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Dill Roasted Carrots

12 average size carrots (1 pound or 507 grams)
3-4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons dill

  1. Preheat your oven to 400 degrees fahrenheit (205 C)
  2. If your carrots are all different sizes, cut them in half lengthwise so they all cook evenly
  3. Cut your carrots into 1 1/2 inch-thick slices
  4. Toss your carrots in a large mixing bowl with your olive oil and then add your salt and pepper (don’t wash your bowl, you need it at the end)
  5. Toss one more time to ensure an even coating
  6. Transfer to an aluminum foil lined baking sheet in a single layer and roast for 20 minutes or until tender and slightly caramelized
  7. Place your cooked carrots back in your mixing bowl and toss with your dill
  8. Taste and if satisfied, serve


Rustic Carrot Banana Bread with Walnuts

1 1/3 cups gluten-free flour (Bob’s Red Mill used)
1 tsp ground flax seeds
1/2 tsp salt
3/4 tsp cinnamon
1/8 tsp cayenne
1/2 tsp baking soda
1 tsp baking powder
1 tsp xanthan gum

1/4 cup maple syrup
3 very ripe bananas, mashed
1 orange, juiced + pinch of zest (room temperature)
2 Tbsp extra virgin coconut oil, melted
1/4 tsp vanilla extract - optional
1/4 tsp fresh ginger, grated

fold in:
2 medium carrots, grated
3/4 cup rolled oats or oat flour
3/4 cup raw walnuts, chopped

optional cinnamon cream topping:
1/2 cup raw cashews, soaked
1/4 tsp cinnamon
2-3 Tbsp non-dairy milk
1 Tbsp maple syrup, grade B

  1. Line a loaf pan with parchment paper or grease with coconut oil.
  2. Preheat oven to 410 degrees.
  3. Combine the wet ingredients in a large mixing bowl, mashing the bananas very well with the sweetener, citrus juice and oil.
  4. Fold in the dry ingredients until a thickened batter forms.
  5. Fold in the fold-in ingredients.
  6. Pour batter into pan and sprinkle a few rolled oats over top. I like to add a sprinkle of coarse sugar or a drizzle of sweetener over top too.
  7. Bake at 410 for twenty minutes, then reduce heat and bake for an additional 15 minutes at 350. The loaf will firm up a bit as it cools, but keep in mind that this is a hearty, more dense loaf because it is gluten-free and contains a lot of knobby, dense ingredients. Tons of texture in each bits.
  8. Cool a bit, slice and serve. Store leftover, covered, in the fridge or freezer and re-warm to serve.


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