What I Eat in a Day #37 (Vegan/Plant-based) | JessBeautician

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KITCHENWARE:
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Lemon squeezer: https://amzn.to/2CUAmZC
Pasta bowls: https://bit.ly/2E3jRMe
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White bowls: http://bit.ly/2PMnYkV
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Dining table: http://bit.ly/2xkih1z

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BREAKFAST - No-Bake, Toasted Spiced Granola
1 cup oats
1/4 pecans, chopped:
1/4 almonds, chopped
1 tbsp coconut oil, melted
3 tbsp Cocofina Coconut Nectar: https://amzn.to/2THKmu7
1/4 tsp cinnamon
1/4 tsp all spice
1/4 tsp ground ginger
Pinch nutmeg
Pinch salt
Yoghurt, blackberries, blueberries

Add the oats, pecans, almonds, pumpkin seeds, coconut oil, coconut nectar, cinnamon, all spice, ginger, nutmeg and salt to a bowl. Mix that together well before transferring it over to a flat pan to toast for around 10 minutes. Turn it constantly so it doesn’t catch on a low heat, until it begins to go slightly golden and smells lovely. Serve with yoghurt or plant-milk, and berries. Store in an airtight container, in a cool, dry place and use within 3 days.

IKEA Peppermint & Cocoa Tea

LUNCH - Curried Cauliflower Lentil Stew
1 cauliflower
1 white onion
3 cloves garlic
1 thumb-sized piece ginger
3 tbsp Thai Red Curry Paste: https://amzn.to/2Bvavp9
1 cup red lentils
1 can coconut milk: https://amzn.to/2PtxIRf
4 cups veg stock
Salt & pepper
Toast with harissa: https://amzn.to/2Ap3qVs

Preheat the oven to 180 degrees celsius. Cut head of cauliflower into florets and place them in a large baking dish in the oven to roast for 25 minutes. Meanwhile, finely chop the onion, place it in a large pan with a little oil, mince the garlic, add that in then grate in the ginger. Fry that off for a few minutes, then add in the Thai red curry paste - always make sure this is free from fish sauce - and stir it through. Add in the red lentils, coconut milk, vegetable stock and season with salt and pepper, then give it a good stir and leave to simmer. Once the cauliflower is done, remove it from the oven and transfer it to a food processor, then pulse it until it forms a chunky ‘cauliflower rice’ consistency. Place that in the pan and turn it all through really well then leave on a low heat. Toast two slices of crusty bread, spread on some harissa and toast it harissa-side down for a few minutes. Serve the stew with a drizzle of coconut yoghurt and some fresh coriander, and with the toasted harissa bread.

SNACK - VIVE Salted Caramel Protein Bar: https://amzn.to/2PIeMhK

DINNER - Pulled Jackfruit with Wild Rice
MARINADE:
2 tbsp olive oil
2 tbsp Cocofina Amino: https://bit.ly/2QcrRiP
1 tbsp Cajun spice mix: https://amzn.to/2PTCNCv
Salt & pepper

1 can young jackfruit: https://amzn.to/2P387cG
1 green pepper, sliced
1/2 red onion, sliced

1/2 red onion, diced
1 tomato, diced
Bunch coriander, chopped
Juice 1/2 lime
Salt & pepper

Wild rice: https://amzn.to/2AeRxBp
Avocado, fresh coriander, lime

Preheat the oven to 180 degrees celsius. Make the marinade by adding the oil, coconut aminos, Cajun spice mix, salt and salt and pepper in a small mixing bowl and whisk together. Place the jackfruit in a large baking dish and using two forks, pull it apart. Add the green pepper and sliced red onion to the dish along with the marinade and turn everything to coat it all well. Place in the oven to cook for 30 minutes. Meanwhile, fill a pan with boiling water and a pinch of salt, then add in the rinsed/drained wild rice and leave that to cook for 25 minutes. Whilst that is on, make a ‘salsa’ by mixing the other half of the diced red onion, tomato, coriander, lime juice, salt and pepper together in a bowl. When the rice is done, drain any excess liquid, then remove the jackfruit from the oven and serve with the rice. Add on cubed avocado, ‘salsa’ then finish with some fresh chopped coriander and a lime wedge.

DESSERT - Mango & passionfruit
Coconut Merchant Coconut Chips: https://amzn.to/2BvDVDz

I’M WEARING:
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Ring: http://bit.ly/2Lzx1Py
Nails: ‘Ballerina’ (30% off with code ‘JessB30’ here: https://bit.ly/2OccRAw)

Disclaimer: This video is not sponsored. Some of the products mentioned are PR gifts and some of links above may be affiliate links, which means I may receive a small commission from any items purchased through these links.
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