What I Ate for Breakfast This Week (Vegan/Plant-based) | JessBeautician

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KITCHENWARE:
Chopping board: http://bit.ly/2FbwRLN
Kettle: http://bit.ly/2I2qbRI
Magimix Vision toaster: http://bit.ly/2GSWmSz
Magixmix food processor: http://bit.ly/2sY6GXp
Vitamix blender: http://bit.ly/2F4Dpir
Small pans: http://bit.ly/2Fca968
Loaf tin: https://bit.ly/2I5yewC
Measuring cups: http://amzn.to/2tIfqB2Measuring spoons: http://amzn.to/2IlCQzv
Masher: http://bit.ly/2FJ1Cen
Glass bowl: http://bit.ly/2pzOLRU
White bowls: http://bit.ly/2FjiqZfBowls: http://bit.ly/2F8YR6G
Plates: http://bit.ly/2oOLMV5
Cutlery: http://bit.ly/2tflmBh
Tall glasses: http://shopstyle.it/l/Bq5d
Short glasses: http://bit.ly/2FtsHQ5
KeepCup: http://bit.ly/2H1VU4a
Herb pots: http://bit.ly/2FADVoz
Storage jars: http://bit.ly/2FmYX9W

RHUBARB & COCONUT YOGHURT TOAST
Bread for toasting
Coconut yoghurt
5 sticks rhubarb
2 tbsp coconut sugar: https://amzn.to/2pP7sBI
Pistachios: https://amzn.to/2Gjiw4D
First chop up the sticks of rhubarb - be sure to remove the leaves as these are poisonous - then add those to a medium pan with the coconut sugar and a splash of water, and allow it to cook down until it’s soft for around 12 minutes. Adding in some defrosted berries or beetroot powder brightens the colour as coconut sugar can turn the rhubarb brown. Leave that to cool whilst toasting some bread and once done, spread some coconut yoghurt on the top, then add on some stewed rhubarb and finally top it with some crushed pistachio nuts or fresh mint.

ACAI BOWL
1/2 cup plant milk
1 frozen banana
1 cup frozen berries
2 tsp acai powder: https://amzn.to/2pUn3A5
1 tbsp Coconut Merchant Coconut Nectar ’Honey’:
Yoghurt, granola, berries, passionfruit etc.
Coconut Merchant Coconut Chips:
Add the milk, frozen banana, frozen berries, açai powder and sweetener of choice to a blender and blend that until smooth. Transfer that over to a bowl, then add on your toppings of choice, such as yoghurt, granola, fresh fruit, goji berries and coconut chips.

JAM CRUMBLE FLAPJACK BREAKFAST BARS
2 cups rolled oats
1 cup oat flour
1 mashed banana
1/3 cup nut butter: https://amzn.to/2pVodug
1/3 cup coconut sugar: https://amzn.to/2GIHiu3
1/4 cup maple syrup: https://amzn.to/2E9THlE
1/4 cup melted coconut oil: https://bit.ly/2IfL0II
Pinch salt
4 tbsp Coconut Merchant Coconut Jam: https://bit.ly/2GkdW1H
Add the oats, oat flour, banana, nut butter, coconut sugar, maple syrup, coconut oil and salt into a food processor and blend until smooth, use a plastic blade as to not break up the oats. At this point, preheat the oven to 200 degrees celsius, then spread 3/4 of the flapjack mixture into a greased loaf tin and make sure it is evenly spread. Spread the jam on as an even layer next and then take the rest of the flapjack mixture and crumble it over the top. Place that in the oven to bake for around 20 minutes, then remove it and leave it to cool. Once completely cool, cut it up into squares. Store in an airtight container in the fridge for around 5 days.

RHUBARB CRUMBLE BOWL
1 cup plant milk
2 tbsp brown rice syrup: https://amzn.to/2GtwaxN
Pinch salt
1 tsp coconut oil: https://bit.ly/2IfL0II
1 cup rolled oats
Stewed rhubarb
Coconut yoghurt
Add the milk, brown rice syrup and salt to a bowl and whisk them together well. Then in a pancake pan, melt down the coconut oil, then add in the rolled oats, and allow them to toast for around 5 minutes. Next, pour in the milk mixture, give everything a good stir and then allow it to cook until the oats completely soak up the liquid. Add some stewed rhubarb, stir it through and allow it to warm up. Transfer over to a bowl and add some coconut yoghurt on the top.

SEEDY HUMMUS TOAST
Bread for toasting
Hummus
Hemp seeds: https://amzn.to/2GErk4c
Chia seeds: https://amzn.to/2pP8Owi
Sunflower seeds
Pumpin seeds
Toast the bread and once done, place them on a plate, then spread some hummus on the top and sprinkle on your seeds of choice.

I’M WEARING:
Jumper: https://bit.ly/2pOKGJI
Grey T-shirt: https://bit.ly/2GxidSI
Bracelet: https://bit.ly/2pHFRCA
Nails: http://bit.ly/2DorZ4j

Disclaimer: This video is not sponsored. Some of the links above may be affiliate links, which means I may receive a small commission from any items purchased through these links.
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