What I Ate #VeganJune 10 (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 - Apple Crumble Jar:
Apple sauce: https://youtu.be/KC3Za0c-NEs?t=52s
Oat clusters: https://youtu.be/IPW31-CZeaA?t=9s
1 banana, chopped and frozen
1/2 tsp cinnamon
Make the cinnamon nice-cream by blending up the banana in a food processor until almost smooth. Add in the cinnamon and blend it up again for 15 seconds. In a jar, layer the apple sauce, then the oat clusters and two scoops of the nice-cream. Repeat until jar is full.

Apple & Pear Breakfast Crumble: https://www.youtube.com/watch?v=czr3TylNPd0

SNACK - Cheesy Courgette Crisps:
2 courgettes
1 tsp olive oil
1 tsp garlic powder
1/2 tsp mustard powder
Pinch ground black pepper
A good sprinkling of nutritional yeast, around 3 tbsp:
Preheat the oven to 100 degrees celsius. Slice up the courgettes as thin as you can get them, or use a mandolin. Spread out evenly and press over with kitchen paper to soak up as much water from them as possible. Lay out on a lined baking tray, drizzle with the olive oil, sprinkle on the garlic powder, mustard powder and black pepper, and then add the nutritional yeast. Make sure they are well coated and evenly spaced out, then place them in the oven for 40 minutes. Remove and leave to cool. Eat immediately.

LUNCH - Superfood Base Pizza
Superfood bread: https://youtu.be/ld1AhJ8Ol9s
Tomato ketchup: https://youtu.be/Rlz0YZJSv3o?t=1m1s
Toppings of choice: Tomato, mushrooms, pineapple, olives, basil, etc.
Nutritional yeast: http://amzn.to/20EtVKC
Slice the toppings such as the tomato, mushrooms and pineapple. Place a piece of superfood bread on a lined baking tray and then add on some homemade ketchup as the tomato base. Place on the toppings, sprinkle over some nutritional yeast and add on some sliced black olives. Place that under the grill for 10 minutes and then serve it up with some fresh basil leaves on top.

SNACK - Strawberry & Banana Smoothie, Nakd Bar
400ml non-dairy milk
1 banana
1 cup strawberries
Blend all of the ingredients together and serve!

DINNER - Thai Potato Cakes with Mango Salad:
2 medium sized potatoes
1 can chickpeas
1 onion, chopped
1 red chilli, chopped
1 thumb-size piece ginger, chopped/grated
2 cloves garlic, minced
1 tbsp Thai basil paste (or any Thai paste)
1 tbsp lime juice
Coriander
Salt

Sweet Chilli Sauce:
For the Sweet Chilli Sauce:
1 garlic clove, minced
1 tsp dried chilli flakes
1 tsp coconut sugar (or 1 tbsp maple syrup or agave): http://amzn.to/25MsaR0
1 tsp tomato paste
1 tsp apple cider vinegar: http://amzn.to/1NrWnuJ
6 tbsp water
Peel and quarter the potatoes and boil them up until they are soft. Drain off the water and place them in a food processor with the chickpeas, onion, garlic, ginger chilli, Thai paste, lime juice, coriander and season with salt. Blend for around 20 second, just so they’re still a little chunky from the chickpeas which give them some texture. Heat up 1 tbsp avocado oil in a pan and divid the mix into 4, shaping them into potato cakes. Cook them in the pan for around 5-10 minutes on each side. Place a bed of the mango salad (see below) on a plate, top with the potato cakes and sweet chill sauce.

For the salad:
1 mango
1 carrot
1 cucumber
1 spring onion
1 stick celery
Mint and coriander
1 tbsp lime juice
Cut the mango and vegetables into match sticks and mix together well with the lime juice. Squeeze the salad between your hands to extract some of the juices.

DESSERT - Smoothie Pudding Cups:
150ml smoothie
3 tbsp chia seeds: http://amzn.to/1XTRHWx
Mix the chia seeds into the smoothie and pour into silicone cupcake cases. Place in the freezer to set for a few hours.
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