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love-health-workout:

I just came back from yoga, we had this amazing meditation with colors. Suddenly, I had a brilliant idea.

The Happiness Rainbow is your own rainbow, at the end of the day, you have collected colors. Draw your own rainbow and see which colors are missing. Can you still fix that? Try to get all the colors every day! I hope this will bring happiness to you! I really believe colors are stronger than words. You can write down how you feel, but why not draw it with the colors? 

Please reblog if you think this is a good idea, I really hope I can help people with this! 

thugkitchen:

Asparagus is a solid stand-alone veggie with all its vitamin K and folate but paired with this creamy risotto? HOT DAMN. It takes this spring staple to another level. 

SPRING ASPARAGUS RISOTTO


Enough for 4 people


2 tablespoons olive oil

1/3 cup chopped shallots or yellow onion

3 cloves garlic, minced

1 cup Arborio rice*

½ cup white wine

¼ teaspoon salt

4 ½ cups vegetable broth

1 bunch asparagus, about 1 pound

½ teaspoon lemon zest

1 teaspoon olive oil

¼ cup minced chives

pepper to taste


Warm up the veggie broth in a medium pot until it gently simmers then turn off the heat. Chop up the shallots, garlic, and asparagus. You’ll want the asparagus in pieces about an inch long, like bite-sized. Cut off the tough ends because those woody sons of bitches will ruin everything. 


In a large skillet or pot with a wide bottom, heat up the 2 tablespoons of oil over a medium heat. Add the shallots and sauté them around until they start to look kinda golden, about 2-3 minutes. Add the garlic and rice and sauté until the rice smells toasted and starts looking like it absorbed some of the oil, about 2 more minutes. This helps make your risotto all creamy SO DON’T SKIP THIS SHIT. Add the white wine and salt to the pot and cook until most of the wine has evaporated and you scraped whatever bits of shallot got stuck to the bottom of the pot, like a minute or 2. Drink the rest wine because… well, that shits already open. Might as well.


Now add 2 cups of the warm broth, stir, and lower the heat so that the pot is at a simmer, uncovered. Stir every couple of minutes until most of the broth has absorbed into the rice, about 7-10 minutes. You don’t need to stand there and stir it the whole fucking time; whoever started that rumor about cooking risotto is a goddamn liar. Just stir it every minute or two while you clean up or troll the internet. Add another 2 cups of warm broth at this point, and do that whole stir and simmer thing again for another 7 minutes or until the rice tastes slightly undercooked and there’s still broth in the pot. Now dump in the asparagus and cook until it’s tender and the rice looks like its sitting in a creamy gravy, about 5 more minutes. If it starts looking a little dry before everything is tender, just add some more of the broth a tablespoon at a time to fix that shit. 


When the rice and asparagus taste on point, turn off the heat; add the lemon zest, remaining oil, half the chives, and a little pepper. Taste and add more salt, pepper, or whateverthefuck you want. Serve right away and top with the remaining chives. 

 

* This kind of rice is starchy as hell, so it will make your risotto the extra creamy and delicious. If you can’t find it don’t worry about it, just grab a short grain rice.
Zoom Info
Camera
Canon EOS 6D
ISO
320
Aperture
f/7.1
Exposure
1/320th
Focal Length
96mm

thugkitchen:

Asparagus is a solid stand-alone veggie with all its vitamin K and folate but paired with this creamy risotto? HOT DAMN. It takes this spring staple to another level.

SPRING ASPARAGUS RISOTTO

Enough for 4 people

2 tablespoons olive oil

1/3 cup chopped shallots or yellow onion

3 cloves garlic, minced

1 cup Arborio rice*

½ cup white wine

¼ teaspoon salt

4 ½ cups vegetable broth

1 bunch asparagus, about 1 pound

½ teaspoon lemon zest

1 teaspoon olive oil

¼ cup minced chives

pepper to taste

Warm up the veggie broth in a medium pot until it gently simmers then turn off the heat. Chop up the shallots, garlic, and asparagus. You’ll want the asparagus in pieces about an inch long, like bite-sized. Cut off the tough ends because those woody sons of bitches will ruin everything.

In a large skillet or pot with a wide bottom, heat up the 2 tablespoons of oil over a medium heat. Add the shallots and sauté them around until they start to look kinda golden, about 2-3 minutes. Add the garlic and rice and sauté until the rice smells toasted and starts looking like it absorbed some of the oil, about 2 more minutes. This helps make your risotto all creamy SO DON’T SKIP THIS SHIT. Add the white wine and salt to the pot and cook until most of the wine has evaporated and you scraped whatever bits of shallot got stuck to the bottom of the pot, like a minute or 2. Drink the rest wine because… well, that shits already open. Might as well.

Now add 2 cups of the warm broth, stir, and lower the heat so that the pot is at a simmer, uncovered. Stir every couple of minutes until most of the broth has absorbed into the rice, about 7-10 minutes. You don’t need to stand there and stir it the whole fucking time; whoever started that rumor about cooking risotto is a goddamn liar. Just stir it every minute or two while you clean up or troll the internet. Add another 2 cups of warm broth at this point, and do that whole stir and simmer thing again for another 7 minutes or until the rice tastes slightly undercooked and there’s still broth in the pot. Now dump in the asparagus and cook until it’s tender and the rice looks like its sitting in a creamy gravy, about 5 more minutes. If it starts looking a little dry before everything is tender, just add some more of the broth a tablespoon at a time to fix that shit.

When the rice and asparagus taste on point, turn off the heat; add the lemon zest, remaining oil, half the chives, and a little pepper. Taste and add more salt, pepper, or whateverthefuck you want. Serve right away and top with the remaining chives.

 

* This kind of rice is starchy as hell, so it will make your risotto the extra creamy and delicious. If you can’t find it don’t worry about it, just grab a short grain rice.

lovethyfatness:

Last Friday, a couple of us larger yogis went to our instructor’s house and took pictures in her living room. Some will be used at an upcoming workshop she’s teaching for other yoga instructors on how to offer body positive cues and pose modifications to make their classes more inclusive.
She gave us the prompt: “What do you wish more yoga teachers knew about creating body-positive classes?”
We said: Don’t assume that we aren’t as strong or flexible. Don’t assume that this is my first ever yoga/fitness class.Don’t assume that I hate my body.Don’t assume that I’m there for weight loss.Don’t assume anything about what I eat.Don’t assume anything about my health.
[Warrior I, Pigeon, Warrior II, and a bonus of yours truly laughing while losing balance in Half Moon.]
Zoom Info
lovethyfatness:

Last Friday, a couple of us larger yogis went to our instructor’s house and took pictures in her living room. Some will be used at an upcoming workshop she’s teaching for other yoga instructors on how to offer body positive cues and pose modifications to make their classes more inclusive.
She gave us the prompt: “What do you wish more yoga teachers knew about creating body-positive classes?”
We said: Don’t assume that we aren’t as strong or flexible. Don’t assume that this is my first ever yoga/fitness class.Don’t assume that I hate my body.Don’t assume that I’m there for weight loss.Don’t assume anything about what I eat.Don’t assume anything about my health.
[Warrior I, Pigeon, Warrior II, and a bonus of yours truly laughing while losing balance in Half Moon.]
Zoom Info
lovethyfatness:

Last Friday, a couple of us larger yogis went to our instructor’s house and took pictures in her living room. Some will be used at an upcoming workshop she’s teaching for other yoga instructors on how to offer body positive cues and pose modifications to make their classes more inclusive.
She gave us the prompt: “What do you wish more yoga teachers knew about creating body-positive classes?”
We said: Don’t assume that we aren’t as strong or flexible. Don’t assume that this is my first ever yoga/fitness class.Don’t assume that I hate my body.Don’t assume that I’m there for weight loss.Don’t assume anything about what I eat.Don’t assume anything about my health.
[Warrior I, Pigeon, Warrior II, and a bonus of yours truly laughing while losing balance in Half Moon.]
Zoom Info

lovethyfatness:

Last Friday, a couple of us larger yogis went to our instructor’s house and took pictures in her living room. Some will be used at an upcoming workshop she’s teaching for other yoga instructors on how to offer body positive cues and pose modifications to make their classes more inclusive.

She gave us the prompt: “What do you wish more yoga teachers knew about creating body-positive classes?”

We said:
Don’t assume that we aren’t as strong or flexible.
Don’t assume that this is my first ever yoga/fitness class.
Don’t assume that I hate my body.
Don’t assume that I’m there for weight loss.
Don’t assume anything about what I eat.
Don’t assume anything about my health.

[Warrior I, Pigeon, Warrior II, and a bonus of yours truly laughing while losing balance in Half Moon.]

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