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Jus dat kinda day… #FTW 😈👊

Jus dat kinda day… #FTW 😈👊

#ftw




Light & dark shots of my big Beauties my madre got me. 😍🌹👭💋 #motherlove #roses #mauilife #happygirl

Light & dark shots of my big Beauties my madre got me. 😍🌹👭💋 #motherlove #roses #mauilife #happygirl




Photo Post Mon, Jul. 21, 2014 121 notes

(Source: nom-food)





Photo Post Mon, Jul. 21, 2014 266 notes

(Source: nom-food)





Photo Post Mon, Jul. 21, 2014 544 notes

redefiningfood:

The only dessert recipe you’d ever need: Sugarless, Vegan Healthy Black Sesame Ice Cream with Dried Pineapple ‘Flowers’

In a word: amazing. I use this word a lot, which I shouldn’t, because everything else I’ve called amazing pales in comparison to this ice cream, especially when it’s combined with the deliciously natural pineapple flowers (the recipe is linked here). It’s a no-frills recipe which doesn’t involve adding any ingredients you’re not familiar with in the kitchen, yet when you eat it it feels like a guilty pleasure because it’s just so good. 
Ingredients: 625 ml of unsweetened soymilk// 100g of black sesame paste// 50g of black sesame// 2 tablespoons of stevia (you can change this depending on what you like - as it is with all the ingredients!)
Heat the soymilk and add the black sesame paste, and begin stirring until the paste dissolves. Whilst you’re doing this, toast the black sesame seeds on a pan on low heat for 3-4 minutes (they are very small so watch them carefully so they don’t burn!) and then grind up the black sesame seeds into a more powdery form. Then, mix that in with the soymilk. At this point, taste the black sesame soymilk to see if there’s enough black sesame (if there isn’t add more, if there’s too much add more soymilk) and then add the sweetener, whether it’s stevia or honey. Then, taste again to see if you’d like it to be more/less sweet (I always opt for less sweet, so chances are you’ll have to be going for more) because this will be what your final ice cream tastes like. If it tastes “hmm” just add more black sesame paste/ground black sesame until you can actually come to a conclusion about whether or not it needs more sugar!
Then, refridgerate this in the fridge (not freezer) overnight so that the liquid cools completely, before putting it in a churner (for half an hour) or mixing it on high speed for around 10 minutes. Then, when it thickens a little, this time refridgerate it in the freezer for 1-2 hours or overnight. That’s it - scoop it out and enjoy as a snack, or even as a dessert-for-breakfast!

redefiningfood:

The only dessert recipe you’d ever need: Sugarless, Vegan Healthy Black Sesame Ice Cream with Dried Pineapple ‘Flowers’

In a word: amazing. I use this word a lot, which I shouldn’t, because everything else I’ve called amazing pales in comparison to this ice cream, especially when it’s combined with the deliciously natural pineapple flowers (the recipe is linked here). It’s a no-frills recipe which doesn’t involve adding any ingredients you’re not familiar with in the kitchen, yet when you eat it it feels like a guilty pleasure because it’s just so good. 

Ingredients: 625 ml of unsweetened soymilk// 100g of black sesame paste// 50g of black sesame// 2 tablespoons of stevia (you can change this depending on what you like - as it is with all the ingredients!)

  1. Heat the soymilk and add the black sesame paste, and begin stirring until the paste dissolves. Whilst you’re doing this, toast the black sesame seeds on a pan on low heat for 3-4 minutes (they are very small so watch them carefully so they don’t burn!) and then grind up the black sesame seeds into a more powdery form. Then, mix that in with the soymilk. At this point, taste the black sesame soymilk to see if there’s enough black sesame (if there isn’t add more, if there’s too much add more soymilk) and then add the sweetener, whether it’s stevia or honey. Then, taste again to see if you’d like it to be more/less sweet (I always opt for less sweet, so chances are you’ll have to be going for more) because this will be what your final ice cream tastes like. If it tastes “hmm” just add more black sesame paste/ground black sesame until you can actually come to a conclusion about whether or not it needs more sugar!
  2. Then, refridgerate this in the fridge (not freezer) overnight so that the liquid cools completely, before putting it in a churner (for half an hour) or mixing it on high speed for around 10 minutes. Then, when it thickens a little, this time refridgerate it in the freezer for 1-2 hours or overnight. That’s it - scoop it out and enjoy as a snack, or even as a dessert-for-breakfast!






Photo Post Mon, Jul. 21, 2014 14 notes

diy-gardening:

DIY Blog: Become Resourceful http://ift.tt/1qOeBxH @mosxo_filero: Crispy donnuts biyches via Tumblr

diy-gardening:

DIY Blog: Become Resourceful http://ift.tt/1qOeBxH @mosxo_filero: Crispy donnuts biyches via Tumblr



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