What I Ate #VeganJune 14 (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 - Breakfast Hash Brown & Onion Cups:
2 medium potatoes, peeled
1/2 red onion
1 tbsp olive oil
Salt & pepper
Preheat the oven to 180 degrees celsius and start by grating up the potatoes, preferably in a food processor. Grate in the half a red onion and then to that add the olive oil and season it with salt and black pepper. Mix well and take a small handful, squeezing out the excess water from the potatoes, then place them into cupcake cases, or muffin cases, making 6 altogether. Once the potato muffins are done, scoop them out with a teaspoon. Serve with vine tomatoes and homemade ketchup.

SNACK - Green smoothie.
1 cup almond milk
1 cup spinach
1/2 avocado
1 green apple
2 sticks celery
1/2 pineapple
1/2 tsp spirulina: http://amzn.to/28JcC86
Blend together all of the ingredients until smooth. Serve cold.

LUNCH - Brushcetta & Flat Raspberry Lemonade:
Superfood Bread: https://youtu.be/ld1AhJ8Ol9s
Hummus: https://youtu.be/FxsCEnv6zsQ?t=1m9s
Handful rocket
Small handful parsley
Small handful mint
1 red chilli, sliced
1 garlic clove, minced
Zest of 1 lemon
Juice of 1/2 lemon
Whilst toasting the superfood bread, the salad topping with the rocket, parsley, mint, red chilli, minced garlic, lemon zest and juice. Mix well, then spread the hummus onto the superfood bread and top with the salad.

For the Flat Raspberry Lemonade:
Coconut water (I used 250ml): http://amzn.to/1UOdgDu
Juice of 1/2 lemon
1 lemon slice
Small handful frozen raspberries
Small handful fresh mint
Pour the coconut water into a glass, squeeze in the lemon juice then add in the lemon slice, raspberries and mint. Stir well and serve cold.

SNACK - Caramel Sauce:
1 cup dates: http://amzn.to/1W5rcwr
2 tbsp almond butter: http://amzn.to/1N9qPbb
1 cup hot water
Apple slices
Blend the dates, almond butter and water in a food processor until smooth. Serve with fresh fruit slices, on ice-cream or on desserts. Store in a jar in the fridge for up to 5 days.

DINNER - Mushroom Stroganoff (Makes 1 large portion):
1 onion
2 cloves garlic
400g pack mushrooms
1 cup veg stock
1/2 cup almond milk
1 tsp paprika
Small handful thyme
Small handful parsley
Salt & pepper
Brown rice
Start by dicing up the white onion and then add that to a pan with a little olive oil and cook it off until soft. Mince in the cloves of garlic, slice up the mushrooms and add those to the pan, allowing them to cook. Season with the paprika, salt and black pepper then pour in the vegetable stock. Let that simmer for around 10 minutes and then remove 1/3, place it in a food processor and blend it up with the almond milk to make a creamy sauce. Return that to the pan with 1 small handful fresh thyme leaves and 1 small handful fresh parsley. While that’s simmering, cook some brown rice in another pan to serve with it.

DESSERT - Chocolate Crispy Treats (Makes 8):
1 cup oats (left from 'Oat Cluster' recipe: https://youtu.be/IPW31-CZeaA?t=12s)
2 tbsp raw cacao powder: http://amzn.to/1MvJiik
2 tbsp caramel sauce (see above!)
Splash almond milk
Mix the oats, raw cacao powder and caramel sauce in a large bowl, then add in a splash of almond milk. Take a tablespoon at a time and drop it onto a lined baking tray, to make 8 crispy treats altogether. Place in the oven on 180 degrees celsius for 20 minutes. Leave to cool slightly before eating. Store in a container for up to 2 days.
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