Sailor Vegan: The Girl Who Ate

isawatree:

“Sete Cidades” (by Fábio Nunes)

(via naturenurtures)

(Source: livelongandspocker, via sororitygirlproblems)

itsasecrettoeverybody:

will-potter:

Tree-sits are “terrorism” according to some Oregon lawmakers.

Two new proposals have already passed the House. Would you mind REBLOGGING? Let’s raise some awareness and shut these bills down.

Read my new article at VICE for the full story.

(via fuckyeahcompassion)

veganrecipecollection:

(via avocado shiitake spring rolls)

funfitnfab:

veganfoody:

Dip strawberries in vegan yogurt and freeze for a lovely snack!

that looks yum.

(via tishrex)

(via beveggie-behealthy)

(via veganfeast)

(via tishrex)

veganrecipecollection:

(via Creamy Tomato Soup - Fettle Vegan)

(Source: cleanbodyfreshstart, via beveggie-behealthy)

yummyrawfood:

RAW LEMON CASHEW CHEESECAKE

(Print Recipe)

• Crust
• 1 cup raw whole almonds
• 3/4 cup dried dates, pitted and roughly chopped
• 1/4 cup desiccated coconut flakes
• 1 tablespoon water (or as needed)
• Filling
• 1 1/2 cups raw cashew nuts
• 1/4 cup fresh lemon juice
• 1/4 cup coconut oil, melted

For the crust, combine whole almonds, dried dates and coconut flakes in a food processor. Pulse until finely chopped and crumbly. It should stick together when pressed between two fingers. Add a tablespoon of water if it doesn’t stick and blend again. Repeat if necessary. Make sure the dough doesn’t get too wet.
With your fingers, press the crust mixture into bottom and sides of a cake pan with removable bottom. Make sure it is evenly covered. Set aside.

Combine drained cashews with lemon juice, coconut oil in the food processor and blend until it becomes smooth and creamy. Transfer mixture onto the crust in the cake pan. Spread evenly and smooth the top. 

Put the cake in the freezer for 1-2 hours, or until firm. Remove from freezer, and cut into slices while still frozen. Then keep in refrigerator for 1 hour to defrost or 20 minutes on counter top before serving. 
Serve with fresh berries