What I Ate #VeganJune 15 (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

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 - Avocado Toast:
Superfood Bread: https://youtu.be/ld1AhJ8Ol9s
1/2 Avocado
Large handful cherry tomatos
Small handful sliced black olives
A few basil leaves, shredded
Juice of 1/2 lemon
1/2 tsp red pepper flakes
Salt & black pepper
Toast the superfood bread. To make the avocado rose, peel off the shell and slice thinly, form into a straight line and then curl it in on itself. Make the tomato salad by slicing the cherry tomatoes, place them in a bowl and mix with the black olives and shredded basil. Place the avocado on the toast and serve with the tomato salad. Squeeze over the lemon juice and top with red pepper flakes, salt and black pepper.

SNACK - Almond & Raspberry Smoothie:
1 cup almond milk
1/2 cup raspberries
1 banana
1 tbsp almond butter: http://amzn.to/1N9qPbb
Blend all ingredients together until smooth. Serve chilled.

LUNCH - Broccoli Soup (Serves 2-4):
1 white onion
2 sticks celery
1 large potato, peeled
1/2 large broccoli
2 garlic cloves
1 1/2 cups vegetable stock
Juice of 1/2 lemon
Chop the onion, celery, potatoes roughly and the broccoli into florets. Cook the onions in a pan until soft with a little hot water then add in the minced garlic cloves. Cook that off a little before then adding in the celery, the broccoli florets and then the potatoes. Allow to cook again before seasoning it with salt and black pepper, and adding in the vegetable stock. Leave again to simmer, covered for 10 minutes. Transfer into a food processor and blend until smooth. Before serving squeeze in the lemon juice and top with seeds and fresh herbs of choice. Store leftovers in a fridge for up to 2 days. Freeze for up to 2 weeks.

SNACK - Caramel Popcorn Slices (Makes 6):
2 tsp coconut oil: http://amzn.to/1K9tXB2
4 tbsp popcorn kernels
1/2 cup caramel sauce: https://youtu.be/dA0RhB9E8_s?t=4m6s
Few squares vegan chocolate
Add 1 teaspoon coconut oil to a large pan and allow to melt before adding in the popcorn kernels. Set to one side in a bowl whilst you heat up the caramel sauce in the same pan. Add the popcorn back in, mix well and then tip into a lined bread tin. Melt the vegan chocolate with the other teaspoon coconut oil, drizzle over the caramel popcorn, leave to cool and then set in the freezer for 2 hours before slicing. Store the remaining bars in the fridge for 3 days.

DINNER - Mexican Loaded Baked Potato:
1 large potato
Three Bean Chili: https://youtu.be/AOMADf-H_gk?t=5m5s
1/2 avocado
Cashew Sour Cream: https://youtu.be/hP0L2KhnXfU?t=2m28s
1 spring onion
Place the potato in the oven to bake around 1 hr 20 minutes before eating on 200 degrees celsius. Serve with the Three Bean Chilli with mashed avocado, Cashew Sour Cream and spring onions.
Baked Beans: https://youtu.be/2CaR0IsAJZI?t=10m46s
Chickpea Tuna: https://youtu.be/SPGVONJ-Vrs?t=2m27s
Cashew Cream Cheese: https://youtu.be/QxaPIoP0FXo?t=2m

DESSERT - Chocolate Sundae:
2 frozen bananas
2 tbsp raw cacao powder: http://amzn.to/1MvJiik
Caramel Popcorn Slices (See above!)
Chocolate Crispy Treat: https://youtu.be/dA0RhB9E8_s?t=6m36s
Make the nice-cream by blending the bananas until almost smooth. Add in the raw cacao powder and blend for another 15 seconds. Layer the nice-cream and crumbled Caramel Popcorn Slices.
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