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18

Apr

mexicanfoodporn:

"Aerosol Can" - Major Lazer ft. Pharrell Williams 

Artist: the one and only, Mike Giant 

dope on a rope

this gets you every. damn. time. 

this gets you every. damn. time. 

(Source: aboutthatlifekid)

i’d love to make a fox shirt next!! 

i’d love to make a fox shirt next!! 

(Source: 500px.com)

16

Apr

fourteen-forty:

Girls skating in the seventies.

Including Laura Thornhill, (mostly), Kim Cespedes, Robin Logan, Ellen-Oneal,

Short shorts, long hair & fancy footwork.

idols

14

Apr

Man is the most insane species. He worships an invisible God and destroys a visible Nature. Unaware that this Nature he’s destroying is this God he’s worshipinng.
Hubert Reeves (via cosmofilius)

11

Apr

christinefriar:

sasheer:

Warpaint - Disco/Very - Keep It Healthy

Want to have pink hair’s vibes all summer. Cool tude cool lady.

Cool song, dudez. Could’ve done without the bros, tho. 

catastrophic-cuttlefish:

Russian photographer Katerina Plotnikova’s surrealist series using real animals; with the help of professional trainers.

whaaaaat amazing

vegenista:

Hipster Food’s Easy Almond Milk
We’re all about the homemade almond milk around here! While store bought nut milks are better than cow’s milk, they can still be loaded with a lot of junk - added sugars, preservatives & carrageenan. Think making nut milk is a hassle? Think again! While it is a process, with some advanced planning - soaking, blending, draining, straining - once you get the hang of it, it’s a breeze. It took me a long time to ditch the carton in favor of the DIY, but once I did, I’ve never gone back. As long as you subscribe to Isa’s “Always Be Soakin” mantra, you’re always good to go!
Don’t have time to hassle with soaking? This "Homemade Hemp Milk" from The Chalkboard is even easier! Up for the almond milk challenge? My pals at Hipster Food got ya covered with their guide for "Easy Almond Milk." Check it out! 
hipsterfood:

Easy Almond Milk
We just realized that one of our kitchen staples, homemade almond milk, wasn’t fully posted on our blog. Technically we had a post, THREE years ago (!) but it wasn’t extremely comprehensive. Here’s how to make some almond milk for yourself!
Obviously you can buy it, but I like making my own when I need a LOT or if I’m out of it, which is often because it usually comes in such small containers. Also, you save a lot on packaging & shipping by making it yourself.
What you’ll need:
~ almonds, about .5-1.5 
~ water!
~a blender
~ a mesh bag 
~ a funnel
~a large bowl, preferably with a spout
~bottles/jars with tops for storage (we use old pasta sauce jars, very useful things)
How to make it:
1. Pour the almonds into the large bowl, then     cover with water. Leave them to soak for a couple   of hours, ideally 8 hours if you have a less powerful blender. The longer you soak them, the creamier your outcome. I usually go with 1.5 cups almonds, which makes enough milk for a week’s worth in our house and fits nicely in our blender. I don’t think it needs to be exact, just check the consistency as you go to make it how you want/need it.
2. Drain the water and rinse the almonds. Pour them into a blender with enough water to cover, then about a cup or two more. Blend on high for a few minutes, or until the almonds are completely pulverized and it’s creamy and smooth.
3. In your large bowl, place the mesh bag in it, folding it over the sides of the bowl so that you don’t make a mess. Pour the milk into the bag, lift the sides of it and squeeze the liquid out into the bowl. Do this until all that’s left in the bag is dried almond pulp.*
4. Pour the strained liquid into your storage jars, using a funnel if necessary. Repeat the straining until everything in your blender is gone.
5. Pour 1/4 tsp vanilla and a dash of cinnamon into each jar, then stir to combine. If you’d like sweetened milk, add in 1 tbsp maple syrup or other liquid sweetener and give it a shake. (I like to add these after straining so you get the full flavor.)
*If you’re interested in not wasting a bit of this process, save the almond pulp! You can either use it again to make more milk (great for baking) or use it in baked goods such as pie crusts, crackers, or in batters. Just store it in a sealed container in the fridge for up to two weeks. (I haven’t tried storing it longer than that, though I’m sure you could.)
This milk lasts about 5-7 days in the fridge - use it in cereal, baking, curries, hot chai, or to make creamy smoothies! I’ll be using it tomorrow for my birthday cake, which might grace the blog ;)
If you’re looking for more non-dairy milk recipes, we have a REALLY comprehensive guide in the Spring 2013 issue of Chickpea Mag - there are recipes to make use of the almond pulp, how to make make milk out of pretty much any nut/seed/grain, best techniques, and best add-ins for each type. Check it out here in print or digitally.
Enjoy! :)


we gotta do this. i’m just putting off buying a mesh bag and a funnel…

vegenista:

Hipster Food’s Easy Almond Milk

We’re all about the homemade almond milk around here! While store bought nut milks are better than cow’s milk, they can still be loaded with a lot of junk - added sugars, preservatives & carrageenan. Think making nut milk is a hassle? Think again! While it is a process, with some advanced planning - soaking, blending, draining, straining - once you get the hang of it, it’s a breeze. It took me a long time to ditch the carton in favor of the DIY, but once I did, I’ve never gone back. As long as you subscribe to Isa’s “Always Be Soakin” mantra, you’re always good to go!

Don’t have time to hassle with soaking? This "Homemade Hemp Milk" from The Chalkboard is even easier! Up for the almond milk challenge? My pals at Hipster Food got ya covered with their guide for "Easy Almond Milk." Check it out! 

hipsterfood:

Easy Almond Milk

We just realized that one of our kitchen staples, homemade almond milk, wasn’t fully posted on our blog. Technically we had a post, THREE years ago (!) but it wasn’t extremely comprehensive. Here’s how to make some almond milk for yourself!

Obviously you can buy it, but I like making my own when I need a LOT or if I’m out of it, which is often because it usually comes in such small containers. Also, you save a lot on packaging & shipping by making it yourself.

What you’ll need:

  • ~ almonds, about .5-1.5 
  • ~ water!
  • ~a blender
  • ~ a mesh bag 
  • ~ a funnel
  • ~a large bowl, preferably with a spout
  • ~bottles/jars with tops for storage (we use old pasta sauce jars, very useful things)

How to make it:

  1. 1. Pour the almonds into the large bowl, then     cover with water. Leave them to soak for a couple   of hours, ideally 8 hours if you have a less powerful blender. The longer you soak them, the creamier your outcome. I usually go with 1.5 cups almonds, which makes enough milk for a week’s worth in our house and fits nicely in our blender. I don’t think it needs to be exact, just check the consistency as you go to make it how you want/need it.
  2. 2. Drain the water and rinse the almonds. Pour them into a blender with enough water to cover, then about a cup or two more. Blend on high for a few minutes, or until the almonds are completely pulverized and it’s creamy and smooth.
  3. 3. In your large bowl, place the mesh bag in it, folding it over the sides of the bowl so that you don’t make a mess. Pour the milk into the bag, lift the sides of it and squeeze the liquid out into the bowl. Do this until all that’s left in the bag is dried almond pulp.*
  4. 4. Pour the strained liquid into your storage jars, using a funnel if necessary. Repeat the straining until everything in your blender is gone.
  5. 5. Pour 1/4 tsp vanilla and a dash of cinnamon into each jar, then stir to combine. If you’d like sweetened milk, add in 1 tbsp maple syrup or other liquid sweetener and give it a shake. (I like to add these after straining so you get the full flavor.)

*If you’re interested in not wasting a bit of this process, save the almond pulp! You can either use it again to make more milk (great for baking) or use it in baked goods such as pie crusts, crackers, or in batters. Just store it in a sealed container in the fridge for up to two weeks. (I haven’t tried storing it longer than that, though I’m sure you could.)

This milk lasts about 5-7 days in the fridge - use it in cereal, baking, curries, hot chai, or to make creamy smoothies! I’ll be using it tomorrow for my birthday cake, which might grace the blog ;)

If you’re looking for more non-dairy milk recipes, we have a REALLY comprehensive guide in the Spring 2013 issue of Chickpea Mag - there are recipes to make use of the almond pulp, how to make make milk out of pretty much any nut/seed/grain, best techniques, and best add-ins for each type. Check it out here in print or digitally.

Enjoy! :)

we gotta do this. i’m just putting off buying a mesh bag and a funnel…

(Source: imsopale)