Jess Beautician | What I Eat in a Day #22 (Vegan/Plant-based) | JessBeautician @JessicaBeautician | Uploaded October 2017 | Updated October 2024, 2 hours ago.
Instagram: @jessbeautician
twitter.com/JessBeautician
GIVEAWAY DETAILS
Giveaway now closed! Congratulations @sharedbyjen on Instagram and thank you to everybody who entered!
KITCHENWARE:
Measuring cups: amzn.to/2y4ff1K
Measuring spoons: amzn.to/2yQboV9
Masher: bit.ly/2xAv5iG
Spatula: bit.ly/2f3wLOk
Cutlery: bit.ly/2wY9Cl9
Bowls: bit.ly/2fgfj6e
Glass bowl: amzn.to/2eQqbag
Cookie cutters: bit.ly/2kJ2dUf
Chopping board: bit.ly/2wXCGsI
White stoneware dish: bit.ly/2y3wnmL
Kettle: bit.ly/2xYKHNw
Large pan: bit.ly/2vRNnMb
Oxo spoon: bit.ly/2wnnUtn
Oxo slotted spoon: bit.ly/2f0oM0Y
Oxo peeler: bit.ly/2xEGjY0
Oxo grater: bit.ly/2fotgik
Garlic crusher: bit.ly/2xXzpc8
Oxo ladle: bit.ly/2xEwf10
Blender: amzn.to/2xHidIk
Plates: bit.ly/2y3GxEG
Glasses: bit.ly/2ffxE3d
BREAKFAST - Yoghurt Bowl with Blueberry Chia Jam:
Coconut yoghurt
Nakd Gluten-Free Breakfast Bars: bit.ly/2hE1izK
Flaked almonds, goji berries, pumpkin seeds
Pinch vanilla powder
For the Blueberry Chia Jam:
2 cups blueberries, defrosted from frozen
3 tbsp chia seeds: amzn.to/2kIQNQs
2 tbsp maple syrup: amzn.to/2y9LHCb
1 tbsp lemon juice
Biona Brown Rice Syrup: amzn.to/2kH4v6a
Berries
Make the raw jam by adding the chia seeds to the defrosted blueberries in a bowl with the maple syrup and lemon juice. Mash with a masher then put it to the side for 10 mins. For the yoghurt bowl, take a few spoonfuls of coconut yoghurt, crumble a Nakd Gluten-free Oatie Breakfast Bar on top then fold through some flaked almonds, goji berries, pumpkin seeds and a pinch of vanilla powder. Serve with the Blueberry Chia Jam, berries and syrup on top.
SNACK - Herb-Seeded Crackers (Makes 22):
1/2 cup oat flour
1/2 cup brown rice flour
1/3 cup hemp seeds
1/3 cup sesame seeds
1 tbsp ground flax
3 tbsp nutritional yeast: amzn.to/2kHXqSP
2 tsp mixed herbs
1 tsp onion granules
1 tsp garlic granules
Salt & pepper
1 tsp olive oil
1/3 cup water
Preheat the oven to 180 degrees celsius, then in a large bowl mix all of the dry ingredients. Add the olive oil and water, mix again to form a dough. Flour a work surface and roll the dough to about 2mm thick (definitely meant mm not cm!) take a small cookie cutter and cut out the crackers. Place on a lined baking tray in the oven for 15 mins, turn halfway through. Remove and leave to cool. Store in an airtight container somewhere cool/dry for 3 days.
LUNCH - Roast Vegetable Soup (Serves 2-4):
1 red onion
3 garlic
2 carrot
2 courgettes
1 butternut squash
1 large sweet potato
1 parsnip
1/2 tsp fennel seeds
1/2 tsp cumin
1/2 tsp coriander
1 tbsp tomato puree
1 pint veg stock: amzn.to/2kH9wfb
1 handful fresh herbs
Salt & pepper
Chop the vegetables and add to a large roasting dish with the garlic, drizzle on olive oil then season with salt and pepper. Mix well, then place in the oven at 180 degrees celsius for 35 mins. Turn halfway through, then grind the fennel seeds, add to a pan with a little olive oil then add the cumin and coriander, and fry that off. Add the tomato puree and fry that off. Remove the veg from the oven, add it all to the pan, pour in the stock, add the fresh herbs and season with salt and pepper. Stir, turn up the heat, cover and leave for 10 mins to simmer. Blend until smooth and serve hot.
SNACK - Inspiral Kale Chips: amzn.to/2gzNS7T
DINNER - Coconut & Mango Curry (Serves 2-4):
1/2 tsp coconut oil: amzn.to/2ibSuVC
1 white onion
2 cloves garlic
1 thumb sized piece ginger
1 red chilli
1 tbsp curry powder
1 tbsp turmeric
1 tsp cumin
1 tsp coriander
1 tbsp tomato puree
1 red pepper
1 green pepper
3 carrots
1 pak choy
1 tin chickpeas
1 stick lemongrass
2 mangoes
1 tin coconut milk: amzn.to/2kHKDjm
Fresh coriander
Slice the onion and add to a pan with the coconut oil, fry it off then mince in the garlic and fry it off. Grate in the ginger, chop the chilli and add in half. Add the spices, fry off for a few minutes then add the tomato puree. Whilst that is frying off, slice the peppers and carrots, add those next and fry them off for a few minutes before adding the pak choy. Top and tail the lemongrass, remove the outer layer, then chop it up and add to a blender with half the can of coconut milk. Blend until smooth, then add the mango flesh to the blender with the remaining coconut milk and blend again. Add the chickpeas to the pan, pour in the mango-coconut milk, season with salt and pepper, stir then leave on a low-medium heat to simmer. Serve with rice, the remaining chilli and fresh coriander.
Top - (similar: bit.ly/2zol22k)
Bracelet: bit.ly/2yoAA7u
Ring: bit.ly/2sGryhh
Nails: bit.ly/2ibDwPn
Instagram: @jessbeautician
twitter.com/JessBeautician
GIVEAWAY DETAILS
Giveaway now closed! Congratulations @sharedbyjen on Instagram and thank you to everybody who entered!
KITCHENWARE:
Measuring cups: amzn.to/2y4ff1K
Measuring spoons: amzn.to/2yQboV9
Masher: bit.ly/2xAv5iG
Spatula: bit.ly/2f3wLOk
Cutlery: bit.ly/2wY9Cl9
Bowls: bit.ly/2fgfj6e
Glass bowl: amzn.to/2eQqbag
Cookie cutters: bit.ly/2kJ2dUf
Chopping board: bit.ly/2wXCGsI
White stoneware dish: bit.ly/2y3wnmL
Kettle: bit.ly/2xYKHNw
Large pan: bit.ly/2vRNnMb
Oxo spoon: bit.ly/2wnnUtn
Oxo slotted spoon: bit.ly/2f0oM0Y
Oxo peeler: bit.ly/2xEGjY0
Oxo grater: bit.ly/2fotgik
Garlic crusher: bit.ly/2xXzpc8
Oxo ladle: bit.ly/2xEwf10
Blender: amzn.to/2xHidIk
Plates: bit.ly/2y3GxEG
Glasses: bit.ly/2ffxE3d
BREAKFAST - Yoghurt Bowl with Blueberry Chia Jam:
Coconut yoghurt
Nakd Gluten-Free Breakfast Bars: bit.ly/2hE1izK
Flaked almonds, goji berries, pumpkin seeds
Pinch vanilla powder
For the Blueberry Chia Jam:
2 cups blueberries, defrosted from frozen
3 tbsp chia seeds: amzn.to/2kIQNQs
2 tbsp maple syrup: amzn.to/2y9LHCb
1 tbsp lemon juice
Biona Brown Rice Syrup: amzn.to/2kH4v6a
Berries
Make the raw jam by adding the chia seeds to the defrosted blueberries in a bowl with the maple syrup and lemon juice. Mash with a masher then put it to the side for 10 mins. For the yoghurt bowl, take a few spoonfuls of coconut yoghurt, crumble a Nakd Gluten-free Oatie Breakfast Bar on top then fold through some flaked almonds, goji berries, pumpkin seeds and a pinch of vanilla powder. Serve with the Blueberry Chia Jam, berries and syrup on top.
SNACK - Herb-Seeded Crackers (Makes 22):
1/2 cup oat flour
1/2 cup brown rice flour
1/3 cup hemp seeds
1/3 cup sesame seeds
1 tbsp ground flax
3 tbsp nutritional yeast: amzn.to/2kHXqSP
2 tsp mixed herbs
1 tsp onion granules
1 tsp garlic granules
Salt & pepper
1 tsp olive oil
1/3 cup water
Preheat the oven to 180 degrees celsius, then in a large bowl mix all of the dry ingredients. Add the olive oil and water, mix again to form a dough. Flour a work surface and roll the dough to about 2mm thick (definitely meant mm not cm!) take a small cookie cutter and cut out the crackers. Place on a lined baking tray in the oven for 15 mins, turn halfway through. Remove and leave to cool. Store in an airtight container somewhere cool/dry for 3 days.
LUNCH - Roast Vegetable Soup (Serves 2-4):
1 red onion
3 garlic
2 carrot
2 courgettes
1 butternut squash
1 large sweet potato
1 parsnip
1/2 tsp fennel seeds
1/2 tsp cumin
1/2 tsp coriander
1 tbsp tomato puree
1 pint veg stock: amzn.to/2kH9wfb
1 handful fresh herbs
Salt & pepper
Chop the vegetables and add to a large roasting dish with the garlic, drizzle on olive oil then season with salt and pepper. Mix well, then place in the oven at 180 degrees celsius for 35 mins. Turn halfway through, then grind the fennel seeds, add to a pan with a little olive oil then add the cumin and coriander, and fry that off. Add the tomato puree and fry that off. Remove the veg from the oven, add it all to the pan, pour in the stock, add the fresh herbs and season with salt and pepper. Stir, turn up the heat, cover and leave for 10 mins to simmer. Blend until smooth and serve hot.
SNACK - Inspiral Kale Chips: amzn.to/2gzNS7T
DINNER - Coconut & Mango Curry (Serves 2-4):
1/2 tsp coconut oil: amzn.to/2ibSuVC
1 white onion
2 cloves garlic
1 thumb sized piece ginger
1 red chilli
1 tbsp curry powder
1 tbsp turmeric
1 tsp cumin
1 tsp coriander
1 tbsp tomato puree
1 red pepper
1 green pepper
3 carrots
1 pak choy
1 tin chickpeas
1 stick lemongrass
2 mangoes
1 tin coconut milk: amzn.to/2kHKDjm
Fresh coriander
Slice the onion and add to a pan with the coconut oil, fry it off then mince in the garlic and fry it off. Grate in the ginger, chop the chilli and add in half. Add the spices, fry off for a few minutes then add the tomato puree. Whilst that is frying off, slice the peppers and carrots, add those next and fry them off for a few minutes before adding the pak choy. Top and tail the lemongrass, remove the outer layer, then chop it up and add to a blender with half the can of coconut milk. Blend until smooth, then add the mango flesh to the blender with the remaining coconut milk and blend again. Add the chickpeas to the pan, pour in the mango-coconut milk, season with salt and pepper, stir then leave on a low-medium heat to simmer. Serve with rice, the remaining chilli and fresh coriander.
Top - (similar: bit.ly/2zol22k)
Bracelet: bit.ly/2yoAA7u
Ring: bit.ly/2sGryhh
Nails: bit.ly/2ibDwPn
