If we continue to kill all of the bees, say goodbye to natural, grown fruits, vegetable, flowers, trees…

Frickin’ Monsanto. Evil, evil bastards.

20130519-211037.jpg

Advertisements

Gettin’ figgy wit it

20130519-210819.jpg

Quite an easy choice, really.

20130519-210514.jpg

Did you really think slavery was abolished in America?

20130519-210258.jpg

Gizmo needs to find his forever home

Rescued from abuse in Bosnia. Sick, but slowly recovering. Animal Welfare Advocates for Bosnia

20130519-205953.jpg

What is it with kittens and boxes?

20130519-205640.jpg

This is so cool

20130519-205423.jpg

Seeing for two

From Peaceful Prairie Sanctuary
Clifford

Recipe – Vegan Pesto Gluten Free Pumpkin Fettuccine with Red Capsicums & Artichokes

Who says Vegans give up eating scrumptious food?

Don't Switch Off The Light

Takes 20 minutes which includes preparation and cooking
Serves 6 lucky people
Pesto with capsicum and artihokes
Gluten Free Fettuccine
Ingredients
1 1/2 C chopped fresh basil
1/2 C olive oil
1 Tbsp pine nuts lightly roasted and chopped
125g Gluten Free Pumpkin Fettuccine
1 Red Capsicum thinly Sliced
400g artichokes slices in half
50g Nutrientinal yeast

Instructions
Blend the fresh basil, half of the olive and then pine nuts for 2 minutes, then add the second half of olive
oil to the mix if the mixture is too think add some water.
Fry lightly the red capsicum and artichokes.
Combine the ready fettuccine with the pesto and nutrientinal yeast until it is well coated. Then add
the red capsicums and artichokes.

View original post