justbreathe831:

I am such a balla with my melon baller.

justbreathe831:

I am such a balla with my melon baller.

(Source: technicolormyworld, via justkeepbreathing831)

godwonthelpyouhelpyourself:

taylorsashley:

fitsexyhealthy:

This is what a healthy fridge should look like! There’s not many bad things in there at all :) Love it. 

Fridge-spo xD

Omg the things I would do with a fridge that big.

godwonthelpyouhelpyourself:

taylorsashley:

fitsexyhealthy:

This is what a healthy fridge should look like! There’s not many bad things in there at all :) Love it. 

Fridge-spo xD

Omg the things I would do with a fridge that big.

(via onlyyoucanhelpyourself)

meaghanherself:

Banana Blueberry Quinoa Muffins

meaghanherself:

Banana Blueberry Quinoa Muffins

eatfoodnottoomuchmostlyplants:

striving-for-skinny:

thelittlehealthnut:

simplicityobsessed:

How to Make Carrot “Pasta”

1. Get a medium/ large carrot, cut the ends off, and peel off the outer layer. Then, peel long strips off until you reach the center (I personally dislike the inside of a carrot. I don’t know why… I don’t use that part lol)

2. Make the thicker strips thinner by slicing them lengthwise. This step is completely optional, but I like it do it! Now you have your finished “noodles”!

3. Put them into a frying pan with some olive oil (or avocado oil), salt, and pepper. Cook them for a couple minutes, pushing them around on the pan until they are soft

4. Add however much sauce you want to the pan. Stir the carrots and sauce together to warm it up. I used tomato sauce with onions :)

5. Enjoy! This is so good, even if the pictures don’t do it justice.

This looks delicious. Pasta is my all time favorite food but pretty much gave it up because how many calories it can rack up so this looks like a great alternative.

Loooove making this — although nothing beats pasta to me. (It’s the Italian in me!) I just make sure I don’t eat too much pasta, and I eat whole grain when I do. I do LOVE putting carrot strips into stir-fries and things like that though.  

(via imgTumble)

Definitely trying this!

Notice how they’re all vegan.

#takethatmeateaters

(Source: dazegoby, via vegpocalypsenow)

"Small changes, when practiced everyday, produce big results. Make each change a healthy one."

— The Reluctant Raw Foodist (via thereluctantrawfoodist)

(via thereluctantrawfoodist)

THE TOP THIRTY MOST HEALTHY FOODS ~ #8

wearevegn:

Sweet Potatoes

The darker the color, the richer these tubers are in the antioxidant beta-carotene.

Try this: For a side dish, steam cut-up sweet potatoes and apples. Puree with maple syrup and crushed red pepper.

wearevegn:

Ingredients:

 
Buns:
1 cup nondairy milk (I use soy)
1/2 cup sugar
2 1/2 teaspoons yeast
3 cups unbleached white flour
1 1/2 cups wheat flour
1/3 cup vegan butter, melted
2 flax eggs (2 tablespoons ground flax + 1/2 cup water)

Filling:
3/4 cup vegan butter, softened
1…

nomoremrsfatass:

Girls need to know this!

nomoremrsfatass:

Girls need to know this!

(via eatfoodnottoomuchmostlyplants)

sunshel:

Vegans and non-vegans alike, check out OneGreenPlanet’s Most Comprehensive Guide to all Plant and Nut-Based Milks

“Between 30 and 50 million Americans are lactose intolerant, and the  consumption of dairy products has been linked to everything from  increased risk of ovarian and prostate cancers to ear infections and  diabetes.”

sunshel:

Vegans and non-vegans alike, check out OneGreenPlanet’s Most Comprehensive Guide to all Plant and Nut-Based Milks

“Between 30 and 50 million Americans are lactose intolerant, and the consumption of dairy products has been linked to everything from increased risk of ovarian and prostate cancers to ear infections and diabetes.”

yackattack:

Raw Apple Cinnamon Almond Bars
After making a few raw desserts, I’ve come to find out that I am in love with the crusts. They are so simple, usually made up of only dates and raw almonds, but I wanted to take it a step further and create breakfast/snack bars out of them! So, for this week’s Raw Wednesday feature I decided to elaborate on the ol’ date and almond combo and add in some seasonal warmth and produce.

Ingredients (makes 12-15 servings)
2 Cups Raw Almonds, Soaked for 4 hours
1 1/2 Cups Dates, Pitted & Soaked for an hour or more
3/4 Cup Date Soaking Water
1/3 Cup Ground Flaxseed
1 Tbsp. Raw Agave Nectar
2 tsp. Ground Cinnamon
1 Cup Apple, diced
Directions:
Drain water from almonds and dates, but save the date water. Place almonds, dates, ground flaxseed, date water, cinnamon, and agave into a food processor; pulse until the almonds are in tiny pieces, but are not creamy. Add in diced apple and pulse until the apple pieces are a little smaller and combined well with the almond mixture.
Spread the mixture on one or two Paraflex dehydrator (depending on the size) sheets, about 1/4-1/2” high. Slice into desired-sized pieces and dehydrate overnight, or roughly 9 hours, at 110F. After that, pull the pieces carefully off of the sheet and turn them over onto just the mesh screen; dehydrate for another 10 hours at 105F. 
Take them out of the dehydrator and store them in your refrigerator. Mine are in a tupperware container with a moisture absorbing packet so that they last a little longer. 

yackattack:

Raw Apple Cinnamon Almond Bars

After making a few raw desserts, I’ve come to find out that I am in love with the crusts. They are so simple, usually made up of only dates and raw almonds, but I wanted to take it a step further and create breakfast/snack bars out of them! So, for this week’s Raw Wednesday feature I decided to elaborate on the ol’ date and almond combo and add in some seasonal warmth and produce.

Diced Apples

Ingredients (makes 12-15 servings)

  • 2 Cups Raw Almonds, Soaked for 4 hours
  • 1 1/2 Cups Dates, Pitted & Soaked for an hour or more
  • 3/4 Cup Date Soaking Water
  • 1/3 Cup Ground Flaxseed
  • 1 Tbsp. Raw Agave Nectar
  • 2 tsp. Ground Cinnamon
  • 1 Cup Apple, diced

Directions:

  1. Drain water from almonds and dates, but save the date water. Place almonds, dates, ground flaxseed, date water, cinnamon, and agave into a food processor; pulse until the almonds are in tiny pieces, but are not creamy. Add in diced apple and pulse until the apple pieces are a little smaller and combined well with the almond mixture.
  2. Spread the mixture on one or two Paraflex dehydrator (depending on the size) sheets, about 1/4-1/2” high. Slice into desired-sized pieces and dehydrate overnight, or roughly 9 hours, at 110F. After that, pull the pieces carefully off of the sheet and turn them over onto just the mesh screen; dehydrate for another 10 hours at 105F.
  3. Take them out of the dehydrator and store them in your refrigerator. Mine are in a tupperware container with a moisture absorbing packet so that they last a little longer. 

Going in for a bite!

quoilecanard:

All I want right now are some frozen grapes.

quoilecanard:

All I want right now are some frozen grapes.

(Source: she-is-living)

yackattack:

Raw Zucchini Ravioli with Spinach Cashew Filling
Happy Raw Wednesday everyone! I have had quite the over-abundance of summer squash this year, due to my garden; so, I have been given the opportunity to try out many different ways of preparing them. This refreshing meal is made up of crisp squash slices encompassing a creamy spinach filling and topped with a tomato sauce made with homegrown basil.
Recipe (serves 2-3)
Spinach Cashew Filling:
1 1/2 Cup Soaked Raw Cashews
2 Cups Fresh Spinach
3 Cloves Garlic
1/4 Cup Nutritional Yeast
1/2 tsp. Sea Salt
Squeeze of Lemon Juice
3/4-1 Cup of Water
Directions:
-Put all ingredients in blender or food processor and blend/pulse until pretty smooth, adjusting how much water to put in with how smooth you want it. Place in refrigerator while preparing the rest of the meal.

Zucchini/Summer Squash Ravioli
1 Small, Wide Zucchini
Directions:
-Slice the zucchini into thin medallions, around 1/8”-1/4” thick. Lie one slice down, place some spinach filling on top and set another slice down on top of it.

Tomato Basil Sauce
2 Medium-Sized Tomatoes, chopped
1 Tbsp. Diced White Onion
2 Cloves of Garlic
1 Heaping Tbsp. Fresh Basil, minced
Salt & Pepper to taste
(Optional: 2 Tbsp. Sun-dried tomatoes, this really would’ve made this sauce great but I didn’t have any on hand)
Directions:
-Place all ingredients into a food processor and pulse until it is well combined, but not completely pureed; you want the sauce to be a little chunky. Top your raviolis with the sauce and enjoy!

yackattack:

Raw Zucchini Ravioli with Spinach Cashew Filling

Happy Raw Wednesday everyone! I have had quite the over-abundance of summer squash this year, due to my garden; so, I have been given the opportunity to try out many different ways of preparing them. This refreshing meal is made up of crisp squash slices encompassing a creamy spinach filling and topped with a tomato sauce made with homegrown basil.

Recipe (serves 2-3)

Spinach Cashew Filling:

  • 1 1/2 Cup Soaked Raw Cashews
  • 2 Cups Fresh Spinach
  • 3 Cloves Garlic
  • 1/4 Cup Nutritional Yeast
  • 1/2 tsp. Sea Salt
  • Squeeze of Lemon Juice
  • 3/4-1 Cup of Water

Directions:

-Put all ingredients in blender or food processor and blend/pulse until pretty smooth, adjusting how much water to put in with how smooth you want it. Place in refrigerator while preparing the rest of the meal.

Spinach Filling

Zucchini/Summer Squash Ravioli

  • 1 Small, Wide Zucchini

Directions:

-Slice the zucchini into thin medallions, around 1/8”-1/4” thick. Lie one slice down, place some spinach filling on top and set another slice down on top of it.

Filling Raviolis

Tomato Basil Sauce

  • 2 Medium-Sized Tomatoes, chopped
  • 1 Tbsp. Diced White Onion
  • 2 Cloves of Garlic
  • 1 Heaping Tbsp. Fresh Basil, minced
  • Salt & Pepper to taste
  • (Optional: 2 Tbsp. Sun-dried tomatoes, this really would’ve made this sauce great but I didn’t have any on hand)

Directions:

-Place all ingredients into a food processor and pulse until it is well combined, but not completely pureed; you want the sauce to be a little chunky. Top your raviolis with the sauce and enjoy!

Bite of Ravioli