What I Ate #VeganJune 5 (Vegan/Plant-based) | JessBeautician

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My food processor: http://amzn.to/1DGnsqX
My juicer: http://amzn.to/1RTBei1

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/1Ll600D
Cowspiracy: http://bit.ly/1p1fBso

BREAKFAST: Oat Cluster Cereal:
1 1/2 mug oats
1 mug oat flour
4 tbsp almond butter: http://amzn.to/20EtGPO
3 tbsp maple syrup: http://amzn.to/1Qb2RBR
1 tbsp coconut oil: http://amzn.to/1K9tXB2
Preheat the oven to 160 degrees celsius and then in a large bowl, I add all of the ingredients together and mix well. Line a baking tray and tip the mix out onto it, began to rub the mix between your fingers and squeezed it together between the palms of your hands to create little oat clusters in and amongst the lose oats. Even it out and place in the oven for 20 mites to bake. Serve with coconut or almond milk and fresh berries. Store leftovers in a container.

SNACK - Nakd Bar and Carrot, Celery & Ginger Juice:
2 sticks celery
2 carrots
1 thumb size piece fresh ginger
1 apple

Nakd Apple Pie: http://amzn.to/1TX9ElM
Juice all of the fruit and veg, enjoy cold!

LUNCH - Grilled Cheesy Corn with Avocado Capreze Salad:
For the ‘cheesy’ corn:
1 corn on the cob
2 tbsp nutritional yeast: http://amzn.to/20EtVKC
1/2 tsp paprika
1/2 tsp garlic powder
Salt and pepper
For the quickest method for the corn, remove the husks and place under the grill for around 15 minus or until golden. In the meantime, mix together the nutritional yeast, paprika, garlic powder, salt and pepper in a bowl. Once cooked, rub a little lemon juice over corn and sprinkle on the cheese mix.

For the Avocado Capreze:
1 large tomato
1 avocado
A few fresh basil leaves
Balsamic vinegar
Slice the tomato and then cut the avocado in half, remove the stone, then slice into rings and cut off the skin. Arrange in layers on a plate with the basil leaves and drizzle with balsamic. Serve with the corn.

SNACK - Salt & Pepper Cashews:
Large handful cashews
Salt and pepper
Add the cashews to a pan with a drop of olive oil and coat them well. Season with pink himalayan salt and cracked black pepper, shake again to coat and serve.

DINNER - Creamy Mushroom Spaghetti (Serves 2):
1 white onion
2 cloves garlic
400g mushrooms
Small handful fresh thyme
1/2 can coconut milk: http://amzn.to/1NmN4xg
Black pepper
Wholewheat spaghetti
Dice up the white onion, then add to a pan with a little hot water and browned them off. Crush in the garlic, slice up the mushrooms and add those to the pan too, allow to cook for 10 minutes. Add in a small handful of chopped, fresh thyme leaves and half a can of coconut milk, season with black pepper and leave to simmer whilst cooking the wholewheat spaghetti. Once cooked, drain the spagetti, add to the sauce and mix well. Serve with more fresh thyme leaves.

DESSERT - Mini Blackberry Crumble Cheesecakes:
12 dates, chopped: http://amzn.to/1TX9DOQ
1/2 cup oats
1 tbsp almond butter: http://amzn.to/1N9qPbb
1/2 cup cashews, soaked
1/2 cup blackberries
1 tbsp maple syrup: http://amzn.to/1Qb2RBR
Oat clusters (See ‘Breakfast’)
Make the base by blending the dates and oats in a food processor for a few minutes before adding in the almond butter and 1 tbsp water. Continue blending until the mix sticks together, then press the mixture into the bottom of six silicone cupcake cases, around 2 tsp per case, and place them on a tray or plate in the freezer for 10 minutes. In the meantime make the filling by blending the soaked cashews with the blackberries and agave/maple syrup. Blend well then remove the cases from the freezer, fill with the berry mix, around 1 heaped tbsp each and pop them back in the freezer for 30 minutes. Top with the oat clusters. Keep any leftovers in a container in the freezer, remove 10 minutes before you eat and add-on the oat clusters. They’ll last for up to a week.
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