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WHAT I EAT IN A DAY// WHOLESOME VEGAN MEALS & LIFE UPDATE

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Hi guys,
Thank you so much for joining me for another video! See below for all the recipes & links:
Buy my ebook with over 65 vegan & gluten free recipes:
DISCOUNT CODES:
My favourite Matcha from Matchaeologist - "ELISA15" for 15% off :
My favourite Vegan & Cruelty Free Skincare from REN - "HAPPYSKINKITCHEN" for 20% off:
Follow me on Instagram:
Coconut Chia Pudding:
Serve 2
Ingredients:
50g of chia seeds
200ml of coconut milk (from a can)
1 tsp of vanilla extract
optional: 1 tbsp of maple syrup
Mix everything together into a large bowl or jar. Leave in the fridge overnight to set and enjoy with your favourite toppings!
Lemony White Bean Soup
Serve 4
Ingredients:
250g of dry cannelini beans - soaked overnight
1 white onion - finely chopped
1 celery stick - finely chopped
1 carrot - cut into half moon slices
3 garlic cloves - crushed
1 veggie stock cube
4 tbsp of extra virgin olive oil
the juice and zest of 1 lemon
a generous handful of chopped parsley
salt and pepper to taste
Add the beans to a pressure cooker with plenty of water and cook for 25 minutes until soft.
In the meantime heat the oil in a large pan. Add in the chopped onion and celery and cook for 10 minutes until the onion starts to brown. Add in the crushed garlic and cook for few more minutes.
Add the bean cooking water together with the veggie stock cube + half of the beans to a blender and blend until smooth.
Add the chopped carrot to the pot with the onion, together with the cooked beans and stock/bean liquid. Turn down to a simmer and cook for 20 minutes until the soup has thicken up. Add the chopped parsley and lemon juice and zest and cook for few more minutes.
Serve with extra virgin olive oil.
Chopped Broccoli Salad:
Serve 2-3
Ingredients:
1 head of broccoli - finely chopped (florets only)
1 carrot - grated
1 cooked beetroot - chopped
1/2 avocado - sliced
1 small red onion - finely sliced
1/2 can (400G) of chickpeas - drained and rinsed
1 cup of cooked quinoa
25g almonds - roughly chopped
20g of pumpkin seeds
a handful of fresh parsley leaves - finely chopped
a handful of fresh coriander - finely chopped
Dressing:
2 tbsp of extra virgin olive oil
1 tsp of dijon mustard
1 tsp of apple cider vinegar
1 tsp of maple syrup
salt & pepper to taste
Add the almonds and pumpkin seeds to a dry pan. Toast them for 5 minutes until fragrant.
Chop the broccoli florets very finely. Add it to a bowl together with the grated carrot, avocado, beetroot, red onion, chickpeas and quinoa.
Add all the dressing ingredients into a bowl and mix. Add the chopped herbs and mix again. Add the toasted nuts to a salad and mix everything together. Enjoy!
Thank you so much for joining me for another video! See below for all the recipes & links:
Buy my ebook with over 65 vegan & gluten free recipes:
DISCOUNT CODES:
My favourite Matcha from Matchaeologist - "ELISA15" for 15% off :
My favourite Vegan & Cruelty Free Skincare from REN - "HAPPYSKINKITCHEN" for 20% off:
Follow me on Instagram:
Coconut Chia Pudding:
Serve 2
Ingredients:
50g of chia seeds
200ml of coconut milk (from a can)
1 tsp of vanilla extract
optional: 1 tbsp of maple syrup
Mix everything together into a large bowl or jar. Leave in the fridge overnight to set and enjoy with your favourite toppings!
Lemony White Bean Soup
Serve 4
Ingredients:
250g of dry cannelini beans - soaked overnight
1 white onion - finely chopped
1 celery stick - finely chopped
1 carrot - cut into half moon slices
3 garlic cloves - crushed
1 veggie stock cube
4 tbsp of extra virgin olive oil
the juice and zest of 1 lemon
a generous handful of chopped parsley
salt and pepper to taste
Add the beans to a pressure cooker with plenty of water and cook for 25 minutes until soft.
In the meantime heat the oil in a large pan. Add in the chopped onion and celery and cook for 10 minutes until the onion starts to brown. Add in the crushed garlic and cook for few more minutes.
Add the bean cooking water together with the veggie stock cube + half of the beans to a blender and blend until smooth.
Add the chopped carrot to the pot with the onion, together with the cooked beans and stock/bean liquid. Turn down to a simmer and cook for 20 minutes until the soup has thicken up. Add the chopped parsley and lemon juice and zest and cook for few more minutes.
Serve with extra virgin olive oil.
Chopped Broccoli Salad:
Serve 2-3
Ingredients:
1 head of broccoli - finely chopped (florets only)
1 carrot - grated
1 cooked beetroot - chopped
1/2 avocado - sliced
1 small red onion - finely sliced
1/2 can (400G) of chickpeas - drained and rinsed
1 cup of cooked quinoa
25g almonds - roughly chopped
20g of pumpkin seeds
a handful of fresh parsley leaves - finely chopped
a handful of fresh coriander - finely chopped
Dressing:
2 tbsp of extra virgin olive oil
1 tsp of dijon mustard
1 tsp of apple cider vinegar
1 tsp of maple syrup
salt & pepper to taste
Add the almonds and pumpkin seeds to a dry pan. Toast them for 5 minutes until fragrant.
Chop the broccoli florets very finely. Add it to a bowl together with the grated carrot, avocado, beetroot, red onion, chickpeas and quinoa.
Add all the dressing ingredients into a bowl and mix. Add the chopped herbs and mix again. Add the toasted nuts to a salad and mix everything together. Enjoy!
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