Posted 2 weeks ago
closetvegan:

Individual Vegetable Quiches (makes 4)
Notice the change from ‘Vegan Bakery’ to ‘Vegan Kitchen’? well you should, because it means I’m posting savoury dishes now.  I’m sure my 0.4 followers are as excited as I am.Anyway, these are really good, apparently look and taste like they’re shop bought, and you dont notice there’s no cheese. I used 6inch flan dishes but I’m sure you could use one large one instead.
Ingredients:approx 3/4 pack just rol shortcrust pastry (its vegan! I know right…)plain flour for dustingfor the filling:300g silken tofu 70g vegan cream cheese30ml soya milkseasoning, all optional:1/2tsp paprika1tsp dried mixed herbs1/2tsp coriander1tsp ground black pepper1/2tsp boullion vegetable stock powder1tsp dairy free grated cheese replacer - I used cheddarese, can be bought in most big supermarkets various chopped vegetables, to your taste. I used:1/3 an aubergine1 tomato3 closed cup mushroomshalf a bell pepperhalf an onion or 2 shallotsa clove of garlic 
Method:
1. Pre heat oven to gas mark 5
2. Roll out the pastry to 0.5cm thick, dusting with flour. Then press into flan dishes.
3. Chop finely, then lightly fry onion and garlic in a skillet, adding peppers
4. Blend the filling ingredients and seasoning until very smooth
5. Fill the pastry crusts in alternate layers of vegetables and tofu filling, making sure all the gaps are filled, then finish with a slice of tomato on top.
6. Bake for 25-30 minutes, or until lightly browned.  One large quiche will take slightly longer.
7. Unstick the sides with a knife, and either serve immediately in the dishes, or if you need to re-use them, place a plate on top and turn out upside down, then repeat to right it.  These can be easily reheated in the oven for 10 minutes, or in the microwave for about one.

closetvegan:

Individual Vegetable Quiches (makes 4)

Notice the change from ‘Vegan Bakery’ to ‘Vegan Kitchen’? well you should, because it means I’m posting savoury dishes now.  I’m sure my 0.4 followers are as excited as I am.
Anyway, these are really good, apparently look and taste like they’re shop bought, and you dont notice there’s no cheese. I used 6inch flan dishes but I’m sure you could use one large one instead.

Ingredients:
approx 3/4 pack just rol shortcrust pastry (its vegan! I know right…)
plain flour for dusting
for the filling:
300g silken tofu 
70g vegan cream cheese
30ml soya milk
seasoning, all optional:
1/2tsp paprika
1tsp dried mixed herbs
1/2tsp coriander
1tsp ground black pepper
1/2tsp boullion vegetable stock powder
1tsp dairy free grated cheese replacer - I used cheddarese, can be bought in most big supermarkets 
various chopped vegetables, to your taste. I used:
1/3 an aubergine
1 tomato
3 closed cup mushrooms
half a bell pepper
half an onion or 2 shallots
a clove of garlic 

Method:

1. Pre heat oven to gas mark 5

2. Roll out the pastry to 0.5cm thick, dusting with flour. Then press into flan dishes.

3. Chop finely, then lightly fry onion and garlic in a skillet, adding peppers

4. Blend the filling ingredients and seasoning until very smooth

5. Fill the pastry crusts in alternate layers of vegetables and tofu filling, making sure all the gaps are filled, then finish with a slice of tomato on top.

6. Bake for 25-30 minutes, or until lightly browned.  One large quiche will take slightly longer.

7. Unstick the sides with a knife, and either serve immediately in the dishes, or if you need to re-use them, place a plate on top and turn out upside down, then repeat to right it.  These can be easily reheated in the oven for 10 minutes, or in the microwave for about one.

Posted 2 weeks ago

Loving Hut - Camden

closetvegan:

I had a pretty rough day yesterday, and at about 8, I was walking in search of ridiculously overpriced vegan ice cream (One of those occasions when ice cream is the only cure). It turns out everywhere was closed. Anyway, I’d craved chips earlier in the day, so I honed in on the nearest takeaway -

Need to remember to go here when I’m in camden again

Posted 2 weeks ago

SECRETLY VEGAN PIZZA

closetvegan:

Ok so I did the noob vegan thing and bought more ‘fake’ products than you can shake a tofurkey at - but I don’t care! I wanted a ‘traditional’ pizza; the sort that instantly induces a coma… AND IT WAS AMAZING!
Someone may well have switched it with somethikng from Dominoes when I wasn’t looking…

Posted 2 weeks ago

Asparagus, Courgette and Parsley Soup

closetvegan:

SUPER SUMMER SOUP! Thats alliteration. Also its has the best colour you have ever seen and its amazingly easy to make:

  • Sauté a small chopped onion and 2 cloves garlic in a Ts vegan margarine for 5 minutes on low to medium heat, until glassy
  • add two courgettes, chopped chunkily, and 12…
Posted 2 weeks ago

Just weighed myself and I’ve lost another 4.4lbs :)
I’m in a really good mood now!

Posted 4 weeks ago
Posted 2 months ago

wholelifenutrition:

How To Make Brown Rice Flour Tortillas (gluten-free, vegan)

Making your own gluten-free brown rice flour tortillas is so simple! With just a few ingredients you can make healthier tortillas at home. My recipe is egg-free and xanthan-free as well. I use a cast iron tortilla press to quickly press all of the tortillas, and then I cook them in a hot cast iron skillet on my stovetop. My children love to help with the entire process of making homemade tortillas too…otherwise I probably would not make them very often!

Click here for the recipe

Posted 2 months ago

Gym time!

Posted 2 months ago
Posted 4 months ago
why do u think that we are designed to be vegans? Like how do you know? Maybe we are designed to eat some meat
Anonymous asked

sunnystrong:

cleanbodyfreshstart:

Well hello there, thank you for asking.

First off, I do not believe for a second that we are designed to eat meat. Why, you may ask? Well..

Firstly, our physical appearance. Let’s just look at our bodies for a second. Unlike other carnivores, we lack claws - something quite necessary to be able to catch, claw and kill animals, breaking apart skin an flesh in order to eat. Take a look at your hands.. do you think you would be able to rip an animal apart with your hands/nails? I know I sure wouldn’t, even with my long nails. 

Speaking of eating, our teeth are also very different to other carnivores. "Oh but Rosie, if we weren’t meant to eat meat, we wouldn’t have canines!" Well, you see my little love bugs, our canines are much different to those of a lion or tiger, or even dog or cat. (Picture Comparison) Top - HUMAN, Bottom - CARNIVORE. 

Human teeth are broad, short, blunt, flat and spade-shaped like the teeth of other herbivores, not the fanged mouths of carnivores/omnivores. Most herbivores have canines, incisors and molars, which are used for ripping rough foods like apples, carrots or nuts. Some canines are also used for posturing; they are present to strike fear into the heart of any predator thinking about attacking. This is why hippos (vegans) have the fiercest canines on the planet! For the record, many people believe that lions are the kings of the jungle. But if you put a lion in a room with a hippo, the lion would look for a way out because nobody fucks with a hippo!”

If you’re still unconvinced - don’t worry, I’ve got much more in store for you!

Secondly, our digestive tract. 

"Let’s compare the bodies of humans and herbivores to the bodies of carnivores and omnivores. First, the length of intestines in humans and other herbivores falls somewhere between 7 to 13 times the length of the trunk/torso section of the body (I am being generous compared to the research of Mills and the Messinas). In contrast, the length of intestines in carnivores/omnivores is only 3 to 6 times the length of the trunk/torso. (The length of the trunk/torso is used as the means of comparison rather than overall body length or height because humans are bipedal animals whereas most other animals are quadrupeds.) Moreover, the interior surface of human intestines is heavily fluted and striated, whereas the interior intestinal surfaces of carnivores/omnivores tend to be smooth in comparison. The relatively short intestinal length in carnivores/omnivores, along with the relatively smooth interior surface, allow rotting animal flesh, animal protein, casein, cholesterol, trans fatty acids and the excessive amount of fat found in all animal products to pass through quickly; that is why it’s impossible for any real carnivore/omnivore to clog their arteries. Clogged arteries, however, affects more than 50% percent of all meat, dairy and egg-eaters in this day and age!" 

"But Rosie, if I don’t eat meat, where on earth will I get my protein?!"

Well, I’m glad you asked! “Contrary to the misinformation spewed forth by uninformed people, there is no shortage of protein in a vegan diet. All amino acids are found in the plant kingdom with alfalfa sprouts, almonds, bananas, bean sprouts, brazil nuts, broccoli, cabbage, carrots, coconuts, corn, dates, eggplant, filberts, goji berries, okra, pecans, soy, spirulina (seaweed), squash, sunflower seeds, sweet potatoes, tempeh (fermented soy), tomatoes, walnuts and wheatgrass being complete proteins. However, consuming all amino acids at one meal is unnecessary. Meat, dairy and egg-eaters receive NO benefit from eating complete animal-based proteins except having a complete chance at cancer, osteoporosis and a host of other ailments. 40 percent of the calories found in cauliflower and broccoli come from protein while most other vegetables contain around 30 percent protein. Beans, brown rice, cacao/chocolate (genuine cacao/chocolate is a bean so it’s naturally vegan), grains (all), hemp (milk/oil/powder/seed), lentils, nuts (all), seeds (all) and all vegan meats/dairy are great sources of protein, too. Even fruit has around 5 percent protein, which is the same amount of protein human babies receive from mother’s breast milk.”
Check out this chart! 

"But Rosie, what about calcium! I need to drink cows milk don’t I?!"

Actually, no you definitely do not need to drink the breast milk from another species! 
Here are some of the many vegan sources of calcium - açaí, apricots, avocados, beans (all), broccoli, cabbage, carob, carrots, cauliflower, celery, chickpeas (150 milligrams per 100 gram serving), chlorella, coconuts, dandelion greens, figs, grains (all), green leafy vegetables (especially parsley with 203 milligrams per 100 gram serving), hemp (milk/oil/powder/seeds), hijiki (sea vegetable with 1,400 milligrams per 100 gram serving), lemons, lentils (all), lettuce, mangoes, miso, nuts (all especially almonds with 234 milligrams per 100 gram serving), onions, oranges, prunes, raisins, seaweed (all), sesame seeds (1,160 milligrams per 100 gram serving), soy (226 milligrams per 100 gram serving), spirulina, sprouts (all), sunflower seeds, watercress, wheatgrass, yams.

"Moreover, mother cows make milk for THEIR babies and for THEIR babies alone. They certainly don’t make milk for baby humans, adolescents humans or adult humans. The human body has no need for cow milk, just as it has no need for dog milk, giraffe milk, zebra milk, camel milk, goat milk or rhinoceros milk. The only milk that anyone ever needs comes from THEIR own mothers’ breasts! And when weaning is completed, milk is never needed again. Without a doubt, dairy is the stupidest and most unnatural ‘food’ consumed by humans. Have you ever turned on a wildlife program and watched a lion tackle an antelope—not to kill her, but to suck milk from her teats? It’s high time for vegetarian hypocrites and selfish meat-eaters to wake up! If a mother cow is lactating, and her baby isn’t present, then the mother and the baby are being tortured. No debate. No discussion. The jury is in, and this case is closed forever.”

Also, did you know that cows milk/dairy products actually leach calcium from your bones - CAUSING osteoporosis? 
Animal protein contributes to the acceleration of osteoporosis because keeping blood and tissues at a neutral Ph balance always takes priority over keeping calcium phosphate in the bones. Bones can hold out for years with insufficient calcium, but blood and tissue cannot because they need phosphate to offset the acidity. When blood and tissues become acidic with animal protein, the body withdraws calcium phosphate from the bones and uses the alkaline mineral phosphate to keep the Ph levels of blood and tissue balanced. The calcium is then excreted through our urine. Since animal products are the only sources of acidic protein, people who consume the least amount of animal protein always have the lowest rates of osteoporosis and bone fractures. Interestingly, but not shockingly, Alaskan Eskimos, whoconsume large quantities of animal protein and rarely eat plants because of their icy environment, have the highest rates of osteoporosis in the world!”

Here’s a chart which compares a few things :)

Now, I know your question was regarding meat, but I felt the need to expand and talk about animal products in general.

"Were Humans Meant To Eat Meat?"

Books -

  • 80/10/10, Dr Douglas Graham
  • Becoming Vegan, Brenda Davis
  • The Food Revolution, John Robbins
  • The China Study - T. Colin Campbell
  • Main Street Vegan - Victoria Moran

Documentaries - 

Websites -

  • ADAPTT
  • Vegan Society
  • Vegan Easy
  • Veg Kitchen
  • Happy Herbivore
  • Chic Vegan

I know this is a lot of information, but I hope I have answered your questions as to why I believe we are not designed to eat meat. 

I’m not vegan but the points she makes are really interesting and well researched.  Worth reading and knowing! :>

Posted 4 months ago

avocados-and-cardio:

getting-fit-one-day-at-a-time:

These Avocado Onion Rings can be baked or fried and are great with any dipping sauce (I like tahini). If frying, just brown both sides in olive oil on medium in a non-stick pan. Cutting them into rings works best if the avocados are firm-ripe. Enjoy!

By Erin Gleeson for The Forest Feast

You might also like: Orange Avocado Salad

OH MY GOD

Posted 4 months ago

Started working out again!

Just did:
4 different sets of 20 reps weighted arm workouts.
20 Squats
20 Lunges each leg
20 Leg lifts on the side (don’t remember what they are actually called lol)
1 x 1 minute plank
20 butt lifts (no idea at all what the name of those are)

Now I just need to get my diet back in check, been eating so bad since starting Uni!


Posted 8 months ago

I’m a blonde Wrapper! Artichoke & Sun-dried tomato style :)

the-fitspirational-blonde:

image

image

Wraps are a fabulous substitute for sandwiches!

A significant amount of calories are cut because a tortilla is substituted for two slices of bread. If you’re careful with the ingredients, you can cut 1/2 the calories out of a regular lunch.

So fast, so easy, and tastes good cold! This is a great lunch idea to bring with you to college or work :)

Posted 8 months ago

undressedskeleton:

Pre Dinner Salad!
Cucumber, almonds, tomato, edamame, green onion, avocado, and Italian dressing!

Posted 8 months ago

wakeuphealthy:

Mocha Banana “Ice Cream”

Creamy and smooth, this dairy-free “ice cream” will have your taste buds convinced it’s the real deal! Frozen blended bananas lend this cold treat its texture, while a pinch of instant coffee and chopped dark chocolate turn this dessert into sundae material.

Ready in 5 minutes • Makes 2 servings

Ingredients:

  • 2 frozen bananas
  • 1 tsp instant coffee or espresso
  • 1/4 tsp cinnamon
  • 1 oz dark chocolate (approx. 3 squares), finely chopped

Instructions:

  1. Remove bananas from freezer and let sit on the counter for 5 minutes.
  2. Peel bananas and break or cut into chunks, then place into a food processor. Pulse about 20 times until bananas are in small pieces, then blend until smooth. If necessary, stop the machine and scrape from the sides.
  3. Add the coffee, cinnamon and chocolate to the food processor, and blend again to fully incorporate. Serve.
  4. http://www.oxygenmag.com/nutrition/mocha-banana-ice-cream/
Nutrients per serving: Calories: 190, Total Fats: 13 g, Saturated Fat: 4 g, Trans Fat: 0 g, Cholesterol: 0 g, Sodium: 8 mg, Total Carbohydrates: 32 g, Dietary Fiber: 4 g, Sugars: 19 g, Protein: 2 g, Iron: 1 mg