Wishing you would make me a playlist. 
Wondering what you are doing right now. 

I just want to feel better. 

photojojo:

PNY produced a video featuring wildlife photographer Luke Massey in his natural habitat. Luke has a rich portfolio packed with breathtaking shots of various animals across Europe. 

Watch the short film above to learn some of his tips for capturing brilliant wildlife photos. 

Renowned Wildlife Photographer Shares Tips for Brilliant Photos

via Reddit

Golshifteh Farahani for Vogue Paris (May 2011), by Karim Sadli

http://www.change.org/petitions/assistant-state-attorney-brian-workman-stop-the-prosecution-of-an-18-year-old-girl-in-a-same-sex-relationship »

fruitbatfit:

iamnotover:

iamnotover:

Raw vegan lemon mango and black cherry cheesecakes.
This recipe makes 4 mini cheesecakes.
For the base, combine 70g (1/2 cup) almonds and 60g (roughly 1/3 cup) of medjool dates in a food processor. If you only have dried dates, add a little water until it makes a sticky, but chunky paste. Split the mixture evenly between the dishes and press firmly, so you have a layer about 1-2cm thick.
For the cashew cream cheese topping, soak 100g (3/4 of a cup) of raw cashews in water overnight, and the next day drain and rinse them. Add them to the food processor with 2 tbsps melted coconut oil, a tsp of vanilla extract and sweetener to taste. Spoon the cashew layer on top of your nuts, and spread evenly, then freeze until set.
When you’re ready to eat, simply defrost for 30 minutes to 1 hour, add your desired fruit toppings and enjoy :)

Recipe added :)

I need to make these asap omg

fruitbatfit:

iamnotover:

iamnotover:

Raw vegan lemon mango and black cherry cheesecakes.

This recipe makes 4 mini cheesecakes.

For the base, combine 70g (1/2 cup) almonds and 60g (roughly 1/3 cup) of medjool dates in a food processor. If you only have dried dates, add a little water until it makes a sticky, but chunky paste. Split the mixture evenly between the dishes and press firmly, so you have a layer about 1-2cm thick.

For the cashew cream cheese topping, soak 100g (3/4 of a cup) of raw cashews in water overnight, and the next day drain and rinse them. Add them to the food processor with 2 tbsps melted coconut oil, a tsp of vanilla extract and sweetener to taste. Spoon the cashew layer on top of your nuts, and spread evenly, then freeze until set.

When you’re ready to eat, simply defrost for 30 minutes to 1 hour, add your desired fruit toppings and enjoy :)

Recipe added :)

I need to make these asap omg

gnostic-forest:

I am seriously loving these photo-sets, they are breathtaking 

23 plays

deltasleeps:

I don’t think there is a song more accurate to how I feel towards you. 

“I thought that we were fine”