#herbivore - explore the 380,467 amazing instagram photo collage and videos



No-bake breakfast tarts by @oatmeal_stories 💙

For the crust (makes 2/3 mini tarts, depending on the size of your forms):
1/2 cup oats
1/4 cup almond
3/4 cup dates
1 tbsp raw cocoa powder
pinch of salt
2 tbsp melted cocoa butter
Process your oats and almonds first to break them in small pieces. Add your dates, salt and cocoa powder and process until well combined. Add 2 tbsp of melted cocoa butter and keep processing until the dough is formed. Press it into tart forms and put in the freezer while you prepare the filling. 
For the filling whip half a cup coconut cream (solid part from the can) with half a cup thick coconut yoghurt, a tbsp of maple suryp and a tsp of blue spirulina powder
Enjoy!
#bestofvegan

No-bake breakfast tarts by @oatmeal_stories 💙 For the crust (makes 2/3 mini tarts, depending on the size of your forms): 1/2 cup oats 1/4 cup almond 3/4 cup dates 1 tbsp raw cocoa powder pinch of salt 2 tbsp melted cocoa butter Process your oats and almonds first to break them in small pieces. Add your dates, salt and cocoa powder and process until well combined. Add 2 tbsp of melted cocoa butter and keep processing until the dough is formed. Press it into tart forms and put in the freezer while you prepare the filling. For the filling whip half a cup coconut cream (solid part from the can) with half a cup thick coconut yoghurt, a tbsp of maple suryp and a tsp of blue spirulina powder Enjoy! #bestofvegan

Ombre raspberry chia jars by @fitness_bianca ⠀💖
Recipe⠀
Ingredients:⠀
Layer 1:⠀
1/4 cup chia seeds⠀
1 cups plantbased milk⠀
vanilla extract⠀
maple syrup (if needed)⠀
1 mashed Banana⠀
raspberry powder ⠀
Layer 2:⠀
1/4 cup chia seeds⠀
1 cup plantbased milk⠀
vanilla extract⠀
2 tbsp maple syrup⠀
raspberry powder ⠀
Layer 3 (Chia Jam):⠀
1 cup berries of choice ⠀
1 tbsp lemon juice, to taste⠀
1 tbsp agave or maple syrup to taste⠀
about 1 tbsp chia seeds (or more if needed)⠀
⠀
Instructions⠀
Mix all ingredients for each layer together in 3 jars.⠀
Let sit for 2 minutes until it begins to gel, and then give it a good mix again with a fork or a whisk.⠀
Let sit for at least 1 hour, or better overnight in the fridge.⠀
Layer and serve!⠀
Enjoy! #letscookvegan

Ombre raspberry chia jars by @fitness_bianca ⠀💖 Recipe⠀ Ingredients:⠀ Layer 1:⠀ 1/4 cup chia seeds⠀ 1 cups plantbased milk⠀ vanilla extract⠀ maple syrup (if needed)⠀ 1 mashed Banana⠀ raspberry powder ⠀ Layer 2:⠀ 1/4 cup chia seeds⠀ 1 cup plantbased milk⠀ vanilla extract⠀ 2 tbsp maple syrup⠀ raspberry powder ⠀ Layer 3 (Chia Jam):⠀ 1 cup berries of choice ⠀ 1 tbsp lemon juice, to taste⠀ 1 tbsp agave or maple syrup to taste⠀ about 1 tbsp chia seeds (or more if needed)⠀ ⠀ Instructions⠀ Mix all ingredients for each layer together in 3 jars.⠀ Let sit for 2 minutes until it begins to gel, and then give it a good mix again with a fork or a whisk.⠀ Let sit for at least 1 hour, or better overnight in the fridge.⠀ Layer and serve!⠀ Enjoy! #letscookvegan

My aim for Sunday evenings is coziness. During the weekend we still have much to do but somehow we pose and manage more gracefully,  the hours become slow. In the evening I lower the lights, have some lounge music on the background and we just chat or play on the carpet. I even do all the cooking beforehand (Macrobiotic cooking is a lot of work). The house is calm even with two small kids. Cosiness for me is our presence to each other, the softness of our love for each other. Lights and music are just icing on cake.
How is a real cozy evening for you?
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#veganuk  #feedfeed #feedfeedvegan  #f52grams #bestofvegan  #livethelittlethings #salvialimone 
#bragyourplate  #gloobyfood  #foodphotography #whatveganseat  #thekitch  #healthytreats #plantpowered  #vegansofig #veganfoodshare  #gatheringlikethis #veganbaking #theartofslowliving #thatsdarling #darlingweekend #healthyliving #thebakefeed #foodphotography #herbivore #postitforaesthetic #healthylifestyle

My aim for Sunday evenings is coziness. During the weekend we still have much to do but somehow we pose and manage more gracefully, the hours become slow. In the evening I lower the lights, have some lounge music on the background and we just chat or play on the carpet. I even do all the cooking beforehand (Macrobiotic cooking is a lot of work). The house is calm even with two small kids. Cosiness for me is our presence to each other, the softness of our love for each other. Lights and music are just icing on cake. How is a real cozy evening for you? . . . . #veganuk #feedfeed #feedfeedvegan #f52grams #bestofvegan #livethelittlethings #salvialimone #bragyourplate #gloobyfood #foodphotography #whatveganseat #thekitch #healthytreats #plantpowered #vegansofig #veganfoodshare #gatheringlikethis #veganbaking #theartofslowliving #thatsdarling #darlingweekend #healthyliving #thebakefeed #foodphotography #herbivore #postitforaesthetic #healthylifestyle

All the recipes in my ebook were made with a lot of love but this is definitely my favorite. IF YOU WANT A COPY THE LINK FOR IT IS IN MY Bio. Vegan parm crispy tofu with lemon garlic pasta. It is the true epitome of comfort food. If you don’t like tofu make this recipe and then come back to me l promise it’ll change your perspective on it. l finally finished stranger things 2 so good who else finished it?!? Message me so we can talk about it! Hope everyone had a great weekend sending you all so much love 😘⭐️
#plantifullybased#tofu#foodphotography#feedfeed#feedfeedvegan#lemon#veganfoodporn#veganfoodshare#veganeats#vegan#crueltyfree#pasta#comfortfood#eatplants#vegan#veganism#veganfoodie#plantbasedprotein#traderjoes#teamvegan#herbivore#vegandinner#beautifulcuisines#beautifulfood#foodstyling#whatveganseat#veganfoodspot#bestofvegan#food52

All the recipes in my ebook were made with a lot of love but this is definitely my favorite. IF YOU WANT A COPY THE LINK FOR IT IS IN MY Bio. Vegan parm crispy tofu with lemon garlic pasta. It is the true epitome of comfort food. If you don’t like tofu make this recipe and then come back to me l promise it’ll change your perspective on it. l finally finished stranger things 2 so good who else finished it?!? Message me so we can talk about it! Hope everyone had a great weekend sending you all so much love 😘⭐️ #plantifullybased#tofu#foodphotography#feedfeed#feedfeedvegan#lemon#veganfoodporn#veganfoodshare#veganeats#vegan#crueltyfree#pasta#comfortfood#eatplants#vegan#veganism#veganfoodie#plantbasedprotein#traderjoes#teamvegan#herbivore#vegandinner#beautifulcuisines#beautifulfood#foodstyling#whatveganseat#veganfoodspot#bestofvegan#food52

So excited!! First because I'll be at @circlevfest tomorrow!! and second  because I can officially show you my new pins!! They will be available first at @circlevfest and then on my website next Monday (Nov 20th) at AlbaParisArt.com

Make sure you keep on check my story over instagram this weekend because I'll announce the exact time they'll be realised and I have limited stock!

10% of my proceeds are donated to @boochaces rescue mission Rancho Relaxo in New Jersey USA

So excited!! First because I'll be at @circlevfest tomorrow!! and second because I can officially show you my new pins!! They will be available first at @circlevfest and then on my website next Monday (Nov 20th) at AlbaParisArt.com Make sure you keep on check my story over instagram this weekend because I'll announce the exact time they'll be realised and I have limited stock! 10% of my proceeds are donated to @boochaces rescue mission Rancho Relaxo in New Jersey USA

A couple of weeks ago my friend Christine of @conscious_cooking asked me to create a recipe for a plastic freefoodie eZine that she wanted to create. I made a simple one of roasted fruits that go together with your porridge, waffles or with homemade yoghurt as pictured. So happy to be part of this wonderful project with some fantastic other foodies (tagged some in the picture, but there are much more). This #plasticfreefoodie eZine (Vol 1 - 2017) is a global-community project to raise money to protect the ocean. It showcases the support of over 60 inspirational foodies, zero-waste influencers and ocean + marine life photographers. The oceans are in great danger. 80% of ocean waste originates from land. That’s  more than 8 million tons of plastic “dumped” into the oceans each year. So NOW is the time for each one of us do better to create a positive change. In this premiere issue, you will find 80 delicious recipes made with ingredients that are free from single-use plastic packaging, perfect inspiration for the holidays, and every day! 
By purchasing a copy of this eZine for yourself, or gifting it to a friend, you will be supporting the planet as well. All proceeds for will be donated to both the Plastic Oceans Foundation and the Ocean Conservancy. For more info check the link in Chrsitine @concious_cooking profile! And if you need any tips on reducing plastic and waste in your own life and home not only Christine shares some fantastic tips, but also Sara @shisodeliscious, another fantastic account @trashisfortossers or @_wastelandrebel_ and I am sure there are many, many more. Already eating plantbased is a small step in the right direction, but since we live in a time of mass consumption just let's try too reduce our waste as much as we can, the planet isn't just there for our generation. We are not defined by the stuff we have, that extra thing you think you need to be happier, you in fact really don't need. Far more satisfying is stripping your life of what you don't need and making way for things that you do need which often are not found in material stuff. But that's just my view... Thanks for reading if you made it so far! 🙏🏼

A couple of weeks ago my friend Christine of @conscious_cooking asked me to create a recipe for a plastic freefoodie eZine that she wanted to create. I made a simple one of roasted fruits that go together with your porridge, waffles or with homemade yoghurt as pictured. So happy to be part of this wonderful project with some fantastic other foodies (tagged some in the picture, but there are much more). This #plasticfreefoodie eZine (Vol 1 - 2017) is a global-community project to raise money to protect the ocean. It showcases the support of over 60 inspirational foodies, zero-waste influencers and ocean + marine life photographers. The oceans are in great danger. 80% of ocean waste originates from land. That’s more than 8 million tons of plastic “dumped” into the oceans each year. So NOW is the time for each one of us do better to create a positive change. In this premiere issue, you will find 80 delicious recipes made with ingredients that are free from single-use plastic packaging, perfect inspiration for the holidays, and every day! By purchasing a copy of this eZine for yourself, or gifting it to a friend, you will be supporting the planet as well. All proceeds for will be donated to both the Plastic Oceans Foundation and the Ocean Conservancy. For more info check the link in Chrsitine @concious_cooking profile! And if you need any tips on reducing plastic and waste in your own life and home not only Christine shares some fantastic tips, but also Sara @shisodeliscious, another fantastic account @trashisfortossers or @_wastelandrebel_ and I am sure there are many, many more. Already eating plantbased is a small step in the right direction, but since we live in a time of mass consumption just let's try too reduce our waste as much as we can, the planet isn't just there for our generation. We are not defined by the stuff we have, that extra thing you think you need to be happier, you in fact really don't need. Far more satisfying is stripping your life of what you don't need and making way for things that you do need which often are not found in material stuff. But that's just my view... Thanks for reading if you made it so far! 🙏🏼

Pumpkin Cheesecake by @thenutriplanet 🎃
Crust: ½ cup (50g, 1.8oz) walnuts. ½ cup (40g, 1.4oz) jumbo oats or rolled oats. Pinch of Himalayan salt. ½ tsp xylitol. 1 tbsp carob powder. 1 ½ tbsp plant milk.
Filling: 1 ½ cup (about 400g, 14oz) pumpkin puree. 400g (14oz) silken tofu. ¼ tsp Himalayan salt. 2 tsps. cinnamon. ½-1 tsp turmeric. 1 tbsp yakon powder. 3 tbsps xylitol. 1 tbsp (20g, 0.7oz) peanut butter. 2 tbsps buckwheat flour (unroasted). 2 tbsps psyllium husks or 12g, 0.4oz psyllium powder.
First, process walnuts with a pinch of salt until fine crumbs. Then, add the remaining crust ingredients and process again until the batter sticks together when squeezed between fingers.
Next, press the crust batter into 6” (15 cm) or 6.3” (16 cm) spring form cake tin lined with parchment paper and bake at 190°C (375°F) for 10 minutes. Remove from oven and let cool.
To make the filling, combine all ingredients in a bowl and process with immersion blender until smooth. You may also use regular blender.
Now, pour filling onto crust, smooth it out with spatula or spoon and bake at 175°C (350°F) for 50 minutes. Let cool completely before serving.
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#ahealthynut#veganbreakfast#vegandessert#healthyfood#plantbased#bestofvegan#feedfeed#thebakefeed#glutenfree#plantbasedvegan#veganfood#vegan#vegetarian#vegano#hclf#horngryvegan#veganvultures#findingvegan#thrivemags#mnb#herbivore#vegancommunity#veganbaking#fitspo#whatveganseat#letscookvegan#veganfoodshare#thevegansclub#beautifulcuisines#forksoverknives

Pumpkin Cheesecake by @thenutriplanet 🎃 Crust: ½ cup (50g, 1.8oz) walnuts. ½ cup (40g, 1.4oz) jumbo oats or rolled oats. Pinch of Himalayan salt. ½ tsp xylitol. 1 tbsp carob powder. 1 ½ tbsp plant milk. Filling: 1 ½ cup (about 400g, 14oz) pumpkin puree. 400g (14oz) silken tofu. ¼ tsp Himalayan salt. 2 tsps. cinnamon. ½-1 tsp turmeric. 1 tbsp yakon powder. 3 tbsps xylitol. 1 tbsp (20g, 0.7oz) peanut butter. 2 tbsps buckwheat flour (unroasted). 2 tbsps psyllium husks or 12g, 0.4oz psyllium powder. First, process walnuts with a pinch of salt until fine crumbs. Then, add the remaining crust ingredients and process again until the batter sticks together when squeezed between fingers. Next, press the crust batter into 6” (15 cm) or 6.3” (16 cm) spring form cake tin lined with parchment paper and bake at 190°C (375°F) for 10 minutes. Remove from oven and let cool. To make the filling, combine all ingredients in a bowl and process with immersion blender until smooth. You may also use regular blender. Now, pour filling onto crust, smooth it out with spatula or spoon and bake at 175°C (350°F) for 50 minutes. Let cool completely before serving. - - - #ahealthynut#veganbreakfast#vegandessert#healthyfood#plantbased#bestofvegan#feedfeed#thebakefeed#glutenfree#plantbasedvegan#veganfood#vegan#vegetarian#vegano#hclf#horngryvegan#veganvultures#findingvegan#thrivemags#mnb#herbivore#vegancommunity#veganbaking#fitspo#whatveganseat#letscookvegan#veganfoodshare#thevegansclub#beautifulcuisines#forksoverknives

You can even see the look of absolute sadness in her eyes. This is the terrible fate of mothers in meat, egg and dairy production.

You can even see the look of absolute sadness in her eyes. This is the terrible fate of mothers in meat, egg and dairy production.

Easy and quick, plus super delicious vegan sushi with cashew sour cream = heaven.

This recipe comes from my online course, The Effortlessly Flavorful Vegan Kitchen.

Each month, I am sharing an exclusive recipe with my students, using one of the oil-free, nutrient-packed dressings, dips, sauces, or pates (and it's easy because there's over 50 recipes!!!) Join the fun, and learn how to make easy and quick vegan meals using my step-by-step system that will show you how to add flavor to your meals, and keep them insanely healthy.

Check it out at the link in my bio at @soulintheraw. Join in on the fun!

Easy and quick, plus super delicious vegan sushi with cashew sour cream = heaven. This recipe comes from my online course, The Effortlessly Flavorful Vegan Kitchen. Each month, I am sharing an exclusive recipe with my students, using one of the oil-free, nutrient-packed dressings, dips, sauces, or pates (and it's easy because there's over 50 recipes!!!) Join the fun, and learn how to make easy and quick vegan meals using my step-by-step system that will show you how to add flavor to your meals, and keep them insanely healthy. Check it out at the link in my bio at @soulintheraw. Join in on the fun!

Running late? Take advantage of @freshrestaurants ‘ student discount and get a smoothie. My favourite one is berry whip 🍓💯

Running late? Take advantage of @freshrestaurants ‘ student discount and get a smoothie. My favourite one is berry whip 🍓💯

Balance between strength and flexibility ⚖️ People always worried I'd get injured from being "too" flexible - and admittedly I generally compensated various things with it... But I think they didn't understand/realize I was strong enough to not get injured from using my flexibility.

Plus I'm super careful 😐 
I was gonna also comment about how turned-in front splits are better (harder) than turned-out but I don't think it's an issue too many would be interested in 😓

#balance #flexible #splits #gymnastics #synchro #swimmer #rower #dancer #longhair #fitnotskinny #fitness #fitfam #herbivore #vegetarian #veganfortheanimals #core #eatcleantraindirty #yoga #lighting #wanderlust #rainbow #artislife #polymath #sunrise #peaceofmind #handstandsplit #handstand #aesthetic #makingshapes

Balance between strength and flexibility ⚖️ People always worried I'd get injured from being "too" flexible - and admittedly I generally compensated various things with it... But I think they didn't understand/realize I was strong enough to not get injured from using my flexibility. Plus I'm super careful 😐 I was gonna also comment about how turned-in front splits are better (harder) than turned-out but I don't think it's an issue too many would be interested in 😓 #balance #flexible #splits #gymnastics #synchro #swimmer #rower #dancer #longhair #fitnotskinny #fitness #fitfam #herbivore #vegetarian #veganfortheanimals #core #eatcleantraindirty #yoga #lighting #wanderlust #rainbow #artislife #polymath #sunrise #peaceofmind #handstandsplit #handstand #aesthetic #makingshapes

💚😋l Repost @a.healthy.nut ・・・
Pumpkin Cheesecake by @thenutriplanet 🎃
Crust: ½ cup (50g, 1.8oz) walnuts. ½ cup (40g, 1.4oz) jumbo oats or rolled oats. Pinch of Himalayan salt. ½ tsp xylitol. 1 tbsp carob powder. 1 ½ tbsp plant milk.
Filling: 1 ½ cup (about 400g, 14oz) pumpkin puree. 400g (14oz) silken tofu. ¼ tsp Himalayan salt. 2 tsps. cinnamon. ½-1 tsp turmeric. 1 tbsp yakon powder. 3 tbsps xylitol. 1 tbsp (20g, 0.7oz) peanut butter. 2 tbsps buckwheat flour (unroasted). 2 tbsps psyllium husks or 12g, 0.4oz psyllium powder.
First, process walnuts with a pinch of salt until fine crumbs. Then, add the remaining crust ingredients and process again until the batter sticks together when squeezed between fingers.
Next, press the crust batter into 6” (15 cm) or 6.3” (16 cm) spring form cake tin lined with parchment paper and bake at 190°C (375°F) for 10 minutes. Remove from oven and let cool.
To make the filling, combine all ingredients in a bowl and process with immersion blender until smooth. You may also use regular blender.
Now, pour filling onto crust, smooth it out with spatula or spoon and bake at 175°C (350°F) for 50 minutes. Let cool completely before serving.
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#ahealthynut#veganbreakfast#vegandessert#healthyfood#plantbased#bestofvegan#feedfeed#thebakefeed#glutenfree#plantbasedvegan#veganfood#vegan#vegetarian#vegano#hclf#horngryvegan#veganvultures#findingvegan#thrivemags#mnb#herbivore#vegancommunity#veganbaking#fitspo#whatveganseat#letscookvegan#veganfoodshare#thevegansclub#beautifulcuisines#forksoverknives

💚😋l Repost @a.healthy.nut ・・・ Pumpkin Cheesecake by @thenutriplanet 🎃 Crust: ½ cup (50g, 1.8oz) walnuts. ½ cup (40g, 1.4oz) jumbo oats or rolled oats. Pinch of Himalayan salt. ½ tsp xylitol. 1 tbsp carob powder. 1 ½ tbsp plant milk. Filling: 1 ½ cup (about 400g, 14oz) pumpkin puree. 400g (14oz) silken tofu. ¼ tsp Himalayan salt. 2 tsps. cinnamon. ½-1 tsp turmeric. 1 tbsp yakon powder. 3 tbsps xylitol. 1 tbsp (20g, 0.7oz) peanut butter. 2 tbsps buckwheat flour (unroasted). 2 tbsps psyllium husks or 12g, 0.4oz psyllium powder. First, process walnuts with a pinch of salt until fine crumbs. Then, add the remaining crust ingredients and process again until the batter sticks together when squeezed between fingers. Next, press the crust batter into 6” (15 cm) or 6.3” (16 cm) spring form cake tin lined with parchment paper and bake at 190°C (375°F) for 10 minutes. Remove from oven and let cool. To make the filling, combine all ingredients in a bowl and process with immersion blender until smooth. You may also use regular blender. Now, pour filling onto crust, smooth it out with spatula or spoon and bake at 175°C (350°F) for 50 minutes. Let cool completely before serving. - - - #ahealthynut#veganbreakfast#vegandessert#healthyfood#plantbased#bestofvegan#feedfeed#thebakefeed#glutenfree#plantbasedvegan#veganfood#vegan#vegetarian#vegano#hclf#horngryvegan#veganvultures#findingvegan#thrivemags#mnb#herbivore#vegancommunity#veganbaking#fitspo#whatveganseat#letscookvegan#veganfoodshare#thevegansclub#beautifulcuisines#forksoverknives

Homemade lemon tart with hand churned ice cream. Other vegan desserts consisted of chocolate chip monkey bread, brownies, cupcakes, tarts and pie.

Homemade lemon tart with hand churned ice cream. Other vegan desserts consisted of chocolate chip monkey bread, brownies, cupcakes, tarts and pie.

An early Thanksgiving feast featuring Trader Joe's vegan roast, homemade mashed potatoes and gravy, sweet potatoes topped with candied walnuts, stuffing and greens.

An early Thanksgiving feast featuring Trader Joe's vegan roast, homemade mashed potatoes and gravy, sweet potatoes topped with candied walnuts, stuffing and greens.

A classic hummus and a classic guacamole can never go wrong. Trust me, it's a hit hit. 
Quickest and easiest dips, perfect for every mood. 
Those who have visited me, know how much I frequent these. 
Because I have a collection of spices, my hummus is surely special. Because I have a big Mexican molcajete, my guacamole is very special. 
Guacamole includes a pinch of roasted cumin powder and a good squeeze of lemon besides other essentials. 
Hummus includes a drizzle of sumac powder, crushed pepper and roasted garlic besides the other essentials. (Also topped with fried chickpeas sometimes) .
Serve with crackers, breads or chips. 
Oh! Small tandoori naan bites tastes heavenly. Try it. .
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#chefsofinstagram #chefsstyle #artofplating #dipsandspreads #hummus#guacamole #avocados #chickpeas#appetizers #gourmet #frommykitchen #guacamolelover #mediterraneanfood #mexicanfood #fusionfood #foodporn #foodphotography #foodgasm#foodstagram #foodiesofinstagram #healthyfood #eatfresh #vscofood #vegetarianfood #vegetarianrecipes #herbivore#flavorsoftheworld

A classic hummus and a classic guacamole can never go wrong. Trust me, it's a hit hit. Quickest and easiest dips, perfect for every mood. Those who have visited me, know how much I frequent these. Because I have a collection of spices, my hummus is surely special. Because I have a big Mexican molcajete, my guacamole is very special. Guacamole includes a pinch of roasted cumin powder and a good squeeze of lemon besides other essentials. Hummus includes a drizzle of sumac powder, crushed pepper and roasted garlic besides the other essentials. (Also topped with fried chickpeas sometimes) . Serve with crackers, breads or chips. Oh! Small tandoori naan bites tastes heavenly. Try it. . . . . . . . . . . #chefsofinstagram #chefsstyle #artofplating #dipsandspreads #hummus#guacamole #avocados #chickpeas#appetizers #gourmet #frommykitchen #guacamolelover #mediterraneanfood #mexicanfood #fusionfood #foodporn #foodphotography #foodgasm#foodstagram #foodiesofinstagram #healthyfood #eatfresh #vscofood #vegetarianfood #vegetarianrecipes #herbivore#flavorsoftheworld

Friends are rare, good friends are almost extinct. This one is the real mccoy. I love you @tuenamarie for just being you. #friendship #beautifulsurprise

Friends are rare, good friends are almost extinct. This one is the real mccoy. I love you @tuenamarie for just being you. #friendship #beautifulsurprise

Repost from @freebison using @RepostRegramApp - HAPPY #BISONDAY

BEE FREE 🐝🐝🐝🐝🐝🐝🐝🐝🐝
THIS ONES FOR THE BUGS
🐝🐝🐝🐝🐝🐝🐝🐝🐝 The next time you make yourself a bowl of Honey Nut Cheerios think about this little guy barfing all over your breakfast. When a honey bee returns to its hive it passes nectar to another bee by regurgitating the liquid into the other bees mouth... this process is repeated until the partially digested nectar is finally deposited into a honey comb... 😋😋😋 YUMMMYY

ALL LIFE FORCES BIG OR SMALL DESERVE FREEDOM 
GO VEGAN 
LIGHT LIFE LOVE 
_______________________________________________________________________
#BISON #THEBISONMOVEMENT #FREEBISON
#BISONDAY #spirtuality #MIA #history #honey #bees #miami #Florida #vegetarians #govegan #VEGAN #VEGANARCHY #veganism 
#vegansofig #veganlifestyle #veganart #veganmusic #veganliving #peta #vegancommunity #herbivore #plantbased #plantbaseddiet #lightlifelove #veganrapper

Repost from @freebison using @RepostRegramApp - HAPPY #BISONDAY BEE FREE 🐝🐝🐝🐝🐝🐝🐝🐝🐝 THIS ONES FOR THE BUGS 🐝🐝🐝🐝🐝🐝🐝🐝🐝 The next time you make yourself a bowl of Honey Nut Cheerios think about this little guy barfing all over your breakfast. When a honey bee returns to its hive it passes nectar to another bee by regurgitating the liquid into the other bees mouth... this process is repeated until the partially digested nectar is finally deposited into a honey comb... 😋😋😋 YUMMMYY ALL LIFE FORCES BIG OR SMALL DESERVE FREEDOM GO VEGAN LIGHT LIFE LOVE _______________________________________________________________________ #BISON #THEBISONMOVEMENT #FREEBISON #BISONDAY #spirtuality #MIA #history #honey #bees #miami #Florida #vegetarians #govegan #VEGAN #VEGANARCHY #veganism #vegansofig #veganlifestyle #veganart #veganmusic #veganliving #peta #vegancommunity #herbivore #plantbased #plantbaseddiet #lightlifelove #veganrapper

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