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Spring time 

#hawaii #selfportrait #color #photography #spring

#fire #portrait #photography #digital #art

"When you start to live outside yourself, its all dangerous" -Ernest Hemingway

#photography #portrait #quotes 

"If this is to end in fire then we should all burn together"

#photography #quotes

Just enjoying the early morning beach

#beach #hawaii #spring

Keep it Wild

We are tied to the ocean. And when we go back to the sea, whether it is to sail or to watch - we are going back from whence we came.”

~ John F. Kennedy

This past weekend I went swimming with wild dolphins off the west side of Oahu. It was one of the more incredible experiences in my life.

The dolphins were Hawaiian spinner dolphins, a small but energetic species that love to jump and spin around in the air. Seeing the dolphins out there, in a pod of 50 or so, out in the ocean jumping and swimming felt so right.

These are beautiful creatures and more intelligent than we can know. They live in large family groups and are highly social. They belong out there. They belong in the wild, not in a tank.

 

The sea has the ability to invoke very powerful emotions within us.

And we must protect it. 

Mt. Tien. Hokkiado Japan 

#mountains #travel #japan #spring #adventure #backpacking

The trail up Mt. Tien, Hokkiado

#travel #japan #spring #blackandwhite 

Hakodate, Japan

#japan #travel #beach

Vegan Roasted Carrot Risotto

Looking for an easy vegan and gluten free dish? Try my roasted carrot risotto!

What you’ll need….

- Two large carrots      - 1/4 cup brown rice

- Half yellow onion       - 3 cloves garlic

- Half bundle Italian parsley   - olive oil 

- Salt, pepper and rosemary   - White mushrooms

- (optional) sesame seeds 

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Directions

- Preheat oven to 350 and chop carrots thinly 

- Coat carrots in olive oil and seasonings, place on baking sheet and roast till tender (about 15-20 mins)

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- Meanwhile chop garlic and onions (slices)

- In a medium saucepan saute onions with a dab of olive oil over medium high heat until slightly caramelized (translucent and turning brown on edges)

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- Add garlic to saucepan and cover with lid

- Begin boiling brown rice 

- Add chopped mushrooms to saucepan and stir

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- Chop parsley and take carrots out of oven 

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- Add parsley and carrots to saucepan mix and stir, add sesame seeds for extra protein if you like

- Finally add the cooked rice to the pan and stir all together, let flavors actualize for a minute or two and add extra salt and pepper to taste if necessary

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Serve and enjoy! 

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