Nothing is worth more than this day.

(Source: fit-inspiration, via healthy-fit-happy)

tryvegan:

Spicy Cauliflower and Chickpeas

• 3 tablespoons grapeseed oil
• 3/4 teaspoon whole cumin seeds
• 1 1/2 teaspoons whole mustard seeds
• 1 large onion, thinly sliced (about 3 cups)
• 1/4 cup finely shredded, peeled ginger
• 5 cloves garlic, very thinly sliced
• 1 1/2 teaspoons kosher salt
• 1 medium head cauliflower (about 2 pounds), cut into large florets
• 3/4 cup water
• 1 cup cooked chickpeas
• 1-2 small red chiles, thinly sliced, seeds removed for less heat

Directions

1. Heat 1 tablespoon of the oil over high
   heat in a large skillet. Add spices and cook
   until fragrant and golden, 30 seconds to
   1 minute. Stir in the onion, 3 tablespoons
   ginger, 3 tablespoons garlic, and 3/4 teaspoon
   salt. Cook until onions are tender
   and golden at the edges, 4 to 6 minutes.
   Remove from pan and set aside.

2. Wash and dry pan and return to medium-high
   heat. Add 1 tablespoon oil; heat until
   shimmering. Add half the cauliflower and
   brown on one side, 3 to 5 minutes. Remove
   from pan, and repeat with remaining oil,
   cauliflower, ginger, and garlic.

3. Combine batches of cauliflower in pan.
   Add water and remaining salt. Bring to a
   simmer, cover, and cook until tender, 5 to 7
   minutes. Stir in chickpeas and chiles; cook
   uncovered until chickpeas are heated
   through and liquid is gone, about 3 minutes.

4. Stir in onions and serve.

(Source: babysnakesss)

Southwestern Pizza with Black Beans, Corn, Avocado and Cheddar

prettybalanced:

Tofu Scramble with Toast

prettybalanced:

Cream of Wheat with Strawberries and Walnuts

(via healthybuddha)

yummyrawfood:

Rainbow Vegetable Flax Seed Crackers 
By Diana Stoevelaar of www.AwesomeRawsome.com

Makes 4 Dehydrator trays

5 Cups of purified water
4 Cups golden flax seed presoaked
3 medium tomatoes, coarsely chopped
2/3 cup of purple cabbage
1 red pepper, coarsely chopped
4 small Carrots or 1 orange pepper, coarsely chopped
1 yellow pepper, coarsely chopped
4 Ribs celery, coarsely chopped
½ Cup minced parsley, cilantro, or spinach
¼ white onion
2 Cloves of garlic, minced
¼ Cup Lemon Juice
2 Tsp. basil
2 Tsp. oregano
1 Tsp. thyme
2 Tsp. sea salt


1. Presoak flax seeds in 5 cups of water for at least 1 hour or overnight. Place in a large mixing bowl.

2. Puree fresh tomatoes, lemon juice, garlic and seasonings in the food processor. Add to the flax mixture.

3. Process all the vegetables individually in the food processor until finely chopped but not pureed. Add to the flax mixture.

4. Stir the flax mixture until well combined.

5. Using about 3 1/4 cups of the mixture and an offset spatula, spread the mixture about ¼” thick onto Teflex sheets on the dehydrating trays. Score into squares or triangl es with a plastic utensil so as not to damage the Teflex sheet.

6. dehydrate for at least 12 hours. The crackers easily separate from the Teflex sheets without stickiness, usually after 12 hours. Remove the dehydrator tray. Flip the crackers by placing a mesh and another tray on top of the crackers. Hold both sides of the sandwiched trays and flip them towards you so the top tray is now at the bottom. Remove the new top tray and the mesh. Now peel off the Teflex sheet from the crackers, which are now facing downward. Return the crackers to the dehydrator for approximately an additional 4 hours until completely dry.

7. Let cool before storing by leaving them on the dehydrator trays outside of the dehydrator or inside of the dehydrator with the door open.

8. Store crackers in an airtight container in a cool dark cupboard, fridge or freezer.

(Source: healthyisclassy)