Sick Day Recipes (Vegan/Plant-based) | JessBeautician

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CREAMY COCONUT & BANANA PORRIDGE (Serves 1):
1/2 can coconut milk: http://amzn.to/2eme9TB
1/2 cup water
1/2 cup oats
1 banana
Almond butter: http://amzn.to/2h6l18R
Flaked almonds
First add the coconut milk and water to a small pan on a low heat. Leave that to gently simmer whilst you slice up half of the banana. Take the other half of the banana and mash it until smooth in a bowl, then add that to the pan along with the oats and maple syrup. Keep stirring it well to make sure it doesnt stick to the pan and let it warm through for around 10 minutes. Serve whilst hot, top it with the other half of the sliced banana, drizzle over some almond butter and add on some flaked almonds - or you could top it with anything you like!

CARROT, RED PEPPER & GINGER SOUP (Serves 2):
1 tsp olive oil
1 white onion
3 cloves garlic
1 tbsp fresh grated ginger
4 carrots, peeled
2 sweet red peppers
1 tbsp tomato paste
1 1/2 pints vegetable stock: http://bit.ly/2j3dooN
Black pepper
Rye bread: http://bit.ly/2ln9l53
First roughly dice the onion and add that to a pan with the olive oil on a medium heat. Cook the onions down until soft and then mince in the garlic, fry that off too. Chop up the peeled carrots, then add those to the pan. Cook those off as well before then chopping up the red peppers and add those to the pan along with the tomato paste. Stir everything together well and let that cook for a few minutes before then adding in the vegetable stock and season it with black pepper. Bring it up to a gentle boil then turn down the heat and place the lid on, leaving it to simmer for 20 minutes. After 20 minutes, transfer it over to a food processor and blend until smooth. Place it back in the pan to heat it through again before serving. Serve with pumpkin seeds and toast.

BAKED BEANS ON AVOCADO TOAST (Serves 2)
2 large tomatoes (or tin chopped tomatoes)
1 tsp olive oil
1 tbsp tomato paste
2 cloves garlic
1/2 cup water
1 can cannelloni beans
Salt & black pepper
1 avocado
Rye bread: Rye bread: http://bit.ly/2ln9l53
Vegan Worcester sauce: http://amzn.to/2aAYTkU
To make the baked beans, first chop up the tomatoes, then in a pan add in the olive oil, the tomato paste and mince in the garlic. Fry that off for a few minutes before adding in the chopped tomatoes, stir it well, season with salt and pepper then add in the boiling water and the rinsed, drained cannelloni beans. Let that simmer away on a gentle heat for 20 minutes. Just before it's ready, toast some bread and then mash up half an avocado in its shell, spread that onto the toast then add the beans on top and season with black pepper and vegan Worcester sauce.

BROCCOLI & CHEESE JACKET POTATO (Serves 2):
1 large potato
1/2 small head broccoli
Cheese Sauce: https://youtu.be/SfMn1lyV5_w?t=4m43s
Parsley or vegan cheese to finish
For this first preheat the oven to 180 degrees celsius, then wash and prick the potato and place that in the oven for 45 mins. In the meantime, cut up the broccoli into florets and steam until soft. Once done, heat up a batch of cheese sauce in the same pan. Once that's warmed through, add in the broccoli and stir it well. Remove the potato from the oven, slice it open and then fill it with the cheesy broccoli mixture. Finish with fresh parsley, vegan cheese or black pepper.

HEALING TURMERIC MILK (Serves 1):
1 cup almond milk: http://amzn.to/2koIwi7
1 tsp maple syrup: http://amzn.to/2aub6Nd
1/2 tsp turmeric
1/4 tsp cinnamon
1/4 tsp ground ginger
Grating nutmeg
Pinch black pepper
Cinnamon stick (optional)
First heat up the almond milk in a pan on a low heat stirring it so it doesnt stick. Next add in the maple syrup, turmeric, cinnamon, ginger, nutmeg and black pepper, give it another good stir, you might want to use a whisk to mix it together well and then pour that into a cup.

WHAT I'M WEARING:
GREY SWEATER - Whistles: (similar: http://bit.ly/2fIxteA)
CREAM SWEATER - (similar: http://bit.ly/2jG3oTp)
NAILS - Ciate 'Beach Melba': http://bit.ly/2jJXzQv
BRACELET - http://bit.ly/2dTKKRu
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