What I Ate #VeganJune 7 (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 - Mini Blackberry Crumble Cheesecakes with Strawberry Nice-cream:
Blackberry Crumble Cheesecakes: https://youtu.be/IPW31-CZeaA?t=5m45s
1 banana, frozen
6 strawberries
Make the strawberry nice cream blending up the frozen chopped banana in a food processor until almost smooth. Chop the strawberries and add them in, blend again for around 15 seconds and serve.

SNACK - Spicy Roasted Chickpeas
1/2 can chickpeas, rinsed and drained
1 tsp olive oil
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp corriander
1/2 tsp turmeric
Ground black pepper & salt
Preheat the oven to 180 degrees celsius and then add all of the ingredients to a mixing bowl. Mix well to make sure the chickpeas are coated well and then place them on a lined baking tray in the oven for 20 minutes until slightly crispy. You can eat them whilst they’re still warm or leave to cool for them to go even crispier. They’ll last up to 2 days in an airtight container.

LUNCH - Cig Kofte Lettuce Wraps:
Lettuce wraps
Cig kofte or sun-dried tomato, olive & basil balls:
Lemon juice
Fresh Parsley
Guacamole: https://youtu.be/Ugh4ZIk45sc?t=1m34s
Peel the leaves off an iceberg lettuce, wash well and stuff with cig kofte or sun-dried tomato, olive & basil balls. Add on lemon juice, fresh parsley and guacamole (optional!).

SNACK - Watermelon, Cucumber & Mint Ice-lolly
1/4 Watermelon
1 large cucumber
Handful fresh mint leaves
Ice-lolly molds: http://amzn.to/1Upez9f
Prepare these the day before by cutting up a watermelon into quarters. Juice one quarter with the cucumber and a handful of fresh mint leaves. Give it a good stir and then pour it into the ice-lolly molds. Place it back in the freezer to set for a whole day.

DINNER - Tomato Quiona with Roast Veg and Sausage Kebabs and a Mustard Dressing:
1 red onion
Large handful cherry tomatoes
2 large tomatoes
2 green peppers
2 cloves garlic
Mushroom, leek & sage sausages: https://youtu.be/ld1AhJ8Ol9s?t=5m12s

Quinoa

For the dressing:
2 tbsp agave/maple syrup: http://amzn.to/1Qb2RBR
1 tbsp wholegrain mustard
1 tsp apple cider vinegar

Preheat the oven to 180 degrees celsius and start by cutting up the onion and large tomatoes into wedges, the cherry tomatoes in half and the peppers into slices. Arrange the kebabs, by sliding on slices of vegan sausage, the red onion, larger tomatoes and green pepper. Place those on a lined baking tray along with the cherry tomatoes on the side and mince the garlic onto over them. Place in the oven for 20 minutes. In that time, cook the quinoa and make the dressing by mixing the three ingredients together in a bowl. Once the vegetables are cooked, add the garlic cherry tomatoes into the quinoa, give it a good mix, season it with salt and pepper, and add in some fresh parsley and black olives. Serve the quinoa with the skewers on top and drizzle over the dressing.

DESSERT - Coconut & Strawberry Jam Cookies:
1 cup flaked coconut: http://amzn.to/1Upfuqc
1 cup oat flour
4 tbsp coconut oil: http://amzn.to/1K9tXB2
3 tbsp agave maple
1 tsp vanilla extract: http://amzn.to/1GC2xbS
6 tbsp coconut milk: http://amzn.to/1Upe8vL
Pinch salt
Chia strawberry jam: https://youtu.be/r-_pprScm3M
Preheat the oven to 180 degrees celsius, then in large bowl mix the coconut, oat flour, vanilla and salt, melt the coconut oil and then add that in with the vanilla extract. Mix well before adding in the coconut milk until it’s a wet, sticky consistency. Line a baking tray and take a heaped tablespoon of the mix and form it into a rough ball in your hands, press it down onto the tray and make a thumb print in the centre. Add the jam to the centres and bake for 20 minutes. Leave to cool.
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