What I Ate #VeganJune 20 (Vegan/Plant-based) | JessBeautician

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My food processor: http://amzn.to/1DGnsqX
My juicer: http://amzn.to/1RTBei1
Metal straws: http://amzn.to/1N4SUVc

DOCUMENTARIES/VIDEOS I RECOMMEND (Watch in order):
101 Reasons to go Vegan: http://bit.ly/1wEdBQn
The Best Speech Ever: http://bit.ly/1muFZxA
Forks Over Knives: http://bit.ly/1nEUYRE
Earthlings: http://bit.ly/1Ll600D
Cowspiracy: http://bit.ly/1p1fBso

BREAKFAST - Cinnamon Toast with Raspberry Jam:
For the Raspberry Jam:
2 cups raspberries
2 tbsp water
2 tbsp coconut sugar: http://amzn.to/1nm8p07
2 tbsp chia seeds: http://amzn.to/1nWM7SQ
Add the raspberries to a pan with the water and coconut sugar and cook on a low-medium heat until hot and the sugar has melted, around 15 minutes. Add in the chia seeds and continue cooking until the jam has thickened. Allow to cool and store in a jar in the fridge.

For the toast:
1 cup oat flour
1/2 cup oats
1/2 cup blended almonds
1/2 cup chia seeds: http://amzn.to/1nWM7SQ
3 tbsp maple syrup: http://amzn.to/1Qb2RBR
1 tsp vanilla extract: http://amzn.to/1GC2xbS
2 tsp cinnamon
Make the bread by mixed all of the ingredients together in a large bowl with 1 cup water and leave to set for a few minutes. Line a baking tray then press the bread mixture down or roll it out into a square as thin as possible, making sure the edges even. Place in the oven on 180 degrees celsius for 30 minutes. Remove, leave to cool slightly then cut into 4 squares. Toast one of the squares and top with the jam.

SNACK - Coconut & Acai Smoothie:
1 cup coconut water: http://amzn.to/1UOdgDu
1 cup frozen strawberries
1 cup frozen banana
1 tsp acai powder: http://amzn.to/295R4XP
Blend all ingredients together until smooth.

LUNCH - Mango & Avocado Cucumber Sushi:
1 cucumber
1 small piece of avocado
1 small piece of mango
Brown rice
1 tsp rice vinegar
1 tsp black sesame seeds
Wasabi: http://amzn.to/1QHnIOP
Tamari: http://amzn.to/1X4stRS
Peel the cucumber lengthways into strips, then cut up the avocado and mango into tiny pieces. Roll the cucumber strips up from one end to the other and lay them out on a plate. Mix the rice vinegar and black sesame seeds into the rice, mix together well then stuff the cucumber rolls with the rice followed by pieces of avocado and mango in each roll. Serve with wasabi and tamari.

SNACK - Mini Avocado Toasts:
Superfood Bread: https://youtu.be/ld1AhJ8Ol9s
Olive paste
1 tomato, sliced
1/2 avocado, sliced
2 spring onions, chopped
Small handful parsley
Toast the superfood bread, spread on the olive paste then top with the tomatoes, avocado slices, spring onions and parsley.

DINNER - Sun-dried Tomato & Red Lentil Sausages and Cauliflower Cheese:
For the Sausages (Makes 10):
1 1/2 cups red lentils
1 cup sun-dried tomatoes, chopped
3 tbsp oat flour
1 tbsp tomato paste
2 cloves garlic, minced
Large handful basil, torn
1 tbsp dried herbs
1 tbsp olive oil
Salt & pepper
Cook 1 1/2 cups red lentils then drain well before adding them into a food processor to blend until smooth. Transfer to a large mixing bowl with the rest of the ingredients then take large handfuls of the mix, roll them into a sausage shape and place them on a lined baking tray, roll again once they’re on the tray to perfect the shape more. Place in the oven on 180 degrees celsius to cook for around 25 minutes. Serve with cauliflower cheese. Store in a container in the fridge for 3 days or in the freezer for up to 2 weeks.

Mushroom Sausages: https://www.youtube.com/watch?v=ld1AhJ8Ol9s

For the Cauliflower Cheese:
1/2 cauliflower
Cheese Sauce: https://youtu.be/SfMn1lyV5_w?t=4m47s
Cut the cauliflower into florets and boil until soft. In a large pan, heat up some the cheese sauce and once hot, add in the drained cauliflower, give it a good stir, then transfer into an oven dish and place that in the oven for around 15 minutes. For the last few minutes, I turn the oven onto the grill to slightly bake the top of the cauliflower cheese.

DESSERT - Mango and Watermelon Bowl
1/4 small watermelon
1/2 mango
Slice the watermelon and mango, serve together.
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