What I Eat in a Day #26 (Vegan/Plant-based) | JessBeautician

Description

Instagram: @jessbeautician
Show More Instagram: @jessbeautician
Twitter: https://twitter.com/JessBeautician
Blog: http://jessicabeautician.co.uk/
Facebook: https://www.facebook.com/JessicaBeauticianBlog

KITCHENWARE:
Chopping board: http://bit.ly/2o1TdIh
Garlic rocker: http://bit.ly/2BUvlQ2
Spoon: http://bit.ly/2EmSrR2
Square turner: http://bit.ly/2o6SmXq
Lemon squeezer: http://bit.ly/2ocN8ZE
Pancake pan: http://bit.ly/2GiijtV
Eaziglide casserole pan: http://bit.ly/2vRNnMb
Magimix food processor: http://bit.ly/2BWT4iJ
Kettle: http://bit.ly/2EysSMY
Glass tea jars: http://bit.ly/2C2Rpbb
KeepCup: http://bit.ly/2EyFyTU
Bowls: http://bit.ly/2F8ZPMR
Plates: http://bit.ly/2F8JVlV
Glasses: http://bit.ly/2C5CpcA
Cutlery: http://bit.ly/2G8Q1lF

Spinach Toast: https://youtu.be/ySjlVxFdEHY?t=1m17s

BREAKFAST - Toasted Jumbo Oats
1 tsp coconut oil: http://bit.ly/2ExYgXK
1 cup jumbo oats: http://bit.ly/2oafqnq
1 cup sweetened almond milk
2 tbsp brown rice syrup: http://amzn.to/2ExD04m
Pinch pink himalayan salt
KoKo Yoghurt
Chia Jam: http://www.jessicabeautician.co.uk/2017/11/blueberry-jam-breakfast-oaties.html
First melt down the coconut oil in a pan - you could also use a skillet - then add in the jumbo oats, (Heads up, porridge oats won't work for this!). Coat the oats well in the oil and toast them on a low - medium heat, turning constantly, for around 6 minutes. In a separate bowl, mix together the almond milk, brown rice syrup and salt, then pour it into the oats. Stir to cover the oats and allow to simmer on a low heat for 5 minutes, then turn off the heat and leave the oats to sit for a further 5 minutes. Serve with yoghurt, chia jam, fruit, seeds or nuts. Store leftovers in the fridge and use within one day.

SNACK - Graze Protein Bites: http://amzn.to/2oajxjk

LUNCH - Grilled Aubergine & Hummus Toasts
2 slices aubergine, lengthways
2 slices crusty bread
Hummus
2 tsp harissa paste
Small handful pine nuts
Fresh coriander
Juice 1/2 lemon
Salt & pepper
Slice the aubergine (soak any leftover slices in water and use within one day). Brush a griddle pan with a little oil and place the aubergine slices in to grill for around 6 minutes. In the meantime, toast the bread, then flip the aubergine slices over to grill on the other side. Spread hummus on the toast, then add on the aubergine slices, spread on harissa, add on pine nuts, fresh coriander, lemon juice, and season it with salt and black pepper.

SNACK - Bluebird Tea Company Rhubarb & Custard Loose Leaf Tea: http://bit.ly/2Fa8z5o

DINNER - Curried lentil, Pearl barley & Mung Bean Stew with Cauli-rice (Serves 4):
1 tsp rapeseed oil
1 white onion
3 cloves garlic
1 thumb size piece ginger
1 small aubergine
1 courgette
Pinch cayenne pepper
1 tsp turmeric
1 tsp cumin
1 tsp coriander
2 tbsp curry powder
1 tbsp tomato puree
250g Mr Organic Pearl & Spelt Barley, Red Lentil and Mung Bean Ancient Grain Mix: http://bit.ly/2ocnu7d
1 can coconut milk: http://amzn.to/2o5LEBg
1 tin tomatoes
2 cups vegetable stock
Salt & pepper
1 cauliflower
Coconut yoghurt
Coriander
First heat the oil in a large pan, then chop up the onion. Add the onion to the pan and cook that off until soft. Mince the garlic, add that to the pan too and cook it down, then grate in the fresh ginger. Chop up the aubergine, add that in next and allow it to cook down for around 3 minutes. Meanwhile, chop the courgette and add that to the pan followed by the cayenne pepper, cumin, coriander, turmeric and curry powder. Give it a good mix and again, leave it to fry off for a few more minutes before then adding in the tomato puree. Rinse the Mr Organic Pearl & Spelt Barley, Split Red Lentil and Mung Bean Ancient Grain Mix under running water, drain then add that to the pan, turn it through everything and then add the chopped tomatoes, coconut milk, vegetable stock and season it well with salt and black pepper. Bring that up to a boil, then turn the heat back down and leave it to simmer on a gentle heat for around 35 minutes. Meanwhile, make the cauliflower rice by trimming and quartering the head of the cauliflower, then put that on to steam for 10 minutes. After 10 minutes, transfer it over to a food processor and then pulse it until it breaks up. When the curried stew is done and the majority of the liquid has cooked down, served with the cauliflower rice, coconut yoghurt, fresh chopped chilli and coriander. Any leftovers can be frozen in an airtight container and should be used within 2 weeks for maximum freshness.

I'M WEARING:
Top: http://bit.ly/2C0Vhtz
Beaded ring: http://bit.ly/2sGryhh
Bracelet: http://bit.ly/2o4VUt9
Nails: http://bit.ly/2C4ziSj

Disclaimer: This video is not sponsored. As always, opinions are 100% honest and my own. Some of the links above may be affiliate links, which means I may receive a small commission from any items purchased through these links.
Show Less

More from Jessica B.

• 

  4 Winter Superfood Lattes (Vegan/Plant-based) AD...
  by Jessica B.

• 

  Sick Day Soups & Stews (Vegan/Plant-based) |...
  by Jessica B.

• 

  October Favourites | JessicaBeautician
  by Jessica B.

• 

  What I Eat in a Day #VeganNovember 1...
  by Jessica B.

• 

  Makeup Tutorial: Taylor Swift Bronze/Gold Smokey...
  by Jessica B.

  • 1