Everything you see and hear here is not entirely important.
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anxiousyogini:

it’s going to be a scary week—and maybe that’s okay. maybe that’s good. maybe that means i’m doing something right.

anxiousyogini:

it’s going to be a scary week—and maybe that’s okay. maybe that’s good. maybe that means i’m doing something right.

"Believing that you are unworthy of love and belonging or that who you are authentically is a sin or is wrong, is deadly." - It Got Better featuring Laverne Cox (x)

(Source: stewarter, via annaaabbanana)

treedeecee asked: you drink a lot of coffee ?

words-and-coffee:

Correct.

I love a good cup of coffee.

image

It’s sort of weird if you think about it," Sara said. "We live in a pretty apathetic age, yet we’re surrounded by an enormous amount of information about other people. If you feel like it, you can easily gather that information about them. Having said that, we still hardly know anything about people.

— Haruki Murakami - Colorless Tsukuru Tazaki and His Years of Pilgrimage (via murakamistuff)

I am tired. Too full of stuff I’ve done. Where my legs hurt where my scalp hurts. I’ll not fight the thing inside me anymore. Let it eat me up. Please God. I want it to.

— Eimear McBride, A Girl is a Half-formed Thing (via quoted-books)

(Source: airows, via annaaabbanana)

We can’t selectively numb emotion. Numb the dark and you numb the light.

— Brené Brown, Daring Greatly (via moldybeer)

(Source: pureblyss, via words-and-coffee)

allthateverwasorwillbe:

I found this recipe this morning and I am going to try it during the Holidays. I post a lot of raw food recipes and obviously this is not raw. I am not fully raw at this time probably about 80 percent of our diet is raw food. The rest is vegan plant based whole foods which this recipe falls under and I believe would make the perfect holiday treat. 
Paleo Pumpkin Pie Cupcakes
Ingredients
For the cupcakes:

1 can pumpkin or 1 1/2 cups pumpkin puree
2 very ripe bananas
1/2 cup coconut sugar
1 1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp sea salt

For the whip topping:
1 can full fat coconut milk
2 T maple syrup
1 tsp vanilla beans
Instructions
Preheat oven to 350.
In a food processor, combine all the cupcake ingredients and blend until smooth. You may need to scrape down the sides a few times.
Spoon the mixture into lined muffin pans. I used silicone liners for mine. They don’t stick like paper liners can.
Bake for 20-25 minutes.
Let these cool completely before removing from the muffin liners. Since they are soft like pumpkin pie, I highly recommend putting these in the fridge after baking. It should firm them up more.
To make the whip topping, open up your can of coconut milk that has been in the fridge overnight. Scoop the fatty white part off and place in a mixing bowl with the vanilla and maple syrup. Use the whipping attachment and whip the coconut into a cream. Scoop a little on top of each muffin. Enjoy!

Keep these stored in the fridge. I highly recommend making the whip topping right before eating for optimal results in taste and texture. Enjoy!

Via Mywholefoodlife

allthateverwasorwillbe:

I found this recipe this morning and I am going to try it during the Holidays. I post a lot of raw food recipes and obviously this is not raw. I am not fully raw at this time probably about 80 percent of our diet is raw food. The rest is vegan plant based whole foods which this recipe falls under and I believe would make the perfect holiday treat. 

Paleo Pumpkin Pie Cupcakes

Ingredients

For the cupcakes:
  • 1 can pumpkin or 1 1/2 cups pumpkin puree
  • 2 very ripe bananas
  • 1/2 cup coconut sugar
  • 1 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt
For the whip topping:
  • 1 can full fat coconut milk
  • 2 T maple syrup
  • 1 tsp vanilla beans

Instructions

  • Preheat oven to 350.
  • In a food processor, combine all the cupcake ingredients and blend until smooth. You may need to scrape down the sides a few times.
  • Spoon the mixture into lined muffin pans. I used silicone liners for mine. They don’t stick like paper liners can.
  • Bake for 20-25 minutes.
  • Let these cool completely before removing from the muffin liners. Since they are soft like pumpkin pie, I highly recommend putting these in the fridge after baking. It should firm them up more.
  • To make the whip topping, open up your can of coconut milk that has been in the fridge overnight. Scoop the fatty white part off and place in a mixing bowl with the vanilla and maple syrup. Use the whipping attachment and whip the coconut into a cream. Scoop a little on top of each muffin. Enjoy!

Keep these stored in the fridge. I highly recommend making the whip topping right before eating for optimal results in taste and texture. Enjoy!

Via Mywholefoodlife