Channel: Jess Beautician

Category: Howto & Style

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Description: Find Nu U Nutrition here: nuunutrition.com. This video is kindly sponsored by Nu U Nutrition. Nu U Nutrition B12 Spray: amzn.to/2Nv0xI1 KITCHENWARE: Denby Studio Blue range: bit.ly/2PflJlL Tall KeepCup: amzn.to/2Sggx34 Glass straws: amzn.to/2P9lBUH Kettle: bit.ly/2PcbOxl Small pans: bit.ly/2Bj5fGQ Large pan: bit.ly/2nOSjze Glass bowl: amzn.to/2MQHEC0 Vitamix: bit.ly/2C4SIHu Magimix: bit.ly/2N0yL5B Magimix Toaster: amzn.to/2CfYC93 Measuring cups: amzn.to/2tIfqB2 Measuring spoons: amzn.to/2IlCQzv Furi Knife: amzn.to/2KrXSAx Garlic rocker: bit.ly/2wB2a0d Citrus squeezer: bit.ly/2MXbIIU Grater: bit.ly/2OL5eNM Peeler: bit.ly/2BIijWs Chopping board: bit.ly/2MXbNwm Glasses: bit.ly/2PRk7PX Cutlery: bit.ly/2waejsU Herb pots: bit.ly/2C6IGpe BREAKFAST - Toast with Spinach and Avocado Bread 1/2 tsp chilli flakes 2 large handfuls spinach 1 avocado Juice 1/2 lime Salt & pepper Coriander Add the chilli flakes to a pan with a drop of oil and let those fry for around a minute. Added the spinach, season with salt and pepper, and allow it to wilt down. In a bowl, mash the avocado, then add in the wilted spinach, squeeze in the lime juice and gently stir that together. Serve on toast with some fresh chopped coriander. SNACK - Rebel Kitchen Iced Coffee: bit.ly/2w25a5l LUNCH - Lemon & Garlic Cream Cheese Pasta 1/2 tsp oil 2 cloves garlic 1/2 pot KoKo Coconut Cream Cheese Juice of 1 lemon Small bunch parsley Small bunch basil Salt & pepper Wholewheat penne Cook the pasta until al dente, then drain it off but reserve some of the pasta water - around 1/3 cup. Keep that to the side, then in the pan add the oil, mince the garlic, add it in and fry it off for a minute. Next, add the cooked pasta back in along with the water, stir it through the garlic, then add the KoKo Cream Cheese and the lemon juice. Stir that, add in the parsley and basil, and season with salt and pepper. Turn it through once more and serve with rocket. DINNER - Roasted Harissa Cauliflower 1 tbsp oil 1 cauliflower 2 tbsp harissa or curry paste: amzn.to/2PQKuFW Brown rice 1/2 can chickpeas Coconut yoghurt 3 cloves garlic 1/4 cucumber Small bunch fresh mint Pickled peppers, red onion, coriander Preheat the oven to 180 degrees celsius. Next, cut the cauliflower into steaks, then brush a large baking dish with a little oil, place the steaks in and then coat each piece in the harissa or curry paste. Place that in the oven to roast for around 40 minutes. Meanwhile, cook the rice in some vegan stock and leave that to cook for around 25 minutes. Add the coconut yoghurt to a bowl with the garlic, grated cucumber and mint, and stir it all together. Once the rice has cooked, add in the chickpeas and mix those through. Plate up the rice, then remove the roasted cauliflower from the oven and place that on top, add on the over the garlic, cucumber and mint yoghurt and some sliced pickled chilli peppers, sliced red onion and some chopped fresh coriander. DRINK: Coconut Merchant Watermelon Juice: amzn.to/2MCEDGn Jax CoCo Sparking Raspberry Coconut Water: instagram.com/jaxcocoglobal Ice, lime DESSERT - The Coconut Collaborative Choc Pot Get 15% off at The Vegan Kind Supermarket here: bit.ly/2P7gQvJ I’M WEARING: Top: bit.ly/2OmNIAg Bracelet: bit.ly/2ONeFfA Ring: bit.ly/2nP4bkA Nails: bit.ly/2I8LnEE Tan: bit.ly/2N0osP8 FILMING EQUIPMENT Camera: amzn.to/2weVch5 Lens: bit.ly/2NfGJIi Remote: amzn.to/2PDUlyE Tripod: amzn.to/2NjJbNX Lights: amzn.to/2wggRWm Editing software: bit.ly/2BMflk4 Disclaimer: This video is sponsored by Nu U Nutrition. 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.