Jess Beautician | What I Eat in a Day #VeganNovember 10 (Vegan/Plant-based) | JessBeautician @JessicaBeautician | Uploaded November 2016 | Updated October 2024, 1 hour ago.
PREVIOUS #VEGANNOVEMBER: youtube.com/watch?v=RVOsfycNrPA
INSTAGRAM: @jessbeautician
TWITTER: twitter.com/JessBeautician
BLOG: jessicabeautician.co.uk
SNAPCHAT: jessbeautician
FACEBOOK: facebook.com/JessicaBeauticianBlog
My food processor: amzn.to/1DGnsqX
BREAKFAST - Carrot Cake Baked Oatmeal:
1 cup oats
1 cup almond milk: amzn.to/2eNNrEw
1 peeled carrot
1 small handful chopped walnuts
2 tbsp maple syrup: amzn.to/2aub6Nd
1 tsp vanilla extract: amzn.to/2byx9yB
1/2 tsp cinnamon
Preheat the oven to 180 degrees celsius. Next, grate the peeled carrot using the fine side of the grater. Add the oats, almond milk, grated carrot, maple syrup, vanilla and cinnamon in a baking dish and mix well. Place in the oven to bake for 25-30 minutes. Serve and top with more chopped walnuts.
SNACK - Spiced Orange Segments:
1 orange
Mixed spice (cinnamon, ginger, nutmeg)
Slice the orange into wedges and sprinkle the mixed spice over each one.
LUNCH - Roasted Butternut Squash Quinoa Salad:
Large handful spinach
1/2 butternut squash
1/2 cup cooked quinoa: http://i.refs.cc/PtXrkjsu
1/3 cup pickled beetroot
Small handful pomegranate seeds
1 tsp balsamic vinegar
Pumpkin seeds: http://i.refs.cc/PtXrkjsu
Pukka Relax tea: amzn.to/2fgRI5O
Heat the oven to 180 degrees celsius. Cut the butternut squash into cubes and place those on a lined baking tray, drizzle over 1 teaspoon olive oil and then place in the oven to roast for 25 minutes. Remove them from the oven, then in a large bowl, add the spinach, cooked quinoa, roasted butternut squash, pickled beetroot, pomegranate seeds and balsamic vinegar. Mix together well. Place in a dish, sprinkle over the pumpkin seeds and season with black pepper.
SNACK - Savoury Pesto Biscuits (Makes 36):
Large handful basil leaves
4 tbsp nutritional yeast: amzn.to/2aAZ8MM
3 tbsp pine nuts
1 tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
Salt & black pepper
1 cup oat flour
1/3 cup water
Preheat the oven to 180 degrees celsius. Make the pesto first by adding a the basil leaves into a food processor with the nutritional yeast, pine nuts, olive oil, lemon juice, garlic powder, salt and black pepper, then blend until smooth. Next add in the oat flour and water then blend it again until it begins to form a ball. Sprinkle some more out flour on a clean worktop, then tip out the dough and roll it out as thin as you can make it. Cut the biscuits out using a cutter or a jar (mine were 1 1/2'’ inch-2'' in diameter). Place those in the oven for around 20 minutes or until they start to go golden, but you don’t want to overdo them. After 20 minutes, remove them from the oven and leave to cool before eating. Store remaining biscuits in an air-tight container for up to 3 days.
DINNER - Leek & Mushroom Risotto (Serves 2):
1 white onion
3 cloves garlic
1 tbsp fresh thyme
1 tbsp finely minced rosemary
2 leeks
200g mushrooms
1 1/2 cups brown rice
3 cups vegetable stock: amzn.to/2eKbYsQ
Salt & black pepper
4 tbsp nutritional yeast: amzn.to/2aAZ8MM
Chop the onion then add that to a pan with 1 tablespoon olive oil. Brown them off, then mince in the garlic. Whilst that’s frying off, chop up the leeks and slice up the mushrooms. Add the leeks to the pan, fry those off and add in the fresh thyme and rosemary, then the mushrooms and cook those off before adding the rinsed brown rice and veg stock. Season it with salt and black pepper and then give it a good stir, placed the lid on but not so it entirely covers, leave to simmer for around 25 minutes. When it’s almost done, add in 1/3 cup hot water and the nutritional yeast. Serve and finish with fresh parsley, sage, thyme or rosemary.
Salted Caramel Truffles (Makes 6):
14 dates: http://i.refs.cc/PtXrkjsu
1 tbsp almond butter: amzn.to/2eNtePa
1 tbsp maple syrup: amzn.to/2aub6Nd
2 tsp maca powder: http://i.refs.cc/PtXrkjsu
1 tsp vanilla extract: amzn.to/2byx9yB
Pinch salt
Add all of the ingredients into a food processor together and blend it up until it sticks together. Take about 1 tablespoon of the mixture and form them into small balls by rolling them between the palms your hands - if the mixture sticks, wet your hands with a small amount of water. Place them on a plate, then sift over some more maca powder and roll the truffles though it to coat them. Place in the fridge to chill before eating.
Cacao & Hazelnut Truffles: youtu.be/uuG8Ss4NSBs?t=1m2s
WHAT I'M WEARING:
TOP - (Similar: bit.ly/2ekQqrA)
BRACELET - bit.ly/2aXuzlT
NAILS - Ciate 'Beach Melba': bit.ly/2edleaK
PREVIOUS #VEGANNOVEMBER: youtube.com/watch?v=RVOsfycNrPA
INSTAGRAM: @jessbeautician
TWITTER: twitter.com/JessBeautician
BLOG: jessicabeautician.co.uk
SNAPCHAT: jessbeautician
FACEBOOK: facebook.com/JessicaBeauticianBlog
My food processor: amzn.to/1DGnsqX
BREAKFAST - Carrot Cake Baked Oatmeal:
1 cup oats
1 cup almond milk: amzn.to/2eNNrEw
1 peeled carrot
1 small handful chopped walnuts
2 tbsp maple syrup: amzn.to/2aub6Nd
1 tsp vanilla extract: amzn.to/2byx9yB
1/2 tsp cinnamon
Preheat the oven to 180 degrees celsius. Next, grate the peeled carrot using the fine side of the grater. Add the oats, almond milk, grated carrot, maple syrup, vanilla and cinnamon in a baking dish and mix well. Place in the oven to bake for 25-30 minutes. Serve and top with more chopped walnuts.
SNACK - Spiced Orange Segments:
1 orange
Mixed spice (cinnamon, ginger, nutmeg)
Slice the orange into wedges and sprinkle the mixed spice over each one.
LUNCH - Roasted Butternut Squash Quinoa Salad:
Large handful spinach
1/2 butternut squash
1/2 cup cooked quinoa: http://i.refs.cc/PtXrkjsu
1/3 cup pickled beetroot
Small handful pomegranate seeds
1 tsp balsamic vinegar
Pumpkin seeds: http://i.refs.cc/PtXrkjsu
Pukka Relax tea: amzn.to/2fgRI5O
Heat the oven to 180 degrees celsius. Cut the butternut squash into cubes and place those on a lined baking tray, drizzle over 1 teaspoon olive oil and then place in the oven to roast for 25 minutes. Remove them from the oven, then in a large bowl, add the spinach, cooked quinoa, roasted butternut squash, pickled beetroot, pomegranate seeds and balsamic vinegar. Mix together well. Place in a dish, sprinkle over the pumpkin seeds and season with black pepper.
SNACK - Savoury Pesto Biscuits (Makes 36):
Large handful basil leaves
4 tbsp nutritional yeast: amzn.to/2aAZ8MM
3 tbsp pine nuts
1 tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
Salt & black pepper
1 cup oat flour
1/3 cup water
Preheat the oven to 180 degrees celsius. Make the pesto first by adding a the basil leaves into a food processor with the nutritional yeast, pine nuts, olive oil, lemon juice, garlic powder, salt and black pepper, then blend until smooth. Next add in the oat flour and water then blend it again until it begins to form a ball. Sprinkle some more out flour on a clean worktop, then tip out the dough and roll it out as thin as you can make it. Cut the biscuits out using a cutter or a jar (mine were 1 1/2'’ inch-2'' in diameter). Place those in the oven for around 20 minutes or until they start to go golden, but you don’t want to overdo them. After 20 minutes, remove them from the oven and leave to cool before eating. Store remaining biscuits in an air-tight container for up to 3 days.
DINNER - Leek & Mushroom Risotto (Serves 2):
1 white onion
3 cloves garlic
1 tbsp fresh thyme
1 tbsp finely minced rosemary
2 leeks
200g mushrooms
1 1/2 cups brown rice
3 cups vegetable stock: amzn.to/2eKbYsQ
Salt & black pepper
4 tbsp nutritional yeast: amzn.to/2aAZ8MM
Chop the onion then add that to a pan with 1 tablespoon olive oil. Brown them off, then mince in the garlic. Whilst that’s frying off, chop up the leeks and slice up the mushrooms. Add the leeks to the pan, fry those off and add in the fresh thyme and rosemary, then the mushrooms and cook those off before adding the rinsed brown rice and veg stock. Season it with salt and black pepper and then give it a good stir, placed the lid on but not so it entirely covers, leave to simmer for around 25 minutes. When it’s almost done, add in 1/3 cup hot water and the nutritional yeast. Serve and finish with fresh parsley, sage, thyme or rosemary.
Salted Caramel Truffles (Makes 6):
14 dates: http://i.refs.cc/PtXrkjsu
1 tbsp almond butter: amzn.to/2eNtePa
1 tbsp maple syrup: amzn.to/2aub6Nd
2 tsp maca powder: http://i.refs.cc/PtXrkjsu
1 tsp vanilla extract: amzn.to/2byx9yB
Pinch salt
Add all of the ingredients into a food processor together and blend it up until it sticks together. Take about 1 tablespoon of the mixture and form them into small balls by rolling them between the palms your hands - if the mixture sticks, wet your hands with a small amount of water. Place them on a plate, then sift over some more maca powder and roll the truffles though it to coat them. Place in the fridge to chill before eating.
Cacao & Hazelnut Truffles: youtu.be/uuG8Ss4NSBs?t=1m2s
WHAT I'M WEARING:
TOP - (Similar: bit.ly/2ekQqrA)
BRACELET - bit.ly/2aXuzlT
NAILS - Ciate 'Beach Melba': bit.ly/2edleaK
