Ty Yturralde
More ideas from Ty
I like the second one on the second row!   koala by KEileena.deviantart.com on @deviantART

I like the second one on the second row! koala by KEileena.deviantart.com on @deviantART

CODE/231  Illustration, Cheers Koala with glasses and wine ----------------------------------------------------------------------------------- BUY 2,

CODE/231 Illustration, Cheers Koala with glasses and wine ----------------------------------------------------------------------------------- BUY 2,

Hawaiian Style Homemade Poke Bowls are loaded with the freshest citrus ponzu flavored Ahi tuna, rice, cucumbers, avocado, edamame and mango. A drizzle of sriracha sauce and macadamia nuts for crunch are the perfect addition to this Hawaiian favorite

Hawaiian Style Homemade Poke Bowls are loaded with the freshest citrus ponzu flavored Ahi tuna, rice, cucumbers, avocado, edamame and mango. A drizzle of sriracha sauce and macadamia nuts for crunch are the perfect addition to this Hawaiian favorite

Spicy Sockeye Salmon Poke Bowls - Healthy and flavorful Luxe Gourmets protein infused with Japanese inspired flavors for a delicious gourmet meal! | jessicagavin.com

Spicy Sockeye Salmon Poke Bowls - Healthy and flavorful Luxe Gourmets protein infused with Japanese inspired flavors for a delicious gourmet meal! | jessicagavin.com

If 2015 was the year that acai bowls hit mainstream, spreading from niche juice shops and hippie-vibe cafés to Jamba Juice, poke is the bowl food to watch for in 2016. A traditional Hawaiian seafood preparation — take bite-size pieces of raw fish like ahi tuna, salmon, or octopus, marinade it in soy sauce and in essence you have poke (pronounced POH-keh) — poke was (and continues to be) a major trend in the Los Angeles dining scene last year.

If 2015 was the year that acai bowls hit mainstream, spreading from niche juice shops and hippie-vibe cafés to Jamba Juice, poke is the bowl food to watch for in 2016. A traditional Hawaiian seafood preparation — take bite-size pieces of raw fish like ahi tuna, salmon, or octopus, marinade it in soy sauce and in essence you have poke (pronounced POH-keh) — poke was (and continues to be) a major trend in the Los Angeles dining scene last year.