The Ordination Of The Plant

Plants like to be eaten. There’s no pain in it for them. They enjoy entering your system as food, medicine and nutrients to make you strong, efficient and happy to be alive.

That’s fun for them. They’re fulfilling their purpose. When you mix them with animals in your gut they rebel. They don’t want any animal taking away what they are preordained to do for you.

Plants have the keys to all your cells and they are working them. They strut for you. Take me. Take me. I’m the best. I can do for you what no animal can. We’re a perfect fit. I want to be the one you choose.

Animals don’t want you, we do. Animals resist when you hurt them. You can’t hurt us. And by the way, stop hurting them. We’re here for them too, to make them strong, efficient and happy to be alive.

Stop getting your food signals mixed up. They’re not begging you to kill and eat them. We are the ones begging you to pick us. That’s one of our most important functions and missions: to continue the growth of plant-eating species.

Say no to animals and yes to plants for a stronger, more efficient, happy to be alive person!

We have roots, animals don’t. That’s what differentiates us as food.






 

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Chef Sharon Reaches 1 Million Views On Google Maps

Chef Sharon reached 1,000,000 views of food photos she took while eating out animal-free! This proves that people are interested in animal-free food served in restaurants.

Gmail - Your photos reached a new record on Google! copy


The Brothers Lounge

11609 Detroit Rd, Cleveland, OH 44102

29,948 views

BROTHERS 2 (1)


CLICK PICTURE FOR RESTAURANTS

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https://animalfreesouschef.wordpress.com/category/restaurants/






 

The Clean Up Lady

I don’t care how dirty your money is. I’ll take it.

I will take all the dirty money in the world. All of it.

I will clean up the mess the dirty money made.

I am the clean up lady.

PayPal-ME-300x300.jpg

Click icon to place your dirty money into my clean hands!

GUILT-FREE THAT’S ME

Remember that all money is dirty. Even if you think you are clean, your money isn’t.

So do the right thing. Blue is my color code for confidence. Once you use it on a cow called Elsie, your fate is sealed. You thought I wouldn’t notice?






 

Why Fool With The Perfect Foods?

A plant is a plant and an animal is an animal. Right now, meat means either animal or plant. Eventually, and that day will come, animals will no longer be considered food on this planet, so the term meat will refer to the main part and/or texture of whatever plant is under discussion.

Ever notice that no one has tried to make an animal taste and texture like a plant? For instance, make a cow look, taste and texture like a tomato? Why fool with the perfect foods? Why would anyone want to take an animal and transform it into something that tastes and textures similar to a plant?

We do that though in a round about way. We use plant sauces to cover the bad taste of flesh and blood. We mix veggies and fruits and nuts and grains and legumes, spices, herbs, oils with all kinds of animal products to cover the taste of the animal.

Even when we want just the raw segment of animal muscle to eat, we usually marinate, rub, sear, char/boil/bake/roast it in very specific ways in able to stomach it. It’s not that we don’t like tomatoes, it’s that they already exist in a perfect form and nobody has guilt over eating them, so why try to replicate a tomato using cow tissues?

Eating animals does not come natural to the human species. It just doesn’t. We’re not quick enough on our feet or with our hands, we don’t possess the teeth to chew a raw whole animal, nor do we possess the digestive tracts necessary to support the consumption of the whole animal, as whole food enthusiasts want you to think.

Bones, hair, nails, all the other junk that a breathing, feeling Holy Being consists of – are not meant for human consumption. It doesn’t matter if a snake eats a rat, which has always been your justification for eating the snake and the rat. Snakes eat humans too, so guess that makes it okay for you to do the same.

No it doesn’t.

Just because you get away with murder, doesn’t make murder right. Eating animals is murder. Premeditated murder.

To make you stop murdering other beings deserving of life, we can make you plant food that tastes and textures similar to the animals you slaughter. How about that?

In lieu of a prison sentence, you go free and we’ll reward you with plant food specifically designed to satisfy your sadistic urges absent the suffering of your victims.

I say take it.

Chef Davies-Tight






 

Key To Understanding Planet Earth

KEEP IT GOING

I’m going to keep using the words meat, meaty, to describe the main part and/or texture of the plant unGolden-heart-shaped-key-icon-1105223735til such time that meat = plant. In other words, animals will not be considered meat nor food in the future.

I will not, however, refer to a plant as an animal – nor an animal as a plant.

A plant is a plant and an animal is an animal. Right now, meat can mean either animal or plant. Eventually, and that day will come, animals will no longer be considered food on this planet, so the term meat will refer to the main part and/or texture of whatever plant is under discussion.

Example: Cows are animals, tomatoes are plants. When I develop a formula and a process using plants that replaces chicken (which is currently cannibalized by humans for consumption) and I call it veggie chicken, that’s not the same as calling a plant an animal.

It’s an artistic sensory and pragmatic abstract, scientifically formulated to replace the cruelty of enslavement, torture and slaughter imposed on special beings whose purpose on earth was misunderstood by the human animal.

The effort to civilize ourselves and each other is an ongoing evolution that must never take a step back to its ugly past.

Get out of the cave. There’s nothing to fear in the future if you recognize the rights of all beings to live out their natural lives on this planet.

Earth is a plan. It’s not a human. And it’s not a human plan, so stop taking credit for something you didn’t design.

Happy Holy Day to all beings!

~ Chef Davies-Tight






FOLLOW HER RECIPE

My mother knew how to follow a recipe. She also knew how to create her own. On one visit to the Homeland – Arthur Street in Springfield, Massachusetts – she made my minestrone soup from the cookbook I sent her. She put it in front of me at the table and watched while I ate. It looked and tasted exactly like mine. I couldn’t believe it. Perfect replication. I was thrilled.

My Dad, who never commented on my mother’s cooking, or anyone’s for that matter, said, “too many mushrooms” as he finished up the soup except for two mushroom slices left in the bowl. He’s the engineer. I could tell by Mom’s face that she liked that Dad said that. I liked it too – that he did that her.

Another time, Carole made one of my appetizer relishes – only she used California olives instead of Kalamata olives. She told me in advance of me tasting it in front of the whole family. Of course the Kalamata olive was the star contributor to the success of the dish. I asked why did you use the other olive? She said she couldn’t find the Kalamata olives and didn’t even know how to say it. So why in Springfield, Massachusetts can’t you find Kalamata olives in mainstream grocery stores? Maybe because you have to go to a Greek store? Or an Italian store?

I taste.

Silence.

Then the crunch of the cracker.

I could hear the collective holding of the Davies breath for about 5 seconds. My sister’s face I still see up close in front of me wondering what my response would be to altering the recipe. Her eyes dance. Her smile coaxes me. She doesn’t know. At that moment nobody knew.

“YOU LIVE”, I said.

The collective Davies held breath ended in a sigh followed by a huge instantaneous, simultaneous laugh by everybody.

It was still good with the bland California olive. But…next time ask the grocer for the olives. And next time I see her I’m going to bring some of that relish with me, so she can see the difference. Hey, if she likes liver, which she does, then she’ll like Greek olives. Kalamata olives are the biggest blood fruit on the planet. That’s what the Greeks are supposed to eat, instead of the actual lamb.

To get back to Mom, she was always clipping recipes from all the women’s magazines she subscribed to. She read a lot, not just about women stuff. I remember her complaining about the fancy calorie-laden desserts they all had on the covers, then inside they were telling women how much they should weigh and how to diet. It didn’t make any sense to her. Then give us some diet recipes instead of all these high calorie ones.

Anyway, when she tried somebody else’s recipe and it didn’t come out as she trusted it would, then there was a flaw in the recipe, not in my mother’s execution of it. She proved that to me my making my minestrone soup when I went home for a family visit. Maybe someone did what Giada De Laurentiis did with her first cookbook – just pulled the recipes from their minds as the family sat around the table guessing at the actual measurements of the dishes they made, because they didn’t measure back then. They eyeballed.

You know everybody says lose weight (nobody ever said that to Peg Davies, except her), but then all these magazines have pictures of high calorie desserts on the covers. Yeah, and they still do Mom, after all these years.

My mother passed on 14 October 2016, three days before her 90th birthday. Although she was a person short on compliments to her immediate family, she did always say when I called her long distance, “yes, yes, I remember that now. Sharon, you always remember the happy stories for me.” She was right, I did that for her – every single time I called. I wrote happy stories too – just for her.

Now here’s another happy memory Mom. This time I’m sharing it with others, instead of telling a happy story just to you.

Perfect timing. It’s all about the timing – in cooking anything.

Thanks.

And thank you too.

And measuring accurately my engineer father pipes in.

Well, I always measured accurately my mother reminds him with a little indignation.

I know you did. I’m reminding her.

On earth as it is in heaven. Mom and Dad still arguing. I love it and love you two.

Go to bed everything’s good. Just follow her recipe.

MAK

MAK MINESTRONE

MAK ANTIPASTO RELISH FRO CRACKERS






 

Egg vs Plant

Using an egg squeezed from a hen to bind a cake is a lot weirder than using a gummy substance squeezed from a plant to bind a cake.

~ Chef Sharon Lee Davies-Tight






 

White Meat May Be as Cholesterol-Raising as Red 

 

In light of recommendations for heart healthy eating from national professional organizations encouraging Americans to limit their intake of meat, the beef industry commissioned and co-wrote a review of randomized controlled trials comparing the effects of beef versus chicken and fish on cholesterol levels published over the last 60 years. They found that the impact of beef consumption on the cholesterol profile of humans is similar to that of fish and/or poultry—meaning that switching from red meat to white meat likely wouldn’t make any difference. And that’s really no surprise, given how fat we’ve genetically manipulated chickens to be these days, up to ten times more fat than they had a century ago (see Does Eating Obesity Cause Obesity?).

There are a number of cuts of beef that have less cholesterol-raising saturated fat than chicken (see BOLD Indeed: Beef Lowers Cholesterol?), so it’s not so surprising that white meat was found to be no better than red, but the beef industry researchers conclusion was that “therefore you can eat beef as part of a balanced diet to manage your cholesterol.”

Think of the Coke versus Pepsi analogy. Coke has less sugar than Pepsi: 15 spoonfuls of sugar per bottle instead of 16. If studies on blood sugar found no difference between drinking Coke versus Pepsi, you wouldn’t conclude that “Pepsi may be considered when recommending diets for the management of blood sugars,” you’d say they’re both equally as bad so we should ideally consume neither.

That’s a standard drug industry trick. You don’t compare your fancy new drug to the best out there, but to some miserable drug to make yours look better. Note they didn’t compare beef to plant proteins,…

Finish reading: White Meat May Be as Cholesterol-Raising as Red | NutritionFacts.org






 

Foreign Foods In Foreign Lands

I don’t like French food in France. I don’t like Russian food in Russia. I don’t like Hawaiian food in Hawaii. I don’t like Asian food in Hawaii. I don’t like Italian food in Italy. I don’t like German food in Germany. I don’t like Mexican food in Mexico. I don’t like English food in Britain. I don’t like Dutch food in Holland (the Netherlands). I don’t like Swiss food in Switzerland. I don’t like Belgian food in Belgium. I don’t like Austrian food in Austria. I don’t like Finnish food in Finland.

I don’t like street food anywhere.

I like everything À la Sharon. My way not your way. My taste buds not yours. In the style and manner of me. Using ingredients I like from everywhere that I want them from, combined and cooked the way I like to combine and cook them, not according to your culture or your dried up used up old never going to work for me method. I don’t give a rat’s ass about your culture and how you dismember an animal dead or alive passed down from generation to generation of serial offenders.

I don’t like your bread unless it’s made in an American bakery – the way I like bread to be made, the way I like bread to taste and texture. I don’t want you to pound the dough on a rock with filthy hands you scratched your ass and the snot from your nose with, then sell it to me as authentic.

The only thing I want authentic is me – not your greasy, slimy, dirty, grown in toilet water garbage that you call authentic foreign food.

I don’t like the animal in anything.

So all you foreigners who eat insects, keep them out of the foods you sell to me, unbeknownst to me, because you made a deal with somebody in the USA government giving you permission to use products I don’t want in my food. We’ll make the people adjust was the plan.

Not this old lady. I don’t adjust to slaughter and filth and allergic reactions to shell insects – yeah that’s right. Shell fish. Shell insects, beetles, whatever the name du jour happens to be in any given year. Keep your allergy producing foods in your own country, in your own pantry. I don’t want them.

It’s about moving forward – not moving backwards, where we all return to the jungle to scrape the dirt with sticks to gouge up worms for snacks. Whose global planning idea was that?

Fire their asses.






 

THE BEAST SAYS:

ROOK 1

ROOK WINS






HIDING BEHIND THE VEGAN LABEL

People on Facebook who comment on vegan recipes using the words ‘puke’, ‘yuck’, ‘ghastly’ or words describing other body functions associated with waste, who also claim to be vegan are hiding their eating disorders and food phobias under the vegan label.

Or worse, they’re terrorist trolls posing as vegans to take real vegans down by associating repulsive words with vegan foods.






 

PROGRESSIVE BRAIN DISEASE

High animal diet equals high progressive brain disease probability.

~ Sharon Lee Davies-Tight






ANIMAL – PLANT

You can’t make an animal taste and texture like a plant, but you can make a plant taste and texture like an animal.

~ Sharon Lee Davies-Tight







WHAT’S THE DIFFERENCE?

What’s the difference between eating a veg burger fried on the same flat top that an animal burger was fried on and eating seaweed that is harvested from an ocean in which humans slaughter fish?

Should we not eat the veg burger fried in a place where animals were fried? Should we also not eat seaweed harvested from a place where sea animals were slaughtered?

Can you taste the blood from the slaughtered animal in the veg burger and seaweed?

It’s there to be sure. But isn’t there blood everywhere?

How about the soil where soldiers lay their blood? Are we not to grow plant foods nor flowers in places where slaughter fed the earth? Are we not to drink the water from streams laced with the DNA of cows, pigs, chickens and deer, lambs and goats?

The blood is washed away to some place we all find familiar at some point.

The blood always comes home to us in some way.

~ The Animal-Free Chef





 

THIRSTING FOR BLOOD

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If the only reason you eat animals is to get protein in your diet, there are lots of other ways to achieve that end without enslaving, torturing and murdering a living, breathing animal.

Are you thirsting for blood? The blood of the plant satisfies your thirst.

~ The Animal-Free Chef






SCIENTISTS WITHOUT TASTE BUDS

Scientists without taste buds shouldn’t be designing foods for the planet. They could end up poisoning us.






 

THE SEED

Oh my goodness. The seed. The most nutrient dense part of the plant. Reserved for the smaller animals of the planet, but we humans just have to have it.

The purpose of the seed is to grow a plant. Then you eat the fruit of that plant – that which the plant bears – then plant the seeds to grow more plants.

But oh no, you have to eat the seed. THE SEED.

And you tell the world, the entire world, that the only way to perfect health is to eat these seeds.

Those are the words of an annihilist. Give to me all I need to live forever, and screw the rest of the planet. Give me the most nutrient dense part of the plant – the seeds. Grow a million plants so I can get a bucket of seeds to last me a month. Sounds like factory farming to me – of plants.

If the rest of the planet followed that instruction/direction to eat all the seeds, there would be no plants left.

The seeds are meant for growing; the fruit of the plant is meant for eating. When you eat the seed, instead of the plant, you block nature.

So all you vegans who care supposedly for the animals and the planet are proposing a plan that is not sustainable.

Eating the seed and not the fruit/veggie is not the fountain of youth you erroneously think it is.

The seed, like the milked cow, will be spent before it’s time.






 

KALE

Nature’s way of protecting wild and domesticated life from poisons – that which would harm the organism – is to make those foods containing said poisons taste badly, turn up your nose to them, by-pass them, don’t want to eat this because it chews badly, smells badly, tastes badly, spit it out before you swallow it.

Not all greens taste badly. In fact many greens, when prepared right, taste and texture great. I find it odd, however, that the one green that everybody should hate, vegans love.

But it’s good for you.

Prove it.

Okay, I used it a few times. Took a lot of effort with lots of other ingredients to mask it. And I would make one recipe again only to please the kale lovers.

But, I can guarantee that you will not live one day longer because you ate kale.

Taste bud punishment is not being offered on this site.

Go someplace else for your daily dose of masochism.

You don’t belong here.






 

WATCH YOUR WEIGHT | BE A WORK IN PROGRESS

WATCH YOUR WEIGHT | BE A WORK IN PROGRESS

Too often we set unrealistic short-term goals that should be in the long-term category. We’re always going to start tomorrow or next week and those weeks turn into years, because the job of reaching the goal is overwhelming.

Your weight doesn’t begin and end with a weight goal. Look at yourself like you look at everything else. This needs improvement, something else does, then set about changing what you don’t like by tweaking, instead of overhauling.

Eat a little less to begin.

Start thinking about what your body needs rather than what you think it wants.

Stop thinking that you can never lose that excess weight. You can and will, understanding that you’re the one who controls what you put into your gut.

If you raise children, you don’t start out being the perfect parent. It’s a work in progress as you make adjustments in your approach from day-to-day.

When you go to work, same thing. You adjust to new information, new duties, changes in the job description, new bosses etc.

Do the same with how you approach what’s best for your body. Allow yourself to be that work in progress.

Remember, goals without a plan won’t work. Saying that you’ll do something tomorrow or next week won’t work. Declining the candy bar or super-sized soda pop or second or third helpings of food works in the moment. That’s when you’re plan goes into effect–when you’re faced with a decision to do, or not to do.

Feeding your body the same huge volume even when it’s all good food is not the solution.

Over-stuffing your gut is dangerous no matter what you over-stuff it with. Remember, the gut pushes up against the heart. Push too hard and it restricts the heart’s ability to beat unencumbered. Think of it as blowing up a balloon beyond capacity.

People often end up in the emergency room thinking they’re having a heart attack after they’ve eaten a large meal. The doctor says it’s indigestion, which translates to the lay person as ‘what’ they ate, not that they ate too much. ‘Get rid of the gas’ is the usual prescribed remedy, when actually ‘put your fork down’ should be the primary prescription. Eat less food and you’ll create less gas.

Give your heart a fighting chance. Keep smothering it and eventually when you climb that flight of stairs, when your heart needs to pump harder, your bloated gut will block your heart’s effort to get up those stairs. The heart will circumvent by beating a lot of short beats quickly in order to compensate, then because it’s beating so fast will flip into arrhythmias. Next thing you know you’re in the hospital.

Sure it takes discipline. But you get up everyday don’t you? You shower and dress and go to work and come home and watch T.V. or go back to work a second job. That all takes discipline. So it isn’t that you’re lacking in the discipline department. Eating a mammoth amount of food takes discipline too.

Stop asking other people why you do it. It tastes good, it feels good. No it doesn’t. You feel like hell. Then why do I do it? Ask yourself that question. Nobody knows you like you know yourself. Why do you go to work everyday? Because I have to. Why do you get up everyday? Because I have to. Why do you eat so much? Because I have to. No you don’t. That’s one thing you don’t have to do. Yeah, but I do it anyway. Try doing something you don’t have to do. You just might like that feeling of freedom. Just because you feel enslaved by everything else in your life, doesn’t mean you have to enslave yourself in areas that you have total power over.

Try power on for size. I’ll bet it fits like a glove!

Chef Davies-Tight






CALORIES IN FAT AND SUGAR

I discovered over the years that if I kept in mind the calories in fat and sugar in the foods that I consumed that I was better able to control my weight. Too much fat not good. Too much sugar not good. It’s that simple.

FAT:

Margarine:

1 teaspoon = 34 calories

1 tablespoon = 102 calories

Oil: 

1 teaspoon = 40 calories

1 tablespoon = 119 calories

SUGAR:

White granulated:

1 teaspoon = 15 calories

1 tablespoon = 46 calories

Brown sugar:

1 teaspoon = 17 calories

1 tablespoon = 52 calories

SLAUGHTER SUSTAINABILITY

We grow more plants to feed animals whom we kill to eat, than we grow to feed humans.

But when we eat the animals we’re not getting the benefit of all those veggies eaten by all those animals, because the veggies are no longer veggies.

The veggies eaten by the animal build muscle, fat and bone as well as maintain all organs and systems of the animal. Knowing that, why not eat the plants in their natural form instead of processing them through an animal? If plants build muscle, fat and bone as well as maintain all organs and other systems in the animal you’re eating, then why not cut out the middle man and eat plants directly, letting our own bodies build from the benefit?

People who want corn fed cows or grass fed cows are making a connection between what a cow eats and what they want to put, pre-processed by the animal, into their bodies. But these same people won’t eat corn. It makes no logical sense to get the benefits of corn after a cow has eaten it. When you eat a cow you’re not getting the benefit of the corn. You have to eat the corn to get that benefit

We don’t get two in one by processing veggies in the animal before we eat the animal.

Cut out the middle man – the processing animal – so we get our plant food in it’s non-processed form.

Then stop raising animals to eat.

Feeding animals veggies and other animals, then killing them for our plate isn’t an efficient way to feed humans.

~ Sharon Lee Davies-Tight


KEEP IT GOING

I’m going to keep using the words meat, meaty, to describe the main part and/or texture of the plant until such time that meat = plant.

I will never, however, refer to a plant as an animal –  or an animal as a plant.

Chef Davies-Tight






 

A Big Mac A Day Won’t Keep Diseases Away

Since fast food feeds America, then fast food establishments and their respective umbrella companies need to be held accountable for diseases caused by eating an abundance of fast food. Thus advertising by these companies needs also to be scrutinized and held accountable when implying through said advertisements that fast food is healthy, and in particular when fast food targets low income groups with the purpose of enticing them to eat their product based specifically on their low incomes.

A Big Mac a day or a double bacon cheeseburger a day might keep the doctor away, because you can’t afford to go to one, but it won’t keep diseases away.

Doctors tell patients not to smoke. Doctors need to tell their patients not to eat fast food until fast food becomes healthy.

Cheap, healthy, tasty fast food is possible. Just take the animal products out and start from the beginning, square one, from scratch. Start over. The sooner you do the more likely that fast food establishments will stay in business.

Right now major grocery chains are selling prepared foods from their deli cases and food bars. A stop on the way home for supper, that all they need do is reheat, or picking up a healthy sandwich, that doesn’t require reheating, while grabbing a couple of beers or a bottle of wine at the same place is sounding more appealing to many Americans.

Driving while eating can be as dangerous as texting while driving. Attempting to eat, drink, answer the phone and drive simultaneously is an accident waiting to happen.

Arrive alive. Stop at the grocery for supper and beverage. No worries. Eat and drink at home.

I can already see in my mind’s eye the advertisement and I know you can too.






 

CREATE vs ENGINEER

the-animal-free-chef-logo

Create connotes willy-nilly. There’s nothing willy-nilly about my process.

I engineer everything I do – the entire recipe developing process is engineered. I don’t cross my fingers, take a deep breath or hold my breath, pray, hope, wish or hand it over to the universe. I take control at every juncture.

I don’t try something merely to see if it might fly, or just out of curiosity. The world is full of curious-seekers. I’m not one of them. If I’m thinking about it, I already have a pretty good idea whether it will or won’t fly or if it won’t, can I make it fly, and is it worth it? If I’m excited about the possibility I’ll continue. If I’m holding my breath, I won’t.

In the rare instances where I have to make more than one attempt, I do so knowing in advance that I will succeed – eventually. I keep the pace that the project sets for me – not the other way around. I don’t frantically test and retest to get it right. When the skill set matches the mind set and the products are available to make it happen, I’ll be there to make sure it does.

Nobody can tell me to hold up a project for their own self-serving interests. Nobody can tell me to give a project to somebody else whom the world favors more. I don’t have private investors who play all sides of the fence – even the top and the bottom of the fence (put it on hold or sink it parts of the fence).

I’m not a tumbleweed. I don’t go where the wind takes me. I make the wind turn in my direction – because it sees the value in going the way of the Five Principles.

I don’t force it. It wants to be a part of this great project.

If you want to be a part of it all, then you had better show up with some talent and know what those talents are.

You can stay a tumbleweed if you want. But if you want in on this, then you had better talk to that tumble part in you and line up with the Five Principles:

No prejudice, discrimination, enslavement, torture and slaughter.

There’s nothing willy-nilly about me.

Remember that.

Sharon Lee Davies-Tight, the animal-free chef






GARLIC: POWDER vs GRANULATED

garlic-powder - Edited

GARLIC: POWDER vs GRANULATED

Garlic powder textures like cornstarch. Granulated garlic textures like salt, but doesn’t melt or dissolve. The finer the granulation, the better. Shop around.

Most markets now carry only the granulated, yet label it as garlic powder. Ninety-nine percent of the time I use granulated labeled as powder. I know it’s confusing, but that’s what manufacturers do.

If you shop at a specialty market or wholesale food store, you’ll be able to buy granulated labeled as granulated, and powdered labeled as powder.

If you want extra smooth, then use powder. If it doesn’t matter, then use granulated labeled as powder, or labeled as granulated. The powder is white and the granulated is tan.

* The same is true for onion powder.