We must not refuse with our eyes...

Apr 20

(via aliceealexandra-deactivated2014)

veganhealth:

fritterandwaste:



You can make food choices based upon violence, fear and death or you can make food choices based upon respect, non-violence and peace. Your choices are powerful. Please - open your heart, mind and soul - and think!Oil painting by W. Jackson Thilenius (http://www.crusadecreative.org/W__Jackson_THilenius.html)




this painting is so strong in its meaning.

veganhealth:

fritterandwaste:

You can make food choices based upon violence, fear and death or you can make food choices based upon respect, non-violence and peace. Your choices are powerful. Please - open your heart, mind and soul - and think!

Oil painting by W. Jackson Thilenius (http://www.crusadecreative.org/W__Jackson_THilenius.html)

this painting is so strong in its meaning.

(via )

[video]

(via aliceealexandra-deactivated2014)

vegansofig:

What people think vegans eat. What vegans actually eat #vegansofig http://instagr.am/p/JWBmPQmidA/

vegansofig:

What people think vegans eat. What vegans actually eat #vegansofig http://instagr.am/p/JWBmPQmidA/

(via veggierunner-deactivated2012083)

yummyrawfood:

Easy Raw Cashew Dip for Springmakes about 3 cups
2 cups soaked cashews, drained1/2 cup clean water (not the soaking water)1 Tbsp Sunny Paris Spices (or whatever you’d like to use)2-4 dashes cayenne1/2 tsp salt (to taste!)2 tsp pumpkin seed’s3 Tbsp lemon juice 2 tsp ground flax seedfine black pepper over top
Directions:
1. Soak cashews over night in salted water. Drain. 
2. Blend all ingredients in a high-speed blender until creamy – but still chunky. I like to add the water in a little at a time so that I can customize the thickness.
Serve with carrot sticks or other veggies. 

yummyrawfood:

Easy Raw Cashew Dip for Spring
makes about 3 cups

2 cups soaked cashews, drained
1/2 cup clean water (not the soaking water)
1 Tbsp Sunny Paris Spices (or whatever you’d like to use)
2-4 dashes cayenne
1/2 tsp salt (to taste!)
2 tsp pumpkin seed’s
3 Tbsp lemon juice 
2 tsp ground flax seed
fine black pepper over top

Directions:

1. Soak cashews over night in salted water. Drain. 

2. Blend all ingredients in a high-speed blender until creamy – but still chunky. I like to add the water in a little at a time so that I can customize the thickness.

Serve with carrot sticks or other veggies. 

prettybalanced:

Zucchini “Spaghetti”

prettybalanced:

Zucchini “Spaghetti”

(via crashlandghost)

alicee-sg:

daww

alicee-sg:

daww

(Source: weheartit.com, via aliceealexandra-deactivated2014)


Fiery-throated Hummingbird” by Glenn Bartley

Fiery-throated Hummingbird” by Glenn Bartley

(Source: earth-song, via aliceealexandra-deactivated2014)


Raw Sweet Potato Pad Thai
Sweet potato, grated
Carrot, grated
Green beans
Tomatoes, chopped into small pieces
Coriander/Cilantro
 “Peanut Sauce”: 
Cashew nuts & and almonds
Lemon
Coconut water (or water)
Chili, dried, ground
or fresh Nama Shoyu

Raw Sweet Potato Pad Thai

“Peanut Sauce”:

(via yummyrawfood)