What I Eat in a Day #16 (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 - Banoffee Bowl (Serves 1):
Oat Cluster Cereal: https://youtu.be/IPW31-CZeaA?t=5s
1 banana
Homemade Caramel Sauce: https://youtu.be/dA0RhB9E8_s?t=4m6s
1 can coconut milk: http://amzn.to/2eme9TB
1 small handful cacao nibs: http://amzn.to/2emi5Uo
Place the Oat Cluster Cereal in a bowl, then slice the banana and add it on top. Drizzle over the Caramel Sauce and coconut cream (leave can of coconut milk in the fridge overnight and the thicker cream will formon the surface. Top the bowl with the cacao nibs.

SNACK - Sour Cherry & Almond Smoothie (Makes 1):
1/2 cup cherries, frozen or fresh
1/2 banana
1 1/2 cups almond milk: http://bit.ly/2cwaxCd
1 tbsp almond butter: http://amzn.to/2edjyy6
Blend everything together in a food processor/blender and serve chilled.

LUNCH - Avocado Toasts:
1 avocado
2 slices Superfood Bread: https://youtu.be/ld1AhJ8Ol9s?t=1m49s
Toppings of choice: Roasted red peppers, sun-dried tomatoes with basil, pomegranate seeds, cucumber slices with fresh dill and spring onion etc.
Salt & black pepper
Juice of 1/2 lemon
Toast the Superfood Bread and in the meanwhile mash up one avocado and spread it on the toast once it’s ready. Prepare your toppings and add them onto the avocado toast. Season with salt, black pepper and lemon juice.

SNACK - Giving Tree Broccoli Crisps: http://amzn.to/2emjgTM

DINNER - Thai Red Curry (Serves 2):
For the Red Curry Paste:
4 shallots
3 garlic cloves
1 red chilli
1 thumb piece grated ginger
1 tbsp paprika
1 tbsp red pepper paste
2 tsp cumin
2 tsp coriander
Zest 1 lime
Salt
1/4 cup water

1 tsp coconut oil: http://amzn.to/2bBYH8L
1 can coconut milk: http://amzn.to/2eme9TB
1 white onion
1 tin baby corn
2 carrots, peeled
1 sweet red pepper
1 large handful green beans
8-10 medium sized mushrooms
(Or any vegetables of choice)
Basil
Brown rice to serve
Slice up the white onion, then add the coconut oil to a pan on a medium heat. Add in the onions and allow them to cook until soft. In this time, make up the Red Curry Paste in a food processor by blending all of the ingredients together until smooth. Add two tablespoons to the cooked onions, and any remaining Red Curry Paste can be stored in the fridge for up to a week for another curry. Fry that off, then slice up the sweet red pepper, peeled carrots, green beans and mushrooms. Add the pepper and carrots to the pan, cook them off then add in the green beans and mushrooms. Let that cook for 5 minutes before adding in the coconut milk, give it a good mix then place the lid on and leave it to simmer whilst cooking some brown rice to serve with it Around 10 minutes before it’s done, add in the baby corn. Serve the rice into bowls and then the curry. Garnish with fresh basil or coriander.

Thai Green Curry recipe: https://youtu.be/Rlz0YZJSv3o?t=6m57s

DESSERT - Crunchy Peanut Butter & Chocolate Bites (Makes 4):
1/2 cup Oat Cluster Cereal: https://youtu.be/IPW31-CZeaA?t=5s
4 tbsp peanut butter, smooth or crunchy: http://amzn.to/2evIXS4
1 tbsp maple syrup: http://amzn.to/2aub6Nd
Choc Shot (or chocolate sauce): http://amzn.to/2eoxUvt
Place the Oat Cluster Cereal, peanut butter and maple syrup together in a bowl and mix together. Divide the mix into 4, squeeze well to mold balls. Place on a plate in the freezer for 20 minutes to set. Remove after 20 minutes, then drizzle over the Choc Shot.

WHAT I’M WEARING:
BRACELET - http://bit.ly/2dTKKRu
NAILS - Ciate ‘Beach Melba’: http://bit.ly/2edleaK
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