What I Eat in a Day #41 (Vegan/Plant-based) AD | JessBeautician скачать в хорошем качестве

What I Eat in a Day #41 (Vegan/Plant-based) AD | JessBeautician

Get 50% off for 24h then 40% for 1 month at The Matcha Reserve: https://bit.ly/2BBR51z. 10% of sales will be donated to Mino Valley Farm Animal Sanctuary. This video is sponsored by The Matcha Reserve. Mino Valley Farm Sanctuary: http://minovalleyfarmsanctuary.org Instagram:   / minovalleyfarmsanctuary   KITCHENWARE: Spice jars: https://amzn.to/2PaMHdQ* Flat pan: http://bit.ly/2w3Wsni* Pans: http://bit.ly/2Fca968* Large pan: http://bit.ly/2F9W5db* Kettle: http://bit.ly/2I2qbRI* Toaster: http://bit.ly/2GSWmSz* Magimix (Gifted): https://amzn.to/2ylpOib* Vitamix: https://amzn.to/2OAbxbA* Knife (Gifted): https://amzn.to/2P2YHia* Garlic rocker: https://amzn.to/2OyUeYj* Lemon squeezer: https://amzn.to/2CUAmZC* Bowls (Gifted): https://bit.ly/2E3jRMe* Plates (Gifted): https://bit.ly/2I4U5p2* Cutlery: http://bit.ly/2QwO3AR* KeepCup: https://amzn.to/2U2NC39* Table: http://bit.ly/2xkih1z* Chairs: http://bit.ly/2RR3apK* MY SUPPLEMENTS Vitamin B12 Spray: https://amzn.to/2Xira78* Vegan Vitamin D3: https://amzn.to/2DrC1Vd* BREAKFAST - Banana Oat Clusters 1 over-ripe banana 1 cup oats 3 tbsp coconut nectar: https://amzn.to/2GEI63R* Pinch salt Coconut yoghurt, coconut milk Blueberries, pecans Break up the banana into a bowl, then mash. Add in the oats, coconut nectar and salt, mix together well. Mel the coconut oil in a flat pan then add in the banana-oat mixture. Gently toast for around 10 minutes, it will naturally form little clusters. Alternatively, bake for around 20 minutes. Mix the yoghurt and milk together, then serve it with the Banana Oat Clusters, blueberries and pecans. The Matcha Reserve Vanilla Matcha 1 cup Oatly Barista SNACK - Rice cake with hummus, cucumber ribbons, hemp, pumpkin and sunflower seeds LUNCH - Almond, Sun-dried Tomato & Black Olive Pesto Pasta 1/3 cup almonds 1/3 cup sun-dried tomatoes 1/3 cup black olives 1/3 cup fresh basil 2 garlic cloves Juice 1/2 lemon 2 tbsp nutritional yeast: https://amzn.to/2SjxqOd* 1 tsp capers 1/4 tsp chilli flakes Salt & pepper Wholewheat penne Add all ingredients to a food processor and blend until a paste forms. Cook the pasta until al dente, drain then add in the pesto. Stir until it's well coated, then serve with fresh basil. Any remaining pesto can be stored in an airtight container in the fridge and used within 3 days Rhythm Sweet n Salty Almond Chocolate Bar: https://amzn.to/2HZDDtF* DINNER - Creamy Veg & Chickpea Stew and Cauli-Rice (Serves 4) 1 aubergine 1 tbsp oil 1 tsp mustard seeds 1 white onion 3 cloves garlic Pinch cayenne 1/2 tsp chilli flakes 1 tsp cumin 1 tsp coriander 1 tsp paprika 2 tbsp harissa paste: https://amzn.to/2HKOHec* 1 tbsp tomato puree 1 courgette 1 red pepper 1 green pepper 150g tenderstem broccoli 1 can chickpeas 1 tin chopped tomatoes 1 can coconut milk: https://amzn.to/2DOfKQC* Handful fresh coriander, chopped Salt & pepper 1 cauliflower Coconut yoghurt, extra coriander Preheat the oven to 180 degrees celsius. Half the aubergine then slice each half, place on a baking sheet, brush one side with oil then turn and brush the other side. Roast in the oven on one side for around 15 minutes. Add the oil to a large pan on a medium heat, then add the mustard seeds and leave them until they begin to pop. Slice the onion and mince the garlic, add those in then cook it off for around a minute. Add the spices and mix those through well, then at this point, turn the aubergine slices over onto the other side. Next, to the pan add in the harissa and tomato puree, stir those through then allow it to continue cooking whilst then slicing up the courgette. Add that to the pan, chop the peppers, add those in too and stir again. Remove the aubergine from the oven and add that to the pan with the broccoli and chickpeas. Stir, then add in the chopped tomatoes, coconut milk, fresh coriander and season. Stir well then bring it up to a gentle boil before moving it to a low heat to simmer. Meanwhile, cut a head of cauliflower into florets, steam those for around 10 minutes, then grate the steamed cauliflower in a food processor. Plate the cauliflower rice, then add stew on top. Finish with coconut yoghurt and fresh coriander over the top. DESSERT - Blueberry Chocolate Pot Handful blueberries 6 small squares dark chocolate Add the blueberries and chocolate to a ramekin, then microwave for 20 seconds. I’M WEARING: Top: http://bit.ly/2UtUypD* Necklace: http://bit.ly/2DNGq5f* Bracelet: http://bit.ly/2NlrcXn* Ring: http://bit.ly/2Lzx1Py* Nails: ‘Ballerina’ (Gifted) 30% off with code ‘JessB30’ here: https://bit.ly/2OccRAw (Gifted) Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest. Affiliate Links Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.