@polapertolonganallah: Sibuk belum tentu bertumbuh. Produktif belum tentu bermanfaat. Kita bisa menghabiskan hari untuk banyak hal, tetapi melupakan sesuatu yang paling penting. Coba periksa kembali arahmu.. Jangan sampai tenaga habis untuk mengejar dunia, sementara kesempatan berbuat baik terus berlalu. Mari sisakan ruang untuk lebih banyak kebaikan, dan hadirkan manfaat selagi masih ada kesempatan. ---------- Silakan yang ingin memberikan sedekah terbaiknya, bisa hub Eva 08131275011 (Admin EOA Impact)

PPA Institute
PPA Institute
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Region: ID
Tuesday 13 October 2026 06:09:42 GMT
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anisaa.2879
anisa :
masyaAllah .....♥️♥️
2026-10-13 10:10:09
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harunbudyanto
HARUN :
Tks sngt inspiratif dan bermanfaat, Kejar Akherat insallah dunia kita dpat..Jaga istiqomah ..Amin3x
2026-10-13 09:13:02
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dumdum4756
dumdum :
🥰🥰🥰
2026-10-13 09:03:08
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ad MOROCCAN STYLE SPICED MEATBALLS ❤️‍🔥 Back again with my faves at @The Meatless Farm  and this time we are going international to bring you a beautiful fusion of flavours. Save this 30 minute dinner for next weeks meal prep… Ingredients (serves 2) For the jewelled couscous  1 tbsp olive oil  1/2 red onion, diced  3 cloves garlic, minced  1/2 tsp cinnamon  1 tsp cumin 150g giant couscous  400ml veg stock  Handful mixed currants and dried apricots, chopped Handful fresh parsley, chopped  Juice of half a lemon  Pinch salt and pepper  For the spiced meatballs  12 @meatlessfarm meatballs  1 red pepper, sliced 3 tsp ras el hanout  1 tin plum tomatoes 1 tbsp balsamic vinegar Pinch salt and pepper To serve  Vegan yoghurt Flaked almonds  Handful fresh mint 1. For the couscous, place a saucepan on medium heat and add the oil. When hot, add the onion and fry for 5 minutes.  2. Add the garlic and spices and fry off for another minute, before adding the couscous and vegetable stock. Leave to simmer for around 6 minutes, stirring regularly, until the stock has all been absorbed.  3. Add the parsley, lemon juice and currants to finish and keep warm on a low heat. Season to taste. 4. Place a saucepan on medium heat with a splash of oil and add in the meatballs. Fry for around 5 minutes to give them some colour, then add the pepper and fry for another 5.  5. Add ras el hanout, fry off for one minute and then add the tomatoes, squeezing any whole tomatoes with your hands to break up. Add the vinegar and simmer for 10 minutes until reduced slightly, season to taste.  6. These will keep in the fridge for 3 days for meal prep, and when taking out to reheat you can then add yoghurt, flaked almonds and fresh mint.  #MAKEITMEATLESS #MEATLESSFARM #Frozen #Meatballs
ad MOROCCAN STYLE SPICED MEATBALLS ❤️‍🔥 Back again with my faves at @The Meatless Farm and this time we are going international to bring you a beautiful fusion of flavours. Save this 30 minute dinner for next weeks meal prep… Ingredients (serves 2) For the jewelled couscous 1 tbsp olive oil 1/2 red onion, diced 3 cloves garlic, minced 1/2 tsp cinnamon 1 tsp cumin 150g giant couscous 400ml veg stock Handful mixed currants and dried apricots, chopped Handful fresh parsley, chopped Juice of half a lemon Pinch salt and pepper For the spiced meatballs 12 @meatlessfarm meatballs 1 red pepper, sliced 3 tsp ras el hanout 1 tin plum tomatoes 1 tbsp balsamic vinegar Pinch salt and pepper To serve Vegan yoghurt Flaked almonds Handful fresh mint 1. For the couscous, place a saucepan on medium heat and add the oil. When hot, add the onion and fry for 5 minutes. 2. Add the garlic and spices and fry off for another minute, before adding the couscous and vegetable stock. Leave to simmer for around 6 minutes, stirring regularly, until the stock has all been absorbed. 3. Add the parsley, lemon juice and currants to finish and keep warm on a low heat. Season to taste. 4. Place a saucepan on medium heat with a splash of oil and add in the meatballs. Fry for around 5 minutes to give them some colour, then add the pepper and fry for another 5. 5. Add ras el hanout, fry off for one minute and then add the tomatoes, squeezing any whole tomatoes with your hands to break up. Add the vinegar and simmer for 10 minutes until reduced slightly, season to taste. 6. These will keep in the fridge for 3 days for meal prep, and when taking out to reheat you can then add yoghurt, flaked almonds and fresh mint. #MAKEITMEATLESS #MEATLESSFARM #Frozen #Meatballs

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