Channel: Jess Beautician

Category: Howto & Style

Tags: spinachlunchquickcarbssilkensimplenutresolutioncheeseteahighateproteinfatfromdaybudgetapprecipeseggsinnoodlescookedscratchideascurryeasymeatlesstofubreakfastfibrenostudentsnackfruityellowrecipeoatmealinspirationvegetablesmondaysveganuaryjhowlifesumtodayvegetarianeatomlettefreeaffordablebutterchaijessvegandinnerporridgebeauticianwhatfastdesserthealthyfishmeattofreshfamilydairy

Description: Download Lifesum: bit.ly/3HKKbX5. This video is sponsored by Lifesum. DISCOUNTS: 20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): tidd.ly/3Dk135b & (Rest of World): tinyurl.com/ygdhxzvb 20% off Evolve Beauty: prz.io/Y99Pe0qtE* 20% off Dame sustainable period products with code JESSBEAUTICIAN: bit.ly/3qm3Mac* £10 off UpCircle vegan beauty (UK): bit.ly/3DpVMJJ* €10 off UpCircle vegan beauty (EU): bit.ly/3veAUni* £10 off Stripe&Stare sustainable underwear: rwrd.io/0rlsu7n?c* Free samples with Bird&Blend orders: bit.ly/3DZMrZf* KITCHENWARE: Millo blender: bit.ly/2V3254r* - Free Travel Cup with purchase using code JESSICA (add Travel Cup to cart before checkout) {gift} White bowls & plates: nomliving.com Mugs: bit.ly/3FbNS7k* Pancake pan: bit.ly/3kUfJlu* Pans: bit.ly/3zo1c5w* Pots: bit.ly/37xNMso* Kettle: bit.ly/2YekcTb* Glasses: bit.ly/30pyeWP* Herb pots: bit.ly/3EjB7YZ* S&P mills: bit.ly/399EiEw* Tea jars (similar): bit.ly/33gVAz5* MY SUPPLEMENTS: Vitamin B12: amzn.to/34mwvn2* Vitamin D: amzn.to/3KRbuSh* Subscribe to my Mr Organic recipes: bit.ly/3hc12aa CREAMY CINNAMON-SUGAR BANANA PORRIDGE 1/2 cup porridge oats 1/2 cup oat milk 1 tbsp almond butter 1 banana 1 tsp coconut sugar 1/4 tsp cinnamon Bring a pan of 1 1/2 cups of water to a boil, then add a pinch of salt. Sprinkle in the oats, 1/4 at a time and stir in-between. Once all of the oats are in, cover and leave for 20 mins, being careful it doesn't boil over. After 20 mins, pour in the milk and stir through. Serve with sliced banana on top, then sprinkle on the coconut sugar and cinnamon. SPINACH-TOFU OMELETTE: 1/2 block silken tofu 2 tbsp chickpea flour: amzn.to/33fZpVp* 2 tbsp nutritional yeast: amzn.to/3zMvq3p* 1 tsp English mustard 1/4 teaspoon onion powder 1/4 tsp paprika Pinch sea salt Pinch kala namak: amzn.to/3HQNgFs* Black pepper 1 tbsp oat milk 1 tbsp vegan butter Large handful spinach 1 avocado Handful fresh coriander 2 chopped spring onions Juice 1/2 lime Pinch salt Pinch chilli flakes Blend the omelette ingredients together until smooth. Chop the spinach and fry in a flat pan with half of the butter until wilted. Add the other half of the butter then pour the omelette mixture over the top of the spinach, spread it out over the spinach evenly to form a circle, then cover and leave to cook on a medium heat. After 4 mins, the edges of the omelette should lift, then flip it over to cook on the other side until golden brown. Cube the avocado, then mix it together with the coriander, spring onion, lime juice, salt and chilli flakes to form the filling. Spread over half the omelette then fold the other half over it and serve. Bird & Blend Banana Bread Chai: bit.ly/3p9mNfO* Pri’s Pudding snacks: amzn.to/33EkoRU* YELLOW CURRY NOODLES WITH FRIED MUSHROOMS & AUBERGINE: 2 shallots, peeled & chopped 4 cloves garlic, peeled & minced 1 stick lemongrass, trimmed, bashed & minced 6cm piece fresh ginger, peeled & minced 3 red chillis, finely chopped Zest & juice 1/2 lime 1 tsp crushed cumin seeds 1 tsp ground coriander Handful fresh coriander, chopped 1/4 tsp salt 1/4 tsp black pepper 3 tbsp ground nut oil 1 tsp turmeric 2 lime leaves 1 can coconut milk 1 tbsp coconut sugar: amzn.to/3JMTlnU* 100g sugar snap peas 2 portions udon/rice noodles: amzn.to/3ASQZ1b* 1 aubergine, sliced 100g shiitake/oyster mushrooms Black sesame seeds, fresh coriander, chilli Make the curry paste using a pestle and mortar or food processor, grind or blend all of the paste ingredients together until combined. Heat the oil in a wok, then add in the curry paste along with the turmeric and fry on a medium heat for around 10 minutes. Add in the lime leaves and coconut milk, stir well and bring to a boil then leave simmering until it reduces, around 25 mins. In a separate griddle pan, fry the sliced aubergine in some oil until golden on one side. Turn onto the other side, then move to one half of the pan, add the mushrooms into the other half and continue to fry until the aubergine and mushrooms are golden. Add the coconut sugar and sugar snap peas into the sauce, followed by the noodles (if using rice noodles, cook first before adding according to packet instructions) and stir through. Stir well then serve with the fried aubergine and mushroom on top and garnish with black sesame, coriander and chilli. Disclaimer: This video is sponsored by Lifesum. {Gift} Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest. Afflinks Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.