What I Eat in a Day #17 (Vegan/Plant-based) | JessBeautician AD

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Join me on Vegan Amino!
iOS: http://apple.co/2bf3gmq
Android: http://bit.ly/2aAKDb9

Food processor: http://amzn.to/2aAZfIf
(Black version: http://amzn.to/2irysAX)

BREAKFAST - Berry Porridge:
1 cup Nutriseed Berry Porridge: http://i.refs.cc/PtXrkjsu
1 cup almond milk: http://amzn.to/2eNNrEw
Raspberries, cherries, strawberries etc.
Flaked almonds: http://amzn.to/2dDIcaG
Add the Berry Porridge to a small pan with the almond milk on a low heat, allowing it to warm up to a gentle simmer, around 10 minutes. Serve hot with fresh berries and flaked almonds.

SNACK - Zesty Olives:
Handful olives
Zest 1/2 lemon
Zest 1/2 orange
Juice of 1/2 lemon
Grate the lemon zest and orange zest over a handful of olives and finish with a squeeze of the lemon juice.

LUNCH - Avocado Pesto Pasta (Serves 1):
1 avocado
Juice of 1 lemon
3 tbsp nutritional yeast: http://amzn.to/2aAZ8MM
1 tbsp olive oil
2 cloves garlic
Salt and pepper
1 large handful basil
1 cup penne
Blend up the avocado in a food processor with the lemon juice, nutritional yeast, olive oil, garlic, salt and black pepper until smooth. Then add in the fresh basil and blend it again. Cook the pasta, then rinse and drain it before and adding it back to the pan. Next add in the Avocado Pesto and give it a good mix together. Serve and top it with more basil and a wedge of lemon.

SNACK - Rice cakes
Sesame seed rice cake: http://amzn.to/2iA2mDU
Sundried tomatoes
Dill
Nutritional yeast: http://amzn.to/2aAZ8MM
Top the rice cakes with the chopped sundried tomatoes, a sprinkle of nutritional yeast and some fresh chopped dill. Finish by seasoning them with some black pepper.

DINNER - Creamy Coconut Butternut Squash, Chickpea & Okra Curry (Serves 4):
1 tsp coconut oil: http://amzn.to/2jyv0JF
1 tsp mustard seeds
1 tsp cumin
1 tsp coriander
1 tsp tumeric
1 tbsp garam masala
1 white onion
3 cloves garlic
1 tsp ginger paste
1/2 butternut squash
1 cup chickpeas
1 cup okra (frozen or fresh)
1 can coconut milk: http://amzn.to/2eme9TB
1 can tinned tomatoes
Add the coconut oil to a pan on a low heat. Once it has melted, add in the mustard seeds and let those heat up until they begin to pop. Next, add in the cumin, coriander, turmeric and garam masala and stir until it almost forms a paste. Whilst that is heating up, finely chop the onion, then add that to the pan. Coat it in the spices and fry it off until soft. Mince in the garlic and fry that off and then add in the ginger paste. Next, cut the butternut squash into cubes and add that to the pan. Fry those off and then add in the chickpeas and okra. After about 3 minutes, add in the coconut milk and the tinned tomatoes. Bring that up to a boil then turn down the heat and place on the lid so it is left to gently simmer for around 20-25 minutes. Serve with brown rice and fresh parsley/coriander. Any leftovers can be frozen for up to 2 weeks.

DESSERT - Vanilla & Chocolate Chia Pudding (Makes 1):
3 tbsp chia seeds: http://i.refs.cc/PtXrkjsu
1/2 tsp vanilla powder: http://i.refs.cc/PtXrkjsu
1/3 cup almond milk: http://amzn.to/2eNNrEw
1 tbsp maple syrup: http://amzn.to/2aub6Nd
Vegan chocolate: http://amzn.to/2jQ7nfI
Add the chia seeds, vanilla powder, almond milk and maple syrup together in a pot and mix it all together well. Grate over some vegan dark chocolate as a layer on top. Place that in the fridge for around 30 minutes.

WHAT I'M WEARING:
NAILS - Ciate 'Beach Melba': http://bit.ly/2jJXzQv
BRACELET: http://bit.ly/2dTKKRu

CANDLE: http://bit.ly/2g43TTR

Disclaimer: This is a sponsored video with Vegan Amino. As always, opinions are my own and 100% honest. All products featured in this video were purchased by myself or were PR samples. Some of the links above may be affiliate links.
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