Food, People, Life and All the Other Stuff

yep. Still funny

Introducing Mr. Bentley: Coconut Water Champagne Fruit Punch »

Did you know that coconut water is great for helping with hangovers?

Coconut water is great for rebalancing the body and replenishing electrolytes because it’s high in potassium so after heavy exercise, heavy exertion, or heavy drinking, coconut water is fabulous.

Drinking coconut water

sapphrikah:

yes.

REAL LIFE POETS »

Just under 2hours left to give. But the mission continues daily!

Thanks For supporting Real Life Poets, our community and our youth. Donations fund student journals, our teen open mic, youth arts stipend, annual community health fair, and a variety of other youth and community event. http://algives.razoo.com/story/Reallifepoets

“Find a heart that will love you at your worst & arms that…”

“Find a heart that will love you at your worst & arms that…”

honeyedfire:

blackandmissing:

You can share this, it doesn’t take long.

apparently, she’s still out there somewhere…

black-culture:

I need to see this. People of color in general need to see this. When will we stop struggling against the impact of oppression? When are ALL our societies - of latino, asian (east, southwest etc), black - going to finally be able to rid ourselves of this prominent normalization of a White discourse of our society??

I believe that only when we as people of color are able to cast off white notions of social norms (living, beauty, interactions) will there be the respect that comes with a meeting of the minds. Not a constant, impossible game of catch up that breaks young people’s hearts and spirits.

Curried Butternut “Noodles”Serves 2
½ medium butternut squash
1 Tbsp olive oil
¼ tsp sea salt
2 Tbsp shredded coconut
½ tsp curry powder
¼ tsp chili powder
¼ tsp ginger powder, or fresh minced
splash of water
1 tsp agave nectar
sprouted green lentils for garnish
Seed one half of a medium butternut squash and remove the skin—either with a sturdy peeler or skin it with a knife. Then use a spiralizer or peeler to make noodles. Place the squash “noodles” in a mixing bowl, drizzle with olive oil, and add salt. Toss to coat and set aside.In a small bowl combine shredded coconut, curry, chili, and ginger. Stir to mix. Add a splash of water and mash mixture with a spoon or fork.Add coconut mixture and agave to the squash noodles. Toss with a fork to mix evenly.Serve Curried Butternut Squash à la carte, or alongside a simple salad of romaine lettuce tossed with a sweet and sour dressing (olive oil, apple cider vinegar, lemon juice, and agave).

Curried Butternut “Noodles”
Serves 2

½ medium butternut squash

1 Tbsp olive oil

¼ tsp sea salt

2 Tbsp shredded coconut

½ tsp curry powder

¼ tsp chili powder

¼ tsp ginger powder, or fresh minced

splash of water

1 tsp agave nectar

sprouted green lentils for garnish

Seed one half of a medium butternut squash and remove the skin—either with a sturdy peeler or skin it with a knife. Then use a spiralizer or peeler to make noodles. Place the squash “noodles” in a mixing bowl, drizzle with olive oil, and add salt. Toss to coat and set aside.

In a small bowl combine shredded coconut, curry, chili, and ginger. Stir to mix. Add a splash of water and mash mixture with a spoon or fork.

Add coconut mixture and agave to the squash noodles. Toss with a fork to mix evenly.

Serve Curried Butternut Squash à la carte, or alongside a simple salad of romaine lettuce tossed with a sweet and sour dressing (olive oil, apple cider vinegar, lemon juice, and agave).