Reminiscing about my Italian gelato school experience @icif_italia today. We were a group of 20 people from across the globe who bonded over their passion to produce made from scratch gelato. It was a gelato boot camp, and we were fortunate to be guided by the master gelato maker @conti_1982._gelato_master who taught us the theory and practice of authentic gelato making- a truly wonderful experience @gelato.papa #italingelato#italiantradition#madefromscratch#tastethedifference#gelato#gelatomelbourne
Habe ich schon erwähnt, dass ich mein Essen am liebsten bunt habe? 🌈 Ich wünsche euch guten Morgen aus Stuttgart. Ich sitze im Gesundheitsamt und warte darauf, dass der Film für die Belehrung zum Infektionsschutzgesetz losgeht - ist jetzt schon langweilig 😉
I used to hate risotto...until I started making it myself! Now it's one of my favourite meals. I've finally perfected my recipe, made it oil free, refined sugar free and packed full of nutrients, but still super delicious. Here's what I do: Make 4 cups low sodium vegetable broth and keep warm on the stove. Cook 2 cups sliced mushrooms (I put mine in the sun for 1 hour beforehand so they soak up some vitamin D!) and 1 chopped capsicum with a splash of the broth in a big pan. At the same time, cook some chopped spring onion in a separate large pot with a little broth. Add 200g baby spinach and 200g crumbled up tofu to the mushrooms and capsicum when they've cooked down a bit. Cook until the spinach is wilted. Add 1 cup of arborio rice to the big pot with the spring onions and slowly add in the rest of that broth, about 1/4-1/2 a cup at a time, continuously stirring for about 20 mins. Add the vegetables/tofu mix, iodized sea salt, black pepper, approx 1/4 cup vegan parmesan (cashews, nutritional yeast, onion powder and garlic powder blended into small crumbs), 4 teaspoons of dried basil and 40g Sandhurst kalamata oil free pitted olives to the rice, stir and serve!
🔶🥑 BATATAS RELLENAS DE ALUBIAS ROJAS Y #calabizo CON QUESO DE PATATA Y GUACAMOLE 🥑🔶 ¡Buenos días chic@s! Nos estamos aficionando a esto de subir a la hora del desayuno comida que es más propia de una cena, pero oye así tenéis tiempo de preparar todos los ingredientes para probarlo está noche 😳 está fue otra de nuestras cenas este finde, batatas rellenas de alubias rojas "refritas" con @chorizo_calabizo y coronadas con #cheddarvegano 🤤🤤🤤 y acompañado por guacamole casero 💚 Hacer las batatas es súper sencillo, os contamos ⬇️ Ingredientes 🔶4 Batatas 🔺400 gr de alubias rojas cocidas ◽1 cebolla 🌶️1 calabizo picante 🧀Queso cheedar vegano o salsa de queso o a vuestro gusto* Ponemos las batatas a asarse durante 50 minutos a 200°, pinchando las en varios sitios antes de meterlas en el horno. Mientras preparamos el relleno. Picamos la cebolla pequeñito y la Pochamos en una sartén con un pelín de AOVE. cuando esté blandita añadimos el calabizo picado pequeñito también y dejamos que se haga durante un par de minutos. Escurrimos y lavamos las alubias y las incorporamos a la sartén. Mezclamos y cocinamos durante unos 5 minutos Mientras se están en la sartén las vamos mezclando y las aplastamos un poquito para que la mitad aproximadamente queden como una pasta y la otra mitad enteras. Cuando las batatas estén hechas las partimos por la mitad sin llegar a rajarlas y las rellenamos con las alubias. Echamos el queso por encima y volvemos a meter al horno unos 5-10 minutos y listas! *La receta del queso está en destacados 😚 Ya sabéis que somos unas amantes del calabizo pero en serio ka combinación del sabor de la batata con el calabizo, las alubias y el queso es brutal. En serio, BRUTAL! Probadlo y nos contáis! 😋 #comidasana#comidareal#vegansofspain#realfood#healthyfood#veganfood#comidavegana#foodiesofig#vegansofig#whatveganseat#whatveganscook#cuidateydisfruta#comidafit#recetasfaciles
Considering i have over 50 posts saved as drafts and I’m saving more and more I think I’d better start posting some that have been in there for a while! Here’s a salad I had a while ago, I haven’t had one of these for ages so I think I might have to soon. I used to think salad was boring and wouldn’t keep me full but these salad bowls definitely do as they always contain a serving of whole grains and a serving of beans, as well as some healthy fats along with the greens and veggies. 🌿 If I remember right, I made this one with a bed of greens, some pearl barley, a couple of crumbled up mini okara soy loaves made with the pulp left over from homemade tofu, grated carrot, olives, cashew cream, and a sprinkle of sunflower seeds. 🌱✨
Bowl time 👌 . + Dukkah spiced lentils + Baked sweet potato 🍠 + Grated carrot 🥕 + Massaged mustardy kale + Beetroot hummus . I have been making the mustardy kale quite a bit recently! To make it I massage about 1 tsp of whole grain seeded mustard through the chopped kale and eat it just like that or you can fry the mustardy kale in a touch of water on a hot pan for under 1 minute (or until the kale becomes a more vibrant green) 👍 . I do recommend if you are ever choosing to eat kale raw giving it a bit of a rub down with the dressing that you are using. It will transform the kale into something quite different!... you know you have massaged the kale enough when the fibres start to break down making it taste less bitter and more sweet, it will also change to a more vibrant colour and will shrink in size, all making it far more enticing to eat 🤗🤗 . @ecofitpt . DM or email me at firstname.lastname@example.org 😊
Why has food become so important to me? — 🌈 Compared to a few years ago, my entire relationship with food has completely transformed. As soon as I became aware of the actual benefits food has on my body, as well as first-handedly seeing the impact it was able to have on transforming my life and curing me of SO many different things both physically and mentally, I have developed such an appreciation for food. I now love to explore different foods and try different foods, sometimes to feed the soul, but mostly to nourish my body and feel my best possible self. I also now think about food in a completely different way and look at how a meal can fuel me depending on my activity and what food combination would benefit me most. The nature of food is so much more complex and interesting than I ever had thought, and the different combinations you can create with it are absolutely mind-blowing. Food is beautiful. Food is what fuels me. Food is something I am so grateful for. I luh u, food 🌱💚 — 🥝 this DELICIOUS bowl of oats was my breakfast this sunny morning. I cooked 1/2 oats with half a scoop of @rawsport salted caramel protein, 1 scoop of @amazinggrass berry powder, and some plant milk + water. I then topped it with a kiwi and half a banana 🍌💛 I also topped it with some coconut yogurt, cacao nibs, and seeds mm mm MMM.
La Chía en vogue 💁🏼♀️ Como algo tan pequeñito puede traer tantos beneficios?🤔 Si hablamos de chía, no podemos dejar de nombrar la gran cantidad de calcio que posee, el hierro, la fibra y los ácidos grasos Omega 3. Es por esto que ha cobrado mucha popularidad en los últimos años y estoy feliz de que así sea!! 👏🏻👏🏻Pero la chía no deja de ser una semilla y como todas ellas, para acceder a sus beneficios debemos partirlas o procesarlas ya que en la digestión no llegamos a absorber los nutrientes de una semilla entera. Como parto una semilla de chía? Los quiero ver intentarlo 😂 Al ser tan pequeñita, lo ideal es remojarla por unas horas. La cáscara se ablandará y generará como un gel. La proporción en general es de 1 cucharada de chía por 3 de agua. Este gel lo puedes consumir a primera hora de la mañana solo o con leche de almendras o yogurt (el famoso pudding de chía que aparece en prácticamente todo Instagram). También puedes utilizarlo para espesar una confitura de frutas o para reemplazar el huevo en algunas preparaciones🌱 Es un alimento que deberías comenzar a integrar a tu alimentación si aún no lo haces💪🏻Te ayudará a la digestión, a limpiar el tracto digestivo, te dará una protección antioxidante por su alta concentración de fenoles, te ayudará a la reparación de los tejidos musculares y a cuidar tus huesos, ya que dos cucharadas de chía tienen el 20 % del calcio que necesitas para la vida💃 Que quieren recetas con chía? Vale, ya subiré unas cuantas 💚💚
How to be the snacking envy of your friends/family/colleagues 101: Make the veggie gluten-free vegan wrap! 👍🥕🥑🥒⠀ ⠀ Simply mix up 1/4 avocado and miso paste (just fermented soy bean), spread over the gluten free wrap you choose and sprinkled toasted black sesame seeds and a healthy dose of crunchy veg inside. Rolled it up and the dream had become a reality! 😻😻⠀ ⠀ HUGE thank you to the lovely @victoriascreativekitchen for this recipe ... and for making me the envy of every office worker! 😂😘⠀ ⠀ Here's the recipe ya'll - enjoy! 💜⠀ ⠀ INGREDIENTS 👇⠀ 2 gluten-free wraps⠀ 1 Ripe Avocado⠀ ½ TSP miso paste⠀ 2 TBSP Black sesame seeds⠀ 1 Spring onion - green tips only (cut into long thin strips)⠀ 1 carrot (cut into long thin strips)⠀ Approx 1/3 cucumber (cut into long thin strips, do not use watery seeded centre)⠀ Tamari sauce to serve (optional) ⠀ Method 👇⠀ Heat a dry frying pan on medium heat.⠀ Add sesame seeds and toast lightly until they begin to give off a subtle roasted aroma, then set aside.⠀ In a bowl, mash the avocado flesh with a fork.⠀ Add the miso and a little salt and pepper to the avocado and mix vigorously into a smooth paste.⠀ Lay out the 2 wraps and spoon half of the avocado miso mixture onto each.⠀ Spread out evenly over the entire wrap.⠀ Divide the sesame seeds in 2 and sprinkle half on each wrap evenly to cover the avocado.⠀ Then arrange the carrot strips along a length of wrap, Repeat with the cucumber and spring Onion.⠀ Carefully roll up the wrap into a thin tube shape.⠀ With a sharp knife cut each wrap into 4 short pieces.⠀ Drizzle some hoisin sauce on the plate and display the wrap rolls onto.⠀ ⠀ Enjoy lovelies!! 😘
L I V E R P O O L FIND 🌱 @can_waterloo is definitely a place you have to visit. The name, the vibe, the food, the location is just so perfect. On the doorstep of Crosby Beach you can’t really get much of better location. Really easy to find and on a hot Summer’s Day this place will have queues to get in! I went down to @can_waterloo to try out their Full Vegan Breakfast which was no disappointment. The food was delicious but I unfortunately made it too late that day as they had sold out of their very @can_waterloo Vegan Fried Egg (but I’ll be back very soon!) I also tried their version of our famous dish “Scouse” and tried some of their Famous Pie (I had Jackfruit) which were both incredible! It’s so nice to see independent businesses fighting back today to bring back what local really means. Support your local businesses and let’s also Veganise this planet TOGETHER 🌱 🌍 #vegan#veganuk#whatveganseat#plantpower#plantbased#crueltyfree#dairyfree#veganism#veganfood#veganuary#freefrom#consciousness#goodvibes#livingmybestlife#love#animals#peace#compassion#veganfindsforyou
imagine if we treated humans the same way we treated animals 💔 animals feel pain and suffering the same way we do, that’s why we make our omega 3 supplements 100% vegan 🌱 Link in bio #ditchthefish 📸 @giuseppe_pig
☆♡ Why are you vegan? ♡☆ . I become vegan for the animals, no doubt about it 🤗 I spent my entire life saying I loved animals and deep down I really did...my feelings were just not aligned with my actions because of the lack of connection and society 'norms'. • I recently remembered that when I was really really young I wanted to be a veterinarian...for some reason, as I grew up that idea completely vanished from my mind and I forgot that I ever had gone through that phase as a child 🧠 • I certainly didn't miss my calling but it is quite interesting to look back and realise these things...they just show me that deep down my soul was always vegan...it was just trapped under traditions and convenience. • Once, I ended up in hospital to get stitches on my leg because I sneaked outside the house to steal bricks from the construction site next to my parents house and go build a little house for the stray dogs 😅 I was probably 10 and my parents were not happy ahah • Later on, when I started cooking I never managed to be comfortable touching raw meat and fish lol but 'that's normal' so they say 🙄 • It took me a while to get to where I am now but the important thing is that we are all trying to make up for those non-vegan years and make the world a better place 🌍 ✌KEEP AT IT 🥰 . . . . . . #veganfortheanimals#vegancommunity#veganrevolution#veganuk#healthyliving#peaceandlove
Admiring some Greenery🌱 around the concrete jungle. . Quick healthy sandwich Avo and Hummus generously spread with mixed salad leaves. . . . One and a half acres of forest is cut down every second. . Imagine if trees gave off Wifi signal, we would be planting so many trees...And saving the earth.... Unfortunately they only produce oxygen to breath. . How we don't realize that there is No SECOND EARTH to relocate. . . . . #gogreen#cleaneating#saveearth#healthyfood#plantnased#queengreen#veggieinhongkong#zerowaste#healthy#vegeterian#sustainableliving#planttrees#sandwich#picoftheday#greenlife#delicious#homemade#breakfastoption#recipes#food#awareness#vegan#hongkong#compassionateliving#hongkongfoodblogger#raipurian#itseasybeingvegan#whatveganseat#simplefood#foodstagram @we_saveplanetearth @breadnplants
Go Organic Vegan for the health of our environment, the animals and the health of your own!🌎 . . . . . Reposted from @veganinnumbers - Let us feed the world by going straight to the source and skip the middle man. ::::: #regram - credit to @plantbasednews . ::::: AVOIDING MEAT & DAIRY IS ’SINGLE BIGGEST WAY’ TO REDUCE YOUR IMPACT ON EARTH 🌏 :::: ”Research shows that without meat and dairy consumption, global farmland use could be reduced by more than 75% – an area equivalent to the US, China, European Union and Australia combined – and still feed the world. Loss of wild areas to agriculture is the leading cause of the current mass extinction of wildlife. The new analysis shows that while meat and dairy provide just 18% of calories and 37% of protein, it uses the vast majority – 83% – of farmland and produces 60% of agriculture’s greenhouse gas emissions. Other recent research shows 86% of all land mammals are now livestock or humans. The scientists also found that even the very lowest impact meat and dairy products still cause much more environmental harm than the least sustainable vegetable and cereal growing.” - Damian Carrington, The Guardian :::::#vegan #vegangirl#veganboy#vegancommunity#chefsofig#chefsofinstagram#govegan#chef#cheflife#chefsroll#whatveganseat#healthy#foodprep#curry#bowl#bowls#uglydelicious#fooddesign#foodblog#recipe#food#foodie#foodblog#recipe#cooking#creative#tasty#simple#chefsofig