heinous

things that pique my interest

Hudson River State Hospital:Β A former New York state psychiatric hospital abandoned in 2003

(Source: simplisticprogression, via mandacgroove)

@mizzdarjee is amazing!! new hair by my darling BFF! xo πŸ’‹ View high resolution

@mizzdarjee is amazing!! new hair by my darling BFF! xo πŸ’‹

I purchased this today. any of yall’s follow this? I’d like some feedback please 😊 #raw #vegan #rawvegan #801010 #80/10/10 #fruititarian View high resolution

I purchased this today. any of yall’s follow this? I’d like some feedback please 😊 #raw #vegan #rawvegan #801010 #80/10/10 #fruititarian

rawfoodforreal:

Rosemary Almond Crackers (or chia)
(source here)
Ingredients
1/2 cup ground golden flax (or 1/2 cup chia seeds)
1 cup water
3 cups almonds, soaked overnight, rinsed and drained with skins removed*
2 tablespoons rosemary, chopped fine
Himalayan Salt and fresh ground pepper to taste

1. Stir ground flax (or chia seeds) into water and set aside for 1/2 hour to soften.
2.  Place wet, drained almonds in the food processor and process until very fine.
3. Remove almonds to bowl, stir in flax (or chia) mixture, rosemary, salt and pepper.
4. Spread thin on a non-stick sheet. I place another non-stick sheet on top of the mixture and roll out with a rolling pin. Score into rectangles.
5. Dehydrate at 145 for 45 minutes**. Decrease heat to 115 and continue to dehydrate until crisp approximately 8 hours.
*The skins come off easily after soaking. You do not need to remove the skins.
View high resolution

rawfoodforreal:

Rosemary Almond Crackers (or chia)

(source here)

Ingredients

  • 1/2 cup ground golden flax (or 1/2 cup chia seeds)
  • 1 cup water
  • 3 cups almonds, soaked overnight, rinsed and drained with skins removed*
  • 2 tablespoons rosemary, chopped fine
  • Himalayan Salt and fresh ground pepper to taste

1. Stir ground flax (or chia seeds) into water and set aside for 1/2 hour to soften.

2.Β  Place wet, drained almonds in the food processor and process until very fine.

3. Remove almonds to bowl, stir in flax (or chia) mixture, rosemary, salt and pepper.

4. Spread thin on a non-stick sheet. I place another non-stick sheet on top of the mixture and roll out with a rolling pin. Score into rectangles.

5. Dehydrate at 145 for 45 minutes**. Decrease heat to 115 and continue to dehydrate until crisp approximately 8 hours.

*The skins come off easily after soaking. You do not need to remove the skins.

Ultralite Powered by Tumblr | Designed by:Doinwork