What I Ate #VeganJune 1 (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 Nice-cream Bowl:
2 frozen bananas, chopped
1 cup blackberries
1 tsp vanilla extract: http://amzn.to/1GC2xbS
Blackberry syrup (1 cup blackberries boiled down, mixed with 1/2 cup agave and 1/2 cup hot water)
Toppings of choice: Fruit, shredded coconut etc.

Blend up the frozen bananas until almost smooth. Then add in the blackberries and vanilla and blend again for around 15 seconds, serve with toppings of choice!

SNACK - Chocolate Milk & Pulsin Bar:
400ml homemade oatmilk: (https://www.youtube.com/watch?v=QxaPIoP0FXo - I now use agave to sweeten!)
4 chopped dates: http://amzn.to/1W5rcwr
3 tbsp raw cacao powder: http://amzn.to/1MvJiik
1 tsp agave: http://amzn.to/1Sz1iPA
Pulsin bar: http://amzn.to/1RHEGq4

Blend the oat milk with the dates, cacao and agave until smooth, serve chilled!

LUNCH - Lemon & Lime Quinoa Salad with Chickpea Nuggets:
For the chickpea nuggets:
1 can chickpeas, rinsed/drained
2 tbsp onion flakes
1 tsp garlic powder
Salt & pepper

For the quinoa salad:
1 cup quinoa: http://amzn.to/1RHESFS
2 cups hot water
Salt
1 cucumber, diced
1 handful parsley, chopped

For the dressing:
1 lemon
1 lime
2 tbsp avocado oil/olive oil: http://amzn.to/1Uqpjqu
2 garlic cloves, crushed

Preheat the oven to 180 degrees celcius, then to a large bowl add the chickpeas, onion flakes, garlic powder and season with salt and pepper. Using a fork, mash the mix until almost smooth, then take a small amount of the mix and shape it into little nuggets, place those on a lined baking tray and cook them in the oven for 20 minutes. In the meantime, rinse and cook the quinoa then make the dressing using the zests and juices from the lemon and lime, avocado oil/olive oil and garlic cloves. Mix well and add to the quinoa with the cucumber and parsley. Place some hummus at the bottom of your bowl, add in the quinoa then remove the chickpea nuggets from the oven and add those on last.

SNACK - Chickpea Nuggets with Pesto Dip:
For the pesto:
Handful fresh basil
1 cup pine nuts
2 cloves garlic, crushed
1 avocado
3 tbsp nutritional yeast: http://amzn.to/20EtVKC
Juice 1/2 lemon
Firstly, blend the basil with the pine nuts and garlic until smooth. Next add in the avocado, nutritional yeast and lemon juice, and blend it up again until smooth. Store in the fridge for up to 2 days (it begins to turn brown because of the avocado!)

DINNER - Homemade Gnocchi with Pesto (Serves 4)
For the gnocchi:
3 medium potatoes
1 cup chickpea flour: http://amzn.to/25aNOOw
Salt & pepper

Handful cherry tomatoes, halved
2 handfuls fresh spinach, washed
Small handful pine nuts

Start by boiling the potatoes whole in a pan of hot water. Once they’re soft, leave to cool for a few minutes before peeling off the skins. Place the potatoes in a bowl and mash until smooth (or use a potato ricer!). Season with salt and pepper, then sieve in the chickpea flour so that there are no lumps. Mix that together with your hands to form a dough, then sprinkle some more flour onto the work surface and tip the dough out onto it. Knead that for a few minutes and then cut it in half. Take one of the halves and roll that out into a long sausage, then split that in half again and roll it right out. With a knife, cut those into little pillows, roughly around an inch in width. Get a fresh pan of boiling water rolling and drop them in, in small batches at a time, they sink to the bottom, then when they’re done within a few seconds, they float to the top and you can remove straight away. Put them to one side whilst you boil the rest. Once done, you can then fry them by adding them in small batches to a little olive oil for around half a minute, but keep the pan moving whilst they cook. Whilst the final few cook, pan fry the cherry tomatoes and wilt the spinach. Back in the gnocchi pan, toast some pine nuts. Once everything is cooked, place the gnocchi in bowls with a good spoonful of the pesto. Then add on the spinach and the tomatoes and the toasted pine nuts. Any remaining gnocchi dough can be frozen, or they can be frozen after boiled.

DESSERT - Chocolate Stuffed Dates:
4 dates, sliced open with stone removed: http://amzn.to/1W5rcwr
Pana Chocolate Fig & Wild Orange (Or chocolate of choice!): http://amzn.to/1RHEuXN
Stuff each date with a small square of chocolate, it's as easy as that ;-)
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