Channel: Jess Beautician

Category: Howto & Style

Tags: lunchsaladeggcarbscornbarhighchickpeasreviewukproteinfatfromcapsulessnacksdaybasedrecipesincollaborativedoubleideasthaifriedcoconutchowdertoastsupplementsplantparadisebreakfastfibrechocolatemealsmousseweekdublinfruitvegetableshummuspotlowtodaybeansvegetarianeatingredientsfreemondaynuunutrition#veganalternativeclifjessveganricedinnerbeauticianthemealhelpwhatvitaminsdesserthealthyfishmeatturmericfreshdairywildkaleireland

Description: Find Nu U Nutrition here: nuunutrition.com. This video is kindly sponsored by Nu U Nutrition. Nu U Nutrition Organic Turmeric Curcumin capsules: amzn.to/2LkwC52 KITCHENWARE: Spice/herb jars: amzn.to/2PaMHdQ Pans: bit.ly/2Fca968 Large pan: bit.ly/2F9W5db Kettle: bit.ly/2I2qbRI Toaster: bit.ly/2GSWmSz Magimix: amzn.to/2ylpOib Vitamix: amzn.to/2OAbxbA Measuring cups: amzn.to/2tIfqB2 Measuring spoons: amzn.to/2IlCQzv Chopping board: bit.ly/2FbwRLN Knife: amzn.to/2P2YHia Garlic rocker: amzn.to/2OyUeYj Spoon: amzn.to/2CSBBbD Lemon squeezer: amzn.to/2CUAmZC Pasta bowls: bit.ly/2E3jRMe Plates: bit.ly/2I4U5p2 Cutlery: bit.ly/2QwO3AR Herb pots: bit.ly/2FADVoz Dining table: bit.ly/2xkih1z BREAKFAST - Hummus & Bean Salsa Toast (Makes 2 portions) Toast Hummus 1/2 cup kidney beans 1 tomato, chopped 1/2 small red onion, chopped Bunch fresh coriander, chopped Salt & pepper Mix the kidney beans, chopped tomato, onion, coriander, salt and pepper together in a bowl. Spread the hummus on the toast and add the Bean Salsa on top. LUNCH - Creamy Corn Chowder (Serves 2): 1 tbsp oil 1 white onion, chopped 1 stick celery, diced 1 red pepper, diced 1 tsp paprika 1 tsp smoked paprika 1/2 tsp dried chilli flakes 3 cups frozen sweetcorn 2 cups vegetable stock 1 can coconut milk Salt & pepper Coriander, lime Add the oil to a large pan on a medium heat. Add the onion to the pan and cook it down until soft. Next, add in the celery and red pepper along with the regular paprika, smoked paprika and chilli flakes. Give everything a good stir through and continue to cook it off until the vegetables are soft. Next, add in the frozen sweetcorn (frozen works best for this) followed by the vegetable stock and coconut milk, season with salt and black pepper. Stir well, bring it up to a gentle boil and then leave it to simmer on a low-medium heat for around 20 minutes. After 20 minutes, turn off the heat and transfer half into a blender using a ladle. Blend that up on a high speed until smooth, place the pan back on the hot and turn the heat back on, then pour the blended mixture to the other half in the pan. Stir and continue to cook it for around another 10 minutes. Serve with more red chilli flakes, torn fresh coriander and a wedge of lime. Clif Chocolate Almond Fudge: amzn.to/2SNliAP DINNER - Fried Rice, Chickpea & Kale Salad (Serves 2) 3 tbsp Cocofina Coconut Amino 1 tbsp sesame oil 1 tbsp rice vinegar Large handful kale, washed and stems removed 1 can chickpeas 4 tbsp (vegan) Thai Red Curry Paste 1 1/2 cups brown basmati & wild rice mix (or any rice) 2 tbsp sesame oil 1 white onion, chopped 2 cloves garlic, minced Spring onion, peanuts, coriander, lime Start by adding the coconut amino, sesame oil and rice vinegar to a large bowl, then whisked them together. Next, add in the kale and massage the dressing into it then set it aside. Preheat the oven to 180 degrees celsius, then in a baking dish, place the rinsed, drained chickpeas and to that add the Thai red curry paste, then turn it through well to coat the chickpeas before placing it in the oven to roast for 30 minutes, shuffling halfway through. In a medium pan, cook the rice until slightly underdone, then drain it off and set it aside in a bowl. Place the empty pan back on the heat again and add in a tablespoon of sesame oil. Once it’s hot, add in the onion followed by the garlic, and cook those off until soft. Once done, add it into the bowl with the rice and then just turn it all through well. Back in the pan, add another tablespoon of sesame oil and turn the heat up high, then add the rice mixture back into the hot oil and fry it until it begins to go slightly golden and crispy (this works a lot better if you have a skillet or if it’s done in a wok). Add the fried rice to the bowl with the marinated kale, then remove the chickpeas from the oven and add those to the bowl too. Season well with salt and black pepper, then turn it over a few times. Serve with some chopped spring onion over the top, as well as some chopped peanuts, some fresh coriander and lime wedges. DESSERT - Coconut Collaborative Mousse: bit.ly/2rgSWmI I’M WEARING: Bracelet: bit.ly/2NlrcXn Ring: bit.ly/2Lzx1Py Nails: ‘Ballerina’ (30% off with code ‘JessB30’ here: bit.ly/2OccRAw) 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.