FOOD GLORIOUS FOOD! the blog on all things sour salty bitter or sweet. let me be your tastbuddy!

vintagefoods:

. (di spo0nman)

vintagefoods:

. (di spo0nman)

Source: Flickr / pankaj

vintagefoods:

[cafe du monde] (di world wide flan)

vintagefoods:

[cafe du monde] (di world wide flan)

Source: Flickr / dinsaurjr

thecakebar:

Chocolate Red Wine Cupcakes
Does your dad love wine? maybe this would be a great Father’s Day treat!

thecakebar:

Chocolate Red Wine Cupcakes

Does your dad love wine? maybe this would be a great Father’s Day treat!

Source: thecakebar

thecakebar:

Guinness Chocolate Pudding Recipe

thecakebar:

Guinness Chocolate Pudding Recipe

(via thecakebar)

Source: thecakebar

rafu-sen:

allthisweed:

bellaricanx3:

foreverrl0st:

teenagey:

god bless that pizza

heaven.

sweet jesus.

Oh lord

mamas pizza *u*

rafu-sen:

allthisweed:

bellaricanx3:

foreverrl0st:

teenagey:

god bless that pizza

heaven.

sweet jesus.

Oh lord

mamas pizza *u*

(via candytocondoms)

Source: crystallized-teardrops

(via unsatisfied-love)

Source: Flickr / ianxxx

(via mrzim)

Source: yourdailymuffin

(via dazzlingdesiree-24)

Source: sunflowuhr

(via dazzlingdesiree-24)

Source: rebreathing

overacts:

x

overacts:

x

(via dazzlingdesiree-24)

Source: verticalfood

eatyourselflean:

Quinoa cooked in miso with a selection of vegetablesIngredients: 1 cup of uncooked quinoa, 1 cup of frozen broad beans, 2 handfuls of shredded cabbage leaves, handful of chopped green beans, 1 yellow pepper, 1 garlic clove, 1-2 teaspoon of miso, 2 cups of boiled water, 1 anise star, 2 teaspoons olive oil.Serves 2Sunny weather plus a healthy workout involving kettle bells, press ups, pull-ups, dips and more, has helped me get creative in the kitchen!This is a quinoa with miso, broad beans and cabbage – a good source of protein found in quinoa, miso and broad beans. Protein is needed after exercise to help muscle repair and growth. It’s a low GI dish which will release energy slowly to the body and help you stay fuller for longer.  Quinoa is great as an alternative to rice – it’s richer in nutrients and so easily digested.  All parts of this dish are ate-able including that cute little flower on top.In a saucepan bring some water to the boil and add 1 cup of frozen broad beans. Bring to the boil and then lower heat to medium – cook for another 3 minutes.  Drain and leave to cool down so that you can pop beans out of their skins. Wash quinoa using a sieve. Melt 1 teaspoon of olive oil in a saucepan and add anise star plus quinoa – coat quinoa in oil.  Add 2 cups of boiled water and bring to the boil on a medium heat.  Then lower to simmer for about 10 minutes then stir 1-2 teaspoons of fermented miso (depending on how rich you like it!). Cook until water has absorbed and grains are fluffy.  Switch off heat. Steam shredded cabbage and chopped beans. While vegetables are steaming pop beans out of their skins. In a frying pan add 1 teaspoon of olive oil and lightly saute the garlic and sliced pepper – no longer than a minute to retain crunch and nutrients from pepper.  Switch off heat and add steamed vegetables, 2 cups of quinoa, shelled broad beans – combine well.  Serve up.
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eatyourselflean:

Quinoa cooked in miso with a selection of vegetables

Ingredients: 1 cup of uncooked quinoa, 1 cup of frozen broad beans, 2 handfuls of shredded cabbage leaves, handful of chopped green beans, 1 yellow pepper, 1 garlic clove, 1-2 teaspoon of miso, 2 cups of boiled water, 1 anise star, 2 teaspoons olive oil.

Serves 2

Sunny weather plus a healthy workout involving kettle bells, press ups, pull-ups, dips and more, has helped me get creative in the kitchen!

This is a quinoa with miso, broad beans and cabbage – a good source of protein found in quinoa, miso and broad beans. Protein is needed after exercise to help muscle repair and growth. It’s a low GI dish which will release energy slowly to the body and help you stay fuller for longer.  Quinoa is great as an alternative to rice – it’s richer in nutrients and so easily digested.  All parts of this dish are ate-able including that cute little flower on top.

In a saucepan bring some water to the boil and add 1 cup of frozen broad beans. Bring to the boil and then lower heat to medium – cook for another 3 minutes.  Drain and leave to cool down so that you can pop beans out of their skins. Wash quinoa using a sieve. Melt 1 teaspoon of olive oil in a saucepan and add anise star plus quinoa – coat quinoa in oil.  Add 2 cups of boiled water and bring to the boil on a medium heat.  Then lower to simmer for about 10 minutes then stir 1-2 teaspoons of fermented miso (depending on how rich you like it!). Cook until water has absorbed and grains are fluffy.  Switch off heat. Steam shredded cabbage and chopped beans. While vegetables are steaming pop beans out of their skins. In a frying pan add 1 teaspoon of olive oil and lightly saute the garlic and sliced pepper – no longer than a minute to retain crunch and nutrients from pepper.  Switch off heat and add steamed vegetables, 2 cups of quinoa, shelled broad beans – combine well.  Serve up.

(via foodopia)

Source: eatyourselflean

thecakebar:

Black Bean, Cake Mix, M&M Brownies Tutorial

thecakebar:

Black Bean, Cake Mix, M&M Brownies Tutorial

Source: thecakebar

thecakebar:

Coffee Black Bean Walnut Brownies Tutorial

Source: thecakebar

foodopia:

banana pudding with salted caramel sauce: recipe here

foodopia:

banana pudding with salted caramel sauce: recipe here

Source: foodopia

vintagefoods:

Ice cream (by @SJA Photography)

vintagefoods:

Ice cream (by @SJA Photography)

Source: flickr.com