The Glowing Wanderluster

Life has gotten so good within the past 24 hours. After the weeks of countless all nighters and hours upon hours of computer modelling, hand drawing and model building I had a great presentation of my final project for critique in my studio course. Now that that’s all finished up its all about prepping for my one and final exam left this year, all while getting to feel like a bit more like a normal human being. I swear, getting proper amounts of sleep again is practically life changing ☺️ The end is so near, I’m so excited for this summer already, and it’s hard to even believe I’m almost finished up my second year studying architecture 🙈 More food posts and recipes will be on their way again soon - just like todays killer chocolate peanut butter nicecream with freshly made coconut cinnamon rawnola 🙌👌 #vegan #veganeats #vegansofig #vegancommunity #veganism #veganfood #veganfoodshare #whatveganseat #nicecream #bananas #banananicecream #smoothie #smoothiebowl #fruit #raw #rawnola #chocolate #peanutbutter #coconut #personal

GREENS N’ RICE BOWL 🍚🍃🍚🍃The base is fluffy basmati rice. I topped it off with avocado chunks, fresh spinach, garlicky sautéed brussel sprouts, green pumpkin seeds, squeeze of fresh lime, cracked pepper, pink salt and cabbage sauerkraut. This is my go to dinner on a busy night, because its so easy to make and tastes so delich! 🌿 #radplantlife

Devour.

Method 1. Preheat oven to 400 °F/200°C and line baking sheet with foil 2. Cut potatoes in half as this will reduce baking time. Place face down on baking sheet in oven for 20-30 min 3. In a small bowl mix rocket salad, za'atar and olive oil 4. In another small bowl mix red cabbage with a pinch of salt and ‘massage’ for a few minutes. This makes the cabbage really soft 5. Add fresh parsley, tahini and lemon juice to a blender or food processor and blend until smooth and creamy 6. Either mash or slice avocado 7. Once the sweet potato are fork-tender, flip them flesh-side up and serve on a plate 8. Top with za'atar rocket salad, red cabbage, avocado, pomegranate seeds and green tahini sauce 9. Serve immediately. Enjoy! #LetsCookVegan

Vegan mushroom lentil adzuki bean soup

White chocolate coconut coating: ½ cup melted cacao butter ¼ cup coconut butter 2tbsp brown rice syrup 1 cup finely shredded unsweetened coconut Enjoy! #LetsCookVegan

Here’s the recipe for these treats: Red: 1 cup of frozen strawberries + 1 fro nana. Orange: ½ cup of papaya chunks + 1 fro nana. Yellow: ¼ cup of pineapple chunks + 1 fro nana. Green: 1 tsp. of spirulina powder + 1 fro nana. Purple: 1 cup of frozen blueberries + 1 fro nana. Blended and layered each one separately. Serves 1 | 700 Cals (double the amount for 2 masons) Cheers! x

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Sarah Bernhard

mike olbinsky drove more than seventeen thousand miles over forty eight days to capture these storms over arizona. (source)