(Source: noperfectdayforbananafish)

Thanks Lise!

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(via williamvalle)

(Source: nicokrijno)

freundevonfreunden:

Eye-Opening Photo Project “Hungry Planet” by Peter Menzel 

Well-known for his thought-provoking book, “Material World,” Peter Menzel came up with another brilliant idea. Together with his wife Faith D’Aluisio, the duo spent time with 30 families around the world documenting their weekly grocery purchases.

Within his photography Menzel displays an eye-opening fact: People living in poverty eat more nutritious fresh food than the people who can afford fresh produce. 

You can buy his book “Hungry Planet” on Amazon.

Find out more about Peter Menzels Work here. 

(Source: sexxxinthekitchen)

(Source: sexxxinthekitchen)

(via ant6n)

theshinyboogie:

Atlanta housewife Ann Cox Williams poses with the $12.50 worth of groceries that in 1947 fed her family of four for a week (via)

(via lunapancake)

(via ant6n)

imaphotoeditor:

xoxo

bobbydoherty:

pretty much everything I do is just a jacked up Wayne Thiebaud so I thought I would just pay homage to the man.

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(Source: needloadsofinspiration, via ant6n)

hipsterfood:

make your own almond milk

like cashew cheese, this turned out to be a lot easier than i expected.

in your blender, put in 1 cups soaked and rinsed almonds, along with three cups of water. (three cups of water will make a very creamy milk, if you want it thinner, add another 1/2 cup of water.) blend on high for about five minutes.

set up your receptacle: bowl-metal strainer-cheesecloth. pour the liquid into the cheesecloth in small amounts, however much will fit into the cloth without it spilling out.

create a little satchel with the cloth and squeeze all of the milk out, until you can’t get any more out of it. this process is very relaxing :)

once the satchel is dry, dump the dried, excess almond meal into a bowl, where you can use it later! (for pies, cookies, etc.) the meal should look like this:

just keep refilling the cheesecloth and squeezing it out into the bowl. once you’re all done, stir in 2 tsp salt and 2 tbsp agave (or other sweetener of your choosing) and pour the finished milk into a resealable container. keep in your fridge for up to a week.

to make a full pitcher of this, double the above recipe (so use 2 cups almonds and 6 cups water.)

you could do lots of things with this milk, you could make chocolate milk, cinnamon milk, vanilla milk, heavy “cream”, macadamia milk, cashew milk, and more. experiment and have fun :)

read here! how long does this keep in the fridge? is it expensive? what can i do with the leftover almond pulp?

andrewharlow:

Mark Peckmezian (previously)