flake*

browneyed-cactus asked:

what all can coconut oil be used for?

Mostly just making raw chocolate, and body moisturizer, and chocolate, and body scrub, and chocolate. Oh, and I really enjoy frying gluten free bread in a pan with coconut oil and then smashing dat avo and tomato on it. Top with chilli flakes. Boom.

llaarah

1st day Holiday Breakfast ❤️ Quinoa and buckwheat flakes, chia seeds, almond and coco milk, cinnamon, vanilla, soja sour cream, blackberries 😴😍😱😴😍😱😴😍😱😴❤️😄 Premier petit-déj. des vacances: flocons de quinoa et de sarrasin, graines de chia, psyllium, cannelle, vanille, lait d'amande et de coco, crème aigre au soja, mûres ❤️ #breakfast #freedom #chill #rest #holidays #vacances #vegan #plantbased #healthy #food #glutenfree #dairyfree #crueltyfree #candidadiet #alimentationsaine #annecy #ontheveggieside

naturallyjasmin asked:

What are your favourite foods for dinner? Do you have any favourite vegan blogs?

Hi! Well, I usually only have savory foods for dinner because my dad is the one who cooks but these are my faves:

  • Vegan sushi: mango, cucumber, avocado, carrots…
  • Rice/quinoa/millet with: broccoli, eggplant, mushrooms, peas, cauliflower or tofu.
  • Oven baked potatoes/sweet potatoes with a green salad
  • Pasta!!! with veggies and some vegan sauce like tomato sauce or pesto.
  • Avocado toast, you can topped it with chia seeds, sprouts, lemon, chili flakes, pepper, etc.
  • Hummus with raw carrots, pitta bread and falafel
  • Sandwiches/burrito: you can put in hummus, cucumbers, tofu, avocado, tomato, spinach…whatever you want!
  • Vegan pizza!! Topped with whatever you want: pineapple, avocado, mushrooms, potatoes, red peppers, olives, zucchini etc.
  • Veggie soups: carrot-sweet potato soup, cauliflower-curry soup, zucchini soup, pumpkin soup,etc.
  • Curry/Stew: with chickpeas or lentils (lots of veggies) and rice or bread.

And yes, I have favourite blogs, I answered that question yesterday so click here to see my answer!!

2

Sometimes a damaged illumination can be educational! The loss of pigment to the faces in this scene from a 13th century French Bible Historial exposes the underdrawing that was the first step to creating the illumination. You can see that while the “peanut gallery” didn’t warrant defined faces in the underdrawing, the main bearded figure did. Despite this fascinating reveal, it’s important to arrest any active pigment flaking before any more is lost!

(MS 19 at the University of Edinburgh library special collections)

anonymous asked:

WHERE DID YOU GET GOLD SPRINKLES PLEASE SHARE THAT IS SO PRETTY

It’s from David’s tea!

You won’t find it online so you need to go to the store directly to have these ( A shame…) 

It’s basically just coloured sugar, but it’s so pretty! 

The entry here is just like a pepper grinder, you turn it to grind the sugar pebbles in there , and it make golden flakes. 

sooooooo worth every single penny.

There is also a normal vanilla flavoured version which have little heart candies in it. So cute!

This cost me less than $5 and I got 4 servings out of it! 
**I also ate half of it before taking the picture and there’s a lot of pasta still under the broccoli so no judgement**
For anyone who dose not like the taste of plain whole where pastas (me), I poured a homemade dressing on the pasta to make it delic. 

  • (idk if you’d actually call it a ‘dressing’ but it’s the closest word I could think of) It’s just olive oil, soy sauce, brown sugar, minced garlic and red pepper flakes all whisked together and then stirred into the pasta
  • I also can’t stand boiled or raw broccoli so I always bake mine in the oven. 400 degrees, drizzle a little olive oil and Parmesan cheese on it and cover it with foil, bake 15-20 minutes
  • I also sprinkled feta on top of all of it and usually I’ll put spinach and sun dried tomatoes on top but I ran out of both of those today. wompwomp!

Released November 11, 2008

I’d been talking to a guy I’ve never ‘officially’ dated. Sometimes it’s the hardest thing when you have all these dreams of dating them, and you’re getting close, but it doesn’t work out. He would say things that would make me go, 'Did you just say that?’ It bothered me so much because he would say one thing and do another, do one thing and say another. Because he didn’t know what he wanted, he would just play all these mind games. So I went over to write with Liz and was just ranting and raving about how this guy is such a flake and such a jerk sometimes, and so cool other times. I was like, 'Liz, I don’t know what’s up with this guy!’ So I just started playing the beginning, 'I took a chance, I took a shot. And you might think I’m bulletproof, but I’m not.' (x)

#RecipeFriday for the last day of #NationalIceCreamMonth—Breakfast Trash Ice Cream from Ample Hills Creamery by Brian Smith, Jackie Cuscuna, and Lauren Kaelin

At Ample Hills, we pride ourselves on making things from scratch, using as many organic ingredients as possible and creating an all-natural ice cream that doesn’t include items you can’t pronounce. Well, throw all of that out the window with this flavor. Breakfast Trash is brazenly unnatural. It’s a celebration of that guiltiest of guilty pleasures: sugar cereal. We steep Cap’n Crunch, Corn Pops, and Frosted Flakes in whole milk, pulling all the corny goodness, sugar, and 127 artificial flavors out of them. We strain out the soggy mess and then mix in Froot Loops and Fruity Pebbles, creating the most amazing breakfast-cereal-flavored ice cream you can imagine! For dessert. Where it belongs.

For the cereal ice cream:

  • 3 cups (720 ml) whole milk
  • 1 cup (40 g) Cap’n Crunch
  • ½ cup (20 g) Corn Pops
  • ½ cup (20 g) Frosted Flakes
  • ½ cup (100 g) organic cane sugar
  • ½ cup (60 g) skim milk powder
  • 1⅔ cups (400 ml) heavy cream
  • 2 egg yolks

For the fruity breakfast mix-in:

  • Butter for the baking sheet
  • 1½ cups (60 g) Froot Loops
  • 1½ cups (60 g) Fruity Pebbles
  • ⅓ cup (40 g) skim milk powder
  • 1 tablespoon organic cane sugar
  • ½ cup (120 g) unsalted butter, melted

Make the cereal ice cream: 

  1. Prepare an ice bath in the sink or in a large heatproof bowl.
  2. In a large saucepan, heat the milk over medium-high heat until it starts to steam, 10 to 15 minutes. Remove the pan from the heat and stir in the cereals. Cover the pan and let the cereal steep for 20 minutes. Pour the mixture through a wire-mesh strainer into a bowl, pressing down on the cereal in the strainer to extract as much milk as possible. Don’t worry if some of the cereal “pulp” pushes through into the ice cream. That’s totally OK. Return the cereal-infused milk to the saucepan.
  3. Add the sugar and skim milk powder. Stir with a hand mixer or whisk until smooth. Make sure the skim milk powder is wholly dissolved into the mixture and that no lumps remain (any remaining sugar granules will dissolve over the heat). Stir in the cream.
  4. Clip a candy thermometer to the saucepan and set the pan over medium heat. Cook, stirring often with a rubber spatula and scraping the bottom of the pan to prevent sticking and burning, until the mixture reaches 110.F (45.C), 5 to 10 minutes. Remove the pan from the heat.
  5. Place the egg yolks in a medium bowl. While whisking, slowly pour ½ cup (120 ml) of the hot milk mixture into the egg yolks to temper them. Continue to whisk slowly until the mixture is an even color and consistency, then whisk the egg-yolk mixture back into the remaining milk mixture.
  6. Return the pan to the stovetop over medium heat and continue cooking the mixture, stirring often, until it reaches 165° F (75° C), 5 to 10 minutes more.
  7. Transfer the pan to the prepared ice bath and let cool for 15 to 20 minutes, stirring occasionally. Pour the ice cream base through a wire-mesh strainer into a storage container and place in the refrigerator for 1 to 2 hours, or until completely cool.

Make the fruity breakfast mix-in: 

  1. Preheat the oven to 275° F (135° C). Butter a 12-by-18-inch baking sheet and line it with parchment paper.
  2. In a large bowl, crush the Froot Loops and Fruity Pebbles with your hands to about half their original size. The goal here isn’t to pulverize them into dust (though a little cereal dust is OK, as it will help bind everything together later on). Add the skim milk powder and sugar and toss to combine. Pour the butter over the cereal mix and work it together with your hands, squeezing it into clumps and then breaking it apart, almost like kneading dough.
  3. Spread the mixture evenly over the prepared baking sheet and bake for 15 to 20 minutes, until the cereal just begins to toast and turn brown. Set aside to cool completely.
  4. Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s instructions.
  5. Transfer the ice cream to a storage container, folding in pieces of the fruity breakfast mix-in as you do. Use as much of the mix-in as you want; you won’t necessarily need the whole batch. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.

Breakfast Trash can be altered using a limitless combination of cereals. Brian made a cocoa edition using Cocoa Krispies and Cookie Crisp. That was the first time Brian ever said, “This is the best thing I ever made,” and insisted that Lauren make him a birthday cake using it. Brian has subsequently said this about every new flavor.

For more information, click here