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Ima 16 godina i oduševljava fotkama hrane koju priprema

Izuzetno je talentiran za pripremu i dekoraciju hrane, što dokazuju i fotografije koje objavljuje na Inastagramu. Sve što radi, od glavnih jela do deserta, ne sadrži ništa životinjsko

25 komentara

Život je previše kratak da bi jeli dosadnu hranu, moto je to 16-godišnjeg mladića koji je postao prava senzacija na društvenim mrežama. Samo na Instagramu ga prati gotovo pola milijuna ljudi. Pojavljuje se pod imenom Jose, kaže da je vegan i pokazuje kako veganska hrana nisu samo lišće i sjemenke.

Njegovi obroci, od glavnih jela do deserta, su sve samo ne dosadni - šareni su i živopisni. Sam pogled na fotografije tih delicija otvara apetit i teško je zamisliti da se radi o hrani u kojoj nema ničega životinjskog podrijetla. Uz fotografije stavlja i recepte tako da nešto od toga možete pokušati napraviti sami.

Uvjerite se sami koji koliko njegova jela izgledaju slasno:

 

Left or Right? 😆🍫🍓 Tag someone! Smoothie dreams of chocolate & strawberry 💖 via @pana_chocolate ✨

A post shared by J o s e (@naturally.jo) on

 

Ombré Strawberries 🍓💖 Yay or Nay? Tag someone who might like this ✌🏽✨ via @thetiafox

A post shared by J o s e (@naturally.jo) on

 

Smoothies too pretty to drink? 💕🍓🥝 by my friend @cloudberrytales ✨

A post shared by J o s e (@naturally.jo) on

 

Left or Right? 🖤🍦 Black ice cream is everything my inner goth has ever wanted ✌🏽✨ via @miguelikess

A post shared by J o s e (@naturally.jo) on

 

Creamy Basil Spinach Pasta!😌🌿🍃✨ Topped with more basil leaves and roasted potatoes. Sharing this peruvian recipe again as I love it so much!💚💚 Perfect way to eat greens for lunch!⚡️ Recipe: 250g gluten free Noodles 1 cup basil leaves 3/4 cup spinach 150g tofu, pressed 3/4 cup almond milk 1 tsp coconut oil 1/2 onion, chopped 1/2 garlic clove, minced Pinch of pepper and cumin 1/2 tsp of salt Cook the noodles as pointed on the box, meanwhile add to a blender the basil, spinach, tofu and almond milk until smooth, set aside. Heat coconut oil in a large skilled and add chopped onion, garlic, black pepper and cumin. Sauté for 3-4 minutes on medium. Stir in the mixture from the blender and cook for 5 minutes while you keep stirring. Serve on top of noodles.

A post shared by J o s e (@naturally.jo) on

 

'Cheesecake' cups anyone?🍰🍫🥄💖 Throwback to this vegan desserts topped with frozen berries, chocolate and bliss balls from leftover crust!⭐️ Still one of my faves!💙💜 Swap the lucuma powder for cacao and they will be chocolate flavored🍫✌🏽 Recipe, Base: 1 cup almonds 1 tbsp cacao powder 1 cup pitted dates 1-2 tbsp agave nectar Filling: 1 cup raw cashews, soaked overnight 5-6 tbsp lucuma powder 1 frozen banana 2 tbsp agave nectar 3 tbsp coconut oil 1 cup non-dairy milk Process the base ingredients until it forms into a dough, line a muffin pan and place dough at the bottom, place pan in the freezer. In a blender add the filling ingredients and blend until smooth, add more liquid if needed. Take the muffin pan out and pour the filling on top of the base, let it chill in the freezer overnight and take them out 5 minutes before eating so they are creamier. Raw Chocolate: 1 tbsp cacao powder, 1 tbsp coconut oil and 1 tbsp maple syrup or agave nectar.

A post shared by J o s e (@naturally.jo) on

 

Asian-Peruvian Fried rice and vegan 'chicken' with lemon glaze!😍🍋🍚✨ Another recipe I love to make for dinner, this time added some textured soy protein with a lemon glaze and it takes it to a whole new level👅💗 Easy to make and delicious. Have a wonderful week!💛💛 Recipe, Fried rice: 1/4 cup chopped onion 2 tbsp sesame oil 1/4 cup green onion, chopped 1/2 tbsp chopped ginger 1/2 red pepper, diced 2 cups cooked brown rice 1 1/2 tbsp soy sauce Pinch of salt and ground pepper Heat oil in a large pan, add onions, ginger, red peppers and spices, sauté for 2 minutes. Add rice, green onion and soy sauce, cook while stirring until heated. Lemon Glaze: 2 1/2 tbsp cup soy sauce 2 1/2 tbsp agave nectar 2 tbsp pineapple juice 2 tbsp coconut sugar 1/2 tsp ground pepper and cumin 1 tbsp apple cider vinegar Juice of 1 lemon 1 tsp cornstarch + 1 tsp water, mixed Combine everything in a saucepan over medium heat. Bring to a boil; reduce heat and add cornstarch, reduce heat and cook until sauce thickens. Glaze fried textured soy protein or vegan 'chicken' and serve on top of fried rice.

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