Cartoon Animals Easter Card

martedì 15 aprile 2014 00:54 Pubblicato da Elisa Bistocchi 0 commenti
Cute exclusive card perfect for sending springtime wishes this Easter, featuring sweet cartoon animals playing in a field.

Easter Cards with Animals

sabato 12 aprile 2014 05:01 Pubblicato da Elisa Bistocchi 0 commenti
For your friends easter cards with animals.

Happy Easter with bunny

Easter Card with Animals
Happy Easter

Common Hill Myna

giovedì 20 febbraio 2014 06:15 Pubblicato da Elisa Bistocchi 0 commenti
Common Hill Myna
The Common Hill Myna (Gracula religiosa), sometimes spelled "mynah" and formerly simply known as Hill Myna, is the myna most commonly seen in aviculture, where it is often simply referred to by the latter two names.

There are 12 known sub-species of Hill Mynahs. The Java Hill (Gracula religiosa religiosa) and the Greater Indian Hill (Gracula religiosa intermedia) mynahs are the ones most remembered being seen in pet stores in the United States, before the import ban took place. Some types of Hill mynahs are protected and cannot be found in bird markets or pet stores around the world.

The glossy black plumage is basically the same in all Hill races and when struck by the light you see a sheen of iridescent purple, turquoise and green. All have similar bright yellow wattles but the wattle pattern varies and a bright orange beak that fades to yellow at the tip, resembling "candy corn". There's a band of white across each wing. The legs and feet are yellow. Immature Hill mynahs look like the adults but the plumage is not usually dull and may even have a ragged appearance, for not having gone through the first molt.

Hill mynahs once preferred living in hill forests from a range beginning at about 1000 feet and up to 5000 feet and more, but because of deforestation, they now reside beginning at sea level in lowland forests. They prefer areas of high rainfall and humidity and spend most of their lives in trees, inhabiting dense jungle forests. Though most live in trees on the forest edge, some races are found on tea and coffee plantations where there are lots of large flowering shade trees, and in mangroves.

Labradoodle info dog breed

domenica 16 febbraio 2014 01:32 Pubblicato da Elisa Bistocchi 0 commenti
The Labradoodle is a cross between the Labrador Retriever and the Poodle. As a hybrid, the Labradoodle can have similar characteristics from either of its parent breeds, but is not necessarily a 50/50 split.

The term "Labradoodle" was first used in Sir Donald Campbell's 1955 book, Into the Water Barrier, to describe his Labrador/Poodle cross. However, the Labradoodle did not truly come into the limelight until 1988, when Australian breeder Wally Conron crossed the Labrador Retriever and Standard Poodle. Conron had hoped to create a guide dog for the blind that would also be suitable for people with allergies to fur and dander.

Soon Labradoodles were being bred around the world not only for their "hypoallergenic" characteristics, but also for their intelligence, friendliness and overall appearance. Today you can find Labradoodles serving as alert dogs, assistance dogs, guide dogs and family pets.

Much like the Poodle, there are three main sizes for the Labradoodle: standard, medium and miniature. Due to its hybrid nature, however, the physical characteristics of a Labradoodle may vary. For instance, a Labradoodle's coat may be wiry, wooly, wavy, curly or fleece-like. The color of the coat also varies, including cream, gold, red, black, chocolate, brindle and multi-patterned. Contrary to belief, some Labradoodles do shed, though far less, and with less odor than that of a Labrador Retriever.

Labradoodles may suffer from health issues commonly seen in its parent breeds. This includes, but is not limited to, hip dysplasia, Addison's disease, and eye disorders such as progressive retinal atrophy (PRA).

Healthy Vegan Donuts Recipe

martedì 4 febbraio 2014 06:31 Pubblicato da Elisa Bistocchi 0 commenti
Ginger and Caramel Doughnuts with Coconut Glaze
Ginger and Caramel Doughnuts with Coconut Glaze

Healthy, raw and gluten-free doughnuts with actual nutritional benefits to match the pleasure of eating them? Yes, you read this right and while it may seem to good to be true this recipe by Chris Anca of Tales of a Kitchen proves that with raw food cuisine miracles can happen. 

The actual doughnut base is a simple combination of raw cashews ground to a flour, flax, chia, dates, ginger, lemon zest and a dash of turmeric to lend that pop of orange. The frosting is a creamy, sweet, metabolism boosting combination of young coconut meat, coconut oil and a liquid sweetener of your choice. Both ginger and turmeric are highly anti-inflammatory herbs, as are all of the omega 3's found in flax and chia. Top with grated almonds and a few crunchy cacao nibs. Delicious!


100 gr cashew meal
50gr linseed meal
3 TBSP chia seeds
½ cup water
7 Medjool dates
2 TBSP lemon zest
about 1 TBSP grated ginger (or to taste)
1 tsp turmeric

For the frosting:
meat of a young coconut
2 TBSP good quality coconut oil, melted
2 TBSP liquid sweetener of choice
Toppings: cacao nibs and grated almonds


1) Mix the linseed with the water and let sit for 1-2 minutes until it thickens.
2) Mix cashew meal with chia seeds, lemon zest, ginger and turmeric.
3) Add the linseed water mix to the rest of the ingredients and mix by hand until you have a sticky ‘dough’.
4) Roll pieces of dough into balls, slightly flatten them then make a hole in the middle.
5) Refrigerate for about 20-30 minutes before frosting.
6) To make the frosting add all the ingredients to a blender and whiz them up until creamy and soft.
7) Refrigerate the frosting for about 10-15 minutes to firm up.
8) Frost the doughnuts and add toppings.

Best served chilled.

Vegan Recipe: Chocolate Cheesecake

lunedì 3 febbraio 2014 06:01 Pubblicato da Elisa Bistocchi 0 commenti
Vegan Chocolate Cheesecake
Combining bittersweet chocolate and cocoa powder intensifies the chocolaty essence of this cheesecake to the nth degree. Silken tofu brings a delicate creaminess to the filling while also taking the place of eggs by acting as a binding agent.

For graham cracker crust:
1 1/4 cups chocolate or regular graham cracker crumbs (from nine 5-by 2 1/2-inch graham crackers)
3 tablespoons sugar
4 tablespoons Earth Balance vegan buttery spread, melted and cooled, plus additional for greasing pan

For chocolate tofu filling:
2 1/4 cups sugar, divided
1/3 cup water
8 ounces bittersweet chocolate (no more than 60% cacao), chopped
2 (1-pound packages silken tofu, drained
1/4 cup unsweetened cocoa powder (not Dutch-process)
2 (8-ounces) containers soy cream cheese at room temperature
1 teaspoon pure vanilla extract
Rounded 1/4 teaspoon salt

Equipment: a 9-inch springform pan


Make graham cracker crust:
Preheat oven to 350°F with racks in middle and lower third and put a baking sheet on lower rack. Flip bottom of springform pan so lip is facing down, then lock in place. Grease bottom and side of pan.
Stir together all crust ingredients, then press onto bottom and 1 inch up side of pan. Bake until set, 10 to 12 minutes, then cool completely, about 45 minutes.
Make chocolate tofu filling:
Heat 1 cup sugar in a 1 1/2-to 2-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber. Remove from heat and carefully stir in water (mixture will bubble up and steam and caramel will harden), then cook over medium-low heat, stirring, until caramel has dissolved. Remove from heat and whisk in chopped chocolate until smooth. Cool fudge sauce slightly.
Purée tofu and cocoa in a food processor until smooth.
Beat soy cream cheese and remaining 1 1/4 cups sugar with an electric mixer at medium-high speed until fluffy. At low speed, beat in tofu purée, vanilla, salt, and fudge sauce until incorporated.
Pour filling into crust and bake on middle rack until top of cake is shiny but center is still slightly wobbly when pan is gently shaken, about 1 hour. Turn oven off and leave cake in oven 1 hour more.
Run a knife around top edge of cake to loosen, then cool completely in pan on rack (cake will continue to set as it cools). Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving if desired.

What is a vegan diet?

domenica 2 febbraio 2014 02:13 Pubblicato da Elisa Bistocchi 0 commenti
Being a vegan is definitely more of a lifestyle choice and a philosophy than a diet. A vegan does not eat anything that is of animal origin. Vegans will not use animal based products for clothing, or any other purpose.

A person can become a vegan because of ethical reasons involving animal rights, for environmental factors, or for better health. According to an article published by PETA1, approximately 2.5 percent of people in the U.S. are vegans.

Animal rights

Vegans do not consume or use dairy products or eggs even though doing so would not kill the animal. Part of the reason is a belief in the absolute right of animals to exist freely without human interference, but also because many commercially-raised egg-laying chickens and dairy cows are slaughtered when their productivity declines with age - this is even the case with free range animals.

Many vegans also say that there would still be slaughter of animals if we all became vegetarians who only consumed dairy and eggs from animals.

Bulls and cockerels would most likely be slaughtered at birth, unless everybody were willing to pay more for their eggs and dairy in order to maintain these "unproductive" animals.

Farming today is very different from what it used to be. Modern farms are highly mechanized factories - a lot of animals are given products to make them produce more.