#Culebra #PuertoRico #summer #vacations #travel #flamenco #beach

momo33me:

Tom Hurndall was a peace activist and an aspiring photojournalist. His photographs, alongside his journals, bear witness to the often terrible, sometimes uplifting, events he saw and experienced while living among families in Iraq, in a refugee camp in Jordan, and in the Gaza Strip. It was there on 11 April 2003 that he was shot in the head by an Israeli soldier while attempting to rescue a child who had been pinned down by gunfire. He died nine months later in hospital in London.RIP

14,258 notes

surfnrunnr:

Most satisfying packed-lunch ever: Broiled pesto tomatoes and the healthiest quinoa-veggie recipe ever (seriously, check out the ingredients below)

Broiled Pesto Tomatoes 

Ingredients

  • 8 medium sized tomatoes (or 4 large ones)
  • 3 cups of parsley 
  • 2 garlic cloves 
  • 1/4 cup pine nuts 
  • 1/4 nutritional yeast 
  • 1/2 cup olive oil salt and pepper
  • bread crumbs, croutons, or ripped pieces of whole wheat bread for topping 

Directions 

  1. Pre-heat oven to broil. 
  2. Cut tomatoes crosswise and core them. 
  3. Place basil, parsley, garlic cloves, pine nuts, nutritional yeast, olive oil in a food processor and let ‘er rip. 
  4. Season with salt and pepper to taste. 
  5. Place tomatoes cut-side up on a bake sheet. 
  6. Spoon pesto into tomato halves. 
  7. Top with bread crumbs. 
  8. Broil for 5 minutes (so fast!) or until the pesto bubbles and the bread crumbs are browned.

Gingery-Carrot Quinoa Salad 

Ingredients: 

  • ½ cup chopped onion 
  • 2 Tbs. minced fresh ginger
  • 1 cup dry  (red) quinoa
  • 1 ½ cups carrot juice
  • 1 cup frozen peas
  • 1 medium apple, diced
  • ⅓ cup unsweetened shredded coconuts
  • Crushed almonds or peanuts 
  • canola, sunflower, coconut, or safflower oil (basically oil to sautee with) 

Directions: 

  1. Thinly coat the bottom of a pot or deep saucepan with oil and saute onion for 2 to 3 minutes.
  2. Stir in ginger, quinoa, and carrot juice.
  3. Season with salt and pepper, if desired.
  4. Bring to a boil.
  5. Cover, reduce heat to medium-low, and simmer 15 to 20 minutes, or until all liquid is absorbed.
  6. Remove from heat, and scatter peas over cooked quinoa.
  7. Stir apple, coconut, and nuts into salad.

Overall: Okay, I don’t have enough free time to blog and edit my photos like I used to. I find that worrying about having the prettiest post slows me down too much and I end up never posting! 

Now back to the food…These were both awesome dishes! Ben and I made them for dinner and I took the leftovers for lunch. I love carrot juice and was ecstatic to find a quinoa recipe that uses it! It infuses the grain with Vitamin A and other antioxidants. It’s very filling so you can mix it with spring salad for a lighter lunch packed with vegetables.

Oh and the tomatoes…so good. And they broil so fast! Homemade pesto smells and tastes fresher. With a little bit of salt, they make a beautiful and delicious side dish. Tomatoes are high in Vitamin C, Vitamin A, and potassium. Parsley is packed with Vitamin K. 

Definitely give both these recipes a try soon! You can make a batch of quinoa and buy salad for a week’s worth of lunches.

See you!

Geraldine 

P.S. I got new glasses

102 notes

surfnrunnr:

Ben said he needed some “healthy” in his life…So we picked a soba noodle recipe with the most vegetables we could find! I adapted this recipe from cookieandkate.com who adapted it from aggieskitchen.com. But it was originally from eatingwell.com

Ingredients
  • 8 ounces soba noodles*
  • 1/2 cup soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons canola oil
  • 2 tablespoons rice wine vinegar
  • 1 bunch green onions, chopped
  • 3/4 cup chopped cilantro
  • 1 red bell pepper, sliced thin
  • 1/4 head of red cabbage, thinly sliced
  • 2 cups shredded carrots
  • 2 cups shelled edamame
  • 1/2 cup toasted sesame seeds
  •  3 tablspoons peanut butter (optional)
Directions
  1. Cook soba noodles according to directions.
  2. Chop up all your vegetables, and toss into a bowl with the soba noodles.
  3. In a small bowl, whisk together the soy sauce , sesame oil, canola oil, peanut butter, and rice wine vinegar.
  4. Optional step: Sautee veggies for 5-6 minutes. We did this to make it warmer and tastier. 
  5. Pour the dressing into the pasta and veggies and toss well to combine.

70 notes

blogilates:

INGREDIENTS:
1 small head of cauliflower
1 and 1/4 cups of low fat mozzarella cheese
1/4 tsp dried oregano
1/4 tsp dried garlic powder
1/4 tsp dried basil
1/4 tsp salt
1 egg
small handful of fresh basil leaves sliced thinly
DIRECTIONS:
1. Shred the cauliflower in your food processor until it looks like rice – I call this “ricing”.
2. Place the rice in a bowl and microwave it for 5 minutes.
3. Squeeze all of the excess water out by placing the rice on a cheesecloth or thin piece of linen and pressing the liquid out. If you skip this, it’s not the end of the world.
4. Then mix in your dried ingredients, egg, cheese, and basil leaves. Be careful! It’s hot. Don’t do what I did in my first Cheap Clean Eats video. You can watch that disaster here. (No, seriously, watch it!)
5. Form your “dough” into little nugget sized pieces on a tray that’s been sprayed with EVOO, PAM, or coconut oil.
6. Bake at 425F for 15 min. (I actually left mine in a little longer to make sure they get a bit crunchy.)
98 cals per serving = 6 nuggets

blogilates:

INGREDIENTS:

1 small head of cauliflower

1 and 1/4 cups of low fat mozzarella cheese

1/4 tsp dried oregano

1/4 tsp dried garlic powder

1/4 tsp dried basil

1/4 tsp salt

1 egg

small handful of fresh basil leaves sliced thinly

DIRECTIONS:

1. Shred the cauliflower in your food processor until it looks like rice – I call this “ricing”.

2. Place the rice in a bowl and microwave it for 5 minutes.

3. Squeeze all of the excess water out by placing the rice on a cheesecloth or thin piece of linen and pressing the liquid out. If you skip this, it’s not the end of the world.

4. Then mix in your dried ingredients, egg, cheese, and basil leaves. Be careful! It’s hot. Don’t do what I did in my first Cheap Clean Eats video. You can watch that disaster here. (No, seriously, watch it!)

5. Form your “dough” into little nugget sized pieces on a tray that’s been sprayed with EVOO, PAM, or coconut oil.

6. Bake at 425F for 15 min. (I actually left mine in a little longer to make sure they get a bit crunchy.)

98 cals per serving = 6 nuggets

1,563 notes

Celeste & Jesse Forever | Hello My Old Heart

#celesteandjesseforever

33 notes

awesomepeoplehangingouttogether:

Anthony Bourdain, Lidia Bastianich and Christopher Walken

awesomepeoplehangingouttogether:

Anthony Bourdain, Lidia Bastianich and Christopher Walken

3,732 notes

awesomepeoplehangingouttogether:

Marlon Brando, Al Pacino and Francis Ford Coppola

awesomepeoplehangingouttogether:

Marlon Brando, Al Pacino and Francis Ford Coppola

4,254 notes

explore-blog:

The last Incan suspension bridge is made entirely of grass, woven by hand, and at least 500 years old. Compare and contrast with the story of the Brooklyn Bridge. 

explore-blog:

The last Incan suspension bridge is made entirely of grass, woven by hand, and at least 500 years old. Compare and contrast with the story of the Brooklyn Bridge

(Source: )

7,846 notes

life:

What a moment. Jack Nicholson and daughter Jennifer, 1969. See more photos here.
(Arthur Schatz—Time & Life Pictures/Getty Images)

life:

What a moment. Jack Nicholson and daughter Jennifer, 1969. See more photos here.

(Arthur Schatz—Time & Life Pictures/Getty Images)

631 notes

Everything’s been done, but not by me.
Anonymous (via manbartlett)

92 notes