ieatgrassdotcom Leila’s Lemon and French Mustard Spelt Spaghetti & Toasted Pumpkin Seeds
Leila Buffery@whatleilaeats, iEG recipe contributor

What the hell do I need? (Serves 2)

250g Spelt Spaghetti (ordinary is fine to!)
1 Red Onion
½ a Courgette (zucchini)
1 Garlic Clove (depending on if there’s a snog*Kisses* on the cards later…)
30g Toasted Pumpkin Seeds (about 1/3 of a cup)
½ a TSP Chilli Flakes
2 large Chestnut Mushrooms (3-4 small)
4-5 spears of Asparagus
¼ of a head of Broccoli
A handful of Spring Greens, Kale or Spinach

For the Sauce?

1 Garlic clove
Salt & Pepper to taste
2 TSP grainy French Mustard
2 TBSP Olive Oil
Juice of ½ a Lemon

1. First thing, toast those pesky pumpkin seeds. If you’re anything like me (a moron), you’ll burn them if you’re distracted by anything else. Just toss them in a dry pan (this means no oil!) until they start to pop and split open. I usually put them on a plate to cool and get them the hell out of the kitchen so I don’t eat them all.
2. Now, make the sauce. If you find it’s too thick you can spoon in a bit of the starchy pasta water just before you stir it in to loosen it a bit but this can be done last thing.
3. In a blender or NutriBullet, add 1 clove of garlic, the mustard, oil and lemon juice and blitz until smooth. Dip your finger in and give that babe a little taste to see what it needs. This is when I add salt and pepper, and if it needs it, the other half of the lemon juice. Be playful with it, if you love mustard, add more, if you love lemon or garlic, add more of them.
4. With the sauce is out of the way, the rest shouldn’t take more than 10 minutes.
5. Fill a big pan with water (the spaghetti needs room to cook evenly!) add a tiny splash of oil (this will stop it from sticking) and a big pinch of salt and bring to a boil. When it’s bubbling, add the spaghetti. ***********************************************
See the rest of the cooking instruction...Link in the bio!

#vegan #italian #spaghetti #comfortfood #veganfoodshare
1d

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ieatgrassdotcom A deconstructed sushi roll... Who woulda thunk it? Hand over the pickled ginger and wasabi and you've got yourself a party!
Eat the rainbow!# #Repost @oneveganfatty
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The first (of many)#Vegan Sushi Bowls! Sushi Rice w/seasoned vinegar, avocado, cucumber, tomato and carrots, nori, black sesame seeds, and a dollop of @hamptoncreek sriracha mayo
3d

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ieatgrassdotcom #Repost @circleofsequoia
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#bournemouthveganfair tomorrow and #sweetgreens #bournenouth will be serving my #organic #raw #vegan #wf #gf chestnut mushroom bolognese with butternut pasta... But I've managed to smuggle some home for my #dinner tonight <3 #perksofthejob #plantbasedchef #vegan #veganfoodshare #ommnomvegan #therawesomevegan #veganbournemouth #govegan #vegangirl #food #foodblog
3d

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ieatgrassdotcom Wellness Wednesday: 5 Fitness Apps To Help You Stay Healthy

Odochi Ibe, iEG Social Media Coordinator
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Trying to stay in shape isn’t always easy, especially when you’re lacking inspiration.
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If you want to start getting healthy, throw away the excuses and just do it. Fitness apps can be a fun way to add some umph back into your healthy lifestyle. With the touch of a button, you can find healthy meal recipes, count how many lines of Oreos you just ate, or even run from blood thirsty zombies…
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Check out these fun and easy phone apps; they’ll change your outlook on fitness!

Run over to the site and check out which ones you should download:
http://ieatgrass.com/2015/06/wellness-wednesday-5-fitness-apps-to-help-you-stay-healthy/

#vegan #fitness #veganfitness #motivation #inspiration #fitspiration #fitspo #wellnesswednesday #fitnessapps #zombierun #nike #healthyout #healthyliving #snatched #letsmove #thebabyvegan
6d

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ieatgrassdotcom Meatless Mondays: Leila’s Thai Green Noodle Soup
Leila Buffery, iEG recipe contributor “Bloody hell, I wish I could make that,” I hear you cry…. Well now you can. May I introduce: Thai Green Noodle Soup.
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The sauce can be done one of two ways: you can either buy a jar of crap supermarket stuff (which would be easier), or you can go the whole hog and make it from scratch. Personally, I think you can’t get the same fragrance from a jar, BUT I also know that my cupboards are probably full of more weird ingredients than yours, so I’m not going to judge you either way.
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Even if you decide to make the sauce, this recipe is SO simple and won’t take more than about 15-20 minutes from start to finish.
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So Whadda Ya Need?

For the Curry Paste
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1 TBSP Corriander Seeds
½ a Green Chilli (seeds out, unless you’re mental)
A bunch of fresh Coriander (stalks ‘n all)
2 TBSP Olive Oil
2 cloves of Garlic
2 Lemongrass stalks
2inches of fresh Ginger
Juice of 1 Lime
Salt & Pepper
2 Shallots
For the Rest…
1 can of Coconut Milk
1 Red Onion
1 Red Bell Pepper
120g Rice Noodles (4.2ish oz)
3 Large Chestnut Mushrooms
½ a Courgette (Zucchini)
5 spears of Asparagus
Tap Water
(Any other veg you like!)
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Head over to the site to see how to make this tasty dish! #meatlessmonday
1w

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ieatgrassdotcom 5 Simple & DIY Cruelty-Free Summer Beauty Tips

Amarie Halley, iEG beauty writer

Summer is amazing, but no one likes a classic summer beauty bummer. Here are some quick and easy, cruelty-free fixes to the most common beauty woes, to beat the summertime blues and get you back to being a ray of sunshine!
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Tanner Tip

Sure, sunless tanners are much safer than aging in heavy UV rays (and possibly getting skin cancer, eep!), but no one likes a blotchy tanning job. This is where a lot of us, even the professionals, really screw it up. Deep exfoliation allows for fresh, soft skin without the streaking. Ever heard raves about a tanning product, only for it to streak or develop unevenly? Might be operator error, my friends.
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Let’s whip up an easy peasy body scrub to help with just that! I personally loves olive oil and a bit of granulated sugar.
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Recipe: 1 C. Sugar, ½ C. Oil, and any essential oils you might like! That’s it! Let the shower and warmth soften your skin, then vigorously, but carefully, scrub from head to toe, focusing on harder, rougher skinned areas like knees and elbows and ankles. Pat dry after you’ve rinsed and hopped out. You’ll be soft, glowing and ready to apply that self tanner with more confidence in it’s end result.
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Get rest of the #vegan #CrueltyFree beauty tips on the site: http://ieatgrass.com/2015/06/5-simple-diy-cruelty-free-summer-beauty-tips/
1w

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ieatgrassdotcom Happy Monday Grass Eaters!! 1w

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ieatgrassdotcom Happy Father's Day to all Fathers big and small! #Repost @farmusa
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We at FARM wish a Happy Father's Day to ALL the great dads out there, both human & nonhuman. <3
1w

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ieatgrassdotcom Zoe Eisenberg, iEG Sex/Lifestyle writer

At some point in the relationship (be it the third date ,or the third week of cohabitation), conversation often veers to the past, and not only past relationships, but past partners. It’s often a numbers game: how many people have you slept with?
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There’s a myriad of reasons we enquire about our partner’s sexual history. Humans are curious by nature, which typically works in our advantage. See: fire. See also, space exploration. However, your partner’s history is, for the most part, none of your business, and the question can bring up a plethora of unwanted feelings: judgement, guilt, or incompetency, just to name a few.
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What It Sounds Like We’re Asking (… Or What We Really Mean)
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When we ask a partner about their sex history, we’re really asking a dozen different things: How experienced are you, or, more accurately, how experienced are you when compared to me? Are you the committed type or the fling type? Am I taking a risk by sleeping with you? Should I be self-conscious about that drunken foursome I had in college?
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Answering with a number doesn’t really quell those questions. Instead, it gives us a solid number to nervously fret about, Woody Allen style.
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Read the rest of this article on the site:http://ieatgrass.com/2015/06/the-lusty-vegan-you-dont-need-to-answer-the-numbers-question/
2w

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ieatgrassdotcom By: Hannah Johnson, iEG contributor

When it comes to taking care of plants and animals, I do not have the best of luck.
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Ever since I was a child, I couldn’t keep a fish for more than a few days and the vegetable seeds I planted every summer never sprouted. I always sigh in frustration whenever I see a beautiful garden or my sister celebrates her fish’s fifth birthday, because it seems I just don’t have the ability to keep anything alive for more than a few hours… Sigh.
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But then I got my first succulent and the rest is history.
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Succulents are a great plant for those who don’t have green thumbs like myself. They store water in their leaves or stems, and while succulents vary in size, color and shape, they all share one thing in common- they are super easy to take care of!
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Not only will succulents bring a little green into your life, but they can also bring some style too! You can get creative in how you display your succulent friends- I kept mine in cute mugs to show off in my dorm room this past year. Many craft and art fairs have vendors selling succulent holders and websites such as Etsy and Pinterest are a great place for succulent inspiration! I have a feeling succulents will be the hottest trend in décor this summer!

Read more on the site: http://ieatgrass.com/2015/06/thirsty-thursday-for-your-not-so-thirsty-plant/
2w

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ieatgrassdotcom This is an awesome and #healthy way to curb those pizza cravings! #Repost @adriana.storm
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Wanna share watermelon pizza?!
2w

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ieatgrassdotcom Happy birthday to this one! @thebabyvegan our lovely social media maven! #veganCakeCakeCake 2w

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ieatgrassdotcom Blistered Shishito Peppers. With Merlot salt, tamari, coconut oil and toasted sesame oil. #lunch #Shishito see a quick how to video on @Ayinde IG. #VEGAN #veganfoodshare #organic #glutenfree #summerfoods #yum 2w

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ieatgrassdotcom #vegans come in all shapes, sizes and colors, we're ecstatic that 3 of the 100 on the #blackvegansrock list are #TeamIEG! Obviously congrats to the #HVIC (Head Vegan In Charge) and founder of iEG, as well as @thebabyvegan and @oneveganfatty keep up the good work! Next year Chef Ayinde will be #1 http://strivingwithsystems.com/2015/06/11/blackvegansrock-100-black-vegans-to-check-out/ 3w

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ieatgrassdotcom Chef @Ayinde with the pot boy! #vegan #Chef #asian #Repost @ayinde
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Fried rice with Broccoli, shiitake mushrooms, garlic, onion, basil tamari and black salt. #feelingCheffyToday
3w

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ieatgrassdotcom Those are the cutest kebabs we've ever seen!#Repost @vegaliciouselena
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#Quinoa "fried rice" with #satay kebabs. Kids love it! Recipe link in profile.
The dish is dekicious and nutritioud. It is rich in carbohydrates, with a low glycemic index (great for diabetics). High protein content and provides all essential amino acids.

Low in fat, most of which is omega-6 polyunsaturated fat.

Notable quantities of the minerals manganese, magnesium, iron, copper, phosphorus and potassium, and vitamin E and B-group vitamins.

High in dietary fibre.

#vegalicious #vegan #whatveganseat #plantbased #glutenfree #lowfat
3w

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ieatgrassdotcom This looks fresh and delicious! #vegan #fitness #veganmotivation #fitnessinspiration #snatched #Repost @tauriel_fitness
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Fuel for the body and fuel for the soul! Delicious mango berry smoothie! Blitz together 1 cup of frozen berries, half a mango, 1/3 cup of pineapple, a teaspoon of chia seeds, 1/4 cup of oats and about 1-1 1/2 cups of water/almond milk, and there you have it!
3w

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ieatgrassdotcom @Beyonce had the #beyhive bubbling with anticipation when they found out she was announcing a secret on @goodmorningamerica... She's gone #vegan and has created a delivery service for the masses. Some fans weren't impressed by this announcement, but hopefully with an endorsement by Queen Bey the hive (and everyone else) will turn to the veggie side! #flawless #veganrevolution #beyonce 🐄 3w

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