What I Eat in a Day #VeganNovember 5 (Vegan/Plant-based) | JessBeautician

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PREVIOUS #VEGANNOVEMBER: https://www.youtube.com/watch?v=to1xyyCuWvs
Show More PREVIOUS #VEGANNOVEMBER: https://www.youtube.com/watch?v=to1xyyCuWvs
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My food processor: http://amzn.to/1DGnsqX
Wooden spoon: http://amzn.to/2aAZ1ki

BREAKFAST - Maple & Pecan Porridge (Serves 1):
1/2 cup oats
1 cup plant-based milk: http://amzn.to/2eNrENg
2 tbsp maple syrup: http://amzn.to/2aub6Nd
1 small handful pecans: http://amzn.to/2eDn1E7
Add the oats and coconut milk to a small pan on a low heat and gradually stir until it thickens. Add in 1 tablespoon maple syrup when it’s almost done, stir it for a few more minutes before serving. Top with the pecans and another tablespoon of maple syrup drizzled on top.

SNACK - Mediterranean Style Dip:
1 roasted sweet red pepper
4 sun-dried tomatoes
Handful pitted green olives
Handful fresh basil
1 tbsp nutritional yeast: http://amzn.to/2aAZ8MM
1 tsp balsamic (optional): http://amzn.to/2eDmZfD
Blend all of the ingredients in a food processor until smooth. Serve with crackers or chips.

LUNCH - Guacamole Stuffed Garlic Hasselback Potatoes:
2 medium (or 1 large) potato
3 gloves garlic

For the guacamole:
1 avocado
1 tomato
1/2 red chilli
Bunch of fresh coriander
Lemon juice
Salt & pepper
Preheat the oven to 180 degrees celsius.
Slice the potatoes about three quarters of the way down from one end to the other. Place on a baking shelf lined with foil and brush over a little olive oil. Mince over the garlic and massage it between the slices in the potatoes. Place those in a preheated oven on 180 degrees celsius for around 35-40 minutes until golden. Remove and stuff with the guacamole.

SNACK - Milky Chai Tea:
1 cup almond milk: http://amzn.to/2eNNrEw
Pukka Original Chia: http://amzn.to/2eDlIVZ
Heat up the almond milk in a saucepan on a low heat and stir that continuously until it warms up making sure doesnt catch on the pan. Pour the warm milk into a cup with a Pukka Chai tea bag.

DINNER - Creamy Coconut, Chickpea & Aubergine Curry (Serves 4):
1 tbsp mustard seeds
1 tsp cumin
1 tsp coriander
1 tbsp garam masala
1 tbsp grated ginger
1 tbsp tomato paste
1 white onion
3 cloves garlic
1 400g can chickpeas
2 small aubergines
2 tomatoes (or 1 tin tomatoes)
2 cups spinach
2 cans coconut milk: http://amzn.to/2eme9TB
Salt & black pepper
Brown rice
Add the mustard seeds to a pan with 2 tablespoons olive oil and let those cook until they begin popping. Next add in the cumin, coriander and garam masala, allow those cook until they become fragrant. Dice up the onion, then add that to the pan, let that cook until soft then mince in the garlic. Add in thegrated ginger and tomato paste. Whilst that is cooking, chop up the aubergines and tomatoes. Add the aubergines to the pan, let those fry for a few minutes before adding in a the chickpeas and tomatoes. Add in the spinach, then pour in the coconut milks and season it with salt and black pepper. Stir well then leave to simmer on a low heat whilst cooking the brown rice. Once cooked, serve with the curry over the top and some fresh coriander. Freeze any remaining curry for up to 2 weeks.

DESSERT - Raw Health Chocolate Truffles: http://amzn.to/2eDnKW1

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