these ppl lol\

smh CS8 smh

bookspaperscissors:

Bill Durgin

devidsketchbook:

Ted Lawson ”Mortality is a Myth” (Cast Resin, Silicone and MDF – 2012)

NYC based sculptor Ted Lawson creates figurative works based on the female form in a variety of materials. With titles such as ‘Entropy’ to describe a pair of stunningly sensual busts carved from wood, the artist also culls inspiration from science and abstract shapes. He is currently showing at NYC’s Emmanuel Fremin Gallery through May 19th. View more images of the work below.

[via hifructose tedlawson]

granolawarrior:

Raw Zucchini Sushi Rolls

From For the Love of Food

4 servings

1/2 cup cashews, soaked overnight
1 Tablespoon rice vinegar
3 - 4 zucchini (each yields 6 - 8 slices)
2 carrots, sliced into matchsticks
1 cucumber, seeds removed and sliced into matchsticks
4 medium radishes, sliced
1 avocado, peeled and sliced
1 small bunch cilantro

Drain cashews and put into food processor with rice vinegar.  (Depending on how long cashews were soaked you might need to add a tablespoon of water to get the right consistency.)  Process, scraping sides with spatula if necessary, until cashews are a soft paste but still have some texture. 

Chop the ends off of your zucchini and use a vegetable peeler to peel your zucchini into long thin strips. Lay zucchini strip flat and add a small spoonful of cashew mixture onto one of the ends of zucchini.  Add a few matchsticks of veggies, avocado, and a couple of pieces of cilantro.  Roll up and enjoy!

yogadinosaur:

Vegan Chocolate Peanut Butter Banana Bread

I did it. I finally perfected this recipe. It is a cross between a brownie, a jar of peanut butter, and the best banana bread ever. My super picky mother with a giant sweet tooth even liked it. Prepare for mouthgasm.

What you need:

Wet

• 3 very ripe bananas
• 1 t. vanilla extract
• 3/4 c. honey
• 1/2 c. olive oil
• 1/3 c. almond or soy milk

Dry

• 1 c. whole wheat pastry flour
• 2 t. cinnamon
• 1/2 t. baking powder
• 1/2 t. baking soda
• 1/2 t. sea salt

For peanut butter batter:

• 1/2 c. banana batter
• 1/2 c. natural peanut butter

For chocolate batter:

• remaining banana batter
• 3/4 c. oats
• 1/3 c. cocoa powder

What you do:

1. Preheat oven to 350 degrees F.
2. Evenly oil a loaf pan with a little olive oil
3. Peel bananas, place them in a large mixing bowl, and thoroughly smash them. I like to use a whisk for this.
4. Add in remaining wet ingredients and mix until very well combined.
5. Add in dry ingredients and mix until incorporated. This is your banana batter.
6. Remove 1/2 c. banana batter and place in a small mixing bowl. Add in 1/2 c. natural peanut butter and mix together with a fork. This should be very thick and peanut-buttery 
7. With remaining banana batter, add in 1/3 c. cocoa powder and whisk together. Fold in oats.
8. Place 3/4 of the chocolate batter in the loaf pan.
9. Dollop the peanut butter batter on top and spread it smooth to the best of your abilities.
10. Spread remaining chocolate batter on top as the third layer. Use a fork to swirl the three layers together.
11. Bake for 1 hour and 12 minutes.
12. Cool on a cooling rack.
13. Devour.

Makes about 12 servings. Enjoy :)