#wholefoods Instagram Photos & Videos

wholefoods - 6263951 posts

Latest Instagram Posts

  • hautehealthy - HAUTE & HEALTHY @hautehealthy 9 minutes ago
  • 🌈✨weekends for me mean #acai every damn day 💦 If you’re interested in making your own #acaibowl check out my ACAI highlight for step by step instructions ✌🏼I use the frozen acai packs from @traderjoes ($4.99 for four packs) and the @nutribullet to blend 🍓let me know any acai questions I can answer! 🌿 🌈✨weekends for me mean #acai every damn day 💦 If you’re interested in making your own #acaibowl check out my ACAI highlight for step by step instructions ✌🏼I use the frozen acai packs from @traderjoes ($4.99 for four packs) and the @nutribullet to blend 🍓let me know any acai questions I can answer! 🌿
  • 🌈✨weekends for me mean #acai every damn day 💦 If you’re interested in making your own #acaibowl check out my ACAI highlight for step by step instructions ✌🏼I use the frozen acai packs from @traderjoes ($4.99 for four packs) and the @nutribullet to blend 🍓let me know any acai questions I can answer! 🌿
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  • the_clumsy_vegan - Ankita P Murray @the_clumsy_vegan 41 minutes ago
  • Glossy slurpy noodles with crispy sweet and sour tofu
🌿
Rain is mandatory as it is my first weekend off this month. Puppy laws have been broken and she is sat on the couch feeling sorry for herself, half heartedly chewing on her kong intently looking at me as if to say "Mummy please make the rain monster go away". Poor baby!
🌿
Any-Ho! On the bright side I am slurping my was through this very tasty bowl of food not wanting it to end EVER!
🌿
I know I say this a lot but BEST tofu so far!
🌿
Recipe:
Ingredients:
@tofooco Tofu: 1 block pressed for 1 hr
Arrowroot: 1T
Olive oil
For marinating tofu:
Liquid aminos or soya sauce: 4T
Xylitol or brown sugar: 2 T
Apple cider vinegar: 1T
Sriracha: 1/2T
Ginger powder: 2t
🌿
Liquid aminos or soya sauce: 4T
Xylitol or brown sugar: 2 T
Apple cider vinegar: 1T
Dried basil: 1/2 t
Sriracha: 1T
Arrowroot: 1T
Water: 2T
Ginger: 1 T grated
Carrots: 2 cut in thin strips
Broccoli: 1 cup
Celery: 2 cut in thin strips
Vermicelli noodles: 2 portions cooked as per packet instructions
🌿
Method:
1) Place whole block of pressed tofu in a lidded container with the marinating ingredients. Refrigerate for at least 1 hr turning the container every 10 minutes for an even marinade
2) Take tofu out of the container and place on a chopping board. Cut tofu in bite sized pieces and return to the container. Sprinkle 1 T arrowroot powder over tofu and put the lid on. Shake to coat evenly then tip the tofu onto a lined baking sheet and drizzle with olive oil. 
3) Roast in a preheated oven at 190C for 30-35 min turning half way
4) While tofu is cooking make your noodles. In a bowl mix together liquid aminos, xylitol, apple cider vinegar, dried basil and sriracha. In another bowl mix together arrowroot and water
5) Heat olive oil in a wok and add ginger, carrots, celery and broccoli. Stir fry for 5 minutes and add contents from both bowls mixing constantly to avoid lumps. Add noodle and stir fry for a few minutes. Garnish with fresh basil leaves. Glossy slurpy noodles with crispy sweet and sour tofu 🌿 Rain is mandatory as it is my first weekend off this month. Puppy laws have been broken and she is sat on the couch feeling sorry for herself, half heartedly chewing on her kong intently looking at me as if to say "Mummy please make the rain monster go away". Poor baby! 🌿 Any-Ho! On the bright side I am slurping my was through this very tasty bowl of food not wanting it to end EVER! 🌿 I know I say this a lot but BEST tofu so far! 🌿 Recipe: Ingredients: @tofooco Tofu: 1 block pressed for 1 hr Arrowroot: 1T Olive oil For marinating tofu: Liquid aminos or soya sauce: 4T Xylitol or brown sugar: 2 T Apple cider vinegar: 1T Sriracha: 1/2T Ginger powder: 2t 🌿 Liquid aminos or soya sauce: 4T Xylitol or brown sugar: 2 T Apple cider vinegar: 1T Dried basil: 1/2 t Sriracha: 1T Arrowroot: 1T Water: 2T Ginger: 1 T grated Carrots: 2 cut in thin strips Broccoli: 1 cup Celery: 2 cut in thin strips Vermicelli noodles: 2 portions cooked as per packet instructions 🌿 Method: 1) Place whole block of pressed tofu in a lidded container with the marinating ingredients. Refrigerate for at least 1 hr turning the container every 10 minutes for an even marinade 2) Take tofu out of the container and place on a chopping board. Cut tofu in bite sized pieces and return to the container. Sprinkle 1 T arrowroot powder over tofu and put the lid on. Shake to coat evenly then tip the tofu onto a lined baking sheet and drizzle with olive oil. 3) Roast in a preheated oven at 190C for 30-35 min turning half way 4) While tofu is cooking make your noodles. In a bowl mix together liquid aminos, xylitol, apple cider vinegar, dried basil and sriracha. In another bowl mix together arrowroot and water 5) Heat olive oil in a wok and add ginger, carrots, celery and broccoli. Stir fry for 5 minutes and add contents from both bowls mixing constantly to avoid lumps. Add noodle and stir fry for a few minutes. Garnish with fresh basil leaves.
  • Glossy slurpy noodles with crispy sweet and sour tofu 🌿 Rain is mandatory as it is my first weekend off this month. Puppy laws have been broken and she is sat on the couch feeling sorry for herself, half heartedly chewing on her kong intently looking at me as if to say "Mummy please make the rain monster go away". Poor baby! 🌿 Any-Ho! On the bright side I am slurping my was through this very tasty bowl of food not wanting it to end EVER! 🌿 I know I say this a lot but BEST tofu so far! 🌿 Recipe: Ingredients: @tofooco Tofu: 1 block pressed for 1 hr Arrowroot: 1T Olive oil For marinating tofu: Liquid aminos or soya sauce: 4T Xylitol or brown sugar: 2 T Apple cider vinegar: 1T Sriracha: 1/2T Ginger powder: 2t 🌿 Liquid aminos or soya sauce: 4T Xylitol or brown sugar: 2 T Apple cider vinegar: 1T Dried basil: 1/2 t Sriracha: 1T Arrowroot: 1T Water: 2T Ginger: 1 T grated Carrots: 2 cut in thin strips Broccoli: 1 cup Celery: 2 cut in thin strips Vermicelli noodles: 2 portions cooked as per packet instructions 🌿 Method: 1) Place whole block of pressed tofu in a lidded container with the marinating ingredients. Refrigerate for at least 1 hr turning the container every 10 minutes for an even marinade 2) Take tofu out of the container and place on a chopping board. Cut tofu in bite sized pieces and return to the container. Sprinkle 1 T arrowroot powder over tofu and put the lid on. Shake to coat evenly then tip the tofu onto a lined baking sheet and drizzle with olive oil. 3) Roast in a preheated oven at 190C for 30-35 min turning half way 4) While tofu is cooking make your noodles. In a bowl mix together liquid aminos, xylitol, apple cider vinegar, dried basil and sriracha. In another bowl mix together arrowroot and water 5) Heat olive oil in a wok and add ginger, carrots, celery and broccoli. Stir fry for 5 minutes and add contents from both bowls mixing constantly to avoid lumps. Add noodle and stir fry for a few minutes. Garnish with fresh basil leaves.
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  • jackeduk - jacked @jackeduk 1 hour ago
  • Had a great time last Saturday at @vevolution_ 2019 Business Bootcamp and Pitch+Plant events. ————————————————
During the Pitch+Plant event we pitched to a panel of expert plant-based judges for investment in our business. The standard was extremely high and we unfortunately didn’t win. However it was still a great experience and we were lucky enough to meet lots of people making waves in the industry. ————————————————
A huge thanks to Damien and Judy for putting the event on, and congratulations to @clubcultured and @wellbeanco - both deserved winners. 
Finally a big shout out to @thegreengrill @snacknative @fivedotbotanics @kings_grooming - all great businesses that could easily have won! Had a great time last Saturday at @vevolution_ 2019 Business Bootcamp and Pitch+Plant events. ———————————————— During the Pitch+Plant event we pitched to a panel of expert plant-based judges for investment in our business. The standard was extremely high and we unfortunately didn’t win. However it was still a great experience and we were lucky enough to meet lots of people making waves in the industry. ———————————————— A huge thanks to Damien and Judy for putting the event on, and congratulations to @clubcultured and @wellbeanco - both deserved winners. Finally a big shout out to @thegreengrill @snacknative @fivedotbotanics @kings_grooming - all great businesses that could easily have won!
  • Had a great time last Saturday at @vevolution_ 2019 Business Bootcamp and Pitch+Plant events. ———————————————— During the Pitch+Plant event we pitched to a panel of expert plant-based judges for investment in our business. The standard was extremely high and we unfortunately didn’t win. However it was still a great experience and we were lucky enough to meet lots of people making waves in the industry. ———————————————— A huge thanks to Damien and Judy for putting the event on, and congratulations to @clubcultured and @wellbeanco - both deserved winners. Finally a big shout out to @thegreengrill @snacknative @fivedotbotanics @kings_grooming - all great businesses that could easily have won!
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