What I Ate #VeganJune 2 (Vegan/Plant-based) | JessBeautician

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My food processor: http://amzn.to/1DGnsqX
My juicer: http://amzn.to/1RTBei1

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 - Blackberry Breakfast Chia Jar:
1 cup chia seeds: http://amzn.to/1nWM7SQ
1 1/2 cups non-dairy milk
Blackberries (or fruit of choice)
Extra fruit for topping.

Prepare the night before by placing half a cup of chia seeds in the jar and cover with enough oat milk. Leave to set for 10 minutes before adding on a layer of fruit, then add the rest of the chia seeds and then the rest of the milk. Place in the fridge overnight to fully set and in the morning top with extra berries.

SNACK - Chocolate Brownie Energy Balls (Makes 8)
1 banana
14 dates, chopped: http://amzn.to/1W5rcwr
1 tbsp almond butter: http://amzn.to/1N9qPbb
4 tbsp oats
2 tbsp raw cacao powder: http://amzn.to/1MvJiik
1 tsp vanilla extract: http://amzn.to/1GC2xbS

Break up the banana and add it into the food processor with 14 chopped dates (Soak the dates in hot water for 10 minutes before hand if they’re not that soft), then place all of the ingredients in a food processor and blend until it sticks together and rolls around in a big ball, add more oats if it’s too wet. Form mini balls from the mixture by rolling a small amount between the palms of your hands, mine made 8 altogether. Store for 3-4 days in the fridge.

LUNCH - Pesto Toast with Tomatoes and Red Onion:
Superfood bread: https://youtu.be/ld1AhJ8Ol9s?t=1m51s
Pesto: https://www.youtube.com/watch?v=QPqlpVFq3ec
1 large tomato, sliced
1/2 red onion, sliced

Toast the superfood bread until golden and crispy on both sides. Spread on the pesto and add the tomato and red onion slices, place under the grill for a few minutes.

SNACK - Japanese Cucumber Salad Jar:
1 cucumber
1 tbsp tamari: http://amzn.to/1X4stRS
1 tsp apple cider vinegar: http://amzn.to/280wzRu
1 tbsp sesame seeds
1 tsp chilli flakes
Small handful coriander, chopped
Salt

Peel the cucumber into strips, turn it round and do the same on the other side so not to waste anything. Chop the parsley and chopped and add those to a jar with the apple cider vinegar, tamari, chilli flakes, sesame seeds and salt. Secure the lid, give it a good shake to mix!

DINNER - Aubergine Lasagne (Seves 2):
For the ‘cheese sauce'
3 medium potatoes
1 carrot
4 tbsp nutritional yeast: http://amzn.to/20EtVKC
1 tbsp lemon juice
1 tsp garlic powder
Pinch of paprika
Salt & pepper

Marinara sauce: https://youtu.be/czr3TylNPd0?t=5m53s
Large handful fresh spinach, washed
3 aubergines

Start by making the cheese sauce by quartering the potatoes and chopping the carrot, then add those to a pan of boiling water and cook until soft. Once cooked, add them to a food processor with 1/2 cup of the water they were boiled in, nutritional yeast, lemon juice, garlic powder, paprika salt and black pepper. Blend until smooth then transfer it back to the pan to keep warm. In another pan, heat the marinara sauce and add in the spinach. Slice up 3 aubergines into strips and fry them in a pan with a little olive oil on both sides. In an oven dish, layer on the tomato sauce, then top it with some aubergine slices, added a layer of the cheese sauce, another layer of aubergine slices, tomato sauce, more aubergine slices and then finally the cheese sauce on top. Place that in the oven on 200 degrees celsius for 20 minutes. Serve with salad.

DESSERT - Chocolate Dipped Brownie Balls:
Raw brownie balls (See above)
Pana Chocolate Fig & Wild Orange (or any vegan chocolate): http://amzn.to/1RHEuXN

Heat the chocolate in a bowl over a pan of boiling water on a very low heat. Put the brownie balls on skewers and dip them in the chocolate one at a time. Leave to set in the fridge for 10 minutes.
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