pepper seeds

Throwback to this delicious, nourishing summer bowl 😄 : avocado pasta (added ½ of an avocado mashed with some lemon juice, finely diced red onion, parsley, pepper and pumpkin seeds), watercress sprouts, avocado, chickpeas, lime, kale, zucchini, home-grown tomatoes, and hummus I made (blend up 2 cups of chickpeas, 3 tbsp of tahini, 1 ½ tbsp of lemon juice and a pinch of salt in a blender and you can save yourself some serious $$$ 🙌 )

✨instagram✨: @veganzoejessica

Toast parties are the best kinda parties 🎉👏🏼

✖Hummus, cucumber, mint (favourite one, seriously try it… It’s amazing) ✖Raspberry jam, strawberries, coconut flakes
✖Coconut whipped cream & blueberries
✖Avocado, hemp seeds, black pepper, pepitas
✖Cherry tomatoes, basil
✖PB, banana, chia seeds, cacao nibs 

 Are there any good combos that you guys would recommend?! Leave a comment down below! 😍👌🏼


In light of recent events I’ve decided to do the 100 followers giveaway I promised!!

Prizes are as follow:

2x E$$ie nail polish pink and white

B@+h and b0dy works lotion in mad about you😍

holiday berry e0s ♥️

Pink Anti social social club hat from br@ndy🛍

An abudence of glitter from mich@ls cause glitter whore right here💎

3 pairs of vs/p!nk underwear💋

dark chocolate from @ldies💩

Organic Sweat pea and hot pepper seeds because it’s never to late to start growing your own food 😇

B@rnes and Nobel paper folding flower and dragon kit 🌸🐉

Feminine hygiene products 👄

Milk and honey book from b@n

And lastly the sweat peach pallet

RULES: you must be following me
Every like and reblog counts as an entry
You can enter as many times as you want but please don’t spam your followers
Do not reblog out of the community
You can’t enter if your homophobic sexiest prejudice ect

Sweet Potato Hash with Tofurky Chorizo and Eggs: Guys, this is probably the most amazing thing I’ve eaten in awhile. It’s a real, “Man, I wish it was time to eat again” meal. This was my first time trying tofurky and it’s absolute witchcraft. It doesn’t even have any especially weird ingredients, at least not strange when compared to an actual sausage. If you wanted this to be vegan, I’d just replace the eggs with a side of beans to keep the protein macros similar. 

I made this because I was feeling like a bit more fat at breakfast would keep me fueled up a bit longer this week. It’s real easy, too.

2 TBSP oil (such as olive, but I used avocado because fancy)
2 medium-large sweet potatoes, diced
half a medium red onion, diced
1 red bell pepper, diced
2 jalapenos, diced (seeds and membranes removed if not very spice tolerant)
3 cloves of garlic, minced
1-12 oz package of Tofurky Chorizo (or, regular chorizo if that’s your mode)
salt, to taste
½ tsp black pepper
¼ tsp cayenne
1 TBSP chili powder
½ TBSP paprika
½ TBSP cumin
1 tsp ground coriander
2 TBSP apple cider vinegar (any vinegar will do, really)

Directions: Prepare all the vegetables, I really do highly recommend you cut the sweet potato very small so they don’t take ages to cook. Heat up oil in a large skillet over a high heat. While the chorizo will render a lot of fat, we need extra to keep the vegetables from burning as the sweet potato needs awhile to cook. Once heated, add the chorizo first and allow its fat to start rendering. Let it cook for a few minutes, stirring occasionally. Add the onion, garlic, bell pepper, and jalapenos. Let them begin to soften and become fragrant. Keep stirring, and let’s start our salt layers with a little pinch now! Add the vinegar now. What you’re looking for here is a “sizzzzz!” Reduce the heat to about medium. Now, add the black pepper, cayenne, chili powder, paprika, cumin, and ground coriander. Stir it all up and allow the spices to warm up and become fragrant, about a minute. Add the sweet potato and really, really get that mixture all stirred up and give it a fairly generous lashing of salt, but not too much. The chorizo has quite a bit! Now, let that potato start cooking up, stir often. Once the sweet potato is the desired texture we’re ready. Serve with 2 eggs, prepared how you like them. Or, choose beans if you’re vegan to stick with the Tex-Mex vibes. Serves 6-8.

Herbs/Food/Plants by Purpose

Banishing: Basil, Betel Nut, Black Pepper, Black Salt, Cayenne Pepper, Chamomile, Cactus, Cloves, Dragon’s Blood, Elder, Garlic, Heliotrope, Horehound, Juniper, Morning Glory, Mullein, Mugwort, Oleander, Onion, Rosemary, Rue, Sage, Sea Salt, St. John’s Wort, Thyme, Tobacco, Vinegar, Wood Betony, Yarrow Flower

Beauty: Avocado, Beet, Catnip, Chamomile, Evening Primrose, Flax, Ginkgo Biloba, Ginseng, Henna, Lady’s Mantle, Lemon, Lilac, Lucky Hand (Orchid Root), Magnolia, Maidenhair, Myrtle, Orange, Orange Blossom (Neroli), Orchid, Pea, Prune, Rose, Sunflower, Violet, Yerba Santa

Binding: Agrimony, Calamus, Crowfoot, Hydrangea, Ivy, Knotweed, Morning Glory, Skullcap, Snapdragon, Solomon’s Seal, Spiderwort, Vinegar, Witch Hazel

Cleansing/Purification: Angelica, Anise Seeds, Black Pepper, Cayenne Pepper, Cedar, Coconut, Dragon’s Blood, Fennel, Fern, Frankincense, Garlic, Ginger, Grapefruit, Guava, Honey, Horehound, Horseradish, Hyssop, Lavender, Lemon, Lemongrass, Lemon Verbena (Vervain), Lime, Marjoram, Melon, Mesquite, Parsley, Peppermint, Pine, Rosemary, Sage, Sandalwood, Sea Salt, Solomon’s Seal Root, Tangerine, Thyme, Turmeric, Vinegar, Yucca

Keep reading


Around February first.

Approximately 40 days after the shortest day with the longest night (Yule) follows the coldest day. After today the days will begin to become warmer again and nature will be ready to be fertilised and plowed.
This the the celebration of renewal,inspiration, insight, dedication, planning and preparing.

Element : Earth

Colours: White, yellow, orange, silver, ivory,pink, brown, (light) green, lavender.

Flowers,trees and plants: Snowdrops, lilies, crocuses, angelica, coltsfoot, heather, violets, celandine, rosehip, daffodils

Food,drinks and herbs: Milk, butter, yoghurt, chamomile tea, curries, spicy food, raisins, onions, shallots, leek, garlic, pumpkin, pumpkin seeds, poppy seeds, sesame seeds, bell pepper, honey, bread, cake.

Decorations: Candle wheels, plows, brooms, cauldron, corn dolls, the sun, acorns.

Crystals: Amethyst, bloodstone, moonstone, quartz, onyx, sunstone, ruby, rose quartz, turquoise, hematite, garnet, pearls.

Animals: Goat, lamb, deer, sheep, groundhog, robins, bears, eagle.

Activities: Clean, tidy, make dream sachets, light bonfires, make and light candles, make plans for spring, divination, meditation

Curse: “But Nobody Came”

A curse meant to isolate a target and make their lives a living nightmare. Not to be used lightly.

What you’ll need:

  • Clay, wax or cloth to make a poppet
  • A taglock of your target; if a personal effect of theirs isn’t available, a slip of paper with their name will suffice.
  • Dandelion root to “leave a bitter taste in their mouth” if they’ve wronged you
  • Hot pepper seeds to bind them to the energy of this curse
  • Five lengths of string, yarn or twine. Be sure to use different color strings to effect different areas in their life, unless you want to target one specific area.
  • A large bowl of cold water.
  • Black ink
  • A pair of scissors

What to do:

  1. Make your poppet. If you’re using wax or clay to do so, mix the herbs and the taglock into the wax or clay. If you’re using cloth, stuff it with the herbs and the taglock before sewing the head shut.
  2. Find a corner in which to cast the spell, preferably in a spare room.
  3. Measure and cut the strings accordingly, and charge each one with your intent.
  4. Tie the string/yarn/twine to the arms, legs, and neck of your poppet, envisioning the different aspects of the life of the target. Using clear tape, suspend the poppet in the corner using the strings so it looks like it’s laying in the air.
  5. Prepare the bowl of water by charging it with the energy of the void as you add the black ink. Place the bowl under the poppet.
  6. Take your scissors and cut the strings, one by one. As you cut them, say: “As I cut this (first, second, third, fourth, final) string, I remove you from (your friends, your family, etc.).”
  7. As the poppet falls into the water, envision the hell that awaits them in the coming days/weeks/months. Say: “As you fell into the void, you called out for help. But nobody came.”
  8. After the curse is cast, carefully fish out the poppet and take it to someplace where it won’t be bothered. Dispose of the materials in an appropriate matter, and do a thorough cleansing of the area as well as yourself.

I got a new apartment that I move into next week with one (1) bed and one (1) couch as my only furniture in the world and the first thing I did upon learning we got the apartment was go out and buy a meyer miniature lemon tree for it instead of furniture because it has enough sunlight to support a lemon tree and I feel like that says a lot about me as a person

Turmeric, herb and chia focaccia loaf😻💕
Such a yummy bread! Vegan, gluten free and refined sugar free. It’s extremely high in fibre and protein, making it an excellent meal or snack. I’m definitely making this again😊

Makes one focaccia loaf
2 tbsp chia seeds mixed with 6 tbsp water, left to set for ten minutes
2 tbsp melted coconut oil
2/3 cup water
1 cup almond meal
1 cup sorghum flour
1 tsp tumeric
Herbs of choice: I used oregano, thyme, rosemary and Paprika
Himalayan rock salt + pepper
Sesame seeds

1. Preheat your oven to 170 degrees Celsius (fan forced) and grease a loaf tin.
2. In a large bowl, combine all of the dry ingredients.
3. Next, mix in the coconut oil, chia seed mixture and water.
4. Place the mixture into the prepared tin and top with sesame seeds,
5. Bake the focaccia loaf in the oven for one hour, a skewer should come out clean!
6. Remove from the oven and allow the loaf to cool or eat warm.
Love Ev xo

One pot red lentil soup

I recently concocted a similar recipe using several source recipes online, and though I LOVE chopping veggies, I realized I could simplify this with pre-chopped ingredients and it would be super fast and easy (and DELICIOUS) to make. Red lentils are yummy, nutritious, and don’t need to be soaked beforehand because they’re so tiny!

Servings: About 5 depending on how hungry you are!


  • 1 cup red lentils
  • 3 cups chicken OR vegetable broth
  • Frozen diced veggies (I recommend anything with carrots, celery, and most definitely onions)
  • 1 can diced tomatoes
  • 1 tsp pre-chopped garlic
  • 1 tsp ginger (or to taste)
  • 1 tsp cumin (or to taste)
  • Small dash of paprika
  • Salt if needed (the broth will add salt so give it a taste test first)
  • OPTIONAL: Olive oil
  • OPTIONAL: 1 serrano pepper, halved and de-seeded (may want to use gloves for this as it can make your skin hot hot hot), this makes the soup just a bit spicy but it’s not necessary!


Add all ingredients to a large pot and bring to a boil. Cook on medium heat for ten minutes.


Sautee veggies and garlic in olive oil in a large pot for about five minutes. This will add a lot of flavor to the veg.

Add the rest of the ingredients, bring to a boil, and cook on medium heat for ten minutes.


BakingWithBooks Does Whole30 - Shrimp & Mushroom Shakshuka 

I have previously done a uova al purgatorio (eggs in purgatory) recipe. Shakshuka is very similar, but different spices are used because this is common in Northern Africa and other parts of the Middle East. Filled to the brim with vegetables and warm spices, this amazing egg dish is the perfect Whole30 compliant breakfast, dinner, or both. 


1 28oz can of crushed tomatoes 

2 roma tomatoes, diced 

1 jalapeño pepper, seeded only if you don’t want a high level of spice, and diced 

2 large cloves garlic, minced 

1 ½ cup portobello mushrooms, chopped 

½ yellow onion, diced 

Bell peppers (red preferred, rainbow even more preferred), cut into strips 

Large handful (or two) of spinach 

4-6 large eggs 

½ lb jumbo shrimp (about 6-9)

Seasoning blend: 1 tsp cumin, 1 tsp paprika, 1 tsp chili powder, 1 tsp Italian seasoning, 1 tsp black pepper, kosher salt to taste (you will not use all of this seasoning – unless you absolutely want to) 

Olive oil 


In a large and deep skillet or cast iron skillet, heat 1 tbsp of olive oil over medium heat. 

Once the oil has come to temperature, add in your onions, garlic, and jalapeño, and cook until the onion starts to become translucent. Season with a pinch of the seasoning blend. 

Once the onions develop color, add in the peppers and the mushrooms. Cook for an additional 2-4 minutes while the veggies begin to soften. Season with another pinch of the seasoning blend. 

Add in all of your tomatoes, season, taste, and let the mixture simmer for about 3 minutes before adding in the spinach. 

Add in the spinach, give everything a good stir, and arrange your shrimp in such a way that an egg can be cracked in between them. 

Season generously, reduce the heat to simmer, and cover with a lid to allow the shrimp to cook. 

When the shrimp is near completion, crack an egg into a ramekin and gently pour it into the tomato sauce (you want the yolks to stay intact). 

Once all of your eggs are in the sauce, cover with a lid and let them poach until you reach your desired yolk consistency. 

Turn off the heat, taste and season one last time. Garnish with fresh cilantro or parsley, and serve warm. 

Can be made vegetarian/vegan by omitting the shrimp!


Peanut Stir-fry


For the sauce you need;

- 2 tsp peanut butter

- 2 tbsp soy sauce

- 1 tbsp hoisin sauce

- 1 tsp garlic paste (or 2 cloves mashed into a paste)


I spiralized 1 courgette/zucchini and chopped 1 pepper, 1 onion, half a head of a small broccoli.

Frying them (minus the courgette) in 1 tbsp of sesame oil till they are starting to brown then adding the sauce. 

I then added in a packet of udon noddles and the courgette and mixed it all in with the sauce.

After dishing up I topped with sesame seeds and pepper, as well as half an avocado. 

Tofu sautéed in toasted sesame seed oil with cherry tomatoes, garlic, sesame seeds, soy sauce, black pepper, & lemon juice over arugula & fresh cherry tomatoes topped with seaweed, sesame seeds, black pepper, red pepper flakes, fresh lemon juice, & shaved Brazil nuts.


Day 31 + 28 + 27 of Change

Well, it’s monday….so….happy monday everyone! :D I know, I know. I shouldn’t be so loud and in good spirits, but we have really nice weather at the moment and sunshine always gets me smiling. Plus, I had a very nice weekend. 

I wanted to say thank you to my boyfriend, bc he had prepared different dishes for me on wednesday last week. On his free day. Honestly, this man is to good for me. Anyways, he had an early shift on sunday so I prepared a menu for our dinner, and even though I’m not very good in the kitchen it turned out really good. Plus, it was my first try at a lowcarb pizza with tuna crust and I loved it.

So what you see above is:

  • First course: lettuce, tomatos, bell pepper, cucumber with pumkin seed oil, salt, pepper
  • Second course: lowcarb pizza with tuna crust, different vegetables, one half with cream cheese the other with emmentaler, plus some chicken sausage. I made the tomato sauce myself too (I could have used some more salt)
  • Third course: frozen berries mixed with coconut cream (no sugar, heavy cream or anything else. Just put them in the blender. Honestly, sooooooo good)

So, the tuna crust was just tuna with eggs mixed together. It was kinda dry but had a better texture as the cauliflower crust. It is packed with protein too and has A LOT less fat.

I hope everyone has a nice week. Workouts planned :

  • monday: weightlifting (after work)
  • tuesday: first gymnastics training in 4 weeks! Or weightlifting. Depends on my ankle.
  • wednesday: workout in the gym, weightlifting mixed with bodyweight workout (I love the balance board)
  • thursday: rest day
  • friday: weightliftin, perhaps some cardio. Again, it depends on my ankle.
  • saturday: big workout together with my fitnesspal
  • sunday: rest day