What I Eat in a Day #36 (Vegan/Plant-based) AD | JessBeautician

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Find Nu U Nutrition here: https://nuunutrition.com. This video is kindly sponsored by Nu U Nutrition.
Show More Find Nu U Nutrition here: https://nuunutrition.com. This video is kindly sponsored by Nu U Nutrition.

Nu U Nutrition Vitamin D3 Softgels: https://amzn.to/2zMR5eD

BREAKFAST - Hummus, Tomato, Onion & Pesto Toast
Bread
Hummus
1 tomatoes
A few slices of red onion

Homemade Basil Pesto:1 cup basil
3 cloves garlic, peeled
Juice of 1/2 lemon
3 tbsp olive oil
3 tbsp nutritional yeast: http://l.thrv.me/jb-bragg-nutr-yeast
2 tbsp pine nuts: http://l.thrv.me/jb-thrv-mrkt-org-raw-pine-nuts
Salt

Spread some hummus on a piece of toasted, crusty bread. Slice up the tomato and finely slice the red onion, add this on top and finally drizzle pesto.

LUNCH - Butterbean & Chickpea Stew
1 tbsp oil
1 white onion
2 garlic cloves
1 tbsp tomato puree: https://amzn.to/2Pwa9Dj
1 tsp smoked paprika
1 tsp vegan Worcester Sauce: https://amzn.to/2y9jUk7
2 bay leaves
1 can butterbeans: https://amzn.to/2ywnDaO
1 can chickpeas: https://amzn.to/2yAaxZV
2 cans chopped tomatoes: https://amzn.to/2Oo27j5
Salt & pepper
1 small bunch fresh parsley, chopped

Add the oil to a large pan, then roughly chop the onion and mince the garlic. Add the onion to the pan, followed by the minced garlic and cook that off until soft. Add in the tomato puree, smoked paprika, vegan Worcester sauce and bay leaves. Give that a good stir to coat the onions well and fry it off for a few more minutes. Next, add in the butter beans, chickpeas and chopped tomatoes, stir well, then bring to a boil. Season with salt and pepper, add in the parsley and give it another good stir, then leave to continue cooking on a gentle simmer for around 20 minutes. Served hot with pesto stirred through.

SNACK - Emily Sweet Potato Sticks: https://amzn.to/2CCQjTU

DINNER - Caramelised Red Onion, Mushroom & Sage Spaghetti
1 tbsp oil
2 red onions
1/4 tsp salt
2 tbsp coconut sugar: https://amzn.to/2IJss5k
2 tbsp balsamic vinegar: https://amzn.to/2EgmzxF
A few fresh sage leaves
300g mushrooms
Salt & pepper
Spaghetti
Fresh parsley

Heat the oil to a large pan on a low-medium heat. Finely slice the onions and add those to the pan with a good pinch of salt. Cook those down for around 15-20 minutes, turning them over continuously until they become soft and slightly transparent. Next, add in the coconut sugar and balsamic vinegar, then give that a good stir and allow it to cook for a further 10 minutes until completely caramelised. Remove the caramelised onions from the pan and set them aside. Mince the garlic, add a splash of hot water back to the pan to lift all of the sticky sauce leftover, then add the garlic in. Shred the sage, add that to the pan and fry that all off for a minute. Meanwhile, mince up the mushrooms, add those into the pan and cook them down completely. Season with salt and pepper, and gave it another stir. Cook the spaghetti in a separate pan until al dente, drain it off then add it into the pan with the mushrooms. Carefully turn that through, then add in the caramelised onions and then turn those through too. Served with some fresh chopped parsley over the top.

DESSERT - Berries with Chocolate Drizzle
Vegan chocolate: https://amzn.to/2yFKVez


I’M WEARING:
Bracelet: http://bit.ly/2NlrcXn
Ring: http://bit.ly/2Lzx1Py
Nails: ‘Ballerina’ (30% off with code ‘JessB30’ here: https://bit.ly/2OccRAw)

FILMING EQUIPMENT
Camera: https://amzn.to/2weVch5
Lens: http://bit.ly/2NfGJIi
Remote: https://amzn.to/2PDUlyE
Tripod: https://amzn.to/2NjJbNX
Lights: https://amzn.to/2wggRWm

Disclaimer: This video is sponsored by Nu U Nutrition. Some of the products mentioned are PR gifts and some of 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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