Apr
18
2014

Reblogged from witchcraft-y :

trinettereed:

Food Lifestyle Photographers for Kinfolk Magazine Home Fermenting

This is a lifestyle and food photo shoot we did with our friends Maggie and Luke from Wild West Ferments for a Kinfolk magazine article on home fermenting. We live on their products amazing organic fermented products.   All images © Trinette Reed and Chris Gramly

Apr
18
2014
Apr
17
2014
Apr
17
2014
Apr
14
2014

Reblogged from lfrvrecipes :

lfrvrecipes:

No Bean Hummus
Ingredients
2 cups of peeled, chopped zucchini
½ cup of hulled sesame seeds
Juice of 1 lemon
1 teaspoon of paprika
¼ teaspoon sea salt (optional)

lfrvrecipes:

No Bean Hummus
Ingredients
2 cups of peeled, chopped zucchini
½ cup of hulled sesame seeds
Juice of 1 lemon
1 teaspoon of paprika
¼ teaspoon sea salt (optional)

Apr
14
2014

Reblogged from vegan-nom :

vegan-nom:

For more vegan, organic and healthy gluten free inspiration: http://vegan-nom.tumblr.com/

vegan-nom:

For more vegan, organic and healthy gluten free inspiration: http://vegan-nom.tumblr.com/

Apr
11
2014

Reblogged from vegan-nom :

vegan-nom:

For more vegan, organic and healthy gluten free inspiration: http://vegan-nom.tumblr.com/

vegan-nom:

For more vegan, organic and healthy gluten free inspiration: http://vegan-nom.tumblr.com/

Apr
11
2014

Reblogged from gf-v :

gf-v:

Eggplant, Pumpkin & Edamame Salad
With Miso-Tahini Dressing

Ingredients:
(Serves 2)
1/2 butternut pumpkin, chopped into cubes 
1 eggplant, sliced & cubed
1/2 packet of frozen edamame  
1 handful of spinach
1 handful of rocket 
1 tbs extra virgin olive oil (or avocado oil)

Dressing:
Mix 1 tbs miso paste, 1tbs tahini, 1 tbs apple cider vinegar, 1 tsp water (combine well!) 

Instructions:
1. Boil pumpkin until slightly soft. 
2. Steam edamame as per packet instructions 
3. In a large pan heat oil, add cooked pumpkin & eggplant stir untill slightly golden, add edamame for a few minutes and remove from heat.
4. Fill a bowl with spinach & rocket, add cooked vegetables & top with dressing

gf-v:

Eggplant, Pumpkin & Edamame Salad
With Miso-Tahini Dressing

Ingredients:
(Serves 2)
1/2 butternut pumpkin, chopped into cubes
1 eggplant, sliced & cubed
1/2 packet of frozen edamame
1 handful of spinach
1 handful of rocket
1 tbs extra virgin olive oil (or avocado oil)

Dressing:
Mix 1 tbs miso paste, 1tbs tahini, 1 tbs apple cider vinegar, 1 tsp water (combine well!)

Instructions:
1. Boil pumpkin until slightly soft.
2. Steam edamame as per packet instructions
3. In a large pan heat oil, add cooked pumpkin & eggplant stir untill slightly golden, add edamame for a few minutes and remove from heat.
4. Fill a bowl with spinach & rocket, add cooked vegetables & top with dressing

Apr
9
2014

Reblogged from lfrvrecipes :

lfrvrecipes:

I think it was some type of green melon cut into the shape of a cake with the seeds scooped out. That left a cylinder shaped hole in the middle which he stuffed with mango, pineapple and kiwi. Then for the icing it is one can of coconut milk (fridge) plus some coconut sugar blended with a mixer (add a bit of coconut water to get the right consistency).  The decorations are mango slices, star fruit, kiwi and slivered almonds.

lfrvrecipes:

I think it was some type of green melon cut into the shape of a cake with the seeds scooped out. That left a cylinder shaped hole in the middle which he stuffed with mango, pineapple and kiwi. Then for the icing it is one can of coconut milk (fridge) plus some coconut sugar blended with a mixer (add a bit of coconut water to get the right consistency). The decorations are mango slices, star fruit, kiwi and slivered almonds.

Apr
9
2014

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