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KITCHENWARE: Glass bowl: https://amzn.to/2PfgPpz Magimix Vision toaster: http://bit.ly/2GSWmSz Magimix food processor: http://bit.ly/2sY6GXp Vitamix: http://bit.ly/2F4Dpir Chopping board: http://bit.ly/2FbwRLN Kettle: http://bit.ly/2I2qbRI Pancake pan: http://bit.ly/2HTWPUW Small pans: http://bit.ly/2Fca968 Large pan: http://bit.ly/2F9W5db Measuring cups: http://amzn.to/2tIfqB2 Measuring spoons: http://amzn.to/2IlCQzv Garlic rocker: http://bit.ly/2pusyo8 Masher: http://bit.ly/2FJ1Cen Slotted spoon: https://bit.ly/2IvakdS Spoon: https://bit.ly/2H3WsdJ Lemon squeezer: http://bit.ly/2FVGtyM White bowls: http://bit.ly/2FjiqZf Plates: http://bit.ly/2oOLMV5 Cutlery: http://bit.ly/2tflmBh Glass straws: https://amzn.to/2qeuMsZ Tall glasses: http://shopstyle.it/l/Bq5d Short glasses: http://bit.ly/2FtsHQ5 KeepCup: http://bit.ly/2H1VU4a Herb pots: http://bit.ly/2FADVoz Storage jars: http://bit.ly/2FmYX9W YOGHURT OVERNIGHT CHIA & OATS 1 banana 1/2 cup coconut milk 1 cup coconut yoghurt Pinch of vanilla powder Pinch of salt 1 cup oats 1 tbsp chia seeds Goji berries, pumpkin seeds Raspberries The Paleo Foods Co. Chia & Hemp Granola: https://amzn.to/2GIwTj5 Make this up the night before by mashing the banana in a bowl, next add in the coconut milk, yoghurt, vanilla powder and salt. Mix that together then add in the oats, chia seeds, goji berries and pumpkin seeds. Mix together and place it in the fridge to set overnight. In the morning top it raspberries and granola. MANGO MATCHA ICED LATTE: https://bit.ly/2uVE7uv CURRIED CHICKPEAS & MANGO SALSA SANDWICH 1 can chickpeas Pinch cayenne pepper 1/2 tsp garlic powder 1/2 tsp onion granules 1/2 tsp cumin 1 tsp turmeric 2 tsp curry powder Salt & pepper 1 tsp tomato puree 1/4 cup Coconut Merchant Creamed Coconut: https://bit.ly/2HigwXx 1 tbsp brown rice syrup: https://amzn.to/2qbFOPO Bunch fresh corriander Juice 1 lime MANGO SALSA 1 mango 1 tbsp lime zest Juice 1 lime 1 red onion, chopped Bunch coriander, chopped 1/4 tsp cumin Added the can of chickpeas to a pan on a medium heat, then add in all of the spices and season it with salt and black pepper. Stir that together well, then add in the tomato puree, the creamed coconut, 1/2 cup water and the brown rice syrup, and mix that through well. Leave that on a low heat whilst making the salsa. For this, chop up the mango in small cubes, add that to a bowl with the lime zest, lime juice, chopped red onion, fresh coriander and cumin, and mix that well. Turn off the heat on the chickpeas and add in a bunch of fresh coriander and lime juice, mix those through then using the back of a spoon, slightly mash it up. Toast some bread, then layer on the curried chickpeas, the mango salsa then some spinach on the top. Store any leftovers in an airtight container and use it up within a week. EAT REAL LEMON & CHILLI LENTIL CHIPS: https://amzn.to/2JtY273 AUBERGINE LASAGNE BAKE 1 tsp oil 1 white onion 3 cloves garlic 4 aubergines 1 tsp paprika 1 tsp garlic powder 1 tsp dried basil 1 tsp dried thyme 1 tsp dried parsley 1 tsp chilli flakes (use half or skip as this makes it spicy!) 1 tbsp tomato paste 2 tins chopped tomatoes 1 tin coconut milk: https://amzn.to/2qgP6ch 1 cup veg stock Salt & pepper 3 tbsp nutritional yeast: https://amzn.to/2GHpmkD Bunch fresh basil Wholewheat lasagne sheets Started by add the oil to a large pan on a medium heat, then chop up the white onion, add that in then minced the garlic and add those in too. Fry those off for a few minutes before then adding in the paprika, garlic powder, dried herbs and chilli flakes. Turn that through then add in the tomato paste, chopped tomatoes, coconut milk, vegetable stock and season it with salt and black pepper. Stir that well then bring it up to a boil and leave it then to simmer. Next, preheat the oven to 180 degrees celsius, then slice up the aubergines, spread them out across 2 lined baking shelves and brush each slice both sides with olive oil. Place those in the oven to roast for 10 minutes, then flip them over for another 10 minutes. Next, add the nutritional yeast to the sauce along with a bunch of fresh basil torn up. Stir it through, then take a small baking dish, layer in 1/3 of the sauce, then remove the aubergines from the oven and layer 1/3 third of those, then layer on some wholewheat lasagne sheets. Repeat three layers like that and then place that in the oven to bake for around 30 minutes. Once it’s done, take it out and plate it up, then add on any remaining sauce left in the dish, and then finally garnish with some more fresh basil. FROZEN YOGHURT BLUEBERRIES Blueberries Coconut yoghurt Dip the blueberries in some vegan yoghurt, then just place them parchment paper and set in the freezer for an hour. I’M WEARING Top: https://bit.ly/2GYCa5f Bracelet: https://bit.ly/2GYCDV3 Nails: https://bit.ly/2gWwslc FILMING EQUIPMENT Camera 600D Lens: https://bit.ly/2JlqU13 Remote: https://amzn.to/2H4iBsd Tripod: https://amzn.to/2Gze2XI Lights: https://amzn.to/2GWNMph