself it was just gratitude for the work, for the meals, for the home you’d offered them. But as the days stretched into weeks and their gazes grew heavier, their presence closer, it became harder and harder to ignore the truth.

They admired you.

Not just as a caretaker or a friend, but as something more- something deeper.

It was there in the way John’s voice softened when he spoke to you, the way Simon’s posture shifted when anyone unfamiliar stepped onto the property, putting himself between you and whatever potential threat he saw. It was in the way Kyle’s jokes always seemed to circle back to how lovely you looked doing even the simplest things, and the way Johnny’s laughter died in his throat whenever you smiled at him just a little too long.

And the realization left you flustered- unsure of what to do with the warmth that bloomed in your chest whenever they lingered too close or brushed against you without meaning to.

They all cared for you, and in a way that went far beyond just gratitude.

The knowledge sent your heart racing whenever one of them looked at you like that- like you were something precious, something worth protecting. Like you were worth staying for.

And maybe- just maybe- you were ready to let them.

[nrcs-unofficial-offficial]

very very important

[mey-rin-is-fabulous]

I really need to get better at eating regularly and staying hydrated. I think the new med will work but my bowel issues are always worse when I don't eat very often or hydrate enough.

And to think I would have probably been okay right now if I didn't accidentally eat that non GF spaghetti.

My doc says the spaghetti wouldn't cause it to get active again but I don't think I believe that. I am on a GF diet because wheat seems to be a trigger especially after an incident where I had gone GF and had some cheerios and the night after I experienced awful diarrhoea.

[shaaeximllp]

Organic Wheat Flour supplier in Andhra Pradesh | Natural Wheat Flour Exporter in India

[f4unlette]

𝑙𝑜𝑤 𝑐𝑎𝑙𝑜𝑟𝑖𝑒 𝑚𝑒𝑎𝑙𝑠𝑝𝑜

this post is constantly being updated in order to add any new recipes or foods.

notes: what i consider to be a low calorie meal is anything less than 350 calories per serving.

white sugar contains around 385 calories per 100g or ~50cal/tbsp. opt for zero calorie sweeteners, such as stevia, splenda or erythritol.

baby food is pretty low in calories, especially fruit packets. plus, small cutlery and plates help with portion control.

꒰ low calorie food items (including simpler snacks) ꒱

꒰ personal meal inspo ꒱

drinks:

⌗ 1.5l of water daily/min

⌗ diet soda or flavored sparkling water

⌗ chamomile, nettle, black or green tea

⌗ black coffee with flavored syrup

⌗ warm 200ml sugar free almond milk (26cal) with 50ml coffee and barista’s finest coffee co sugar free salted caramel syrup

⌗ hot chocolate (98cal): 20g lacasa cocoa powder (72cal), 200ml sugar free almond milk, zero calorie sweetener, marshmallows (optional, 13cal/each)

⌗ dalgona coffee (26cal): whipped coffee mousse, 200ml unsweetened almond milk and zero calorie sweetener

⌗ gongcha apple green tea boba (114cal, large cup)

⌗ unsweetened almond milk and black tea boba with sweetener and tapioca pearls (~3.6cal/pearl)

⌗ unsweetened almond milk with matcha and lychee konjac jelly

⌗ lychee konjac jelly green tea ‘boba’ (7cal) — from mashibox on tiktok

⌗ strawberry milkshake (130cal) — recipe from weightlosswithveeraa on tiktok

⌗ starbucks pumpkin frappucchino (2 venti size servings, 115cal/each) — recipe from nickkaz.fit on instagram

breakfast:

⌗ overnight low fat natural yogurt (38cal/100g), 1.5 tbsp chia seeds (65cal) and 5g honey (15cal)

⌗ prozis belgian chocolate protein bar (118cal/each) with sugar free alpro almond milk

⌗ toasted rye bread (125cal/50g slice) with laughing cow light cheese (20cal/each) and/or low cal strawberry jam (8cal/portion) and tea

⌗ low fat natural yogurt with strawberries (4cal/each), and a super detox smoothie (58cal/100ml) and a cereal bar (66cal)

⌗ rice cakes (between 23-35cal each) with light cream cheese (15cal/10g), thinly sliced cucumber or strawberries and yopro protein shots (58cal/each)

⌗ sugar free alpro almond milk, 30g wheat cereal (100cal) and a peach (50cal)

⌗ blédina fruit (36-54cal/each) and banana (90cal/100g)

⌗ mini brioche croissants (79cal/each), with low cal jam, a clementine (35cal) and warm sugar free almond coffee and sugar free salted caramel syrup

⌗ yogurt bowl: low fat greek yogurt (~69cal/125g), chopped apple (45cal/half), rice cake snapped in bits, cinnamon (6cal/3g) and drizzled honey (30cal/10g)

⌗ egg white crepes (119cal): 3 egg whites (17cal/each) unsweetened 60ml almond milk, 15g flour and walden farms caramel dessert dip (0cal)

⌗ oven baked sweet potato (86cal/100g) with low fat yogurt, berries and honey

⌗ cheesecake yogurt bowl: 2 biscoff cookies smashed in bits (38cal/each), low calorie jam, low fat yogurt and fruit that matches the jam flavor

⌗ cloud bread french toast (139cal/serving) with raspberries (1-3cal/each)

(cloud bread recipe down below)

1 egg, 60ml unsweetened almond milk, cinnamon, prozis maple syrup (2cal/9g), sweetener, powdered sugar (20cal/5g), vanilla extract (12cal/5ml)

in a bowl, crack the egg, mix in the milk and add the cinnamon, vanilla extract and sweetener

dip the ‘bread’ in the mixture and cook it in a pan until both sides are golden brown

add toppings to liking, such as honey, cinnamon, powdered sugar and raspberries

⌗ pancakes (16cal/each) — recipe from fiofifi12 on tiktok

⌗ low calorie pancakes from the big man’s world website (150cal/serving) with sugar free alpro almond milk, prozis maple syrup and blueberries (1-2cal/each)

⌗ single serve cinnamon roll — recipe from onehungryturnip on tiktok

⌗ brownie baked oats (114cal) — recipe from tofuconsal_ on tiktok

⌗ smoothie (90cal/serving) — recipe from onlymymindss on tiktok

⌗ milk chia seeds pudding (60cal) — recipe from onlymymindss on tiktok

⌗ protein bagels (145cal/each, 4 servings) — recipe from eolarecipes on tiktok + cream cheese, strawberries (sweet) or extra thinly sliced ham (11cal/slice), single scrambled egg (~78cal) and cucumber (savory)

⌗ chocolate pudding waffles (~240cal/whole serving) — recipe from receptikpp on tiktok

⌗ oat okonomiyaki (~350cal) — recipe from ayaeats on tiktok

⌗ blueberry breakfast muffins (57cal/each) — recipe on yazio

lunch and dinner:

⌗ oven baked cherry tomatoes (3cal/each) with salt, pepper and shredded cheese (38cal/15g) with a side of sliced chicken ham (11cal/slice) and sweet canned corn (57cal/70g portion)

⌗ chinese egg drop soup (~27cal/100g)

⌗ (15 min, oven) mini pizza — portobello mushroom cap (20cal), tomato sauce (5cal/20g), light shredded cheese (80cal/serving) and basil leaves

⌗ mini tortillas (76cal/each) or egg white wraps (17cal/each) with natural hummus (~25cal/10g), grilled mushrooms (~3cal/each) and shredded cabbage

⌗ cabbage salad with croutons (40cal for 8), cherry tomato (3cal/each), chicken breast and cottage cheese ranch (~20cal/serving)

⌗ lettuce wrap with light cream cheese, extra thinly sliced ham, tomatoes (19cal/100g)

⌗ (140cal/100g) deluxe lidl mini potato gnocchi w/ tomato sauce slightly diluted in water (13cal/50g)

⌗ shirataki noodles (10cal/100g) in chicken broth (15cal) with vegetable gyoza (29cal/piece) and soy sauce (8cal/tbsp)

⌗ sauteéd oriental vegetable mix (17cal/75g) with soy sauce + tomato sauce (8cal/30g) and tiny shrimp/prawns (35cal/100g) with salt and pepper

⌗ boiled potatoes (83cal/100g), egg, carrots (~40cal/100g) with natural tuna

⌗ white rice (130cal/100g) with kimchi (16cal/100g) or sauteéd asparagus (20cal/100g), soy sauce and a sliced cucumber and cherry tomato salad (34cal/100g)

⌗ grilled chicken breast (165cal/100g) with ketchup, grilled mushrooms and steamed broccoli (31cal/100g)

⌗ oven baked bell pepper (20cal/100g) with an egg, black pepper and salt

⌗ sweet peppers (25cal/each) with light cream cheese and black pepper

⌗ oven baked salmon fillet (175cal/100g) with sautéed asparagus, broccoli or oven baked pumpkin (26cal/100g) and a boiled egg

⌗ cooked edamame beans (122cal/100g) with fried tofu (76cal/100g) and soy sauce

⌗ branzino (fish) (125cal/100g, 24g protein) with boiled cauliflower (25cal/100g)

⌗ carrot ‘fries’ (chopped carrots in fry-like shapes, air fried or oven baked with salt, paprika and pepper) (75cal/portion)

⌗ cucumber sushi (~22cal/piece, 6 servings) or salmon roe sashimi (~20cal/piece)

⌗ miso soup (77cal/240g serving)

⌗ rice paper wraps with cucumber, shrimp and soy sauce

⌗ sauteéd or natural cucumber and carrot ‘noodle’ salad with pepper and soy sauce

⌗ cucumber, canned corn and low fat greek yogurt salad with vinegar, salt and pepper

⌗ cauliflower mash with prawns and cucumber

⌗ stir fried shirataki noodles with low fat cottage cheese and tomato sauce

⌗ canned chickpeas (96cal/100g) with broccoli and an egg

⌗ japanese seaweed salad (~90cal/serving)

⌗ oven baked carrots

⌗ ratatouille from the howtocook.recipes website (140cal/215g serving)

⌗ creamy spinach pasta (350cal/serving) — recipe from sashalusslover on tiktok

⌗ chicken and mushroom pasta (385cal/whole, 2 small servings) — recipe from bakeswith_a on tiktok

⌗ low cal turkish pasta (154cal) — recipe from gobbledygook.cookingbook on tiktok

⌗ tomato soup (55cal) — recipe from drspiceofficial on tiktok

⌗ mushroom salad (160cal/serving) — recipe from levilifts on tiktok

⌗ homemade mcchicken (213cal/each) — recipe from thesamplan on tiktok

⌗ strogonoff (230cal/serving) — recipe from ruubenferreira_ on tiktok

⌗ single serving chicken pan lasagna (285cal) — recipe from bakeswith_a on tiktok

⌗ air fried chicken tender wrap (252cal/serving, 22g protein) — recipe from nutritionfromkay1 on tiktok

⌗ cabbage pancake/okonomiyaki with natural tuna (80cal/tin) and ketchup (10cal/10g)

1 large beaten egg, shredded cabbage (25cal/100g) and tuna (optional) — recipe from don_cabbage on tiktok

⌗ orange chicken (~150cal) — recipe from livcarbonero on tiktok

⌗ hash browns (73cal/each) — recipe from aussiefitness on tiktok

⌗ cabbage dumpling rolls (335cal/total, 6 rolls) — recipe from recipesbyvictoria on tiktok

⌗ tomato and potato soup (~100cal) — recipe from thalytaliisboa on tiktok

⌗ cabbage tuna rice bowl — recipe from jihobb on tiktok

⌗ cabbage soup — recipe from thalytaliisboa on tiktok

⌗ vegan mac n cheese (~343cal/serving, 4 small servings) — recipe from broccoli_mum on tiktok

⌗ pasta salad (395cal/483g full serving) — recipe from lucaslacerdanutri on tiktok

⌗ potato buns (152cal/each) — recipe from deebrix on tiktok

⌗ potato soup with cauliflower and broccoli (104cal/serving, total 4 servings) — recipe on yazio

⌗ chinese steamed eggs (~150cal) — recipe from jaida.ow on tiktok

⌗ vegetable soup (13cal/serving) — recipe from rea1do11 on tiktok

⌗ fish fillet on vegetable bed (115cal/serving) — recipe from rea1do11 on tiktok

⌗ beef stroganoff (115cal/100g) — recipe from rea1do11 on tiktok

⌗ tomato and basil zucchini rolls: feta cheese, fresh basil leaves, diced sun dried tomatoes, pepper, zucchini. oven baked, 5-7mins, 200°c

⌗ pea pancakes (162cal): 100g cooked green peas (84cal) with an egg

⌗ chickpea and carrot nuggets (33cal/piece, 10 total)

using a food blender, mix 200g canned chickpeas, 100g cooked carrots, 1 egg, 25g flour (100cal), salt, pepper, garlic powder, paprika. oven baked or air fried at 190°c (12-18min)

⌗ egg white crust pizza (126cal for the whole pizza)

2 egg whites, 50g tomato sauce, 20g shredded mozzarella, 1 slice ham (18cal/20g), salt, pepper, paprika, oregano

with the egg whites and seasoning, make a cloud bread like base and bake it until the edges are crispy and golden brown

once the crust is done, add the toppings and bake until the cheese is melted at 180°c (around 5min)

snacks and desserts:

⌗ plum muffins (70cal/each) — recipe from jemmasbalance_ on tiktok

⌗ chocolate jellies (3cal/each)

⌗ lemon cake (138cal) — recipe from popogo35 on tiktok

⌗ yogurt tiramisu (75cal/serving) — recipe from d0llybamb1 on tiktok

⌗ edible cookie dough (54cal/serving)

⌗ homemade potato chips (190cal/whole recipe) — recipe from aussiefitness on tiktok

⌗ coffee mousse (1cal) — recipe from weightlosswithveera on tiktok

⌗ single apple pies (78cal/each) — recipe from nutritionfromkay on tiktok

⌗ chocolate pudding (50cal/serving) — recipe from gobbledygook.cookingbook on tiktok

⌗ chocolate covered apple rings — recipe from danicolexx on tiktok

⌗ zero calorie coffee ice cream — recipe from hosseinfitness_ on tiktok

⌗ cinnamon sugar donuts (80cal/each) — recipe from weightlosswithveera on tiktok

⌗ double chocolate cookies (47cal/each) — recipe from onehungryturnip on instagram

⌗ chocolate cake (270cal, whole cake) — recipe from weightlosswithveeraa on tiktok

⌗ chocolate muffins (63cal/each, 12 servings total) — recipe from deliaseddiary

⌗ basque cheesecake (290cal/whole cake) — recipe from bakeswith_a on tiktok

⌗ apple gingerbread cookies (25cal/each) — recipe from gobbledygook.cookingbook on tiktok

⌗ oreo protein cookies (49cal/each) — recipe from nickkaz.fit on instagram

⌗ 3 ingredient peanut butter cookies (38cal/each) from the website imheatherr! with nestlé dark chocolate chips (70cal/15g)

⌗ vanilla mug cake (89cal)

⌗ blueberry muffins (54cal/each) — recipe from larisaxfit on tiktok

⌗ meringue cookies (1cal/each) — recipe from melanie.koz on tiktok

⌗ cinnamon rolls (80cal/each) — recipe from fiofifi12 on tiktok

⌗ chocolate persimmon pudding — recipe from thedreamyvegan on instagram

⌗ jelly and matcha ‘mochi’ (0cal) — recipe from tallulah.roseb on tiktok

⌗ brownies (18cal/each) — recipe from azraassonmez on tiktok

⌗ sour gummy candy (57cal/whole batch) — recipe from aussiefitness on tiktok

⌗ cheesecake (80cal/slice. total 7 slices) — recipe from thesamplan on tiktok

⌗ strawberry soft serve — recipe from oatmealmeanslove on tiktok

⌗ strawberry/grape and lemon sorbet (120cal): in a blender, mix about 30 frozen strawberries or pitted grapes, lemon juice and some ice cubes

⌗ zucchini chips (17cal/100g) — recipe from d0llybamb1 on tiktok

⌗ birthday cake donuts (75cal/each)

⌗ egg yolk cookie bites (30 cookies, 15cal/each) — recipe from bobo cooking on youtube

⌗ low fat milk (35cal/100ml) and coffee jelly (0cal): 5g gelatin, 5g instant coffee, sweetener and 250ml water. mix and refrigerate, then cut into cubes and add the jelly to a bowl of milk

⌗ cinnamon banana ice cream (~165cal): 1 banana, 100ml no sugar almond milk, cinnamon, vanilla extract, ice. blend everything together and freeze

⌗ ice cream/sorbet (0cal): ice cubes, water, zero calorie salted caramel syrup. blend and freeze

⌗ jelly ‘marshmallows’: low calorie gelatin powder of any flavour (20g), hot and cold water (75ml of each)

dissolve the gelatin powder in the cold water

add in the hot water

stir until dissolved and then whisk until stiff

transfer the mixture to a container and chill in the fridge

⌗ cloud bread (~80cal/one full serving): 2 egg whites, 10g powdered sugar, vanilla extract

preheat oven to 150-175°c;

beat the egg whites until foamy and slowly add the vanilla extract;

add the powdered sugar and beat everything until the mixture becomes a fluffy meringue;

bake until golden brown

⌗ stacked rice cakes (~180cal): 5 rice cakes, low fat yogurt, milk with vanilla extract (to soak the cakes), food colouring, rainbow sprinkles, sliced strawberry

⌗ snack plate: thinly sliced ham, blueberries or a tangerine, babybell light, salted crackers (13cal/each) and pistachios (4cal/each)

⌗ strawberry and low fat yogurt frozen bites coated with chocolate

⌗ light string cheese (45cal/each) with extra thinly sliced ham and sugar free jelly (10cal/each)

⌗ 1/2 sliced apple and cinnamon

⌗ celery (14cal/100g), baby carrots (35cal/100g) and hummus

⌗ berries in low fat milk

⌗ strawberries or raspberries with reddi-wip fat free whipped cream (5cal/5g)

⌗ stevia sugar native açaí (54cal/100g) with prozis maple syrup and fruit (berries, lychee (6cal/each), banana)

⌗ baked russet apple (80cal/150g) with cinnamon and low fat greek yogurt or zero sugar vanilla ice cream

⌗ pan toasted banana with low calorie ice cream (57cal/50g): cut the banana in half (vertically) and toast it

⌗ alesto pitted and dried dates (86cal/30g) with light peanut butter (57cal/10g)

⌗ frozen green grapes (3-4cal/each) with frozen low fat greek yogurt

⌗ popcorn (120cal/30g portion) with honey or cinnamon

sauces:

⌗ calvé ketchup (8cal/tbsp)

⌗ soy sauce (8cal/tbsp)

⌗ mustard (6cal/tbsp)

⌗ low calorie caramel sauce (10cal) — recipe from fit_frese_foods on tiktok

⌗ alfredo sauce (85cal) — recipe from thetaurusbaker on tiktok

⌗ comparison between different types of sauces — from bedtimebasics on tiktok

⌗ low calorie sauce compilation — from meganvankommer on tiktok

⌗ dipping sauce (33cal/serving, 100cal/whole) — recipe from nutritionfromkay1 on tiktok

⌗ yogurt garlic sauce (39cal/serving, total ~8 servings) — recipe from its.razi on tiktok

⌗ honey chipotle sauce (23cal/2tbsp) — recipe from allenxspeigner on tiktok

⌗ homemade cane’s sauce (28cal/serving, total ~5 servings) — recipe from seansizzle_ on tiktok

⌗ buttermilk ranch dressing (25cal/serving, total ~18 servings) — recipe from ice.karimcooks on tiktok

photos from pinterest!

note: nickkaz.fit on instagram, bakeswith_a, nutritionfromkay1, d0llybamb1, weightlosswithveera, lucaslacerdanutri and gobbledygook.cookingbook on tiktok have great low calorie recipes!

gabbituft on instagram has really great videos analyzing the ingredient list of ‘good for you, healthy’ food alternatives that are really helpful!

(tags for reach only)

[najia-cooks]

[ID: Two plates of cookies, one oval and topped with powdered sugar, and the others shaped in rings; one cookie is broken in half to show a date filling; two glasses of coffee on a silver tray are in the background. End ID]

معمول فلسطيني / Ma’moul falastini (Palestinian semolina cookies)

Ma’moul (also transliterated “ma’amoul,” “maamoul” and “mamoul”) are sweet pastries made with semolina flour and stuffed with a date, walnut, or pistachio filling. The cookies are made tender and crumbly with the addition of fat in the form of olive oil, butter, or clarified butter (سمن, “samn”); delicate aromatics are added by some combination of fennel, aniseed, mahlab (محلب: ground cherry pits), mastic gum (مستكه, “mistīka”), and cinnamon.

“مَعْمُول” means  “made,” “done,” “worked by hand,” or “excellently made” (it is the passive participle of the verb “عَمِلَ” “‘amila,” "to do, make, perform"). Presumably this is because each cookie is individually filled, sealed, and shaped by hand. Though patterned molds known as طوابع (“ṭawābi’,” “stamps”; singular طابع, “ṭābi’”) are sometimes used, the decorations on the surface of the cookies may also be applied by hand with the aid of a pair of small, specialized tongs (ملقط, “milqaṭ”).

Because of their laborious nature, ma’moul are usually made for feast days: they are served and shared for Eid, Easter, and Purim, a welcome reward after the Ramadan or Lenten fasts. For this reason, ma’moul are sometimes called “كَعْك العيد” (“ka’k al-’īd,” “holiday cakes”). Plates of the cookies, whether homemade or store-bought, are passed out and traded between neighbors in a practice that is part community-maintenance, part continuity of tradition, and part friendly competition. This indispensable symbol of celebration will be prepared by the women of a family even if a holiday falls around the time of a death, disaster, or war: Palestinian food writer Laila El-Haddad explains that "For years, we endured our situation by immersing ourselves in cooking, in our routines and the things we could control."

Other names for these cakes exist as well. Date ma’moul–the most common variety in Palestine–may be called كَعْك بعَجْوَة (“ka'k b'ajwa”), “cakes with date paste.” And one particular Palestinian variety of ma’moul, studded with sesame and nigella seeds and formed into a ring, are known as كَعْك أَسَاوِر‎ (“ka'k 'asāwir”), “bracelet cakes.” The thinner dough leads to a cookie that is crisp and brown on the outside, but gives way to a soft, chewy, sweet filling.

[ID: An extreme close-up on one ka'k al-aswar, broken open to show the date filling; ma'moul and a silver teapot are very out-of-focus in the background. End ID]

History

Various sources claim that ma’moul originated in Egypt, with their ancestor, كحك (kaḥk), appearing in illustrations on Pharaonic-era tombs and temples. The more specific of these claims usually refer to “temples in ancient Thebes and Memphis,” or more particularly to the vizier Rekhmire’s tomb in Thebes, as evidencing the creation of a pastry that is related to modern kahk. One writer attests that this tomb depicts “the servants mix[ing] pure honey with butter on the fire,” then “adding the flour by mixing until obtaining a dough easy to transform into forms” before the shaped cookies were “stuffed with raisins or dried dates and honey.” Another does not mention Rekhmire, but asserts that “18th-dynasty tombs” show “how honey is mixed with butter on fire, after which flour is added, turning the substance into an easily-molded dough. These pieces are then put on slate sheets and put in the oven; others are fried in oil and butter.”

Most of these details seem to be unfounded. Hilary Wilson, summarizing the state of current research on Rekhmire’s tomb, writes that the depicted pastries were delivered as an offering to the Treasury of the Temple of Amun; that they certainly contained ground tiger nuts; that they presumably contained wheat or durum flour, since ground tiger nuts alone would not produce the moldable dough illustrated; that the liquid added to this mixture to form the dough cannot be determined, since the inscription is damaged; that the cakes produced “are clearly triangular and, when cooked are flat enough to be stacked” (any appearance that they are pyramidal or conical being a quirk of ancient Egyptian drawing); that they were shallow-fried, not cooked in an oven; and that honey and dates are depicted at the far left of the scene, but their relationship to the pastries is unclear. There is no evidence of the honey being included in the dough, or the cookies being stuffed with dates; instead, Wilson speculates that “It appears that the cooks are preparing a syrup or puree of dates and honey. It is tempting to think that the cakes or pastries were served [...] with a generous portion of syrup poured over them.” Whether there is any direct lineage between these flat, fried pastries and the stuffed, molded, and baked kahk must also be a matter of speculation. [1]

Another origin claim points to ancient Mesopotamia. James David Audlin speculates that ma’moul are "possibly" the cousins of hamantaschen, both being descended from the molded "kamānu cakes that bore the image of [YHWH’s] goddess wife Inanna [also known as Ishtar or Astarte]" that were made in modern-day Syria. Other claims for Mesopotamia cite qullupu as the inspiration: these cakes are described in the contemporary record as wheat pastries filled with dates or raisins and baked. (Food historian Nawal Nasrallah writes that these cookies, which were offered to Ishtar for the new year festival in spring, may also be an origin point for modern Iraqi كليچة, "kleicha.")

The word "määmoul" had entered the English language as a type of Syrian farina cake by 1896.

In Palestine

From its earliest instantiations, Zionist settlement in Palestine was focused on building farming infrastructure from which Palestinians could be excluded: settlers, incentivized by foreign capital, aimed at creating a separate economy based around farms, agricultural schools, communal settlements, and research institutions that did not employ Arabs (though Arab labor and goods were never entirely cut out in practice).

Zionist agricultural institutes in Palestine had targeted the date as a desirable crop to be self-sufficient in, and a potentially profitable fruit for export, by the 1930s. Ben-Zion Israeli (בנציון ישראלי), Zionist settler and founder of the Kinneret training farm, spoke at a 1939 meeting of the Organization of Fruit Growers (ארגון מגדלי פירות) in the Nahalel (נהלל) agricultural settlement to discuss the future of date palms in the “land of Israel.” He discussed the different climate requirements of Egyptian, Iraqi, and Tunisian cultivars—and which among them seemed “destined” (נועדים) for the Jordan Valley and coastal plains—and laid out his plan to collect saplings from surrounding countries for planting despite their prohibitions against such exports.

In the typical mode of Zionist agriculture discourse, this speech dealt in concepts of cultivation as a means of coming into a predestined ownership over the land; eating food suited for the climate as a means of belonging in the land; and a return to Biblical history as a triumphant reclamation of the land from its supposed neglect and/or over-cultivation by Palestinian Arabs over the past 2,000 years. Israeli opened:

נסתכל לעברה של הארץ, אשר אנו רוצים להחיותה ולחדשה. היא השתבחה ב"שבעה מינים" ואלה עשוה אינטנסיבית וצפופת אוכלוסין. לא רק חיטה ושעורה, כי אם גם עצים הנותנים יבול גדול בעל ערך מזוני רב. בין העצים -- הזית [...] הגפן, התאנה והתמר. לשלושה מהם, לזית, לתאנה ולתמר חטאה התישבותנו שאין היא נאחזת בהם אחיזה ציםכר של ממש ואינה מפתחת אותם דים.

We will look to the past of the land [of Israel], which we want to revive and renew. It excelled in "seven species," and these flourished and became densely populated. Not only wheat and barley, but also trees that give a large and nutritious crop. Among the trees: the olive, [...] the vine, the fig and the date. For three of them, the olive, the fig and the date, it is the sin of our settlement that it does not hold on to them with a strong grip and does not develop them.

He continued to discuss the benefits of adopting the date—not then part of the diet of Jewish settlers—to “health and economy” (בריאות וכלכלה). Not only should the “land of Israel” become self-sufficient (no longer importing dates from Egypt and Iraq), but dates should be grown for export to Europe.

A beginning had already been made in the importation of about 8,000 date palm saplings over the past two decades, of which ¾ (according to Israeli) had been brought by Kibbutz Kinneret, and the remaining ¼ by the settlement department of the Zionist Commission for Palestine (ועד הצירים), by the Mandate government's agriculture department, and by people from Degania Bet kibbutz ('דגניה ב). The majority of these imports did not survive. More recently, 1000 smuggled saplings had been planted in Rachel’s Park (גן רחל), in a nearby government plot, and in various places in the Jordan Valley. Farms and agricultural institutions would need to collaborate in finding farmers to plant dates more widely in the Beit-Sha’an Valley (בקעת בית שאן), and work to make dates take their proper place in the settlements’ economies.

These initial cuttings and their descendents survive in large plantations across “Israel” and the occupied Palestinian territories. Taher Herzallah and Tarek Khaill write that “Palm groves were planted from the Red Sea in the south along the Dead Sea, and as far as the Sea of Galilee up north, which has given the Israeli date industry its nickname ‘the industry of the three seas’” Since Israel occupied the Palestinian West Bank in 1967, it has also established date plantations in its illegal settlements in that portion of the Jordan Valley.” Today, these settlements produce between 40 and 60% of all Israeli dates.

In 2022, Israel exported 67,042 tons of dates worth $330.1 million USD; these numbers have been on a steady rise from 4,909 tons worth $1.2m. in 1993. Palestinian farmers and their children, disappropriated from their land and desperate for income, are brought in to date plantations to work for long hours in hazardous conditions for low pay. Workers are lifted into the date palms by cranes where they work, with no means of descending, until the crane comes to lower them down again at the end of the day. Injuries from falls, pesticides, heat stroke, and date-sorting machinery are common.

Meanwhile, settlers work to curtail and control Palestinian production of dates. The Palestinian population in the West Bank and Gaza is used as a pool of cheap labor and a captive market to purchase Israeli imports, absorb excesses in Israeli goods, stabilize Israeli wages, and make up for market deficits. Thus Palestinian date farmers may be targeted with repressive measures such as water contamination and diversion, destruction of wells, crop destruction, land theft, military orders forbidding the planting of trees, settler attacks, closing of checkpoints and forbidding of exports, and the denial of necessary equipment or the means to make it, in part to ensure that their goods do not compete with those of Israeli farmers in domestic or foreign markets. Leah Temper writes that these repressive measures are part of a pattern whereby Israel tries to “stop [Palestinian] growth in high value crops such as strawberries, avocados and dates, which are considered to be ‘Israeli Specialties’.”

At other times, Palestinian farmers may be ordered to grow certain crops (such as strawberries and dates), and forbidden to grow anything else, when Israeli officials fear falling short of market demand for a certain good. These crops will be exported by Israeli firms, ensuring that the majority of profits do not accrue to Palestinians, and that Palestinians will not have the ability to negotiate or fulfill export contracts themselves. Nevertheless, Palestinian farmers continue to defy these oppressive conditions and produce dates for local consumption and for export. Zuhair al-Manasreh founded date company Nakheel Palestine in 2011, which continues production despite being surrounded by Israeli settlements.

Boycotts of Israeli dates have arisen in response to the conditions imposed on Palestinian farmers and workers. Herzallah and Khaill cite USDA data on the effectiveness of boycott, pressure, and flyering campaigns initiated by groups including American Muslims for Palestine:

Israel’s exports of dates to the US have dropped significantly since 2015. Whereas 10.7 million kilogrammes (23.6 million pounds) of Israeli dates entered the US market in 2015-2016, only 3.1 million kilogrammes (seven million pounds) entered the US market in 2017-2018. The boycott is working and it is having a detrimental effect on the Israeli date industry.

Date products may not be BDS-compliant even if they are not labeled as a product of Israel. Stores may repackage dates under their own label, and exporters may avoid declaring their dates to be a product of Israel, or even falsely label them as a product of Palestine, to avoid boycotts. Purchase California dates, or dates from a known Palestinian exporter such as Zaytoun or Yaffa (not “Jaffa”) dates.

[ID: Close-up of the top of ma'moul, decorated with geometric patterns and covered in powdered sugar, in strong light and shadow. End ID]

Elsewhere

Other efforts to foreground the provenance and political-economic context of dates in a culinary setting have been made by Iraqi Jew Michael Rakowitz, whose store sold ma’moul and date syrup and informed patrons about individual people behind the hazardous transport of date imports from Iraq. Rakowitz says that his project “utilizes food as a point of entry and creates a different platform by which people can enter into conversation.”

[1] Plates from the tomb can be seen in N. de G. Davies, The tomb of Rekh-mi-Rē at Thebes, Vol. II, plates XLVII ff.

Purchase Palestinian dates

Donate to evacuate families from Gaza

Flyer campaign for eSims

Ingredients:

Makes 16 large ma'moul and 32 ka'k al-aswar; or 32 ma'moul; or 64 ka'k al-aswar.

For the dough:

360g (2 1/4 cup) fine semolina flour (سميد ناعم / طحين فرخة)

140g (1 cup + 2 Tbsp) white flour (طحين ابيض)

200g (14 Tbsp) margarine or vegetarian ghee (سمن), or olive oil

2 Tbsp (15g) powdered sugar

1 1/2 Tbsp (10g) dugga ka'k (دقة كعك)

1/2 tsp (2g) instant yeast

About 2/3 cup (190mL) water, divided (use milk if you prefer)

1 tsp toasted sesame seeds (سمسم)

1 tsp toasted nigella seeds (قزحه / حبة البركة)

Using olive oil and water for the fat and liquid in the dough is more of a rural approach to this recipe; ghee and milk (or milk powder) make for a richer cookie.

To make the bracelets easy to shape, I call for the inclusion of 1 part white flour for every 2 parts semolina (by volume). If you are only making molded cookies and like the texture of semolina flour, you can use all semolina flour; or vary the ratio as you like. Semolina flour will require more added liquid than white flour does.

For the filling:

500g pitted Madjoul dates (تمر المجهول), preferably Palestinian; or date paste

2 Tbsp oil or softened margarine

3/4 tsp dugga ka'k (دقة كعك)

3/4 tsp ground cinnamon

5 green cardamom pods, toasted, skins removed and ground; or 1/4 tsp ground cardamom

Small chunk nutmeg, toasted and ground, or 1/4 tsp ground nutmeg

10 whole cloves, toasted and ground, or 1/4 tsp ground cloves

The filling may be spiced any way you wish. Some recipes call for solely dugga ka'k (or fennel and aniseed, its main components); some for a mixture of cinnamon, cardamom, nutmeg, and/or cloves; and some for both. This recipe gives an even balance between the pungency of fennel and aniseed and the sweet spiciness of cinnamon and cloves.

Palestinian date brands include Ziyad, Zaytoun, Hasan, and Jawadir. Palestinian dates can also be purchased from Equal Exchange. You can find them online or at a local halal market. Note that an origin listed as "West Bank" does not indicate that a date company is not Israeli, as it may be based in a settlement. Avoid King Solomon, Jordan River, Mehadrin, MTex, Edom, Carmel Agrexco, Arava, and anything marked “exported by Hadiklaim”. Also avoid supermarket brands, as the origin of the dates may not be clearly marked or may be falsified to avoid boycots.

Instructions:

For the dough:

1. Melt margarine in a microwave or saucepan. Measure flours into a large mixing bowl and pour in margarine; mix thoroughly to combine. Rub flours between your hands for a few minutes to coat the grains in margarine. The texture should resemble that of coarse sad. Refrigerate the mixture overnight, or for up to 3 days.

2. Add dry ingredients to dough. If making both molded ma'moul and ka'k al-aswar, split the dough in half and add sesame and nigella seeds to one bowl.

3. Add water to each dough until you get a smooth dough that does not crack apart when formed into a ball and pressed. Press until combined and smooth, but do not over-knead—we don't want a bready texture. Set aside to rest while you make the filling.

For the filling:

1. Pit dates and check the interiors for mold. Grind all ingredients to a paste in a food processor. You may need to add a teaspoon of water, depending on the consistency of your dates.

To shape the cookies:

Divide the filling in half. One half will be used for the ma'moul, and the other half for the bracelets.

For the ma'moul:

1. With wet hands, pinch off date filling into small chunks about the size of a walnut (13-16g each, depending on the size of your mold)—or roll filling into a long log and divide into 16-20 even pieces with a dough scraper. Roll each piece of filling into a ball between your palms.

2. Divide the dough (the half without seeds) into the same number of balls as you have balls of filling, either using a kitchen scale or rolling into a log and cutting.

3. Form the dough into a cup shape. Place a ball of filling in the center, and fold the edges over to seal. Press the dough into a floured ma'moul mold to shape, then firmly tap the tip of the mold on your work surface to release; or, use a pair of spiked tweezers or a fork to add decorative designs by hand.

4. Repeat until all the the dough and filling has been used, covering the dough you're not working with to keep it from drying out. Place each cookie on a prepared baking sheet.

For the ka'k al-aswar:

1. With wet hands, divide the date filling into about 32 pieces (of about 8g each); they should each roll into a small log about the size of your pinkie finger.

2. Divide the dough (the half with the seeds) into as many pieces as you have date logs.

3. Take a ball of dough and flatten it into a thin rectangle a tiny bit longer than your date log, and about 3 times as wide. Place the date log in the center, then pull the top and bottom edges over the log and press to seal. Seal the ends.

4. Roll the dough log out again to produce a thin, long rope a little bit thinner at the very ends than at the center. Press one side of the rope over the other to form a circle and press to seal.

5. Repeat until all the the dough and filling has been used, covering the dough you're not working with to keep it from drying out. Place each cookie on a prepared baking sheet.

To bake:

1. Bake ma'moul at 350 °F (175 °C) in the center of the oven for about 20 minutes, until very lightly golden brown. They will continue to firm up as they cool.

2. Increase oven heat to 400 °F (205 °C) and bake ka'k al-aswar in the top third of the oven for about 20 minutes, until golden brown.

Sprinkle cookies with powdered sugar, if desired. Store in an airtight container and serve with tea or coffee, or give to friends and neighbors.

[homunculus-argument]

For most of recorded history, Finland was one of the poorest corners of Europe, a backcountry inhabited by peasants who weren't merely illiterate, but whose spoken language did not even have a written form. People kept cattle and grew barley, oats, wheat and rye, and if the weather destroyed your crops you just starved. And if the weather destroyed everyone's crops, famine wiped out entire villages and foreign kings did not care.

During times of famine people made bread out of pettu, dried-up strips of pine trees' cambium and pholem - so the bit between the wood and the bark - ground up and either mixed into the scarce flour that was still left, or substituting flour altogether. It doesn't digest well, you can't eat it quite like bread - but it has more fibre than rye flour and actually fairly good content of some vitamins, and about a quarter of the caloric energy value.

Due to the last few, apparently pettu flour is actually sold in some herbalist shops along with other fancy luxury item natural products like seaweed and kombucha, and it's way fucking more expensive than regular flour. You can't harvest it yourself, either, since you can't scrape it out without injuring the tree and therefore it isn't covered by the free foraging law.

Modern well-fed, non-land owning millenials can't afford their ancestors' bleakest famine bread.

[phoenixyfriend]

Ko-fi prompt from IndigoMay:

What would be the economic impact if people could magically grow whatever food they liked? Including fodder for animals.

This is a very wide-ranging question, like... when was the magic introduced? What was the state of agriculture before that? Is this food generated from existing matter, delivered by gods, or something else?

I'm going to narrow this to:

What would happen if people could, starting tomorrow, grow any plant...

That is edible, by either humans or livestock, with appropriate treatment.

Without delay, meaning that the time sink is several minutes instead of weeks or months.

Without concerns for weather or other natural dangers like fungal infections or pests, or requirements for water or fertilizer.

Without depleting soil nutrients, so long as they have arable land to work with.

Without relying on fresh seeds or other 'raw ingredients' like leaf cuttings.

Well... let's start small.

Personal Basis - people who are not farmers

People who do not normally grow things would start angling to acquire some kind basic gardening implements. For some, like those who live in the suburbs, this would be as simple as going into the backyard. For those in cities, they'd need to get a window box or similar to use. If you have free, guaranteed fresh plant matter, that's already a good thing, but the time and care required to keep a garden alive is more than some people can manage due to work or children or housing. With immediate food that requires minimal effort, a lot of those hurdles are removed. You can grow the two tomatoes you need for dinner, and then put the pot of soil away for tomorrow.

The cost of

Personal Basis - small farmers

The obvious impacts for those who are small farmers is that people are less likely to buy their raw ingredients. Most of these small farmers would start looking into modifying their operations to do things that require processing.

Growing apples in your house for a snack is fine--if you have a pot big enough for a small tree, and a way to dispose of the wood if it's a one-time thing--but if you want applesauce or cider or pie, someone who knows how to cook or bake needs to do that part. You can grow wheat, but your chances of having the necessary tools to grind flour are slim. You can grow cashews, but fuck knows how you're going to process that without poisoning yourself! You can grow grapes on your trellis, but that doesn't mean you have the knowledge to make wine without accidentally going straight to vinegar. You can grow corn, but that doesn't mean you know the best way to dry it to make popcorn.

So small farms shift to those products that either need processing, or are part of an animal-based food. This includes things like flowers for bees. You can't really control bees, so just 'grow and go' might incite the bees to leave somehow. Maybe they can sense magic! Who knows!

Another option would be to focus on unique or heirloom things. If you go to a farmer's market, you might be going just to see all the fruits you've never encountered before. If there's an apple stand one year, and suddenly you can grow your own apples at home, then maybe what they start doing is growing unique or rare cultivars that you've never heard of, and that's their new niche. It's not that you can't grow the apples, but would you grow them if you've never heard of them? Plus, the apple stand is doing sauces and ciders now.

Mid-tier and large farms

These farms will start to focus in on large-scale crops that don't go straight to tables or cooking pots in homes. Scrap the eggplants, the cucumbers, the blueberries. Focus on:

Fruits and vegetables that are needed for popular secondary products, like tomatoes (ketchup, marinara), or oranges (juice), or corn (anything with fructose corn syrups, popcorn).

Plants that are popular but NEED processing to be edible, like coffee beans, cocoa beans, or wheat, that most people just don't have.

Plants that are needed in massive quantities for animal feed, such as alfalfa or chicken grains.

Now, I think these large farms would still be in production. We'd see a massive reduction in water usage, which is great (except for cranberries, I guess), but many of these products would still be needed in quantities that need industrial levels of processing. Someone needs to pick the oranges, to drive them to the juicing facility, the facility needs to juice and treat and preserve and bottle them, and then that needs to be driven to the store. The reduced time to grow, reduced water usage, reduced waste from natural predators or dangers, and general ability to plan things more efficiently would result in lower costs for many of these products in a truly free market... but would possibly also rise in cost as companies try to maintain a consistent flow of profit.

Sure you can make the juice at home, but what if you're already at work? There's still a demand for products; most of us can get water from a tap at home, but there are still convenience stores selling bottled water on every other corner in a big city.

I think the most interesting of these concerns would be grazing animals, like sheep, cattle, and goats. Being able to 'refresh' the grass of a single field without having to rotate the animals to new pastures once they've eaten away at one, and without damaging the nutrient profiles of the one they're staying at, means reduced deforestation or soil destabilization in agricultural areas. We'd see a fairly significant stalling of things like the decimation of Mongolia's grasslands if the goats didn't need as much grazing land.

Maintaining the meat industry would be one of the most constant sources of demand for large-scale agriculture, given that other products could go through cycles to more efficiently use land. You can grow and harvest oranges for Tropicana on Monday, grapes for Welch's on Tuesday, soy beans for Silk on Wednesday, tomatoes for Heinz on Thursday, and so on. They probably won't need more than they used to.

Meanwhile, the cows gotta eat. And eat. And eat.

Corporations

This one is fun! MONSANTO'S GONNA BE PISSED.

So, magically growing food, you don't need seeds, at least in this case. Or you can coax more product out of a seed you already have planted. You've gotten eight cycles corn out of this one stalk this season!

So Monsanto loses some of that insane seed monopoly situation.

You'd see a decrease in pesticides and anti-fungal products as agriculture speeds up a cycle by enough to prevent the spread of dangerous infestations. It's not going to kill your entire farm if you find fungus one day and have to burn it to prevent the spread. You lost one day's profit, not a full year's.

This impacts Monsanto too. Remember the Roundup debacle?

Now, to be clear, there are still plants that will rely on pesticides and anti-fungals. The premise only covers food, after all, so there are still important plants that will need longer, dedicated growing seasons.

Industry-wide shifts

Sooooooooooo a lot of the money starts to come from non-edible plants. This is your cottons, linens, hemps, latex/rubber trees, cork trees, lumber, and so on.

As the needed arable land necessary to feed humanity (and our livestock) decreases, more land is freed up for return to indigenous peoples, reclamation by nature, usage for alternate cultivation, housing, or... well, other capitalist ventures, like bitcoin mining or whatever.

On a geopolitical level, this causes some interesting shifts in places that draw their power from being 'breadbasket' nations. For instance, if you remember the start of the Russo-Ukrainian war, we saw some major pressures being placed by virtue of some countries (e.g. Lebanon, Pakistan) getting most of their wheat from Ukraine, and the war suddenly cutting off a massive portion of how they fed their people. Much of Ukraine's support, in those early days, derived from their importance as a breadbasket nation. If everyone can grown their own food, that moves the lines. Countries that are poor on space or water can stop relying on trade to survive in terms of water. Countries that rely on their agriculture to be able to trade for other things need to diversify their economies, and fast.

(Does mean that Saudi Arabia can stop using Arizona's water, though.)

The greatest shifts would come down to water usage and pollution, I think. Agriculture is currently one of the biggest contributors to the climate crisis, and the reduction of water use by farming would be a massive help. However, I'm less sure of how we'd see meat consumption change. The greater availability of fresh fruits and vegetables could result in a shift towards more plant-based diets worldwide, but just as easily we could see large agricultural corporations (and those that rely on them, like John Deere or the aforementioned Monsanto) market meat to consumers as a greater rate due to the profit margin.

Oh, also, I have a feeling that a lot of those corporations would try to get garden centers shut down, or buy out ceramic pot and planter factories. If you can't grow anything at home because you don't have a window planter, you have to buy from the store, right?