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#Repost @fruitifytheworld • • • . I first heard about Dr Lorraine Day 5 years ago and couldn’t believe she was 75 - look at her now - google her, marvel and believe. . Born in 1937 (age 81) She went raw vegan & consumed distilled water and maintained the alkaline design of her body Dr. Lorraine Day reversed her severe, advanced cancer by rebuilding her immune system by natural therapies, so her body could heal itself. Dr. Day is an internationally acclaimed orthopedic trauma surgeon and best selling author who was for 15 years on the faculty of the University of California, San Francisco, School of Medicine as Associate Professor and Vice Chairman of the Department of Orthopedics. She was also Chief of Orthopedic Surgery at San Francisco General Hospital and is recognized world-wide as an AIDS expert. . #Repost @alkalinehuman1 #Fruitarian #MonoMeal #Raw #RawLife #rawfood #rawlifestyle #vegan #vegans #vegansofig #801010 #detoxification #vegansofinstagram #plantstrong #rawforhealth #MSsymtoms #DrRobertMorse #fruit #MultipleSclerosis #neurologicalsymptoms #plantpowered #plantbased #fueledbyplants #fruit #crueltyfree #healing #health #healingMSsymptoms ... #fruitifytheworld

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#Repost @joesveganfoodgram • • • VEGAN 🌱 AVOCADO 🥑 PICADILLO FAJITA BURRITO 🌯 Sautéed Poblano Peppers 🌶 Onions, Black Bean Purée, Chipotle Crema, Mozzarella Cheese 🧀 Diablo Salsa, Jalapeño Tortilla 💃🏻 from @tocayaorganica #vegan #fajita #burrito #veganburrito #tocayalife #breakfast #breakfastburrito #avocado #picadillo #joesveganfoodgram #mexicanfood #guacamole #vegansofig #veganfoodshare #veganfood #veganfoodporn #vegansofinstagram #whatveganseat #govegan #dairyfree #organic #crueltyfreefood #plantbased #plantbasedfood #plantbasedprotein #lavegan 💚🌶🌯🥑🧀💃🏻🌮💣🔥😋🌱 #joesveganfoodgram

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#Repost @plantbasedrd • • • You know it’s fall because your entire timeline is covered with pumpkin curries and all the most delicious stews. Unfortunately, I had no pumpkin. 🤷🏽‍♀️ BUT...I managed to score some Chana dal from the bulk bin while getting some groceries yesterday. I made this really satisfying dal and I had to fight really hard not to just eat the whole batch I made. 🙇🏽‍♀️ . Dal 1 cup dry Chana dal (split chickpeas or you can sub in yellow split peas) 4 cloves of garlic 1/2 medium onion, diced 1/2 tbsp minced ginger (about 1/2 inch fresh ginger) 2 tbsp tomato paste 1 medium tomato, diced 2 tsp paprika 2 tsp garam masala 1 tsp coriander seed, crushed 1/2 tsp turmeric 1 bay leaf Salt to taste 3 cups vegetable broth or water 2 handfuls of spinach, roughly chopped 🌱 . In a pot, add in onion and sautéed until translucent. Add in garlic and ginger, sautéing until fragrant, about 2 minutes. Add in herbs and spices, continuing to sauté for 2-3 minutes. Add in tomato paste, tomatoes, chana dal, and vegetable broth. Stir then bring up to a boil and reduce heat to a simmer and cover. Allow dal to cook for about 30-40 minutes until dal thickens and then adjust salt to your liking. If you’d like the texture even more creamy, feel free to use an immersion blender to blend stew slightly to help thicken. Stir in spinach and allow to wilt before serving. Serve your dal along with rice. I also went with some avocado and broccoli. 🤤 #plantbasedrd

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#Repost @forksoverknives • • • We say, “Bring on the curry!” and @mady_s_la_la_life steps up to the challenge! What a wonderful variety of veggies - onion, carrot, pepper, eggplant, zucchini - with the heartiness of sweet potato, which also adds some sweet to the heat. What’s your favorite type of curry? We’re sure it’ll be on your menu in the not-too-distant future! 📷 by #madyslalalife #forksoverknives

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#Repost @stephaniesunshine_ • • • FREE EBOOK! 🌻🌻🌻 Hey loves! I have good news and bad news. Which one you want first? Ok the bad news. No [live] Sunday Sunshine today 😢 . Mama is tired BECAUSE I have been staring at my computer for three days straight 👩🏽‍💻🙇🏽‍♀️ [keep reading]. . The good news? I am GIVING AWAY a 40 page guide that not only has tips for starting your vegan journey but also! It has some of your favorite recipes in it! Yes the okra fries and the jerk wraps are in there. 🗣For the free. Because I love what I do and I love you too 💓 [awwww☺️] . . Go check out my “Thrive Daily Start Here” guide by clicking the link in my bio or visit bit.ly/startherebook to download it now. . Tag a friend who could use help starting their vegan journey. . . #thrivedaily #stephaniesunshine #cookingwithsunshine #sunshineheals #stephaniesunshine_

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#Repost @blackvegantube • • • ❌ Link In Bio ❌ Everyone must see this that’s eating this unhealthy garbage!! #blackvegantube

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#Repost @veganstreetfair • • • New menu who dis🍂 🍴: @nativefoodscafe #veganstreetfair

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#Repost @livelove.wellness • • • Black bean quinoa burgers😋😍 • I had to make these a second time in a row. They’re THAT GOOD 😜 • I completed the final recipe today & it will be on the blog 😊 #livelove.wellness

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#Repost @sweetgreensvegan • • • I’ve never had basil “beef” until last night and if I could eat it every day, I probably would 🤤! Thank you to my friend @fit.n.flare @tourdedpt for helping me with one of my meal prep dinners this week! You hooked me up, girl! Meal prep QUEEN! . . Funny story - I had every intention of going to the store and buying every ingredient I needed for this Basil “Beef” recipe but of course I forgot to buy the MAIN ingredient that makes this dish what it is, fresh basil 🤦🏾‍♀️. I told @fit.n.flare that I just planned to use dry basil and would make that work. Boy was I wrong and she made sure I knew that too 😂 So what did I do after she convinced me that I would be making the worst decision of my life by using dry basil? Went to the store at 8:30 pm to find basil and make this dish correctly. I am sooooo glad I did because it was so delicious! . . Thanks again @fit.n.flare @tourdedpt for this recipe! I can’t wait for your other recipes! #sweetgreensvegan

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#Repost @thechocolatevegan • • • Don't sleep on this power couple. We weren't our best last year but now we are vibrating on a whole different level. By her being pregnant we made the excuse to eat all the vegan junk food. Before we were eating raw but still craving and addicted to junk food. Now that same food isn't even on our minds. Our fitness game wasn't there but now we are working out almost everyday. Even 30 minutes a day counts. _ For recipes, meal plans, ebooks, and more go to www.FruitMuscleFitness.com or click the link in my bio. #thechocolatevegan

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#Repost @veganfood_official • • • 🥑🍄 Crispy potatoes & mushrooms with avocado 📷 by @miss_gruenkern 📜❤️Recipe: ROASTED POTATOES 1½ lb yellow or red baby potatoes olive oil (just enough to coat) large pinch of ground black pepper ¼ tsp salt ½ tsp dried oregano ½ tsp lemon juice 1 tsp dried thyme 2 cloves garlic, minced Instructions Preheat oven to 425°F. Wash potatoes and cut into halves. Place in a bowl, toss with salt, thyme, garlic, lemon juice, oregano and pepper. Bake for 25 minutes on a baking sheet lined with parchment paper. Remove from oven, rearrange potatoes and bake for another 5-10 minutes, until they're golden brown and crisp. Roasted Mushrooms 2 pounds (900g) button or cremini mushrooms, washed, trimmed, and quartered 1/4 cup (60ml) extra-virgin olive oil Kosher salt and freshly ground black pepper 8 to 12 sprigs thyme or rosemary 2 tablespoons chopped parsley, chives, tarragon, or other fresh herbs Directions 1.Adjust oven rack to center position and preheat oven to 375°F. Toss mushrooms with olive oil and season with salt and pepper. Transfer to a foil-lined rimmed baking sheet and spread into an even layer. Spread thyme or rosemary sprigs on top of mushrooms. Transfer to oven and roast until mushrooms release liquid, about 15 minutes. 2.Return mushrooms to oven and continue roasting until browned but still tender, about 30 minutes longer. Discard thyme or rosemary. Transfer to a bowl and toss with parsley, chives, or tarragon. Serve immediately. Share with a friend! #veganlove 🍄 Interested in health? Take a look at @veganfood_official for the top healthy recipes & inspirations 🥗 #veganfood_official

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