What I Ate #VeganJune 13 (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 - Overnight Chocolate Chia Mousse Pot:
3 tbsp chia seeds: http://amzn.to/1nWM7SQ
2 tbsp raw cacao powder: http://amzn.to/1MvJiik
200ml almond milk: http://amzn.to/1tu9o1M
1 tbsp maple syrup: http://amzn.to/1Qb2RBR
Toppings of choice: Bananas, coconut cream etc.
Raw cacao nibs: http://amzn.to/1O5nUlB
Prepare the pot the night before by adding the chia seeds in to a glass with the raw cacao powder, then fill the glass with the almond milk. Mix well with the maple syrup and leave to set in the fridge overnight. In the morning, add your toppings of choice.

SNACK - Avocado & Corn Salsa:
1 large tomato
1/2 red onion
1/2 large cucumber
1/2 avocado
1 cup sweetcorn
1 tbsp lemon juice
1 tbsp apple cider vinegar: http://amzn.to/1oivAZO
1/2 tsp red pepper flakes
1 tsp fresh dill
1 tsp fresh parsley
Salt & pepper
Roughly chop the tomato, red onion and cucumber into smallish pieces. Add to a deep bowl and then cube the avocado in its shell and scoop that in. Add in the sweetcorn along with the lemon juice, apple cider vinegar, red pepper flakes, dill, parsley, salt and pepper, and mix well. Store in a container in the fridge for up to one week.

LUNCH - Loaded Scramble Avocado (Serves 1):
1/2 avocado
1 small white onion
1 green pepper
5 mushrooms
1 medium tomato
1/2 cup leftover potato (in any form)
1/2 tsp turmeric
Salt and pepper
Red pepper flakes
Slice up the white onion, green pepper, mushrooms and tomato. Add the onions first into a pan with a little olive oil on a med-high heat and cook them until soft. Next add in the mushrooms, then the peppers and allow those to cook. Then add in the leftover potatoes with 1/2 teaspoon turmeric and season it with salt and pepper. Make space in one side of the pan and add in the tomatoes and let them cook. Top the avocado with the scramble, then add on the tomatoes and topped it with some red pepper flakes.

SNACK - Cheese & Chive Bites (Makes 12):
1 courgette
1 white onion
1 cup quinoa
2 spring onions, chopped
2 garlic cloves
4 tbsp nutritional yeast: http://amzn.to/20EtVKC
1 chia egg: http://amzn.to/1nWM7SQ
Handful chopped chives
Salt & pepper
1 tbsp chickpea flour: http://amzn.to/25aNOOw
Garlic cashew sauce: https://youtu.be/hP0L2KhnXfU?t=2m27s
Grate the courgette and then drain the excess water from it by pressing it down into a sieve. Added some salt to help draw out excess moisture and set aside. In the meantime, grate up the onion, add in the cooked quinoa, the spring onions, mince in the garlic cloves, add in the nutritional yeast, the chia egg, chives, chickpea flour and season it with salt and pepper. Mix well then spoon into silicone cupcake/muffin cases or divide into 12 and spoon onto a lined baking tray. Place in a preheated oven on 180 degrees for 25-30 minutes. Leave to cool before eating. Store in a container in the fridge for up to 3 days.

DINNER - ‘Buffet’:
Tomato, Cucumber, Mint & Walnut Salad:
1 tomato
1/2 large cucumber
Small handful fresh mint
1 tbsp lemon juice
Finely chop all ingredients and mix together well.

Potato Salad:
4 medium potatoes (or new potatoes, halved)
Garlic cashew sauce: https://youtu.be/hP0L2KhnXfU?t=2m27s
1/2 red onion
Fresh parsley
Salt & pepper
Chop the potatoes into small pieces and boil them until soft. Drain off the water and then added them to a bowl with 1/2 cup of the garlic cashew sauce. Finely chop the red onion and add that in, season with salt and pepper and top it with some fresh parsley. So we had those with

Avocado and sweetcorn salsa: (see above!)
Hummus: https://youtu.be/FxsCEnv6zsQ?t=1m9s
Pea and Mint Dip: https://youtu.be/nXTvsp_-fm8?t=1m7s
Pizza crackers: https://youtu.be/7vw7c877M64?t=57s
Cheese and Chive Bites: (See above!)
Sun-dried Tomato, Olive & Basil Balls: https://youtu.be/QXmaE3BzGME?t=1m5s

DESSERT - Almond Butter Stuffed Dates:
For the Almond Butter:
1 cup roasted, salted almonds: http://amzn.to/216ZrCj

Dates: http://amzn.to/1W5rcwr
Vegan chocolate: http://amzn.to/1UACZNo
Blend the almonds in a food processor for a good 5-10 minute until it gradually turns into a butter. Store in a jar in the cupboard for up to 2 weeks. Half the dates, remove the stones, stuff them with the almond butter and grate over some vegan chocolate.
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