pearl & prosper @pearlandprosper - Tumblr Blog

Fresh squeezed orange/mango juice from the city center market in San Cristóbal de las Casas, Mexico.🍹Truly one of the most beautiful cities I've ever been to. 🇲🇽 I've found that part of the beauty of traveling is the utter freshness of the food and drinks you consume. Living in America where the industrialization of food production has made the process almost completely impersonal, there is a certain connectedness you feel to the food you eat knowing the process in which it was grown, raised, harvested, picked, made, etc. ☺️🍊 #WellnessWednesday (at San Cristóbal de las Casas, Chiapas)

#wellnesswednesday

No More Neg Town: The Search for a Job that Turned into the Search for Me

Welp, I guess it starts with this: Here I am in my mid-twenties stuck somewhere between somewhat having my shit together and knowing absolutely nothing about how the universe works. I had lost my job and spent five months absolutely killing myself looking for the right company, the right fit, and… nothing. I had brushed up on my skills, attended networking events, schmoozed my way through…

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lazyyogi

Love and attachment are different. When you love, you see yourself in the other, you see that oneness. Then you will be able to love unconditionally. You will rise above expectations also. Then there is peace. You will simply love for sake of love.

Sri Shiva Rudra Balayogi (via lazyyogi)

MEXICAN-INSPIRED TOFU TACOS WITH CHILI-LIME SLAW AND CILANTRO-PEPITA CREMA

#vegetarian recipe #recipes #vegetarian

michaellawltd

#inspiration

veganfoody

Vegan Pulled Pork Wrap with Avocado

#vegan #recipe #vegetarian #vegan recipe #recipes

mercyforanimals-deactivated2020

Life-Changing Coconut Bacon With Just 4 Ingredients

This mouthwatering bacon recipe is everything you want: salty, smoky, crispy, and totally vegan!

Makes 2 ½ cups

Ingredients:

3 tablespoons tamari

1 tablespoon liquid smoke

1 tablespoon water

1 tablespoon maple syrup

3 cups unsweetened large-flake coconut

Preparation:

Preheat the oven to 350°F. Whisk the tamari, liquid smoke, water, and maple syrup together in a large bowl. Stir in the coconut and mix well to ensure that the flakes are evenly coated.

Spread the coconut in an even layer on a large baking sheet lined with parchment paper. Bake 10 minutes, and then stir. Bake another 8 minutes, keeping a very close eye on the coconut in the last few minutes. The coconut will go from almost done to completely burned very quickly. Remove from the oven when the coconut flakes on the outer edges of the pan are becoming a deep, dark brown, but not black.

Place the baking sheet on a cooling rack. The coconut will continue to crisp as it cools. Coconut bacon will keep 1 to 2 weeks in an airtight plastic container, but will become less crisp the longer you store it.

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Big thanks to the folks behind Baconish, a brand-new, totally vegan bacon cookbook, for being kind enough to share this amazing recipe. Get your copy here.

*Photo by Anthony and Leinana Two Moons