A l'envers

Vegan. Lover. Student. Humanitarian.
This is a place for thoughts.
A place to share with others.
A place to celebrate all things beautiful.

It all comes down to pain and suffering. Not intelligence, not strength, not social class or civil right. Pain and suffering are in themselves bad and should be prevented or minimized, irrespective of the race, sex, or species of the being that suffers. We are all animals of this planet, we are all creatures. Non-human animals experience sensations just like we do. They too are strong, intelligent, industrious, mobile, and evolutional. They too are capable of growth and adaptation.

Like us first and foremost, they are earthlings, and like us they are surviving, like us they also seek their own comfort rather than discomfort, and like us they express degrees of emotion. In short, like us, they are alive.

They have the right to be here just as much as humans do, so of course animals feel, and of course they experience pain. It takes nothing away from a human to be kind to an animal, and it is actually within us to grant them a happy life, and a long one.

caliyahtime: Kale ChipsServes 3-4 1 bunch curly kale1 Tbsp olive oil1/2 tsp ground sea salt or seasoning salt to taste (one of my favorites is Lawry’s) Preheat oven to 350 degrees. Rinse and dry kale leaves. Remove kale leaves from stems. Place the leaves in a mixing bowl and drizzle with olive oil. Massage the kale until the olive oil is evenly coated onto the kale. Place kale directly onto a baking sheet and sprinkle with sea salt or seasoning. Don’t worry about perfectly spacing out the Kale chips on the baking sheet, they can slightly overlap because they will shrink dramatically in size. Place the baking sheet in the oven and bake for 10-15 minutes or until crisp, moving the chips around and flipping them half way to ensure that they are evenly baked. Note: Kale chips shrink after they are baked, so let the leaves be bigger than you would like them to be before baking. 

caliyahtime:

Kale Chips
Serves 3-4

1 bunch curly kale
1 Tbsp olive oil
1/2 tsp ground sea salt or seasoning salt to taste (one of my favorites is Lawry’s)

Preheat oven to 350 degrees. Rinse and dry kale leaves. Remove kale leaves from stems. Place the leaves in a mixing bowl and drizzle with olive oil. Massage the kale until the olive oil is evenly coated onto the kale. Place kale directly onto a baking sheet and sprinkle with sea salt or seasoning. Don’t worry about perfectly spacing out the Kale chips on the baking sheet, they can slightly overlap because they will shrink dramatically in size. Place the baking sheet in the oven and bake for 10-15 minutes or until crisp, moving the chips around and flipping them half way to ensure that they are evenly baked.

Note: Kale chips shrink after they are baked, so let the leaves be bigger than you would like them to be before baking. 

(via eightlimbsofbliss-deactivated20)