What I Eat in a Day #11 (Vegan/Plant-based) | JessBeautician

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My food processor: http://amzn.to/1DGnsqX
My juicer: http://amzn.to/1RTBei1
Wooden spoons: http://amzn.to/1qvGgFv

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 - Loaded Mini Hash Browns with Spinach, Tomatoes & Homemade Ketchup:
For the ketchup (300ml)
1 cup tomato paste
2 tbsp cider vinegar: http://amzn.to/1qvEDYf
1 tbsp agave: http://amzn.to/1Rv4av2
1 tsp onion powder (optional)
1/3 cup hot water (Add water to adjust consistency)
Peppermint green tea: http://amzn.to/1XmFsj2
Add all ingredients to a saucepan and cook for around 20 minutes, leave to cool and store in a bottle in the fridge for up to 2 weeks.

For the hash browns (Makes 4)
2 medium potatoes, grated
1 tbsp onion powder
Salt & pepper
4 tomato slices
Large handful spinach
Season the grated potato and form 4 patty shapes from the mix, squeezing out the excess water. Add them to a large pan with a little olive oil, and press/shape with a spatula. Cook for around 5-10 minutes or until golden brown on each side. Put to one side and in the same pan, fry the tomato slices and wilt the spinach. Spread the ketchup onto the hash browns, add the spinach, tomato slices and season.

SNACK - Apple Slices with Almond Butter and Oat Crumble Topping:
1 apple, sliced
Almond butter: http://amzn.to/20EtGPO
1 cup oats
3 tbsp agave nectar: http://amzn.to/1Rv4av2
Spread enough almond butter onto each apple slice and top with the oaty crumble topping. (To make the crumbly topping, mix the oats well with the agave and bake until golden brown, around 20 minutes. Spread enough almond butter onto each apple slice and top with the oats).

LUNCH - Fried Mustard Mushrooms on Avocado Superfood Toast:
Chia bread recipe:    • What I Eat in a Day #6 (Vegan/Plant-b...  
2 cloves garlic, minced
400g mushrooms, sliced
1 tbsp dijon mustard
1 handful fresh parsley, chopped
Black pepper
1 avocado
Fresh lemon juice
Fry the minced garlic in a little olive oil until soft and then add in the mushrooms and cook until golden brown, in the meantime, toast the superfood bread. To the mushrooms, stir in the dijon mustard, parsley and season with black pepper. Slice the toast, mash on the avocado, drizzle with lemon juice and serve the mushrooms on top.

SNACK - Chickpea Salad Jar
1/2 can chickpeas
2 medium tomatoes, chopped
1 red onion, chopped
1 red chilli, chopped
1 handful fresh mint, chopped
1 tbsp balsamic vinegar
1 tbsp apple cider vinegar: http://amzn.to/1qvEDYf
1 tbsp lemon juice
Add all ingredients to a large jar, secure lid well and shake to mix.

DINNER - Thai Green Curry (Serves 4)
1 tsp coconut oil: http://amzn.to/1K9tXB2
1 white onion, thinly sliced
2 cloves garlic, minced
1 thumb size piece ginger, chopped
Thai green curry paste: http://amzn.to/1U1PBwn
4 spring onions, sliced
1 chilli, thinly sliced
2 red peppers, sliced
2 green peppers, sliced
1 can baby corn
1 can coconut milk: http://amzn.to/1NmN4xg
Rice to serve
Add the onion to a pan with 1 tsp coconut oil and allow to cook until soft, in the meantime slice the ginger and the rest of the vegetables. Once the onions are soft, add the garlic then the ginger and thai green curry paste. Allow to cook for a few more minutes before adding in the rest of the vegetables. Finally add in the tinned baby corn and coconut milk and stir well then cover and leave to simmer for 25 minutes. Serve with rice, fresh coriander and extra chilli (optional!)

DESSERT - Salted Caramel Nice-cream:
2 bananas, frozen
4 dates, chopped: http://amzn.to/1W5rcwr
1 tbsp almond butter: http://amzn.to/20EtGPO
1 tsp maca powder: http://amzn.to/1fDqQcK
Pinch pink Himalayan salt: http://amzn.to/1MPosdB
Blend the bananas in a food processor until almost smooth. Add in the dates, almond butter, maca powder and salt and blend for 15-20 seconds so that there are still pieces of dates and swirls of almond butter. Serve and enjoy!