Renee. 24 years old. Queer. White. Almost entirely vegan. Lifelong Northern California resident.
I love nature, especially the ocean. I try to keep the content here positive, but if the subject is very important I'll sometimes reblog text that may be stressful or sad in nature. I will not, however, reblog any images that I consider to be traumatic. Overall, this will probably be 95% or more reblogs of visual content which I consider to be fun, whimsical, beautiful, or cathartic. Expect a fair amount of boobs.
My partner's (new) tumblr of fun things that she likes is here. ❤
Catching Elephant is a theme by Andy Taylor
Rainbow Over Boneyard at Edisto Island on Flickr.
(Source: asianfuck)
Our culture expects women’s – and men’s – bodies to be a certain way. People are very invested in the idea that Men Look Like This and Women Look Like That and Never the Twain Shall Meet. Well, guess what? Nature doesn’t give a fuck about your sexual binary. Nature puts us together in a million different ways – actually, about seven billion, give or take a few hundred thousand – and a lot of us are going to walk that imaginary line. There are going to be short, hairless men with high voices and tall women with deep voices and people who are intersexed in a bunch of different ways, and here’s the great thing – it’s all okay. Every single one of us. There’s not a thing wrong with any of us.
Periodic Table Building Blocks
(Source: justjasper)
“I’m not ashamed to dress ‘like a woman’ because I don’t think it’s shameful to be a woman.” -Iggy Pop
Iggy pop is such a bad ass. There’s an interview I watched where his manager talked about having to bail him out of jail. The manager shows up and Iggy is drunk, disorderly, and wearing a dress. His manager asked “Ig, why are you wearing a womans dress?” and Iggy replied “I beg to differ, this is a mans dress.”
^ It’s like Eddie Izzard says - ‘They’re not women’s clothes. They’re my clothes. I bought them.’
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oh my god
(Source: m0su)
Akuol Rocks!
Vegan Raw Macaroons
Ingredients:
- 1 ½ cups almond flour, (raw almonds ground in a food processor for 15 – 20 seconds)
- 3 cups coconut flakes, dried, unsweetened
- ½ maple syrup
- ⅓ cup coconut oil, (found in most health food sections)
- 1 tablespoon vanilla
- ½ teaspoon sea salt
Chocolate Coating:
- 1 cup chocolate chips, dairy-free
- 1 tablespoon coconut oil
Directions:
- First of all, do not preheat your oven. Isn’t that nice for a change?
- Second, place the almonds in a food processor for several seconds until you’re left with a fine consistency. Matthew recommends straining the mixture through a strainer to separate out the courser pieces, but I happen to like the course pieces in this recipe so I just use it all.
- In a large bowl, combine the almond flour and remaining ingredients and stir well to combine.
- Use a small ice cream scoop or your hands, spoon out rounded balls of the coconut mixture onto a tray or plate. Place the plate in the refrigerator for an hour or two.
- Mix together one cup of dairy-free chocolate chips and 1 tablespoon of coconut oil and warm over very low heat.
- Dip the refrigerated macaroons in the chocolate and set them out on waxed paper until the chocolate hardens. I speed up this process by putting the waxed paper on a tray and sticking the chocolate-dipped macaroons in the fridge.
- Once the chocolate is firm, place the macaroons in an air-tight container and keep in the fridge or freezer.
- Enjoy them while they last!
Note: If you’d like to make a chocolate version of these macaroons, simply replace the almond flour with 1 1/2 cups cocoa powder.
Photo & Recipe courtesy: namelymarly.com