Unglaublich wie die Zeit verrinnt: mein Blog „Fit4Fanny“ wird heute bereits 1 Jahr alt. Dabei habe ich das Gefühl als hätte ich ihn erst gestern ins Leben gerufen. Thematisch dreht sich alles um vollwertige Ernährung, Vermeidung von Verbraucherfallen, holistische Gesundheit sowie Möglichkeiten zur Selbstversorgung - sei es der Eigenanbau von Obst, Gemüse und Kräutern im Garten oder das Sammeln von Wildgrün sowie die Anzucht von Sprossen: fit4fanny.wordpress.com
My baby girl is turning 3 tomorrow!! 😭😭😭
We celebrated her birthday today... we had apple pie for breakfast, opened presents, rode bikes and played at the park, she spent some birthday money at Target, takeout for a late lunch, then came home watched a movie, and then had cake and ice cream. Not a bad birthday celebration right?!
Just made grape juice Kombucha which I've never made before. After having tried a grape Kombucha recently I really liked the flavor. I hope these turn out as good as the one I had. I clean my bottles with hot water and a bottle brush. (see video, scroll left) You don't want to wash them out with dish soap as it can kill the good bacteria. #joanskombucha
Peace starts on your plate ✨✌🏼🐷
If three times a day, your hard earned dollars are funding industries that perpetuate evil, you are contributing to the suffering of innocent beings. The easiest way to support peace, is by abstaining from violence. Please, choose veganism. #PeaceStartsOnYourPlate
The rest of the table spread at @kirstinanngreen's backyard party, including the forever crave worthy badrijani nigvzit! It is the Georgian dish of rolled up eggplant strips stuffed with walnuts, a ton of garlic, and a touch of balsamic. Along with dilly dips and figgy spreads.
I love making sweets, not so much eating them 😬 These are easy to make. Thank you Jessica for the inspiration. I have no other words except "Delicious!" Recipe below:.
Salted soda crackers (enough to cover a baking pan), 1 cup vegan butter, 1/2 cup brown sugar + 1/2 cup raw sugar, 2 cups dark chocolate (I used Belgian dark choc bar that I chopped up, or use choc chips), 1 tsp vanilla extract, sea salt for sprinkling, nutritional yeast for sprinkling.
Line a baking sheet with aluminum foil and spray with coconut oil. Arrange crackers in 1 layer. Sprinkle nutritional yeast on top of crackers. Melt butter & sugar until bubbly and a little caramelized (5 minutes post bubble). Add vanilla extract at the very end. Pour on top of crackers and spread all over crackers with an offset spatula. Don't worry if you don't get the edges, it will distribute evenly once you bake it in a 400F oven for 3 minutes. Take out of the oven and sprinkle chopped chocolate on top. Wait a few seconds and then spread evenly all over with the offset spatula.
Sprinkle coarse sea salt on top, feel free to add coconut flakes, etc.
Freeze for 30 minutes and then break them apart.
Caution: most of them might never make it to the storage container 😂
My new creation!
Swipe right for the juice pic 🍹
SUNRISE MOJO JUICE
Using up every last bit of fruit & veg to create this amazing juice 🍊🍓🥕🍋 🍎
Half a capsicum
In case you want late night vegan cheese #pizza delivery in #Cobourg Ontario, they've got that from @pizzapizzaltd
What a world man. So I've been #vegan for 18 or 19 years as of this month and I don't know if I ever expected things to be like this. Anyway, I'll stop being old now. Happy cow has a couple hits for this place too, but what we're really doing is going to Picton for the @ontariofermentationfest tomorrow. I am pretty excited because it seems vegan friendly enough.
Going to check out @cajuwinds fermented vegan cheese and drink my weight in @pyramidferments kombucha (purple rain I miss you) and hopefully leave with a few differently raised scobys. I've got several giant and beautiful jars and growlers just waiting to brew #kombucha for science and my own personal joy and refreshment.