April 23, 2014
vipergraph:

Ben Gore, ollie.  SF, 2013

vipergraph:

Ben Gore, ollie.  SF, 2013

(via streetpiracy)

April 23, 2014
distortsuburbia:

Tattoo and photo by Ely

distortsuburbia:

Tattoo and photo by Ely

(via mindfuckcore)

April 23, 2014
highordie:

deathwishskateboardsさんの写真

highordie:

deathwishskateboardsさんの写真

(via fuckyeahiloveskateboarding)

April 23, 2014

dynamicafrica:

Africa’s mineral wealth and abundant natural resources are no secret. What we also know of much of these commodities is that, in many African countries, the profits yielded from the industries established with the purpose of securing the wealth and inheritance of the citizens of these nations, more often than not, end up in the hands of greedy politicians, easily bribed leaders, and in the pockets of the mostly foreign multinational CEOs and the companies they work for.

For decades, this has been the narrative of a dire situation that only seems to be worsening, and having equally devastating effects in both the lives of those who live in these areas, and the environment surrounding them.

Nigerian photographer, George Osodi, who comes from Nigeria’s oil rich southeastern Niger Delta region, has seen firsthand just how disastrous and traumatic the exploitation of these communities and the natural resources in these regions they occupy can be. These images show two specific areas where these distressing conditions have become the norm - in Nigeria’s Niger Delta region, and in an illegal gold mine in Ghana.

©George Osodi

(via anarcho-queer)

April 23, 2014

darksilenceinsuburbia:

Merve Morkoç

2+1 (part 1 and 2)

April 22, 2014

teamfreepizza:

psychotic-teens:

when i first started using tumblr, every morning i would keep scrolling the dashboard until i reached the last post i saw from the night before

image

BURT79:

i still do that…

(Source: deannorris, via thefuuuucomics)

April 22, 2014

(Source: victortattoo, via nihil-novum)

April 22, 2014

(Source: withoutgagarin, via no-colours-anymoree)

April 22, 2014
fittybittybody:

DAIRY
Alternative milks: Almond, soy, rice or hemp milk.
Buttery spread: Look for non-hydrogenated versions, like Earth Balance.
Dairy-free cheese: Daiya melts and doesn’t taste like plastic.
Cream cheese: Tofutti makes a reasonable mock cream cheese.
Sour cream: Again, Tofutti.
Soy yogurt: Good for probiotics.
 
PROTEIN
Tofurkey: If you can’t live without a “roast.”
Field Roast products: Grain-based faux meat products, not too processed and unusually tasty.
Tofu: Silken for smoothies and puddings; medium or firm for cooking.
Tempeh: Soybean-based meat substitute.
Seitan: Meat substitute made from wheat gluten; great texture, great protein.
Frozen vegetable burgers: Making your own is better, but these are convenient in a pinch.
Edamame: Fresh (frozen) soy beans are a great high-protein snack or side.
Beans: Dried and home-cooked are cheap and the healthiest.
Chickpeas: In addition to beans, because they’re so versatile.
Seeds: Sesame, sunflower, poppy, pumpkin, chia … all high in protein and healthy fats.
Nuts: Because, protein.
Nut butters: Because, peanut butter!
Cashews: In addition to nuts, because they can be soaked and used in so many ways.
 
GRAINS
Brown rice: Ditch the white for more-nutritious brown.
Quinoa: One of the few plant-based perfect proteins.
Steel-cut oats: Good for breakfast.
Whole grain grits: Because they’re filling and delicious.
Whole-wheat couscous:More nutritious than regular.
Multigrain pasta: Whole-wheat or legume mixes offer more nutrients and don’t all taste like cardboard.
Sprouted bread and tortillas: Food for Life products are nutrient-rich and altogether lovely.
 
COOKING
Agar agar: Vegan substitute for gelatin.
Nutritional yeast: A must for B12 and very palatable; use like Parmesan cheese.
Miso paste: Excellent for adding umami to vegetables; great anchovy substitute.
Vegetable broth: Go for organic, and watch the sodium.
Vegetable bouillon: Better Than Bouillon No Chicken Base works well.
Tomato paste: Great (surprising) source of iron.
Dried mushrooms: Like porcini, to add a meaty component to soups and stews.
Sun-dried tomatoes: Fantastic for adding texture and flavor.
Capers: Great for adding a punch of flavor.
 
BAKING
Ener-G Egg Replacer
Flax seeds: To make a viable egg substitute for baking.
Chia seeds: For nutritious puddings and egg substitute.
Vital wheat gluten: A great binder that also adds protein.
Coconut oil: Great for replacing butter in some recipes.
Vegetable shortening: Non-hydrogenated, like Spectrum.
Agave syrup: Instead of honey.
Maple syrup: Instead of honey.
Blackstrap molasses: Fantastic source of iron.
 
CONDIMENTS
Mayonnaise: Vegenaise tastes most like traditional mayo, Spectrum is a bit sweeter.
Bragg Liquid Aminos: Liquid protein concentrate, delicious soy-sauce taste.
Sriracha: Or other favorite hot sauces.
Harissa: Tunisian hot pepper paste makes anything taste good.
Tahini: Sesame paste can be used as a condiment or in preparing Middle Eastern recipes.
Kimchi: Great source of probiotics if you don’t like soy yogurt.
Sauerkraut: A surprising source of health benefits.

Source: mnn.com

fittybittybody:

DAIRY
Alternative milks: Almond, soy, rice or hemp milk.
Buttery spread: Look for non-hydrogenated versions, like Earth Balance.
Dairy-free cheese: Daiya melts and doesn’t taste like plastic.
Cream cheese: Tofutti makes a reasonable mock cream cheese.
Sour cream: Again, Tofutti.
Soy yogurt: Good for probiotics.
 
PROTEIN
Tofurkey: If you can’t live without a “roast.”
Field Roast products: Grain-based faux meat products, not too processed and unusually tasty.
Tofu: Silken for smoothies and puddings; medium or firm for cooking.
Tempeh: Soybean-based meat substitute.
Seitan: Meat substitute made from wheat gluten; great texture, great protein.
Frozen vegetable burgersMaking your own is better, but these are convenient in a pinch.
Edamame: Fresh (frozen) soy beans are a great high-protein snack or side.
Beans: Dried and home-cooked are cheap and the healthiest.
Chickpeas: In addition to beans, because they’re so versatile.
Seeds: Sesame, sunflower, poppy, pumpkin, chia … all high in protein and healthy fats.
Nuts: Because, protein.
Nut butters: Because, peanut butter!
Cashews: In addition to nuts, because they can be soaked and used in so many ways.
 
GRAINS
Brown rice: Ditch the white for more-nutritious brown.
Quinoa: One of the few plant-based perfect proteins.
Steel-cut oats: Good for breakfast.
Whole grain grits: Because they’re filling and delicious.
Whole-wheat couscous:More nutritious than regular.
Multigrain pasta: Whole-wheat or legume mixes offer more nutrients and don’t all taste like cardboard.
Sprouted bread and tortillas: Food for Life products are nutrient-rich and altogether lovely.
 
COOKING
Agar agar: Vegan substitute for gelatin.
Nutritional yeast: A must for B12 and very palatable; use like Parmesan cheese.
Miso paste: Excellent for adding umami to vegetables; great anchovy substitute.
Vegetable broth: Go for organic, and watch the sodium.
Vegetable bouillon: Better Than Bouillon No Chicken Base works well.
Tomato paste: Great (surprising) source of iron.
Dried mushrooms: Like porcini, to add a meaty component to soups and stews.
Sun-dried tomatoes: Fantastic for adding texture and flavor.
Capers: Great for adding a punch of flavor.
 
BAKING
Ener-G Egg Replacer
Flax seedsTo make a viable egg substitute for baking.
Chia seeds: For nutritious puddings and egg substitute.
Vital wheat gluten: A great binder that also adds protein.
Coconut oil: Great for replacing butter in some recipes.
Vegetable shortening: Non-hydrogenated, like Spectrum.
Agave syrupInstead of honey.
Maple syrup: Instead of honey.
Blackstrap molasses: Fantastic source of iron.
 
CONDIMENTS
Mayonnaise: Vegenaise tastes most like traditional mayo, Spectrum is a bit sweeter.
Bragg Liquid Aminos: Liquid protein concentrate, delicious soy-sauce taste.
Sriracha: Or other favorite hot sauces.
Harissa: Tunisian hot pepper paste makes anything taste good.
Tahini: Sesame paste can be used as a condiment or in preparing Middle Eastern recipes.
Kimchi: Great source of probiotics if you don’t like soy yogurt.
Source: mnn.com

(via veganismislove)

April 22, 2014

(Source: thebenjamins-thebenjamins, via vagvomslitspit)

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