1. When you smile and she doesn’t return it, Give her room, man, don’t disturb it. If it makes it hurt less to curse and fight, Go ahead and hate the world, girl, you earned the right.

    — Slug (Dreamer)

  2. girlwithscarss:

Depression Blog ☼☂

This is terrible. Eat a cucumber and drink some water lol

    girlwithscarss:

    Depression Blog ☼☂

    This is terrible. Eat a cucumber and drink some water lol

  3. themostinspirationalquotes:

The Most Inspirational Quotes

    themostinspirationalquotes:

    The Most Inspirational Quotes

  4. I did, at dicks sporting goods a while ago.. I cried and felt silly because you’d never go there..

    I did, at dicks sporting goods a while ago.. I cried and felt silly because you’d never go there..

  5. Sometimes the weeks fly a little too fast. And sometimes I go to sleep a little too trashed. Other times I’m not sittin’ on enough cash. And other times today feels too much like the past.

    — Atmosphere, Little Man (via weirdcyde)

  6. rawfoodforreal:

Cashew Cream Stuffed Strawberries
(source here)

Ingredients
Strawberries (1 carton to 1 pound)
1 cup raw cashews
1/4 – 1/2 cup water
2 tablespoons agave nectar
1 teaspoon lime juice
2 almonds
1 teaspoon ground flax seed

Directions:
Wash your strawberries, cut off the stems and create a little divot in the middle to allow room for the cashew cream. Set aside. You can prepare only one carton of strawberries if you like. It means you’ll have some cashew cream leftover, but there’s plenty of things to do with that. For example, spread it on a cracker, or use it as a dip for a banana and apple slices. Add some chocolate syrup and serve it like a pudding. Plop a dollop of it on top of a cup of hot soup.
You’ll want to start the cashew cream the night before by placing the cashews in a container, filling it with water until the cashews are covered and placing it in the fridge to sit. Now, if you’re like me, you’re wondering if you can skip this step. Normally, I’m all for that, but in this situation you really want to let it sit. At least for 4 – 5 hours. You want those cashews to soak up all that water so they become pleasantly plump.
Once the cashews are thoroughly soaked, drain any excess water and rinse them before placing in the bowl of a food processor. Add 1/4 cup of the water, the agave nectar, and lime juice and pulse for several seconds. Use a spatula to push down any cashew pieces that might have tried to escape and pulse again. Repeat that process several times until the mixture begins to get a little homogenized. At this point you might want to add a little more water. Do so by adding 1 tablespoon at a time until you get the right consistency. Once you’re there, pulse the cashew cream for up to a minute in the food processor. You want that cream to be silky smooth!
Use your spatula to spoon the cashew cream into the strawberries, one at a time. This doesn’t take too long. Just be careful not to be like Lucille Ball and eat more than you’re serving. It’s easier to do than you think!
Mince the almonds and combine with the flax seed to prepare a crusty topping to sprinkle over the top of the stuffed strawberries. If you’d like something different, feel free to use some melted dark chocolate. Wouldn’t that be nice!

    rawfoodforreal:

    Cashew Cream Stuffed Strawberries

    (source here)

    Ingredients

    • Strawberries (1 carton to 1 pound)
    • 1 cup raw cashews
    • 1/4 – 1/2 cup water
    • 2 tablespoons agave nectar
    • 1 teaspoon lime juice
    • 2 almonds
    • 1 teaspoon ground flax seed

    Directions:

    Wash your strawberries, cut off the stems and create a little divot in the middle to allow room for the cashew cream. Set aside. You can prepare only one carton of strawberries if you like. It means you’ll have some cashew cream leftover, but there’s plenty of things to do with that. For example, spread it on a cracker, or use it as a dip for a banana and apple slices. Add some chocolate syrup and serve it like a pudding. Plop a dollop of it on top of a cup of hot soup.

    You’ll want to start the cashew cream the night before by placing the cashews in a container, filling it with water until the cashews are covered and placing it in the fridge to sit. Now, if you’re like me, you’re wondering if you can skip this step. Normally, I’m all for that, but in this situation you really want to let it sit. At least for 4 – 5 hours. You want those cashews to soak up all that water so they become pleasantly plump.

    Once the cashews are thoroughly soaked, drain any excess water and rinse them before placing in the bowl of a food processor. Add 1/4 cup of the water, the agave nectar, and lime juice and pulse for several seconds. Use a spatula to push down any cashew pieces that might have tried to escape and pulse again. Repeat that process several times until the mixture begins to get a little homogenized. At this point you might want to add a little more water. Do so by adding 1 tablespoon at a time until you get the right consistency. Once you’re there, pulse the cashew cream for up to a minute in the food processor. You want that cream to be silky smooth!

    Use your spatula to spoon the cashew cream into the strawberries, one at a time. This doesn’t take too long. Just be careful not to be like Lucille Ball and eat more than you’re serving. It’s easier to do than you think!

    Mince the almonds and combine with the flax seed to prepare a crusty topping to sprinkle over the top of the stuffed strawberries. If you’d like something different, feel free to use some melted dark chocolate. Wouldn’t that be nice!

  7. rawfoodforreal:

Raw Nacho Cheese Sauce
(Source here)
Ingredients:
1 cup raw CASHEW NUTS
1/4-1/2 cup chopped RED BELL PEPPER
2 tablespoons cold-pressed OLIVE OIL
2 tablespoons WATER
1-1/2 tablespoons LEMON JUICE
1/2 teaspoon SEA SALT (then adjust to taste)
1 teaspoon ONION POWDER
1/4 teaspoon TURMERIC
Directions:
Soak cashews in water 2-4 hours, rinse and drain.
Add all ingredients to a high-powered blender and blend on high until super smooth, scraping sides as needed. You may add additional water, one tablespoonful at a time, to adjust consistency to your liking.
Notes:
Start with 1/4 cup bell pepper and add more as needed to achieve desired color. Less = yellow cheese, More = slightly more orange-colored cheese.
A high-powered blender such as a Blendtec or Vita-Mix will yield optimal results.

    rawfoodforreal:

    Raw Nacho Cheese Sauce

    (Source here)

    Ingredients:

    • 1 cup raw CASHEW NUTS
    • 1/4-1/2 cup chopped RED BELL PEPPER
    • 2 tablespoons cold-pressed OLIVE OIL
    • 2 tablespoons WATER
    • 1-1/2 tablespoons LEMON JUICE
    • 1/2 teaspoon SEA SALT (then adjust to taste)
    • 1 teaspoon ONION POWDER
    • 1/4 teaspoon TURMERIC

    Directions:

    Soak cashews in water 2-4 hours, rinse and drain.

    Add all ingredients to a high-powered blender and blend on high until super smooth, scraping sides as needed. You may add additional water, one tablespoonful at a time, to adjust consistency to your liking.

    Notes:

    Start with 1/4 cup bell pepper and add more as needed to achieve desired color. Less = yellow cheese, More = slightly more orange-colored cheese.

    A high-powered blender such as a Blendtec or Vita-Mix will yield optimal results.

  8. Mom started cooking and said, “open a bottle” I said red or white. She said red, so now she’s sipping on some #hovey barbera.. #wineclub #hoveybarbera

    Mom started cooking and said, “open a bottle” I said red or white. She said red, so now she’s sipping on some #hovey barbera.. #wineclub #hoveybarbera

  9. Mom started cooking and said, “open a bottle” I said red or white. She said red, so now she’s sipping on some #hovey barbera.. #wineclub #hoveybarbera

    Mom started cooking and said, “open a bottle” I said red or white. She said red, so now she’s sipping on some #hovey barbera.. #wineclub #hoveybarbera

  10. boara:

they’ve arrived

    boara:

    they’ve arrived

    (Source: spooky-as-heck)