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You need a 1kg piece of watermelon for this recipe.
½ cup (125ml) lemon juice
2 tablespoons brown sugar
3 cups (500g) coarsely
1½ cups (375ml) chilled sparkling mineral water
Combine juice and sugar in small saucepan; stir over low heat until sugar dissolves. Cool.
Blend or process watermelon, in batches, until smooth; strain through sieve into large jug. Stir in lemon syrup and mineral water; serve immediately.
Makes 1 litre (4 cups)
Either you run the day or the day runs you.
a little oil or softened butter , for greasing
400g mixed blackberries, blueberries and raspberries
50g ground almonds
2 tbsp plain flour
100g brown sugar
2 egg yolks
250ml vegan cream
1. Heat oven to 190C/fan 170C/gas 5. Oil or butter a 23cm flan dish or tin (not loose-bottomed) and scatter the berries over the base.
2. Whizz all the batter ingredients in a blender until smooth, pour it over the fruits and bake for 20-25 mins until risen and golden brown. Serve warm.
1 large onion, chopped
500g carrots, chopped
1.2 litres (2 pints) vegetable stock
100g low-fat soft cheese
Ground black pepper
1.Put the onion and carrots into a large saucepan with the stock.
2.Bring up to the boil, then reduce the heat and simmer, partially covered, for 20-25 mins, or until the vegetables are tender.
3.Blend the soup to a puree using a hand-held stick blender or transfer to a food processor or blender and whizz until smooth. Add the soft cheese and blend again until it is thoroughly mixed in. Reheat gently, then serve.
sooo good #quinoa #vegan #vegetarian #cookies
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