Let no one deceive himself. If anyone among you seems to be wise in this age, let him become a fool that he may become wise. For the wisdom of this world is foolishness with God. For it is written, “He catches the wise in their own craftiness”; and again, “The Lord knows the thoughts of the wise, that they are futile.” Therefore let no one boast in men. For all things are yours: whether Paul or Apollos or Cephas, or the world or life or death, or things present or things to come—all are yours. And you are Christ’s, and Christ is God’s.
1 Corinthians 3:18-23 (via sonofhislove)
healnaturally:

Ahi tuna burgers with sriracha mayo
 www.scalingbackblog.com/savory-bites/ahi-tuna-burgers-with-spicy-sriracha-mayo/



Serves: 4


Ingredients
For the sriracha mayo:
3 tablespoons mayonaise
1 teaspoon sriracha
1 teaspoon ketchup
1 teaspoon toasted sesame oil
1 teaspoon lime juice
for the burgers:
½ pound sushi grade ahi tuna cut into ¼-inch dice
2 tablespoon finely chopped white onion
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
½ teaspoon sriracha
1 tablespoon fresh lime juice
2 tablespoons toasted black sesame seeds
1 tablespoon olive oil
for the slaw:
1 cup thinly sliced red cabbage
½ cup shredded carrot
1 teaspoon toasted sesame oil
1 teaspoon rice vinegar
1 teaspoon fresh lime juice
¼ cup fresh mint leaves
To assemble the burgers:
4 brioche buns
1 tablespoon softened butter
1 avocado, sliced
4 leaves butter lettuce
½ cup onion sprouts
½ cup enoki mushrooms



Instructions
For the spicy sriracha mayo:
Combine all the ingredients for the mayo together in a small bowl.
For the tuna burger:
Combine the tuna, onion, soy sauce, sesame oil, sriracha, lime juice and sesame seeds in a bowl and toss gently to combine.
Using your hands, divide the mixture into 4 equal portions and lightly press into a patty. Refrigerate for 15 minutes.
Heat the olive oil over medium-high heat in a skillet. Make sure the pan is nice and hot before you sear the burgers. Add the burgers to the pan and cook for 2-3 minutes, gently flip the burgers over and cook for another 1-2 minutes, the burgers should just be seared on the outside but pink on the inside. Watch them carefully and make sure not to overcook them!
For the slaw:
To make the slaw, combine the cabbage, carrot sesame oil, rice vinegar and lime juice in a small bowl. Tear the mint into small pieces and add it to the slaw. Season lightly with salt and pepper.
To assemble the burgers:
Lightly butter the rolls with the butter and toast the rolls, cut side down until toasted and golden brown about 3 minutes.
Place the lettuce and enoki mushrooms on the bottom buns. Top with one tuna patty, a few slices of avocado and a handful of sprouts. Spread a dollop of sriracha mayo on the top bun and place on top of the burger. Serve with extra sauce on the side.

healnaturally:

Ahi tuna burgers with sriracha mayo
 www.scalingbackblog.com/savory-bites/ahi-tuna-burgers-with-spicy-sriracha-mayo/

Serves: 4
Ingredients
  • For the sriracha mayo:
  • 3 tablespoons mayonaise
  • 1 teaspoon sriracha
  • 1 teaspoon ketchup
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon lime juice
  • for the burgers:
  • ½ pound sushi grade ahi tuna cut into ¼-inch dice
  • 2 tablespoon finely chopped white onion
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • ½ teaspoon sriracha
  • 1 tablespoon fresh lime juice
  • 2 tablespoons toasted black sesame seeds
  • 1 tablespoon olive oil
  • for the slaw:
  • 1 cup thinly sliced red cabbage
  • ½ cup shredded carrot
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon fresh lime juice
  • ¼ cup fresh mint leaves
  • To assemble the burgers:
  • 4 brioche buns
  • 1 tablespoon softened butter
  • 1 avocado, sliced
  • 4 leaves butter lettuce
  • ½ cup onion sprouts
  • ½ cup enoki mushrooms
Instructions
  1. For the spicy sriracha mayo:
  2. Combine all the ingredients for the mayo together in a small bowl.
  3. For the tuna burger:
  4. Combine the tuna, onion, soy sauce, sesame oil, sriracha, lime juice and sesame seeds in a bowl and toss gently to combine.
  5. Using your hands, divide the mixture into 4 equal portions and lightly press into a patty. Refrigerate for 15 minutes.
  6. Heat the olive oil over medium-high heat in a skillet. Make sure the pan is nice and hot before you sear the burgers. Add the burgers to the pan and cook for 2-3 minutes, gently flip the burgers over and cook for another 1-2 minutes, the burgers should just be seared on the outside but pink on the inside. Watch them carefully and make sure not to overcook them!
  7. For the slaw:
  8. To make the slaw, combine the cabbage, carrot sesame oil, rice vinegar and lime juice in a small bowl. Tear the mint into small pieces and add it to the slaw. Season lightly with salt and pepper.
  9. To assemble the burgers:
  10. Lightly butter the rolls with the butter and toast the rolls, cut side down until toasted and golden brown about 3 minutes.
  11. Place the lettuce and enoki mushrooms on the bottom buns. Top with one tuna patty, a few slices of avocado and a handful of sprouts. Spread a dollop of sriracha mayo on the top bun and place on top of the burger. Serve with extra sauce on the side.
healnaturally:

Turntable Tuesdays: Pistachio yogurt pops
www.scalingbackblog.com/sweet-treats/turntable-tuesdays-pistachio-yogurt-pops/
 

Ingredients

Serves: 10 popsicles


1 cup whole milk
½ cup honey
½ cup toasted pistachios, very finely ground
¼ teaspoon ground cardamom
¼ teaspoon kosher salt
¼ teaspoon pure almond extract
1½ cups whole milk or 2 percent Greek yogurt
¼ cup finely ground pistachios for garnish



Instructions
Fill a large bowl with ice water.
Combine the honey, ground pistachios, cardamom and salt in a small saucepan with the milk. Bring to just a simmer over medium heat.
Pour the mixture into a bowl and place the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
Pour the mixture into popsicle molds and freeze until firm 5-6 hours.
Once you remove the popsicles from the molds sprinkle with the ground pistachios if desired.

healnaturally:

Turntable Tuesdays: Pistachio yogurt pops
 
Ingredients
Serves: 10 popsicles
  • 1 cup whole milk
  • ½ cup honey
  • ½ cup toasted pistachios, very finely ground
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pure almond extract
  • 1½ cups whole milk or 2 percent Greek yogurt
  • ¼ cup finely ground pistachios for garnish
Instructions
  1. Fill a large bowl with ice water.
  2. Combine the honey, ground pistachios, cardamom and salt in a small saucepan with the milk. Bring to just a simmer over medium heat.
  3. Pour the mixture into a bowl and place the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
  4. Pour the mixture into popsicle molds and freeze until firm 5-6 hours.
  5. Once you remove the popsicles from the molds sprinkle with the ground pistachios if desired.

theorganizedsounds:

knowledgeequalsblackpower:

honey-andrevolution:

Yes this

this would have been real helpful in like February.

I really need to fix my backyard so I can start making my own food.

(via healnaturally)

larvalhex:

y isn’t there a gin one

I love cinnamon whiskey!

(via smamsblog)

micthemicrophone:

poeticallybrown:

owl-vortex:

10 things our kids will never understand…

limewire lmao I forgot that was a thing woww. my memory

Fucking Limewire.

(via chibimizu)

universitybookstore:

Love fractured fairy tales? So do we! Whether it’s an alternate perspective of the Three Little Pigs, a twisted adaptation of Hansel & Gretel, or a re-imagining of a Nordic folk tale, we’re hooked. We even have an entire wall dedicated them just in time for summer reading, ranging from picture books to YA novels. Some of our favorites (but not all!) include:

- Mirror, Mirror: A Book of Reversible Verse by Marilyn Singer, illus. Josée Masse (Dutton Juvenile)
-The Three Little Wolves and the Big Bad Pig by Eugene Trivizas, illus. Helen Oxenbury (Margaret K. McElderry Books)
-East by Edith Pattou (HMH Books for Young Readers)
-The Hero’s Guide to Saving Your Kingdom by Christopher Healy (Walden Pond Press)
-The Frog Prince Continued by Jon Scieszka, illus. Steve Johnson (Picture Puffin)
-Cinder by Marissa Meyer (Square Fish)
-A Tale Dark and Grimm by Adam Gidwitz (Puffin)
-Chicken Big by Keith Graves (Chronicle Books)

tobeshelved:

Roald Dahl’s The BFG Gets a 2016 Film Release

I love love love the story of Sophie and the BFG. I recently read the book to the boys I homeschool and was overwhelmed with that Roald Dahl magic all over again.

I think most book lovers have similar feelings about movie adaptations of our beloved books but I have pretty high hopes for The BFG film.

Steven Spielberg is directing the DreamWorks/Disney adaptation of Dahl’s classic. They’ve recently announced a July 1, 2016 release date, which is basically PERFECT since my birthday is the next day. Roald Dahl themed party? I think so.