What I Eat in a Day #VeganNovember 2 (Vegan/Plant-based) | JessBeautician

Description

Previous #VeganNovember: https://www.youtube.com/watch?v=6uR5pP1qqC4
Show More Previous #VeganNovember: https://www.youtube.com/watch?v=6uR5pP1qqC4
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My food processor: http://amzn.to/1DGnsqX

BREAKFAST - Winter Granola (Makes 4 portions):
2 cups oats
1/2 cup chopped pecans
1/2 cup chopped walnuts
1/2 cup chopped almonds
1/2 cup pumpkin seeds
3 tbsp maple syrup: http://amzn.to/2aub6Nd
1 tsp cinnamon
Grating of nutmeg
1/2 cup dried cranberries: http://amzn.to/2eYkuIC
Coconut milk (or any plant-based milk): http://amzn.to/2eNrENg
Preheat the oven to 160 degrees celsius. Place the oats nuts, seeds, maple syrup, cinnamon and nutmeg on a lined baking tray, mix it well and spread evenly then place it in the oven for 30 minutes. Halfway through, give everything another mix together just so doesn’t catch. Remove and leave it to cool, then once cool add in the dried cranberries. Serve with plant-based milk and/or fresh berries. Store remaining granola in an air-tight container for up to a week.

SNACK - Hippeas Organic Chickpea Puffs ‘In Herbs We Trust’: http://bit.ly/2ffI6ZK

LUNCH - Warm, Crispy Garlic Potato Salad with Cashew Sour Cream:
1/2 romaine lettuce
1/2 cucumber
4 small potatoes
1 tbsp olive oil
3 cloves garlic
3 sun-dried tomatoes, chopped
Fresh basil, chopped

For the Cashew Sour Cream:
1/2 cup cashews: http://amzn.to/2eYigJl
2 tbsp nutritional yeast: http://amzn.to/2aAZ8MM
1 tbsp lemon juice
Salt & black pepper
1/4 cup water
Shred up the lettuce and slice the cucumber. Place the potatoes in a pan of boiling water and let them boil until soft. Once cooked, put them on a lined baking tray and crush them using the bottom of a mug. Drizzle over the olive oil and mince the garlic. Place those in the oven on 180 degrees for around 20 minutes or until crispy and golden. In that time I make up the Cashew Sour Cream in a food processor by blending up the cashews, nutritional yeast, lemon juice, salt, pepper and water until smooth. Remove the potatoes from the oven, place in another bowl with 3 tablespoons of the Cashew Sour Cream, mix together, then add in the sundried tomatoes and some shredded basil. Mix well, then place the lettuce and cucumber in a bowl and add the Warm, Crispy Potato Salad on top.

SNACK - Matcha Latte:
1 cup non-dairy milk: http://amzn.to/2eNrENg
1 tsp matcha: http://i.refs.cc/PtXrkjsu
Matcha whisk: http://amzn.to/2dTiBib
Heat up the non diary milk in a pan until its warmed through. Place the matcha powder in a cup then pour in 1/4 cup of the warm milk, whisk it until smooth then pour in the rest of the milk and give it a good stir.

DINNER - Quinoa & Rose Harissa Roast Veg:
Beluza Rose Harissa: http://amzn.to/2f4VInD
2 small aubergines
1 red onion
1 large tomato
1 sweet red pepper
Small handful fresh mint
2 cups quinoa: http://i.refs.cc/PtXrkjsu
1 handful chopped green olives
Pre-heat the oven to 180 degrees celsius. Chop the aubgerines, green peppers, sweet red pepper, tomato and red onion. Place those on a lined baking tray then add on 1-2 tbsp harissa paste and mixed well through the vegetables. Place in the oven to roast for around 25 minutes. In this time, cook up the quinoa with 3 cups hot water. Once cooked, remove the roast veg out from the oven and add it to the quinoa. Add in the chopped green olives, serve into bowls and then top it with some fresh mint.

DESSERT - Blueberry Nice-cream
1 frozen chopped banana
2 tbsp blueberry powder: http://i.refs.cc/PtXrkjsu
Blend up up the frozen chopped banana in a food processor until almost smooth, then add in the blueberry powder and blend it up again.

WHAT I'M WEARING -
TOP - Zara
BRACELET - http://bit.ly/2aXuzlT
NAILS - Ciate 'Beach Melba': http://bit.ly/2edleaK

Diptyque candle - http://bit.ly/2fm58KL
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