Dec 23 , 2013 75©©Share
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manipura-asana:

Poise (please do not remove the source)

manipura-asana:

Poise (please do not remove the source)

Dec 23 , 2013 1566©Share
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highvibin:

Someone liked my watermelon photo so much they wanted to pretend it was theirs! I guess I shouldn’t be surprised, it’s a good photo of a delicious ass watermelon :)

Dec 22 , 2013 610©Share
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hipsterfood:

The best thing for 1°F weather is something hot, preferably with potatoes. And crispy bread. This recipe has all of those, and comes straight from Vegan Slow Cooking For Beginners, a book we just received and have really enjoyed cooking from. Especially since we don’t yet have a working oven in our new studio, slow-cooker recipes are so essential for us on a daily basis. Recipe & serving suggestions under the cut. xo 
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hipsterfood:

The best thing for 1°F weather is something hot, preferably with potatoes. And crispy bread. This recipe has all of those, and comes straight from Vegan Slow Cooking For Beginners, a book we just received and have really enjoyed cooking from. Especially since we don’t yet have a working oven in our new studio, slow-cooker recipes are so essential for us on a daily basis. Recipe & serving suggestions under the cut. xo

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Dec 22 , 2013 219©Share
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mayur-asana:

Mobile Yoga Ubud by mobileyogaubud on Flickr.
Dec 22 , 2013 1070©©Share
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eat-to-thrive:

Big #rainbowsalad this evening! Mangos, tomatoes, cucumber, carrots, pea shoots, alfalfa sprouts, mushrooms, & lots of green leaf lettuce (most of it’s on the bottom). Creamy dressing was 1.5 tbsp tahini, 1 scallion, 1 small garlic clove, 1/4 cup water, juice of 1 lime, and about a cup of coarsely chopped zucchini all blended together.

eat-to-thrive:

Big #rainbowsalad this evening! Mangos, tomatoes, cucumber, carrots, pea shoots, alfalfa sprouts, mushrooms, & lots of green leaf lettuce (most of it’s on the bottom). Creamy dressing was 1.5 tbsp tahini, 1 scallion, 1 small garlic clove, 1/4 cup water, juice of 1 lime, and about a cup of coarsely chopped zucchini all blended together.

Dec 22 , 2013 4522©©Share
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cosmofilius:

spent the afternoon practicing a few asanas and deepening the bond with my physical vessel :) sorry for all of the photos, no more of these today, i promise! hope you’re having a beautiful day xxxx

Dec 22 , 2013 280©©Share
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Dec 22 , 2013 299©©Share
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migas:

(via Class Schedule)
Dec 22 , 2013 41©Share
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veganfeast:

Spicy Mango Salad with Orzo and Turtle Beans on Flickr.
Dec 21 , 2013 7607©©Share
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westsoy:

We’ve partnered with Garden of Vegan, one of our favorite vegan tastemakers, to celebrate the success of our tumblr so far! This month we’ll be posting original recipes featuring WestSoy deliciousness!
Burrito Bowl with Salsa Baked Tofu
Yields 2 servings.
What You’ll Need:
Salsa Baked Tofu
1/2 block of extra-firm tofu, cut into bite-sized squares(I recommend using WestSoy Extra-Firm Tofu)
3 tbsp salsa
1 tsp sriracha
1 tsp olive oil
1 clove garlic, minced
pinch of salt
1/8 tsp (or less) of ground cumin(or substitute with WestSoy’s Baked Tofu in Cajun Blackened Spiced Rub flavour)
Chili & Lime Kale
3 packed cups of coarsely chopped kale (stems removed)
squeeze of lime juice
1 clove garlic, minced
pinch of salt
1/8 tsp (or less) of ground cumin
1/8 tsp chili powder
1/8 tsp salt
Brown Rice & Black BeansCombine:
1 1/2 cups cooked brown rice
3/4 cup black beans
Serve with:
shredded lettuce
chopped tomato
sliced avocado
2 whole grain wraps (optional)
salsa, hummus, guacamole, and lime
Salsa Baked Tofu:
Preheat your oven to 425 °F. Combine the tofu, salsa, sriracha, olive oil, garlic, cumin, and salt, making sure that the tofu is evenly coated.
Lay the tofu on a baking sheet lined with parchment paper. Bake for 10 minutes, flip, and bake for another 10 minutes.
If you’re short on time you can substitute the Salsa Baked Tofu for WestSoy’s Baked Tofu in Cajun Blackened Spiced Rub flavour.
Chili & Lime Kale:
Steam the chopped kale for 5 minutes or until just tender. Remove the kale from steamer and toss with a squeeze of lime juice, minced garlic, chili powder, cumin, and salt. Make sure to evenly coat the kale.
Tortilla Bowl:
Preheat your oven to 350 °F. Form your tortilla bowl inside of a lightly-greased, medium sized, oven-safe bowl. Bake for 8-12 minutes or until lightly browned. For serving, place inside a regular bowl for extra strength and rigidity.
Assembling the Burrito Bowl:
Lay a bed of brown rice & beans into a bowl, make a well in the center and fill with 1/2 of the Chili & Lime Kale and top with 1/2 of the Salsa Baked Tofu. Make sure everything is hot before serving. Top with shredded lettuce, fresh chopped tomato, sliced avocado, and your favourite combination of salsa, hummus, guacamole, and lime juice.

westsoy:

We’ve partnered with Garden of Vegan, one of our favorite vegan tastemakers, to celebrate the success of our tumblr so far! This month we’ll be posting original recipes featuring WestSoy deliciousness!

Burrito Bowl with Salsa Baked Tofu

Yields 2 servings.

What You’ll Need:

Salsa Baked Tofu

  • 1/2 block of extra-firm tofu, cut into bite-sized squares
    (I recommend using WestSoy Extra-Firm Tofu)
  • 3 tbsp salsa
  • 1 tsp sriracha
  • 1 tsp olive oil
  • 1 clove garlic, minced
  • pinch of salt
  • 1/8 tsp (or less) of ground cumin
    (or substitute with WestSoy’s Baked Tofu in Cajun Blackened Spiced Rub flavour)

Chili & Lime Kale

  • 3 packed cups of coarsely chopped kale (stems removed)
  • squeeze of lime juice
  • 1 clove garlic, minced
  • pinch of salt
  • 1/8 tsp (or less) of ground cumin
  • 1/8 tsp chili powder
  • 1/8 tsp salt

Brown Rice & Black Beans
Combine:

  • 1 1/2 cups cooked brown rice
  • 3/4 cup black beans

Serve with:

  • shredded lettuce
  • chopped tomato
  • sliced avocado
  • 2 whole grain wraps (optional)
  • salsa, hummus, guacamole, and lime

Salsa Baked Tofu:

Preheat your oven to 425 °F. Combine the tofu, salsa, sriracha, olive oil, garlic, cumin, and salt, making sure that the tofu is evenly coated.

Lay the tofu on a baking sheet lined with parchment paper. Bake for 10 minutes, flip, and bake for another 10 minutes.

If you’re short on time you can substitute the Salsa Baked Tofu for WestSoy’s Baked Tofu in Cajun Blackened Spiced Rub flavour.

Chili & Lime Kale:

Steam the chopped kale for 5 minutes or until just tender. Remove the kale from steamer and toss with a squeeze of lime juice, minced garlic, chili powder, cumin, and salt. Make sure to evenly coat the kale.

Tortilla Bowl:

Preheat your oven to 350 °F. Form your tortilla bowl inside of a lightly-greased, medium sized, oven-safe bowl. Bake for 8-12 minutes or until lightly browned. For serving, place inside a regular bowl for extra strength and rigidity.

Assembling the Burrito Bowl:

Lay a bed of brown rice & beans into a bowl, make a well in the center and fill with 1/2 of the Chili & Lime Kale and top with 1/2 of the Salsa Baked Tofu. Make sure everything is hot before serving. Top with shredded lettuce, fresh chopped tomato, sliced avocado, and your favourite combination of salsa, hummus, guacamole, and lime juice.

Dec 21 , 2013 513©©Share
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“Please look after your health. It is your passport to life. Losing it is so easy. Regaining it can be very difficult.”
The Reluctant Raw Foodist 
Dec 21 , 2013 423©Share
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Dec 21 , 2013 155©©Share
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balancepath:

basava:

Love this image from my last yoga photoshoot by Mary Smith Photography

I love it too.

balancepath:

basava:

Love this image from my last yoga photoshoot by Mary Smith Photography

I love it too.

Dec 21 , 2013 394©©Share
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big-gal-yoga:

Joy to the Yogis December Challenge Day 16 Trikonasana Zion National Park

big-gal-yoga:

Joy to the Yogis December Challenge
Day 16 Trikonasana
Zion National Park

Dec 21 , 2013 5482©©Share
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wholeheartedeats:

Incredible Squash Pizza! Vegan, gluten free, and grain free!

http://www.wholeheartedeats.com/2013/12/incredible-squash-pizza.html

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