💥read💥- pre vegan 🌱 .
oh hey there! 🙋🏼♀️ yeah i know it’s #thirstythursday. so i’m bringing in a #throwback whammy! as you can see i’m clearly at the club drinking 🥂 , most likely being a bottle rat 🍾 🐀 .... although, i was invited to the table. anywho, you get what i’m saying. 🤷🏼♀️
i’m a 23 year old evolving woman, who is lost in life and going out every single night because i thought that was networking. 😳 i believed if i surrounded myself with millionaires/ celebrities or people who were successful that’s who i would become. 💅🏻 in all honesty, surrounding myself around them made me redefine what #success means to me. 👌🏼
it’s not about what you have, it’s about remembering who you are. we are designed to be blissful beings. 💯 .
studies have shown the happiest people spend their money on experience, not stuff. what veganism did for me was validate those studies. 🙃🤓
Guten morgen ☀️ für heute habe ich zweierlei gläser vorbereitet: kaki, kiwi, physalis und cranberries mit müsli mix und sojaghurt natur sowie beeren müsli mit sojaghurt natur, himbeeren und heidelbeeren. letzter tag heute, dann ist wochenende.👍 #vegan#veganfood#veganfoodlovers#cleaneating#lowercarb#lactosefrei#gesundeernährung#gesundessen#gesundleben#instafood#eatclean#healthylifestyle#veganmom#fitfood#whatveganseat#instagood#foodporn#vegangirl#veganfamily#vegankids#vegandeutschland#vegans#vegansofig#lecker#food#vegansofinstagram#foodpics#breakfast#frühstück
Yesterday evening i decided to eat porridge for dinner as i was too busy at the morning and had no time for cooking, so i craved for an oatmeal all day :( but this one turned out to be unusual for me - some of you may know that i used to make really creative porridges every morning, but now i’m like more “conservative” about ‘em and making my breakfasts more plain and simple. however, here it is - carrot cake porridge, duh. i know it looks not as pretty as other “breakfast” ideas, but who cares when it tastes d**n good? i even got a recipe for you:
1 shredded carrot
teaspoon of nut butter (used cashew)
teaspoon of flaxseed
plant milk & water
Werbung: vegane algen-buttercremetorte mit leckerer schokieinlage und garteneigenen himbeeren - glutenfrei, roh, zuckerfrei. diesen rawcake wird es neben einen spannenden vortrag und vielen weiteren (hoffentlich) köstlichen snacks und zum probieren am stand von @pureraw.de auf der @officialveggieworld in düsseldorf am wochenende geben. wenn ihr die messe besucht, dann kommt unbedingt vorbei und lasst euch inspirieren, was wir alles noch besonderes für euch vorbereitet haben.
🥙🥑 double tap if you love avocado toasts! 📷 by @happyskinkitchen 🥗🥗recipe: 1 tsp olive oil
10 ounces white mushrooms, sliced
4 cloves garlic, crushed
1 large avocado
4 slices whole wheat or other bread
salt and freshly ground black pepper
red chili flakes (optional)
heat the olive oil in a skillet (frying pan) over a medium high heat.
add the mushrooms and cook until they start to turn golden brown, about 5 minutes, turning them part way through.
add the crushed garlic to the mushrooms, stir to combine, and continue to cook for 1 minute.
remove the mushrooms from the heat.
meanwhile, toast the bread.
mash ¼ avocado onto each slice of toast.
place ¼ of the cooked mushrooms on top of each slice of avocado toast.
sprinkle with a little salt, some freshly ground black pepper, and a few chili flakes if you like heat.
share with a friend!
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"nothing is better than staying in bed, looking series and eating this delicious quinoa salad out of a coconutbowl from @coconutbowls" - @plantful.heart😍 〰
thanks @breakfast_inspo for sharing! www.coconutbowls.com
Fresh lunch bowl 🥑 🍃 blackberries & avocados such an unexpected delicious combo and a super simple tahini dressing by @veggininthecity:
• 1 tbsp raw tahini
• 1 tbsp lime juice
• 1 tbsp water
• sea salt and black pepper to taste
mix it all up in a small dish with a fork and toss in salad.
🍠 sweet potato gnocchi with mushrooms, onions and spinach, onions and creamy sauce 📷 by @miss_gruenkern 🚨🚨sweet potato gnocchi recipe: 1 medium/large sweet potato
1/4 cup unsweetened almond milk (or other plant milk)
1.25 cups all-purpose flour
1 tablespoon nutritional yeast
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
peel the sweet potato and cut into 1 inch chunks. add to a medium-sized p*t and cover with cold water. bring to a boil. boil for 15-20 minutes, or until fork tender.
once the sweet potato is done, drain water and add sweet potato to a large mixing bowl. add almond milk, nutritional yeast, salt, black pepper, and nutmeg. using a masher or hand mixer, mash until very smooth.
add flour. using a large spoon, stir to combine. knead with your hands for a minute or so until a soft dough forms.
place dough onto a lightly floured work surface. using your hands, roll out sections of the dough into long "snakes". with a sharp knife, cut into 1-inch "pillows". roll the pillows on a fork to form ridges in the dough.
bring a medium/large p*t of salted water to a boil. drop 10-15 gnocchi at a time into the water. once they start to float, boil for an additional 2 minutes (about 5 minutes total).
using a slotted spoon, remove boiled gnocchi. you can add cooked gnocchi directly to a pan with heated olive oil to crisp or you can serve them soft. cook additional gnocchi in boiling water as desired. serve warm with desired sauce.
store remaining uncooked gnocchi in the freezer in an airtight container. you can store cooked gnocchi in the refrigerator for up to a week.
Glutenfreie spaghetti mit pesto - rosso & kräutercreme - sauce, dazu gab es noch kaiser-gemüse 🍝🥕🥦