What I Eat in a Day #VeganNovember 1 (Vegan/Plant-based) | JessBeautician

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My food processor: http://amzn.to/2aAZfIf
Wooden spoon: http://amzn.to/2aAZ1ki

Superfood Powders & Recipes: https://www.youtube.com/watch?v=uuG8Ss4NSBs

BREAKFAST - Strawberry Overnight Oats (Serves 1):
1/2 cup frozen or fresh strawberries
1/2 cup oats
1/2 cup plant-based milk (I LOVE Alpro’s Rice Vanilla milk):
1 tbsp maple syrup: http://amzn.to/2aub6Nd
Make this up the night before by adding the strawberries, oats, milk and maple syrup to a bowl, give it a good stir and then place it in the fridge, covered overnight.

SNACK - The Raw Chocolate Company Raw Chocolate Goji Berries: http://amzn.to/2eXdOIk

LUNCH - Creamy Mushroom Soup (Serves 2):
1 white onion
3 cloves garlic
400g mushrooms
1/2 can coconut milk: http://amzn.to/2eme9TB
1 cup vegetable stock
Salt & black pepper
Grated nutmeg
Small handful fresh thyme
Quinoa Crispbreads: http://bit.ly/2ef1CSt
Start by chopping up the onion, then add that to a pan on a medium heat with a little hot water and allow them to cook down until soft. Mince in the garlic and fry that off too, then chopped up the mushrooms, these can be roughly chopped as everything gets blended anyway. Add the mushrooms to the pan and allow those to cook through, then poured in the coconut milk, vegetable stock, season it with salt and black pepper, then grate in some nutmeg and add in some fresh thyme. Let everything simmer for around 15 minutes before transferring it over to a food processor, reserved a few of the mushrooms here for garnishing, and blend that up until smooth. Add it back to the pan just to give it another blast of heat and then serve that up in a bowl with quinoa crisp breads, the reserved cooked mushrooms and more fresh thyme.

SNACK - Avocado & Sun-dried Tomato Kale Crackers:
Kale Crackers: http://amzn.to/2eXfdyr
1/4 avocado
1 sun-dried tomato
Squeeze lemon juice
Salt & black pepper
Mash up the avocado and scoop that onto the crackers, then add on the chopped sun-dried tomatoes, squeeze over some lemon juice and season them with salt and black pepper.

DINNER - Spaghetti Carbonara (Serves 2-4)
1 white onion
3 cloves garlic
200g mushrooms
1/2 can coconut milk: http://amzn.to/2eme9TB
1 cup peas
Wholewheat spaghetti
Basil, thyme or parsley for garnish
Start by making the sauce by chopping up the white onion, add that to a small pan with a little hot water and cooked them off. Mince in the garlic, then chop up around 200g mushrooms, add those to the pan too and cook them off. Next add in the coconut milk and allow that simmer whilst cooking up some wholewheat spaghetti. Once the spaghetti is cooked, drain it then add in the sauce. Add in the peas, mix that well then serve it up with the coconut bacon, herbs and nutritional yeast on top.

For the ‘Coconut Bacon’:
1 cup coconut chips: http://amzn.to/2eXg6qT
1 tbsp tamari: http://amzn.to/2b08t5U
1 tbsp maple syrup: http://amzn.to/2aub6Nd
1 tsp paprika
Make the ‘Coconut Bacon’ by adding the coconut chips to a dry frying pan and toasting them off. Then add in the tamari, maple syrup and paprika, and also liquid smoke if you have it. Make sure it’s well coated and then again continue to toast it but don’t let them burn.

DESSERT - Hot Chocolate
1 cup plant-based milk
3 tsp Choc Shot: http://amzn.to/2eoxUvt
Heat up one cup of milk in a saucepan, making sure it doesnt catch on the bottom of the pan, then pour that out into a cup and add in the Choc Shot. Stir well.

WHAT I'M WEARING:
TOP - (Similar: http://bit.ly/2f8Jtap)
BRACELET - http://bit.ly/2fdbHiP
NAILS - Ciate 'Beach Melba': http://bit.ly/2edleaK
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