Findings

(Source: eatingwiththeeyes, via eat-more-care-less)

(Source: foodopia, via eat-more-care-less)

(Source: prettygirlfood, via eat-more-care-less)

(Source: pikatron, via eat-more-care-less)

(Source: amazingfoodxx, via eat-more-care-less)

(via eat-more-care-less)

Solo Cups: Knowledge

I was curious about the lines on solo cups the other weekend and learned something amazing. This information should be taught in an intro class to all high schoolers and college students. 

It turns out that the lines of the solo cup allows you to measure out a shot, a glass of wine, and a beer. This would have been ridiculously helpful during my partying years!

(Source: filmsfoodandphotos, via health-notbones)

(via travelingar0und)

rawveganchild:

RECIPE

Ingredients

• 1 peach, cut into 1/2-inch slices (1/2 cup)
• 2 kiwis, peeled and sliced into 1/4-inch rounds
• 3 ounces blueberries (1/2 cup)
• 4 ounces strawberries, hulled and halved ( 3/4 cup)
• 1 1/2 to 2 cups 100 percent white-grape juice

Directions

1. Arrange some of each fruit in eight 3-ounce ice-pop molds, making sure pieces fit very snugly. Pour enough juice into each mold to just cover fruit. Insert ice-pop sticks and freeze until solid, 6 hours (or up to 2 weeks).

(via healthonmars)

eternalpleasure:

My first zucchini pasta with a raw marinara & fresh parsley! :)

Such a fresh and satisfying meal to have & it’s completely raw. Coming from an Italian family, pasta is something we have quite often so having this as a substitute is perfect.

For the marinara (serves 2):
1 carrot
1 tbsp of onion
1 garlic clove
1 avocado
3 tomatoes
1/2 red pepper
4 tbsp of olive oil (as much as you want really!)
6 leaves basil
+ chilli

Blend all of the above!

I used 3 courgettes for 2 people, in the future I’ll probably use 5 to make it a bit more filling :) Also, I don’t have a spiralizer so I just used a vegetable peeler to make ribbbbboonns

(via rawveganeattoslim)