Shinanigans

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forestfeast:

This citrus salad is easy and pretty!

Peel and slice 1 avocado and 1 orange into rounds. Layer on a plate, alternating. Sprinkle with cilantro and green onion (scallion). For a dressing, drizzle with olive oil and a pinch of sea salt.

About one avocado and one orange per person should do. For a group, multiply the recipe and display on a platter. I sliced the avocados around the middle (not lengthwise as usual) to make nice little circles the size of the orange slices. Add more or less of an herb sprinkling, according to your taste. Enjoy cold or at room temp!

Photos and Illustration by Erin Gleeson for The Forest Feast

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corpo-e-anima:

Tidying Up Art by Ursus Wehrli

Wehrli takes everyday scenes of disorder and rearranges them into neat rows, sorted by different attributes such as color, size, shape, and type, etc.

this is what I did as a child. Arranged things.

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so delectable ohh

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UGH

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yummyvegan:

Vegan Raw Macaroons

Ingredients:

• 1 ½ cups almond flour, (raw almonds ground in a food processor for 15 – 20 seconds)
• 3 cups coconut flakes, dried, unsweetened
• ½ maple syrup
• ⅓ cup coconut oil, (found in most health food sections)
• 1 tablespoon vanilla
• ½ teaspoon sea salt

Chocolate Coating:

• 1 cup chocolate chips, dairy-free
• 1 tablespoon coconut oil

Directions:

1. First of all, do not preheat your oven. Isn’t that nice for a change?
2. Second, place the almonds in a food processor for several seconds until you’re left with a fine consistency. Matthew recommends straining the mixture through a strainer to separate out the courser pieces, but I happen to like the course pieces in this recipe so I just use it all.
3. In a large bowl, combine the almond flour and remaining ingredients and stir well to combine.
4. Use a small ice cream scoop or your hands, spoon out rounded balls of the coconut mixture onto a tray or plate. Place the plate in the refrigerator for an hour or two.
5. Mix together one cup of dairy-free chocolate chips and 1 tablespoon of coconut oil and warm over very low heat.
6. Dip the refrigerated macaroons in the chocolate and set them out on waxed paper until the chocolate hardens. I speed up this process by putting the waxed paper on a tray and sticking the chocolate-dipped macaroons in the fridge.
7. Once the chocolate is firm, place the macaroons in an air-tight container and keep in the fridge or freezer.
8. Enjoy them while they last!

Note: If you’d like to make a chocolate version of these macaroons, simply replace the almond flour with 1 1/2 cups cocoa powder.

Photo & Recipe courtesy: namelymarly.com

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