TINTINITA

givexnchy: ▲

Sat, 18 May 2013 14:52:21 -0400

givexnchy:

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Thu, 16 May 2013 23:51:55 -0400

nutrifitblr: ashleymater: Tippi Benjamine Okanti Degré,...

Thu, 16 May 2013 23:50:49 -0400

nutrifitblr:

ashleymater:

Tippi Benjamine Okanti Degré, daughter of French wildlife photographers Alain Degré and Sylvie Robert, was born in Namibia. During her childhood she befriended many wild animals, including a 28-year old elephant called Abu and a leopard nicknamed J&B. She was embraced by the Bushmen and the Himba tribespeople of the Kalahari, who taught her how to survive on roots and berries, as well as how to speak their language.

Learn more

amazing <3

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Thu, 16 May 2013 23:48:40 -0400

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Wed, 15 May 2013 17:50:09 -0400

fruit-loop-vegan: Vegan Sweet Potato and Black Bean Tamales by...

Mon, 13 May 2013 20:17:07 -0400

fruit-loop-vegan:

Vegan Sweet Potato and Black Bean Tamales

by glutenfreecat (Adapted from Squidoo and Natalie of Tasty Kitchen)

Ingredients:

1 – 8 oz. bag dried corn husks, soaked

Filling:

2 poblano peppers, broiled, peeled, and chopped

4 large mushrooms, sliced

3-4 green onions, sliced

3 peppers (one yellow, red, and green), finely chopped

1 sweet potato, peeled and cubed

2 T. olive oil, divided

1 – 15.5 oz. can black beans, drained and rinsed

1 – 14 oz. can diced tomato, drained

2 cloves garlic, minced

1 tsp. ground cumin

1⁄2 c. chopped cilantro

For the masa dough:

6 c. masa harina (I used Maseca instant masa mix.)

1 1/2 tsp. cumin

1 1/2 tsp. chili powder

3 3/4 – 5 cups vegetable broth

3/4 c. olive oil

1⁄2 tsp. sea salt

Directions:

Prepare corn husks:

1. Soak corn husks overnight.

2. Take 3 large corn husks and tear them into 1⁄4 inch strips. Keep them in water until you are ready to use them to avoid breakage.

Prepare filling:

1. Cut poblano peppers in half and seed them. Brush with olive oil and broil until black spots form, 3-5 minutes. Flip and broil the other side for 3-5 more minutes. Peel skins off, and then chop the peppers.

2. Combine chopped poblanos, sweet potato cubes, 1-2 c. of the tri-colored peppers, mushrooms, and the green onions. Coat in 1 T. of olive oil and roast at 425 for 25-30 minutes on a foil-lined jelly roll pan.

3. In a large wok or skillet, warm 1 T. olive oil over medium heat and saute garlic until it begins to brown. Add black beans, tomatoes, roasted veggies, and cumin. Stir in cilantro and remove from heat.

Prepare dough:

1. Combine masa harina, salt, chili powder, cumin, and olive oil in an electric mixer on medium speed.

2. Reduce the speed to low and slowly add vegetable broth. After 3 3/4 cups, test the consistency of the dough and add more broth if needed.

Prepare tamales:

1. Lay two corn husks on a flat surface. Place 1/4 c. of dough at the top of a husk and flatten it. Pressing down with a plastic bag will prevent your fingers from sticking to the dough.

2. Place a heaping tablespoon of filling down the center of the dough.

3. Roll the corn husk so it wraps snuggly around the dough and tie it with a corn husk strip.

4. Stand the tamales up in a steamer. Add 2 inches of water to the bottom of the pot and steam for an hour or until the dough pulls easily away from the husk.

5. Share with LOTS of friends!

Makes 25-30 tamales

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Mon, 13 May 2013 20:13:49 -0400

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Mon, 13 May 2013 16:40:37 -0400

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Mon, 13 May 2013 14:30:54 -0400

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Mon, 13 May 2013 14:26:54 -0400

suckmysixpack: awesome as fuck

Sun, 12 May 2013 19:51:21 -0400

suckmysixpack:

awesome as fuck

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Sun, 12 May 2013 13:42:49 -0400

thegloatingsun: i think my heart just died a little

Sun, 12 May 2013 13:42:29 -0400

thegloatingsun:

i think my heart just died a little

heartbreaks: this is so perfect

Sat, 11 May 2013 23:15:15 -0400

heartbreaks:

this is so perfect

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Sat, 11 May 2013 23:12:23 -0400

#drinks #alfresco #emmabear #batsforlashes ☀💕🌲

Sat, 11 May 2013 22:55:52 -0400

#drinks #alfresco #emmabear #batsforlashes ☀💕🌲

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Sat, 11 May 2013 00:47:20 -0400

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Sat, 11 May 2013 00:45:23 -0400

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Sat, 11 May 2013 00:35:35 -0400

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Thu, 09 May 2013 18:39:25 -0400