Love this idea, mostly because fresh herbs are crazy expensive and I never use them all up before they go bad: chop up your herbs and stick them into an ice cube tray, then cover with olive oil and freeze.
Toss a cube or two into your pan whenever you’re in need, and presto: fresh herbs, all winter long.
Apparently some vegans are telling people not to eat honey to support bees.
STOP. STOP NOW. DO YOU EVEN KNOW HOW BEES WORK?
Buy honey (local if possible) -> support beekeepers -> support bees.
I swear people don’t even think this stuff out. Beekeepers provide bees with an environment in which they can live, and are encouraged to thrive. Bees then have a big huge giant person who can deal with any threats to the hive. Yes, honey is a winter food supply for bees, but beekeepers (unless they’re dicks, in which case they’d be shooting themselves in the foot) will NEVER take too much honey from a hive, and will always ensure that bees have enough food. Think about it, you’re not going to starve a source of income/hobby, are you?
So now. Support beekeepers. Support bees.
Long live the bees!
DON’T BELIEVE JERRY SEINFELD PROPAGANDA FILM “BEE MOVIE”
supporting local beekeepers is sooo much more than that. eugene has a ton of local beekeepers, but because there is farmland that use pesticides, it lead to one of the biggest “random” bee deaths ever (luckily, as a result, they’ve banned pesticides that are proven to kill bees.. however, they’re the first in the country to even do that). it’s supporting ones that are small, that know where their bees are going to be getting pollen so they don’t die off like that, that are in areas safe for bees
I get lots of questions about what I eat in a day, so here is what I’m taking to work with me today to have for lunch & dinner. These are 900 ml mason jars filled with baby spinach, capsicum, tomato, cucumber, zoodles & almond hummus (no chickpeas). I’ve also added some probiotic carrot sauerkraut to the one on the right. It’s amazing how much you can pack into a mason jar. It also keeps it fresh, no wilting or getting soggy x
1/2 cup cocoa powder (if making chocolate macaroons)
Preheat the oven to 350°F and line two baking sheet with parchment paper. Heat the coconut milk, maple syrup and vanilla in a saucepan on medium-high heat, whisking continuously until hot. Add the tapioca starch and whole wheat flour and continue to whisk until the mixture is smooth and has thickened. Remove from heat and add the cocoa powder (if making chocolate macaroons) and shredded coconut. Allow to cool a while before rolling the mixture into tablespoon-size balls between your hands. Place the balls onto the baking sheet and flatten down slightly with the palm of your hand. Bake for 12-14 minutes, until very lightly browned. Allow to cool completely before removing from the pan.