What I Eat in a Day #32 (Vegan/Plant-based) | JessBeautician скачать в хорошем качестве

What I Eat in a Day #32 (Vegan/Plant-based) | JessBeautician

Get an extra 25% off your first purchase AND a free 30 day free trial from Thrive Market! Click here to activate: https://www.thrivemarket.com/JessBeau.... This video is kindly sponsored by Thrive Market. KITCHENWARE: Furi Pro East West Knife: https://amzn.to/2KrXSAx Furi Serrated Knife: https://amzn.to/2tFIZRj Kettle: http://bit.ly/2I2qbRI Magimix: http://bit.ly/2sY6GXp Vitamix: http://bit.ly/2F4Dpir Pancake pan: http://bit.ly/2HTWPUW Pans: http://bit.ly/2Fca968 Measuring cups: http://amzn.to/2tIfqB2 Measuring spoons: http://amzn.to/2IlCQzv Masher: http://bit.ly/2FJ1Cen Squeezer: http://bit.ly/2FVGtyM Sushi mat: https://amzn.to/2lIedTt Bowls: http://bit.ly/2F8YR6G Plates: http://bit.ly/2oOLMV5 Chopsticks: https://amzn.to/2KFou0V Cutlery: http://bit.ly/2tflmBh Glasses: http://bit.ly/2FtsHQ5 Straws: https://amzn.to/2InNoBL BREAKFAST - Pecan-Chocolate No-Bake Granola (Serves 1-2): 1 cup oats 1/3 cup pecan halves, chopped: https://bit.ly/2MQlZ9g 2 tbsp raw cacao powder 2 tbsp coconut oil 2 tbsp maple syrup: https://bit.ly/2tQhowL 1 tsp vanilla powder Pinch of salt Yoghurt, blueberries, strawberries Add the oats, pecans, cacao powder, coconut oil, maple syrup, vanilla powder and salt to a bowl and mix together. Add it to a pan on a medium heat and keep it turning over for around 20 mins. Once toasted, leave to cool or serve warm with yoghurt and fresh berries. SNACK - Rice Cakes & Chickpea ‘Tuna’ Salad: 1/4 avocado 3 tbsp vegan mayo 1 tbsp dijon mustard Juice 1/2 lemon 1/3 cup spring onion, chopped 1/3 cup pickle, chopped 1/3 cup celery, chopped Salt & pepper 1 can chickpeas, rinsed/drained Whisk together the avocado, mayo, dijon mustard and lemon juice until smooth. Add the chickpeas then mash using a potato masher. Add the spring onion, pickle and celery, season with salt and pepper, and mix together. Serve with fresh chives. Store remainders in an airtight container in the fridge, use within 2 days. LUNCH - Salad Plate: Vegan Greek Salad 1/3 cucumber, chopped 2 salad tomatoes, chopped 1/2 red onion, sliced 1/3 cup green olives, halved 1 tbsp olive oil 1 tsp dried basil Salt & pepper Mix all ingredients in a bowl together well. Marinated Kale: 1/4 avocado 1 tbsp nutritional yeast 1 tsp balsamic vinegar 1 tsp onion granules Salt & pepper 1 large handful kale, de-stemmed Whisk the avocado, nutritional yeast, balsamic vinegar, onion granules, salt and pepper together until smooth. Massage into the kale and refrigerate for 20 mins. Mixed salad leaves Chickpea ‘Tuna’ Mary’s Herb Crackers: https://bit.ly/2KLK14K Hemp seeds: https://bit.ly/2KDaeWq SNACK - Vanilla, Oat & Banana Smoothie: 1/4 cup oats 1 cup oat milk 1 large banana, frozen 1 tsp maple syrup 1 tsp vanilla powder Blend all ingredients together until smooth. DINNER - Sushi Plate (makes around 25 rolls) Cucumber, carrot, avocado sticks 1 cup sushi rice: https://bit.ly/2KrSaiE 3 nori sheets: https://bit.ly/2KFmllU Pickled ginger: https://bit.ly/2z7jayZ Wasabi powder: https://bit.ly/2u0RXrF 2 tbsp rice vinegar: https://bit.ly/2u8IdMn 1/4 tsp salt Black sesame seeds, regular sesame seeds Rinse the sushi rice until the water runs clear, then added 1 1/2 cups boiling water to a pan and add in the rice. Bring it up to a boil, then lower the heat, cover with a lid and leave to simmer for 20 minutes. Meanwhile, slice up sticks of cucumber, carrot and avocado. Once the rice is done, set aside to cool. Mix the rice vinegar with the salt, transfer the rice into a large dish and pour in the vinegar mix, turn through with a spatula in a slicing motion. ‘California’ style rolls: Lay a nori sheet shiny side down on a sushi mat, then place around 1 cup of the sushi rice on the rough side. Prepare a bowl of water to dip your fingers into to help spread out the sticky rice. Press that out evenly all over, right up to the edges. Sprinkle over some sesame seeds, then flip it over. Lay out a line of veg sticks around an inch in from the edge closest to you. Carefully roll it up, using your fingers to keep the filling in place, squeezing the roll as you go. Neaten the edges by holding the roll in place with the mat and pressing the knife against the ends. Slice it up, first by washing rice vinegar over the edge of the knife to help with slicing. ‘Maki’ style rolls: Spread the rice out on the rough side of a nori sheet, leaving an inch gap at the end furthest away from you. Place vegetable sticks in a line, roll it up then slice. Serve with sushi ginger and wasabi. DESSERT - HU Cashew Butter & Vanilla Dark Chocolate: https://bit.ly/2KLFfo6 I’M WEARING Top: https://bit.ly/2KA2wcg Ring: https://bit.ly/2InyXO1 Bracelet: https://bit.ly/2GYCDV3 Nails: https://bit.ly/2I8LnEE Disclaimer: This video is sponsored by Thrive Market. 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.