What I Eat in a Day #VeganNovember 7 (Vegan/Plant-based) | JessBeautician

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PREVIOUS #VEGANNOVEMBER: https://www.youtube.com/watch?v=2LBqziDr09c
Show More PREVIOUS #VEGANNOVEMBER: https://www.youtube.com/watch?v=2LBqziDr09c
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My food processor: http://amzn.to/1DGnsqX

BREAKFAST - Almond Puffed Rice (Makes 2 portions):
1 cup puffed brown rice: http://amzn.to/2eQDmpj
1 tbsp almond butter: http://amzn.to/2eV0Oox
2 tbsp maple syrup: http://amzn.to/2aub6Nd
Coconut cream/yoghurt/milk
Goji berries/cacao nibs/fresh fruit
Preheat the oven to 160 degrees celsius. Add the puffed brown rice to a large mixing bowl, then mixed together the almond butter and maple syrup in a separate bowl, then pour over the puffed rice and mix together well. Tip that out on a lined baking tray and spread out evenly. Place in the oven for around 12 minutes but just turn it halfway through. Remove from the oven, leave it to cool and then serve with milk, plant-based yoghurt, coconut cream and fruit.

SNACK - Chickpea Tuna on Cucumber:
1/2 cup chickpeas
1 tsp tahini: http://amzn.to/2eQRW05
1 tsp mustard
2 tsp lemon juice
Parsley
1/2 red onion
1/2 cucumber
Make the chickpea tuna by mixing the chickpeas, tahini, mustard, lemon juice, salt and pepper in a bowl and mash with a fork. Slice up the cucumber diagonally and top the slices with the chickpea tuna.

LUNCH - Mexican Chilli Bowl:
1 cup quinoa, rinsed
Amy’s Kitchen Chilli: http://amzn.to/2eQQVFe
Guacamole: https://youtu.be/Ugh4ZIk45sc?t=1m35s
Nutritional yeast: http://amzn.to/2aAZ8MM
2 chopped spring onions
Cook the rinsed quinoa and once ready, place in a dish. Heat the chilli and in the meantime put together a guacamole. Once the chilli is cooked, serve it with the quiona and the guacamole on top. Top with nutritional yeast and some chopped spring onions.

Three Bean Chilli: http://www.jessicabeautician.co.uk/2015/11/skin-food-vegan-three-bean-chilli.html

SNACK - Winter Trail Mix:
Small handful pistachios
Small handful pumpkin seeds
Small handful dried cranberries
Handful Toasted Almond Puffed Brown Rice Cereal
Mix all of the ingredients together in a dish.

DINNER - Rice Noodle Vegetable Stir Fry (Serves 2):
1 white onion
3 cloves garlic
1 tbsp fresh ginger, grated
1 red chilli, chopped
1 sweet red pepper
2 green peppers
1 carrot
200g mushrooms
4 spring onions, sliced
Splash tamari
1 tbsp sesame seeds
Small handful cashews
Coriander
1/2 red chilli
4 spring onions
200g rice noodles
Place the rice noodles into a pan of boiling water and let them cook for two minutes before draining, rinsing and putting them aside (or follow your packet instructions). Slice up one the onion, add that to a pan with 1 tablespoon olive oil and fry them off until soft. Mince in the garlic, add in the fresh grated ginger, half of the chopped red chilli and again, fry that off for a few minutes. Next, slice up the green peppers, red pepper and peeled carrot, then I added those to the pan. Fry for a few minutes before slicing up the mushrooms, add those to the pan and let them cook before then adding the noodles back in. Gently mix everything together well, then add in a splash of tamari and the sesame seeds. Serve with the other half of the red chilli and spring onions, cashew nuts and fresh coriander.

DESSERT - Hot Bananas in Coconut Milk (Serves 2):
1/2 can coconut milk: http://amzn.to/2eme9TB
1 large banana
2 tsp coconut sugar or cinnamon: http://amzn.to/2eQGGRk
Pour the coconut milk into a small pan on a low heat and let it simmer gently. In that time, slice up the banana and then once the milk is gently bubbling, add those to the pan. Let them cook unil they’re warmed through but don’t let them go too mushy. Serve with coconut sugar or cinnamon on top.

WHAT I'M WEARING:
TOP - Whistles (similar: http://bit.ly/2d9EW77)
BRACELET - http://bit.ly/2aXuzlT
NAILS - Ciate 'Beach Melba': http://bit.ly/2edleaK
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