That Vegan Girl

Fitness, Nutrition, Veganism, Feminism, Activism, Shenanigans

ultrarunnersean:

Now that the 2nd boston marathon bombing suspect is in custody why don’t we strap him to a treadmill at a 4:41 pace for 26.2 miles?  

(via running4thehigh)

preppy-runner: this is important to me because my coach and his wife are there. his wife was running the marathon. my favourite runners were there as well. i even want to run at the boston marathon one day too

preppy-runner:

this is important to me because my coach and his wife are there. his wife was running the marathon. my favourite runners were there as well. i even want to run at the boston marathon one day too

(Source: shady-spits-his-flow, via running4thehigh)

eat-pure: Saffron Flavoured Blueberry and Mango Yoghurt recipe found here 2 ripe mangoes (I used Ataulfo mangoes) 1/2 cup plump blueberries 3/4 cup 100% natural or organic non fat plain greek yogurt* 1-2 tbsp non fat dry milk ~ optional 1 tbsp confectioner’s sugar - NOT NEEDED just make sure your mangoes are really ripe 1 tbsp whole milk 5-6 strands Saffron Mango puree  Slice off the top stem end of the mangoes with a sharp paring knife. Slice one side of one mango, small-dice it in hedgehog style (here’s a video on how to) and set aside for folding and garnish. Don’t flinch for a second about this being messy, I promise the end result will be nothing short of mango-licious! Peel off the skin of the remaining one and half mangoes which should not be difficult if the mango is fully ripe. Grate the mango pulp around the pit on a grater as best as you can and discard the pit. Grating the mango pulp gives a wonderful thick texture without letting the juices running. But, if you find it too clumsy a task, go ahead and pulse it in a blender anyway. Infuse saffron  Microwave milk for 30 secs and crush the saffron strands between your finger tips into the hot milk. Stir, cover and let it infuse its color and delicate flavor. Strain yogurt  Scoop out measured Greek yogurt on to a clean muslin cloth or simply a couple of layered bounty tissues, wrap and dab all around to take out as much moisture as possible. Repeat this a couple of times as necessary. I like my Aamrakhand to be thick, so I like to squeeze all the extra moisture out of the greek yogurt. If you aren’t too particular, skip this step. Mix all  Stir confectioner’s sugar, saffron infused milk and dry milk into the mango puree avoiding lumps from forming. Gently whisk double-strained greek yogurt into the mango puree until well blended. Check for sweetness and adjust sugar if required. Fold in three-quarters of the blueberries and diced mangoes until just combined. To serve, fill it into about 6-8 oz slender juice glasses until three fourth and garnish with a few blueberries and couple of diced mango pieces and refrigerate for an hour. Best served chilled.

eat-pure:

Saffron Flavoured Blueberry and Mango Yoghurt

recipe found here

  • 2 ripe mangoes (I used Ataulfo mangoes)
  • 1/2 cup plump blueberries
  • 3/4 cup 100% natural or organic non fat plain greek yogurt*
  • 1-2 tbsp non fat dry milk ~ optional
  • 1 tbsp confectioner’s sugar - NOT NEEDED just make sure your mangoes are really ripe
  • 1 tbsp whole milk
  • 5-6 strands Saffron

Mango puree

 Slice off the top stem end of the mangoes with a sharp paring knife. Slice one side of one mango, small-dice it in hedgehog style (here’s a video on how to) and set aside for folding and garnish. Don’t flinch for a second about this being messy, I promise the end result will be nothing short of mango-licious!

Peel off the skin of the remaining one and half mangoes which should not be difficult if the mango is fully ripe. Grate the mango pulp around the pit on a grater as best as you can and discard the pit. Grating the mango pulp gives a wonderful thick texture without letting the juices running. But, if you find it too clumsy a task, go ahead and pulse it in a blender anyway.

Infuse saffron 

Microwave milk for 30 secs and crush the saffron strands between your finger tips into the hot milk. Stir, cover and let it infuse its color and delicate flavor.

Strain yogurt 

Scoop out measured Greek yogurt on to a clean muslin cloth or simply a couple of layered bounty tissues, wrap and dab all around to take out as much moisture as possible. Repeat this a couple of times as necessary. I like my Aamrakhand to be thick, so I like to squeeze all the extra moisture out of the greek yogurt. If you aren’t too particular, skip this step.

Mix all 

Stir confectioner’s sugar, saffron infused milk and dry milk into the mango puree avoiding lumps from forming. Gently whisk double-strained greek yogurt into the mango puree until well blended. Check for sweetness and adjust sugar if required. Fold in three-quarters of the blueberries and diced mangoes until just combined.

To serve, fill it into about 6-8 oz slender juice glasses until three fourth and garnish with a few blueberries and couple of diced mango pieces and refrigerate for an hour. Best served chilled.

(via toinfinitebeauty)

eat-pure: Saffron Flavoured Blueberry and Mango Yoghurt recipe found here 2 ripe mangoes (I used Ataulfo mangoes) 1/2 cup plump blueberries 3/4 cup 100% natural or organic non fat plain greek yogurt* 1-2 tbsp non fat dry milk ~ optional 1 tbsp confectioner’s sugar - NOT NEEDED just make sure your mangoes are really ripe 1 tbsp whole milk 5-6 strands Saffron Mango puree  Slice off the top stem end of the mangoes with a sharp paring knife. Slice one side of one mango, small-dice it in hedgehog style (here’s a video on how to) and set aside for folding and garnish. Don’t flinch for a second about this being messy, I promise the end result will be nothing short of mango-licious! Peel off the skin of the remaining one and half mangoes which should not be difficult if the mango is fully ripe. Grate the mango pulp around the pit on a grater as best as you can and discard the pit. Grating the mango pulp gives a wonderful thick texture without letting the juices running. But, if you find it too clumsy a task, go ahead and pulse it in a blender anyway. Infuse saffron  Microwave milk for 30 secs and crush the saffron strands between your finger tips into the hot milk. Stir, cover and let it infuse its color and delicate flavor. Strain yogurt  Scoop out measured Greek yogurt on to a clean muslin cloth or simply a couple of layered bounty tissues, wrap and dab all around to take out as much moisture as possible. Repeat this a couple of times as necessary. I like my Aamrakhand to be thick, so I like to squeeze all the extra moisture out of the greek yogurt. If you aren’t too particular, skip this step. Mix all  Stir confectioner’s sugar, saffron infused milk and dry milk into the mango puree avoiding lumps from forming. Gently whisk double-strained greek yogurt into the mango puree until well blended. Check for sweetness and adjust sugar if required. Fold in three-quarters of the blueberries and diced mangoes until just combined. To serve, fill it into about 6-8 oz slender juice glasses until three fourth and garnish with a few blueberries and couple of diced mango pieces and refrigerate for an hour. Best served chilled.

eat-pure:

Saffron Flavoured Blueberry and Mango Yoghurt

recipe found here

  • 2 ripe mangoes (I used Ataulfo mangoes)
  • 1/2 cup plump blueberries
  • 3/4 cup 100% natural or organic non fat plain greek yogurt*
  • 1-2 tbsp non fat dry milk ~ optional
  • 1 tbsp confectioner’s sugar - NOT NEEDED just make sure your mangoes are really ripe
  • 1 tbsp whole milk
  • 5-6 strands Saffron

Mango puree

 Slice off the top stem end of the mangoes with a sharp paring knife. Slice one side of one mango, small-dice it in hedgehog style (here’s a video on how to) and set aside for folding and garnish. Don’t flinch for a second about this being messy, I promise the end result will be nothing short of mango-licious!

Peel off the skin of the remaining one and half mangoes which should not be difficult if the mango is fully ripe. Grate the mango pulp around the pit on a grater as best as you can and discard the pit. Grating the mango pulp gives a wonderful thick texture without letting the juices running. But, if you find it too clumsy a task, go ahead and pulse it in a blender anyway.

Infuse saffron 

Microwave milk for 30 secs and crush the saffron strands between your finger tips into the hot milk. Stir, cover and let it infuse its color and delicate flavor.

Strain yogurt 

Scoop out measured Greek yogurt on to a clean muslin cloth or simply a couple of layered bounty tissues, wrap and dab all around to take out as much moisture as possible. Repeat this a couple of times as necessary. I like my Aamrakhand to be thick, so I like to squeeze all the extra moisture out of the greek yogurt. If you aren’t too particular, skip this step.

Mix all 

Stir confectioner’s sugar, saffron infused milk and dry milk into the mango puree avoiding lumps from forming. Gently whisk double-strained greek yogurt into the mango puree until well blended. Check for sweetness and adjust sugar if required. Fold in three-quarters of the blueberries and diced mangoes until just combined.

To serve, fill it into about 6-8 oz slender juice glasses until three fourth and garnish with a few blueberries and couple of diced mango pieces and refrigerate for an hour. Best served chilled.

(via toinfinitebeauty)