Let's Do This Milwaukee
daunt:

notscaredjustchanging:


For green teas, you want to avoid steeping them for more than 3-5 minutes or else it gets really bitter. The same goes for if you’re steeping mate.
White teas are really delicate, so if the temperature is too high, it’ll ruin the flavour.
Herbal teas need to be steeped at a higher temperature for a longer time because… well, they’re not tea leaves! It takes more to get whatever it is you’re using to release its flavour, basically.
There’s more to it, but that’s all I can remember off the top of my head.
ALLY OR ANY OF MY OTHER TEA-SAVVY BUDDIES, any input or anything to add on to what I said?

USEFUL

ahhh~

daunt:

notscaredjustchanging:

For green teas, you want to avoid steeping them for more than 3-5 minutes or else it gets really bitter. The same goes for if you’re steeping mate.

White teas are really delicate, so if the temperature is too high, it’ll ruin the flavour.

Herbal teas need to be steeped at a higher temperature for a longer time because… well, they’re not tea leaves! It takes more to get whatever it is you’re using to release its flavour, basically.

There’s more to it, but that’s all I can remember off the top of my head.

ALLY OR ANY OF MY OTHER TEA-SAVVY BUDDIES, any input or anything to add on to what I said?

USEFUL

ahhh~

(Source: chelseamustache, via buttcubus)

eatwell-livefully:

rosemary baby bella mushrooms w/ creamy cauliflower mashed ‘potatoes,’ mushroom-miso gravy, & lemony kale.
this is a hearty meal! many people ask me, ‘you eat raw food? aren’t you hungry all the time?’ 
the answer is… definitely not. this particular plate of food, i will probably eat in 2 sittings, even (i’m kind of a grazer.) the truth is, when i eat raw food, i eat far less. one might imagine the reason for this would be that all nutrients are still intact, having not been burned-off or compromised by heat. makes sense to me. onto the recipe..
rosemary baby bellas:
2 c baby bella/crimini mushrooms, sliced
5-10 dashes nama shoyu/tamari
1 T agave (or coconut nectar)
1 clove garlic (or more), minced
1 sprig fresh rosemary, de-stemmed & rough choppped
onion powder, to taste
*combine all ingredients in a container & marinate for 20-30 minutes. the mushrooms will soften & shrink as the salt from the nama shoyu/tamari draws out the water. a very cooked-like texture & appearance will occur. yum.
creamy cauliflower mashed ‘potatoes’:
1 head cauliflower, rough chopped into florets
1 handful cashews, soaked for 20 minutes (but can soak up to 8 hours)
1 sprig fresh rosemary, destemmed & minced
1 clove garlic, minced (or more, or less. depends on how much you like garlic)
onion powder, to taste
nutritional yeast, to taste
sea salt, to taste
*process all ingredients in food processor, adding a little bit of water (or nut milk) at a time until a creamy, ‘mashed potato’ consistency is reached. taste & adjust seasonings.
mushroom-miso gravy:
1 c baby bella/crimini mushrooms, sliced
2 T chickpea miso
garlic powder, to taste
onion powder, to taste
black pepper, to taste
*process all ingredients in food processor or high-speed blender, adding a little water (or nut milk) at a time until desired consistency is reached.
lemony kale:
1 bunch curly kale
2 lemons, juiced
*de-stem kale & rip or chop into bite-sized pieces. in a bowl, toss with fresh lemon juice & massage very well with hands until the kale becomes wilted & cooked-like in appearance & texture.
plate & enjoy! that’s what i’m doing :). garnish with fresh ground black pepper & sliced scallions, if desired.
although i don’t really take measurements in the kitchen (these are probably pretty accurate guesses), this should make about 2-3 plates of hearty, healthy food.
*update: i ate the whole thing. after eating the omnivorous alternative of ‘meat & potatoes,’ one can expect to be weighed-down & sleepy. expect to be energized with the ‘raw food buzz’ after this intoxicating comfort meal. now i will go walk 5 miles & get stuff done :)

eatwell-livefully:

rosemary baby bella mushrooms w/ creamy cauliflower mashed ‘potatoes,’ mushroom-miso gravy, & lemony kale.

this is a hearty meal! many people ask me, ‘you eat raw food? aren’t you hungry all the time?’ 

the answer is… definitely not. this particular plate of food, i will probably eat in 2 sittings, even (i’m kind of a grazer.) the truth is, when i eat raw food, i eat far less. one might imagine the reason for this would be that all nutrients are still intact, having not been burned-off or compromised by heat. makes sense to me. onto the recipe..

rosemary baby bellas:

2 c baby bella/crimini mushrooms, sliced

5-10 dashes nama shoyu/tamari

1 T agave (or coconut nectar)

1 clove garlic (or more), minced

1 sprig fresh rosemary, de-stemmed & rough choppped

onion powder, to taste

*combine all ingredients in a container & marinate for 20-30 minutes. the mushrooms will soften & shrink as the salt from the nama shoyu/tamari draws out the water. a very cooked-like texture & appearance will occur. yum.

creamy cauliflower mashed ‘potatoes’:

1 head cauliflower, rough chopped into florets

1 handful cashews, soaked for 20 minutes (but can soak up to 8 hours)

1 sprig fresh rosemary, destemmed & minced

1 clove garlic, minced (or more, or less. depends on how much you like garlic)

onion powder, to taste

nutritional yeast, to taste

sea salt, to taste

*process all ingredients in food processor, adding a little bit of water (or nut milk) at a time until a creamy, ‘mashed potato’ consistency is reached. taste & adjust seasonings.

mushroom-miso gravy:

1 c baby bella/crimini mushrooms, sliced

2 T chickpea miso

garlic powder, to taste

onion powder, to taste

black pepper, to taste

*process all ingredients in food processor or high-speed blender, adding a little water (or nut milk) at a time until desired consistency is reached.

lemony kale:

1 bunch curly kale

2 lemons, juiced

*de-stem kale & rip or chop into bite-sized pieces. in a bowl, toss with fresh lemon juice & massage very well with hands until the kale becomes wilted & cooked-like in appearance & texture.

plate & enjoy! that’s what i’m doing :). garnish with fresh ground black pepper & sliced scallions, if desired.

although i don’t really take measurements in the kitchen (these are probably pretty accurate guesses), this should make about 2-3 plates of hearty, healthy food.

*update: i ate the whole thing. after eating the omnivorous alternative of ‘meat & potatoes,’ one can expect to be weighed-down & sleepy. expect to be energized with the ‘raw food buzz’ after this intoxicating comfort meal. now i will go walk 5 miles & get stuff done :)

theveganway:

Raw Vegan Hazelnut Chocolate Cake

theveganway:

Raw Vegan Hazelnut Chocolate Cake

(via )

carlyeats:

Raw Vegan Icecream!
2 bananas
1/4 cup coconut milk
1/4 tsp vanilla extract
1/4 tsp cinnamon

carlyeats:

Raw Vegan Icecream!

2 bananas

1/4 cup coconut milk

1/4 tsp vanilla extract

1/4 tsp cinnamon

garden-of-vegan:

Garden of Vegan - Favourite Lunches and Dinners of June - Part 1

(via sourgreenapples)

sixtydayjuicereboot:

produce shopping on day 12/60

sixtydayjuicereboot:

produce shopping on day 12/60

vegandance:

I have slowly been moving over to a raw diet…and in my quest I have been making a funkload of flaxseed bread in my dehydrator this Summer. I honestly could eat a raw sandwich everyday…so good. I thought I’d share the recipe and post pictures of making it in the dehydrator, step by step. 

If you want to start eating more raw foods and have a dehydrator, I highly recommend starting with this bread recipe and raw sandwiches, the possibilities are endless. I really enjoy this bread with tomato, lettuce, guac/avacado, bean sprouts, and marinated eggplant. It has an Italian “taste” to it, but you could really make it anyway you want, depending on the spices you use. Cheers!

Raw Flax Bread

[Dehydrator Time: 24 hours / Yield: 12 slices]

Ingredients:

  • 1 cup flax seeds (brown or golden, or a combo of both!)
  • 1 cup raw sunflower seeds (I like to use all organic ingredients)
  • 2 cups red onion, quartered
  • 1 1/2 cups tomato, chopped (I use roma tomatoes, seem to be the best)
  • 1/4 cup olive oil
  • 2 tablespoons tamari (tamari is msg/wheat free)
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh thyme
  • any dried spices you want, parsley, oregano, garlic powder, etc.

Method:

1. Place the flax seeds and sunflower seeds in a food processor fitted with the S-blade. Process them on high speed for about 30 seconds or until they are finely ground (as close to a flour-like consistency as possible).

2. Add the remaining ingredients and process for about 10 seconds or until a rather chunky batter forms.

3. Spread the batter evenly over a either a Telflex tray or use parchment paper. Dehydrate at 115°F for 12 hours, flip over and remove the Teflex sheet.

4. I like to cut the bread at this point, if it’s not too wet. I prefer using scissors, but you could use a sharp knife also. If you can’t cut all the way through, just score it with a knife and it should break at the score marks once completely dry. Cut your bread into 12 pieces and dehydrate another 12 hours or until the bread is dried all the way through and has a slightly harder outer layer.

5. Store in an airtight container in the refrigerator for up to a week.

voyage-and-abode:

Raw Vegan Mango Banana Cheesecake:

Crust: 

2 cups almonds (soaked for a few hours)

1 cup walnuts

2/3 cup dates

1 teaspoon agave

1 teaspoon coconut oil

Method: blend together in a food processor until it becomes a mold-able, sticky  texture. Line the bottom of your cake dish with parchment paper/non-stick paper and then place the mixture inside, fixing it at the bottom and the sides of the dish. The parchment paper just ensures that you can get the cake out of this dish without breaking it.

This should be refrigerated for 2-3 hours to allow time for it to harden. 

Mango Banana Filling:

2 cups cashews (soaked for 1-2hours)

1 mango

1 banana

a drizzle of coconut milk

1/2 cup coconut oil ( I know this is a lot! But if you want to make a cheesecake that will set in the fridge as opposed to the freezer upping the oil is necessary)

2-3 tablespoons of agave 

Method:

Put all ingredients inside your blender/food processor and blend until the cashew nuts become fine.

Don’t forget a taste test either - because this stuff is naughty.

Pour it onto your preset base, smooth it out and leave it to set for several hours before serving ( I know! I found it hard to wait too).

Garnish it with topping of your choice - blackberries and date syrup were mine, somehow seemed appropriate!

Hope you guys like it! Give me feedback please <3

(Source: )

peacelovefitness:

Breakfast I ate at Cora this morning. It was like a dream come true ♡

peacelovefitness:

Breakfast I ate at Cora this morning. It was like a dream come true ♡

(via peacelovefitness-deactivated201)

raw-nosaur:

You can’t beat Cantaloupe. Why?Facts:- High in vitamin A &amp; C. (Good for the immune system and kicking a colds but).
- High in beta-carotene (Good for the eyes).
- Has a bunch of antioxidants.  
-  YOU ALSO GET THESE BAD-ASS NUTRIENTS AND VITAMINS FROM THEM … vitamin B6, niacin, potassium, folate, dietary fiber, and vitamin B3.

raw-nosaur:

You can’t beat Cantaloupe. Why?

Facts:
- High in vitamin A & C. (Good for the immune system and kicking a colds but).

- High in beta-carotene (Good for the eyes).

- Has a bunch of antioxidants.  

-  YOU ALSO GET THESE BAD-ASS NUTRIENTS AND VITAMINS FROM THEM … vitamin B6, niacin, potassium, folate, dietary fiber, and vitamin B3.

(Source: )

A blog created to motivate and document weight loss and healthy living