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Fresh noms - Kimberly's Glowing Green Smoothie Recipe - Illustrated by Elissa Hudson.
Avocado, Fava & Quinoa Salad by The 10 cent designer, via Flickr
kinda healthy…Sweet & Amazingly simple pineapple flowers - DIY
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Easy Maple-Tamari Seared Tofu (Great in sandwiches. Can be roasted.)
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Honeycomb Cannelloni -- made this fro christmas...vegan of course, so yummy and impressive!
Chickpea Salad For the salad 2 Hearts of Romaine lettuce 2 cans chickpeas, drained 1 bunch of green onions 1 red pepper 1 vine tomato 2 tsp crushed garlic Dressing 1/4 cup olive oil 4 Tbsp Red Wine Vinegar 1 Tbsp brown sugar a dash of salt a dash of pepper Wash and cut the lettuce, green onion, pepper, and tomato. Add in the garlic and chickpeas and give it a toss. In a jar, add in the olive oil, red wine vinegar, and brown sugar. Add salt and pepper to taste. Give it a shake. Drizzle over the salad to lightly coat.
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"The most important part of the layering is making sure the dressing and the spinach (or whatever 'leaf' you choose) don't touch. As long as they stay separate, these salads can be made up to 4 days in advance and will stay fresh in the fridge with a lid on."
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