(via thinpedia)

5 notes

toethefinishline:

dontstoptriing:

feelingoftemptation:

helloyoucreatives:

Doughnuts are bad for you. 

awesome job, Krispy Kreme

I’m pretty sure a krispy kreme ad just summarized my views on health better than I can.

I love this!! 

toethefinishline:

dontstoptriing:

feelingoftemptation:

helloyoucreatives:

Doughnuts are bad for you. 

awesome job, Krispy Kreme

I’m pretty sure a krispy kreme ad just summarized my views on health better than I can.

I love this!! 

(via eat-well-and-go-to-the-gym)

95,508 notes

hautebasics:

Time for some vegan goodness 

hautebasics:

Time for some vegan goodness 

(via fit-and-furious)

1,778 notes

biteofhealth:


Healthy Banana Blueberry Bread

Read More

biteofhealth:

Healthy Banana Blueberry Bread

(via eat-well-and-go-to-the-gym)

212 notes

yogachocolatelove:

This chart is great for those who don’t eat eggs! 👍 repost from @iherbinc
#vegan #food #eggs #substitutions

yogachocolatelove:

This chart is great for those who don’t eat eggs! 👍 repost from @iherbinc

#vegan #food #eggs #substitutions

(via fitspoholic)

1,366 notes

(Source: wishfulchef.com, via little-miss-nutritionist)

7,346 notes

redefiningfood:

When homemade goes fancy: Jasmine-style Gazpacho with Red Quinoa Salsa

So this was the second course I served following the Causa and Tomato Chalaquita for my mother - another easy dish that can be done in a dash but can also be made the night before to be chilled in the fridge, ready for a party (or just a late-night easy dinner!). I adapted this dish to include secret ingredients which add a fiery dash to a cool, refreshing thick soup, and served with the crunchy and equally flavourful quinoa salad, it is absolutely perfect.

For the recipe, click the Read More. 

For the Jasmine-style Tomato Gazpacho: 1 Ripe Tomato/1 Red Pepper/ 1/2 Onion/ 2 small peeled Cucumbers/ 1 Jalapeño (or 1/2, if you can’t take spicy food)/ 1 Clove of Garlic/ 1 tsp Olive Oil/ 1 tsp Orange Juice/ 4 tsp Water/ salt to taste

For the Red Quinoa Salsa: 30g red quinoa/ 30g finely diced shallot/45g finely diced cherry tomato/ 30g finely diced cucumber/ soy sauce/ salt/ pepper/ 2 tsp lemon juice/ 2 tsp olive oil

For the Gazpacho:

  1. Peel the tomato and red pepper, by searing the tomato over a flame and plunging it in cold water and peeling, and grilling the red pepper and then soaking it in cold water and peeling. 
  2. Roughly chop the tomato, red pepper, onion, cucumber and garlic, and place the vegetables into the food processor. Add the rest of the ingredients but the water, and add the water 1 teespoon at a time until pureed. Chill in the fridge for at least an hour before serving. 

For the Red Quinoa Salsa:

  1. Cook the quinoa, and combine all the ingredients and mix the olive oil in last. 

254 notes

(Source: weheartit.com, via simplyshrinking)

5,592 notes

wakeuphealthy:

Raw Berry Cream Brownies
Makes 6


Ingredients
Brownies:1T Water1/2t Vanilla extract1/4C Maple syrup OR Agave nectar (I used 2T of each)1/3C Unsweetened apple purée1/3C Raw cacao powder1/3C Coconut flour1/3C Almond flour/blanched ground almondsPinch of saltBerry Cream:1/2C Mixed frozen berries, defrosted (You can use fresh if in season)1/4C Cashews, soaked, rinsed and drained1T Maple syrup1t Lemon juicePinch of salt2T Coconut oil, melted




Methods/steps
1) Line a small baking tin or container with parchment paper to help you remove the brownies later on (I used a 5 1/2” by 3” container)2) In a food processor combine water through to apple purée.
3) In a separate bowl stir together the dry ingredients.
4) Add the dry ingredients to the food processor and process again until fully incorporated. You will have a very thick mixture.5) Spread the mixture into the prepared container and smooth out the top. Refrigerate.6) For the berry cream, blend the first five ingredients.
7) When smooth add the melted coconut oil and blend again.8) Pour the berry cream on top of the brownie and refrigerate or freeze for a few hours. Use the parchment paper to remove from the container and cut into pieces.Store in the fridge or freezer as the topping will melt if left at room temperature.
http://www.rawfoodrecipes.com/recipes/raw-berry-cream-brownies.html

wakeuphealthy:

Raw Berry Cream Brownies

Makes 6

Ingredients

Brownies:

1T Water
1/2t Vanilla extract
1/4C Maple syrup OR Agave nectar (I used 2T of each)
1/3C Unsweetened apple purée
1/3C Raw cacao powder
1/3C Coconut flour
1/3C Almond flour/blanched ground almonds
Pinch of salt

Berry Cream:

1/2C Mixed frozen berries, defrosted (You can use fresh if in season)
1/4C Cashews, soaked, rinsed and drained
1T Maple syrup
1t Lemon juice
Pinch of salt
2T Coconut oil, melted

Methods/steps

1) Line a small baking tin or container with parchment paper to help you remove the brownies later on (I used a 5 1/2” by 3” container)

2) In a food processor combine water through to apple purée.

3) In a separate bowl stir together the dry ingredients.

4) Add the dry ingredients to the food processor and process again until fully incorporated. You will have a very thick mixture.

5) Spread the mixture into the prepared container and smooth out the top. Refrigerate.

6) For the berry cream, blend the first five ingredients.

7) When smooth add the melted coconut oil and blend again.

8) Pour the berry cream on top of the brownie and refrigerate or freeze for a few hours. Use the parchment paper to remove from the container and cut into pieces.

Store in the fridge or freezer as the topping will melt if left at room temperature.

http://www.rawfoodrecipes.com/recipes/raw-berry-cream-brownies.html

(via eat-well-and-go-to-the-gym)

738 notes

vegan-yums:

Raw caramel brownie / Recipe

vegan-yums:

Raw caramel brownie / Recipe

(via eat-well-and-go-to-the-gym)

1,330 notes

vegan-yums:

Everyday Nourish Bowl

vegan-yums:

Everyday Nourish Bowl

(via eat-well-and-go-to-the-gym)

1,991 notes