What I Ate #VeganJune 8 (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 - Coconut, Banana & Cashew Smoothie with Coconut Jam Cookies:
2 bananas
1/2 cup oats
Small handful cashew nuts: http://amzn.to/1rfNXQq
1 1/2 cup coconut milk: http://amzn.to/1Upe8vL
Vegan chocolate: http://bit.ly/1U6VNGq
Coconut Jam Cookies: https://youtu.be/saEjPVPDNNg?t=5m46s
Blend together the bananas, oats, cashews and coconut milk until smooth. Grate over the chocolate and serve cold.

SNACK - Cherry Tomato, Olive and Basil Boats:
Basil leaves
Cherry tomato halves
Stuffed olives
Balsamic vinegar
Half the cherry tomatoes, lay out the fresh basil leaves, add on the cherry tomato halves and stuffed olives, then drizzle over a little balsamic vinegar.

LUNCH - Fried Onions and Potatoes & Sausages on Superfood Toast:
1 medium sized potato, peeled and diced
1/2 red onion, chopped
1 tsp garlic powder
1 tsp paprika
Salt & pepper
1/2 red onion
Mushroom, Leek & Sage Sausages: https://youtu.be/ld1AhJ8Ol9s?t=5m11s
Homemade tomato ketchup:
Add 1 tbsp olive oil to a frying pan on a medium heat and add in the potato cubes. Season it with the garlic powder, paprika and some salt and black pepper, shuffle to make sure the cubes are well coated. Allow to cook until the potatoes are almost soft and then add in the red onion, and allow the potatoes to finish cooking and the onions to become soft. Toast the superfood bread under the grill and heat through the sausages in the pan if pre-made. Serve the toast with homemade ketchup, add the sausages on the side and then added the onion and potato on top of the toast.

SNACK - Pizza Crackers with Cheesy Garlic Avocado Spread:
1 avocado, de-stoned
3 garlic cloves, minced
2 tbsp nutritional yeast: http://amzn.to/20EtVKC
Salt
Juice of 1/2 lemon
Add the avocado, garlic, nutritional yeast, salt and lemon juice to a food processor and blend until smooth, around 3 minutes. Toast the pizza crackers (if frozen). Spread onto sandwiches, toast, crackers or use as a dip, and store in a jar, in the fridge for up to 3 days.

DINNER - Creamy Penne with Sun-dried Tomato, Olive & Basil Balls:
Creamy Tomato Soup: https://youtu.be/QXmaE3BzGME?t=2m34s
Sun-dried Tomato, Olive & Basil Balls: https://youtu.be/QXmaE3BzGME?t=59s
Wholewheat penne pasta
Cook the penne pasta, rinse and drain then add to the Creamy Tomato Soup and stir well. Serve with the Creamy Tomato Soup and Sun-dried Tomato, Olive & Basil Balls and fresh basil.

DESSERT - Peppermint Tea and Chocolate
Peppermint tea: http://amzn.to/1rfP2ro
Mulu chocolate: http://bit.ly/1U6VNGq
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