What I Eat in a Day #48 Feel Good Recipes (Vegan) AD | JessBeautician скачать в хорошем качестве

What I Eat in a Day #48 Feel Good Recipes (Vegan) AD | JessBeautician

Get £15 off your order with code ‘jessicabeautician’ at https://www.veganvinho.com. This video contains a paid for integrated partnership with Vegan Vinho. DISCOUNTS PopcornShed Vegan Popcorn (15% off with code JESSBEAUTICIAN): https://bit.ly/36lJty4* Bird&Blend Tea (20% off with code JESSTEABIRD71): https://bit.ly/2AU6Bbx KITCHENWARE: Storage jars: https://amzn.to/2Siiz4n* Label maker: https://amzn.to/2KIaL7Z* Spice jars: https://amzn.to/2zOst7B* Toaster: https://amzn.to/39Zw92X* Kettle: https://bit.ly/2DvUUpf* Pans: http://bit.ly/2PIM80i* Frying pan: http://bit.ly/2QNEeBM* Wok: http://bit.ly/2Ru4YHr* Knife [Gift]: https://amzn.to/2vapTqz* Plates & small bowls: http://bit.ly/32jqouI Pasta bowls: https://bit.ly/2ybag36* KeepCup: https://amzn.to/2VLpJQW* Glasses: http://bit.ly/2SMxiVX* Cutlery: http://bit.ly/2KZAfhE* Salt & pepper mills: http://bit.ly/2OGI5h6* Measuring cups: http://bit.ly/2O1UgIf* Measuring spoons: http://bit.ly/32ydGb3* Measuring jug: https://amzn.to/2GqHQTy* ULTIMATE CREAMY NUT BUTTER BANANA PORRIDGE (Serves 2) 1 cup oats 3 cups water Pinch salt 1 cup plant milk: https://amzn.to/2V2Xyws* Pinch coconut sugar: https://amzn.to/3aR0Bwq* 1/4 tsp cinnamon 3 small bananas (1 1/2 per serving) Handful flaked almonds 2 tbsp almond butter: https://amzn.to/2ymB5BE* 2 tbsp maple syrup: https://amzn.to/2xnix44* Add the boiling water and a pinch of salt to a pan on a medium heat, add in the oats a quarter at a time, reduce the heat, stir and leave to cook for 20 minutes. Once the oats are cooked through, add in the milk, mashed banana and cinnamon, and continue to stir for 5 minutes. In a separate frying pan, add the nuts and 1 tbsp of maple syrup and toast until caramelised, add the sliced banana, stir and serve on top of the porridge. Mix the other tbsp of maple syrup with the almond butter and drizzle on top. TOMATO, WHITE BEAN & BASIL SOUP (Serves 4, freezeable) 2 tbsp oil 1 white onion, chopped 3 cloves garlic, minced 1 red pepper 1 tsp paprika 1 tsp mixed herbs 1 tin tomatoes 1 can cannellini beans (or any white bean), rinsed & drained: https://amzn.to/3bTVi0o* 1 veg stock cube + 500ml water Salt & pepper Bunch fresh basil Rye bread and pesto Add the oil to the pan followed by the onion and garlic, then sweat those off until soft. Add in the red pepper and cook that off for a couple of minutes before adding in the paprika, dried herbs and tomato puree. Fry the herbs and puree off in the pan for a couple of minutes then add in the tinned tomatoes, beans and vegetable stock, then season with salt and black pepper. Bring the soup to a gentle boil, then reduce the heat and continue to cook with the lid on, for 25 minutes. After 25 minutes, add in the fresh herbs then transfer to a blender or hand-blend the soup until smooth. Bird&Blend Ice-Cream Matcha (20% off first orders with code JESSTEABIRD71): https://bit.ly/3eIgBUM Trek Salted Caramel Protein Bar: https://amzn.to/2xeUJzv* LENTIL TIKKA MASALA (Serves 4, freezable) 1-2 tbsp oil Tikka Masala paste:    • Store Cupboard Recipes (Lockdown Meals) Ve...   1 carrot, peeled & chopped 1 red pepper, chopped 1 can tomatoes 1 can coconut milk or powder: https://amzn.to/3bnAEWd* 1 cup red lentils, rinsed & drained Salt & pepper Fresh coriander to garnish Brown rice SIDE SALAD Handful cherry plum tomatoes, halved 1/4 cucumber, chopped 1 red onion, sliced thinly Juice and zest of 1/2 lime 1 tbsp olive oil 1 tbsp red wine vinegar Bunch fresh mint 1/2 tsp ground cumin Salt & pepper Add the oil to a large pan followed by the Tikka Masala curry paste. Fry in the oil until heated through. Add the carrot and red pepper to the pan with the curry paste.Fry the vegetables off in the pan for around 10 minutes until they cook down and soften, and are well coated in the curry paste. Next, add the chopped tomatoes, coconut milk and the red lentils then seasoned it with salt and pepper. Stir well, then increase the heat to bring it to a gentle simmer and leave to cook for around 25 minutes until the lentils are tender. Meanwhile, make the salad by combining all the ingredients together well in a bowl. At this point the lentils should be cooked through and the sauce reduced and thickened slightly. Serve with brown rice and the salad. Vegan Vinho Barrancôa #vegan white wine [Gift]: https://bit.ly/3eimqHY Coconut Collaborative Salted Caramel Pot: https://bit.ly/3b3SXzB* I’M WEARING: Nails: ‘Ballerina’ [Gift] 30% off with code ‘JessB30’: https://bit.ly/2OccRAw Disclaimer: This video contains a paid for integrated partnership with Vegan Vinho. [Gift] 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 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.