Channel: Sophia Esperanza

Category: Entertainment

Tags: sophia esperanzathrive marketovernight oatswhat i eat in a day veganwhat i eat in a dayvegan recipes

Description: I'm on a roll with these videos. Can't stop won't stop. EXTRA 25% off first purchase (+free 30 day trial) at Thrive Market here: thrivemarket.com/sophiaesperanza INGREDIENTS OVERNIGHT OATS 3/4 cup rolled oats 3/4 cup hemp milk 1 tbsp chia seeds vegan coconut yogurt strawberry jam strawberries SNACK mango banana w/ peanut Butter LUNCH SWEET POTATO WEDGES W/ CILANTRO CHUTNEY DIP 4 medium-sized sweet potatoes dried herbs garlic powder 1 large bunch cilantro 3 garlic pods 1/2 tsp pink Himalayan salt 1/2 tsp black pepper 1 lime, juiced 1/2 avocado (for thickness, I recommend!) RAINBOW SALAD 4 persian cucumbers 1 red bell pepper 1 head radicio 2 small vine ripened tomatoes 1/4 purple onion handful broccoli sprouts 1/2 avocado 1 can/ 1 carton cooked garbanzo beans 1 tbsp hemp seeds DRESSING - equal parts lemon juice and olive oil (2 lemons), 1 tbsp apple cider vinegar, 1 tbsp of dried herbs, black pepper and garlic powder, 1 tsp pink Himalayan pink salt DINNER LENTIL BOLOGNESE 1 white onion, chopped 2 celery stalks, chopped 3 small carrots, chopped 1 1/2 cups chopped crimini mushrooms, minced 5 garlic pods, chopped 3 roma tomatoes 1 cup brown lentils I tbsp coconut oil 2 tbsp tomato paste 1 jar tomato sauce 1 cup cup water 1 tbsp dried herbs 1 bay leaf salt and pepper to taste 1/2 cup red cooking wine (optional) capellini pasta vegan parmesan RECIPE OVERNIGHT OATS add milk, oats and hemp seeds to mason jar shake place in fridge for 4 house or overnight add toppings and enjoy! SWEET POTATO WEDGES + CILANTRO CHUTNEY SAUCE leaving the skin on, wedge sweet potatoes place on parchment paper (no oil) sprinkle with herbs and garlic powder 375 degrees for 15-20 minutes blend cilantro, garlic, herbs, lime juice, avocado and a dash of water until desired consistency serve! RAINBOW SALAD chop all veggies and toss in dressing (straightforward as it gets) LENTIL BOLOGNESE in pressure cooker, set to sauté mode heat coconut oil add onion, celery and carrot saute for 5 minutes add pepper, mushroom, garlic and sauté for 3 minutes add tomato paste, mix add red cooking wine, if using add lentils, tomatoes, water, tomato sauce, herbs pressure cook for 20 minutes serve over capellini pasta and sprinkle with vegan parmesan!