go eat food

Vegan breakfast is a beautiful thing. Before I went vegan I was the queen of breakfast… I was all about eggs and toast and going out to cafes for them. When I decided to go vegan I was wondering what I would even do for breakfast. And let me tell you, tofu scramble is amazing. I still am the queen of breakfasts and am saving money by not wanting to get breakfast all the time at restaurants. Go vegan! Instagram: vibing.vegan

if you experience depression, reblog with your opinion on:

  • plain tortilla chips eaten with nothing on them
  • eating cereal by the handful, straight out of the box
  • cold, 4-day old leftovers
  • peanut butter straight out of the jar
  • eating two slices of bread

I wonder if one of the causes of animosity towards “entitled millennials” is that many millennials are poor people who look rich.  There’s this growing class of people who wear nice clothes, have fancy new electronic gadgets, go out to eat nice food… and will never own a home or have a retirement fund or put a child through college.

It’s so easy to say “if you cut down on the avocado toast maybe you could save up”, and so hard to accept that a house these days is fifty thousand avocado toasts, and that’s why so many of us have just given up.  We don’t treat ourselves because we think the world will take care of us when we get older; we treat ourselves because we know it won’t.  Might as well feel and look good on the way down.

Movie on Netflix y’all need to watch

  • Asian-American lead, and mostly Asian-American cast
  • Young gay man making peace with his family and finding himself
  • Great female characters who get about as much screen time as the main character and have their own growth and conversations and special moments
  • George Takei is in it and he plays himself, literally, and it’s great
  • All-in-all super sweet film 
  • Eat before you watch it, you might get hungry

Fruit and vegetables fall into five different colour categories: red, purple/blue, orange, green and white/brown. Each colour carries its own set of unique disease-fighting chemicals called phytochemicals. It is these phytochemicals that give fruits and vegetables their vibrant colour and of course some of their healthy properties.

What’s in a colour?

RED
Red fruits and vegetables are coloured by a natural plant pigment called lycopene. Lycopene is a powerful antioxidant that can help reduce the risk of cancer and keep our heart healthy.

PURPLE /BLUE
The plant pigment anthocyanin is what gives blue/purple fruits and vegetables their distinctive colour. Anthocyanin also has antioxidant properties that protect cells from damage and can help reduce the risk of cancer, stroke and heart disease.

ORANGE/YELLOW
Carotenoids give this group their vibrant colour. A well-known carotenoid called Betacarotene is found in sweet potatoes, pumpkins and carrots. It is converted to vitamin A, which helps maintain healthy mucous membranes and healthy eyes. Another carotenoid called lutein is stored in the eye and has been found to prevent cataracts and age-related macular degeneration, which can lead to blindness.

GREEN
Green vegetables contain a range of phytochemicals including carotenoids, indoles and saponins, all of which have anti-cancer properties. Leafy greens such as spinach and broccoli are also excellent sources of folate.

BROWN/WHITE
White fruits and vegetables contain a range of health-promoting phytochemicals such as allicin (found in garlic) which is known for its antiviral and antibacterial properties. Some members of the white group, such as bananas and potatoes, are also a good source of potassium.

3

Easy vegan Mediterranean Pasta

Ingredients:

  • 1 small onion
  • 3 cloves garlic
  • 1 small can off chickpeas (Use the leftovers from my pancake recipe ;) )
  • 200 g dry linguine pasta
  • ½ cup of black olives
  • juice of half a lemon
  • 1 Tomato 
  • 1 small zucchini
  • 1 tsp chili flakes
  • 1 tsp sweet paprika
  • 1 tbsp olive oil
  • ¼ cup veggie stock
  • salt and pepper or taste
  • pinch of sugar
  •  some fresh parsley to garnish


Directions

  1. Heat a pot with water, salt it and let it come to a boil.
  2. In the meantime halve the olives, dice the tomato, dice the zucchini and finely mince the onions and the garlic. Then heat the oil in a large pan and add the chickpeas, olives and the zucchini and fry for about 3 minutes on medium high. When the water starts boiling add your pasta.
  3. After that add the onion and the garlic to the pan and cook for another 2-3 minutes until onions become translucent on medium heat. Now add the tomato, the seasonings and the veggie stock and cook for 5 minutes letting it all simmer a bit. 
  4. Drain the pasta and immediately toss with the ingredients in your pan. Make sure you coat your pasta with your ingredients well. 
  5. Now serve to yourself or share with others and enjoy this filling and delicious meal. 

This is seriously the most precious thing I have ever seen.. 😭 It’s so genuine and beautiful. And that look they share before laughing! Wooh! I seriously love Yugyeom’s laugh!! Oh my dear.. 😚❤️❤️YugBam was/is soaring!!