What I Ate #VeganJune 17 (Vegan/Plant-based) | JessBeautician

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My food processor: http://amzn.to/1DGnsqX
My juicer: http://amzn.to/1RTBei1
Metal straws: http://amzn.to/1N4SUVc
Wooden spoons: http://amzn.to/1qvGgFv

DOCUMENTARIES/VIDEOS I RECOMMEND (Watch in order):
101 Reasons to go Vegan: http://bit.ly/1wEdBQn
The Best Speech Ever: http://bit.ly/1muFZxA
Forks Over Knives: http://bit.ly/1nEUYRE
Earthlings: http://bit.ly/28TyKPR
Cowspiracy: http://bit.ly/1p1fBso

BREAKFAST - Muesli Energy Ball Bowl:
Muesli Energy Balls: https://youtu.be/4OLcojddx4A?t=3m25s
1 banana
Toppings of choice: Almond butter: http://amzn.to/1N9qPbb, Chia seeds: http://amzn.to/1nWM7SQ.
Serve the energy balls with the sliced banana or fruit of choice, toppings of choice.

SNACK - Lemon & Thyme Celeriac Fries:
1 celeriac
Juice of 1 lemon
2 garlic cloves
Small handful fresh thyme
Salt & pepper
Firstly cut up the celeriac and make them into thinnish fries or as wedges. Lay them out on a lined baking tray and squeeze over the juice from the lemon, mince over the cloves of garlic, sprinkle over a small handful fresh thyme and season them with salt and black pepper. Mix well and then place in the oven on 200 degrees celcius for around 30 minutes.

LUNCH - Vegetable Pancakes (Makes 2)
1 peeled potato
1 courgette
1 carrots
2 green onions
3 tbsp chickpea flour: http://amzn.to/25aNOOw
1/2 tsp red pepper flakes
Salt and pepper
Handful fresh parsley
Cashew Sour Cream: https://youtu.be/hP0L2KhnXfU?t=2m28s
Grate the peeled potato, courgette and peeled carrot in a food processor or with a grater, then transfer them to a sieve and squeeze out the excess water with your hands. Add in the chopped spring onions, chickpea flour, red pepper flakes, season it with salt and pepper and add in the l fresh parsley. Heat up a small amount of olive oil in a medium pan on a med-high heat and add in half of the mix, the pan needs to be really hot and you need to quickly flatten it to make a pancake. Keep the pan moving so that it doesn’t stick and cook for around 10 minutes on one side, then I’ve found the best way to flip it is to turn it out on a plate then slide it back into the pan to cook on the other side. Repeat with the other half of the mix, then place them on a chopping board and cut them into quarters, lay them out on a plate. Serve hot or cold.

SNACK - Deconstructed Sushi Jar:
1 cucumber
1/2 avocado
Small handful fresh mint
Splash tamari: http://amzn.to/1X4stRS
1 tsp thai basil paste/fresh basil
1/2 tsp wasabi (add to taste): http://amzn.to/1QHnIOP
1/2 tsp black sesame seeds: http://amzn.to/28PeCuz
Dice the cucumber and the avocado. Add to a jar, tear in the mint, add in the tamari, basil paste, wasabi and black sesame seeds, shake well.

DINNER - Tomato, Garlic & Basil Ristotto (Serves 2):
15-20 cherry tomatoes (or 6 large tomatoes, quartered)
Large handful basil leaves
3 cloves garlic
2 tbsp olive oil
Salt & black pepper
1 white onion
Brown rice
2 cups veg stock
Start by halving the cherry tomatoes, then place them in a bowl with the basil, the minced garlic, add in the olive oil and season it with salt and pepper. Mix well and spread out onto a lined baking sheet, then place in the oven for 25 minutes on 160 degrees celcius. In that time, I finely dice the onion, add that to a large pan with a little hot water and allow it to cook until soft. Added in the rinsed brown rice with the veg stock and allow it to cook through. Once the tomatoes are done, remove them from the oven and add them into the rice, with all of the juices too, give that a really good stir then serve it up into bowls and add on some fresh basil.

DESSERT - Raspberry & Chocolate Nice-cream:
2 frozen bananas
1 small handful raspberries
Vegan chocolate: http://amzn.to/1TSpvlD
Blend the bananas until almost smooth. Add in the raspberries and vegan chocolate, blend for another 15 seconds then serve immediately.
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