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Vegan frozen yogurt bars🥥🌱!

They're super delicious, easy to make, and guilt-free💕

Ingredients:

☆ 7 oz. Graham crackers (make sure they are vegan! I used Nabisco!)

☆ 1/2 heaping cup oats

☆ 1/2 cup melted coconut oil

☆ 1 1/2 cups non-dairy yogurt (I used coconut milk yogurt, I suggest that for this recipe if possible!)

☆ Raspberries, blueberries, and lavender flowers to taste. (You can use whatever smaller fruits you'd like and any edible flowers! You may also omit flowers.)

☆ 1 tbsp agave syrup

Instructions:

1) Crush the Graham crackers and oats in a ziploc bag together until a fine flour-like powder (you can use a rolling pin, make sure you bag is tightly sealed!). Once crushed combine the flour mixture with your melted coconut oil in a medium bowl and mix until well saturated. Then pack this tightly and evenly in a shallow baking pan lined with parchment paper or oiled with vegetable oil. Put it in the freezer to solidify as you work on the next step(at least 5 mins).

2) Combine the yogurt and agave syrup together in a bowl. Set aside and wash your fruit and drain so they are still damp but not drenched.

3) Take the base out of the freezer and pour your yogurt mix onto the base evenly and gently spread with a baking spatula. Once evenly distributed, place your fruits on top of the yogurt gently and to your desire. Then sprinkle the lavender or other edible flower for added taste and beauty!

4) Place in the freezer for about 3 hours.

5) Once frozen, you can cut them into bars and I suggest letting them sit for 3-5 minutes out of the freezer to soften a bit before consumption. Enjoy!

🌻🌕🔮Keely Kitsune🔮🌕🌻

stop apologizing for who you are, for your laugh, for “looking crazy,” for the way you eat or sleep. stop being sorry for being yourself.

alex elle  (via alexandraelle)

Eco-friendly drain cleaner

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Tibetan Vegetable Momos 🧡 

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(Yield: 32 momos) 

INGREDIENTS

DOUGH

2 cups all purpose flour, more as needed

1/2 tsp salt

1 tbsp oil

3/4 cup water

FILLING

2 cups (180g) shredded green cabbage

3/4 cup (70g) shredded carrot

1/2 cup (45g) thinly sliced scallions, white and green parts

2 tsp salt, more to taste

1 tbsp minced ginger

3-4 cloves garlic, minced

1/4 cup minced cilantro

4 oz extra firm tofu, crumbled

1 tsp ground black pepper

2 tsp oil

INSTRUCTIONS

Make the dumpling dough: In a mixing bowl whisk together the flour and salt. Add the water and oil and mix the dough until it comes together. Turn out onto a floured counter and knead the dough, adding more flour as necessary, until you have a smooth and barely tacky dough. Put the dough back in the mixing bowl and cover with a damp towel. Let the dough rest for 30 minutes while you prepare the filling.

Add the shredded cabbage, shredded carrot, and sliced scallions in a large mixing bowl. Add the salt and toss to combine. Let the mixture sit for 5-10 minutes, then squeeze out extra water from the cabbage. You can do it easily in a thin tea towel, nut milk bag, muslin or layered cheese cloth.

Dump out the water and add the vegetables back into the mixing bowl. Toss with the ginger, garlic, cilantro tofu, black pepper, and oil. Taste and add salt if needed.

When the dough has rested for a half an hour, divide it in half. Leave one half under the damp towel, and roll the second half out on a lightly floured counter until it is very thin, basically as thin as you can roll it. Lift the dough and rotate, flip and dust with more flour as you roll to keep it from sticking

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