Скачать с ютуб vegan what I eat in a week - for GUT HEALTH ( 8 days ) в хорошем качестве

vegan what I eat in a week - for GUT HEALTH ( 8 days )

Hey there!! 🌞 Welcome to my vegan what I eat in a week video! This one is full of nourishing food that helps and nurtures the gut! A healthy gut is vital for a healthy body, building a strong diverse microbiome can not be under estimated. While on the path of rebuilding your gut you have to be gentle, consuming warming, whole foods like a wide variety of fruits, vegetables, grains and legumes. Thanks for being here, I appreciate it more then you know💛 ↠ Remember to hit that LIKE button and that SUBSCRIBE button, it really helps me grow and share to more people! ↞ Remember that everyone is different and what I eat shouldn’t necessarily be what you eat. You deserve to respect your body and feed it with what it needs to feel it’s best💛 I just hope to give you some inspiration! ✨Connect with me!✨ IG:   / flavourfuljulia   Tiktok https://vm.tiktok.com/ZMenhR17x/ _____ ↡ Recipes from this week! ↡ Soup 1 leek 1/2 large sweet potato 2 carrots 1.5 inch fresh ginger 1 tsp olive oil 1 tsp salt 1 tsp black pepper 1/3 cup nutritional yeast 1 tbsp turmeric 1 tbsp ashwagandha 1 tbsp mustard seed powder 1/2 lemon juice 1 cup plain plant milk 1 cup water (sub veggie stock) Roughly chop all the vegetables and mince the ginger Turn a large pan on medium heat and add the olive oil. Once hot add the vegetables and ginger then cover with a lid. After several minutes, add salt and pepper then give it a mix. Cook until everything is completely tender. Add all the cooked veg to a high powdered blender along with everything else and blend until completely smooth. note: feel free to add a couple cloves of garlic to the pan along with your veggies Serve with: Quinoa Pickled red onion Capers Alpha Sprouts Coconut yogurt Mixed seeds - hemp hearts, black sesame seeds and pumpkin seeds _____ Lentil Bolognese w/ Spaghetti Squash https://www.flavourfulveggies.com/pos... ______ Green smoothie 2 stocks kale 1/4" ginger 1 kiwi 2-3" cucumber 1 banana 1 tbsp hemp hearts 1 tsp ashwagandha 1 scoop protein powder ( I used 1/4 scoop vanilla and 3/4 scoop pea ) splash of plant milk 3/4 water Wash 2 stocks of kale & cut away from the stem Cut 1/4” ginger roughly cut into pieces Heat a small pot on medium heat & add kale, ginger and 3/4 cup water & bring it to a simmer for about 2-3 minutes Chop the 2 ends off of 1 kiwi & add it to the blender Peel 2-3 “ of cucumber & place in the blender along with 1/4 scoop vanilla protein powder (for flavour) & 3/4 scoop of plain pea protein a long with all other ingredients _____ Cookies 3 ripe bananas 2 tbsp coconut sugar 1 tsp vanilla extract 3 tbsp PB Mix together then add: 1 cup rolled oats 1/4 cup currants 1 tsp cinnamon 1/2 tsp baking soda Mix again then portion into large cookies on an oiled baking sheet. Bake for 15-17 minutes @350 _____ Sweet potato nachos 1 large sweet potato 1/2 red pepper 1/2 red onion 2 cloves garlic 2-3 cups kale (optional) 1 1/2 tsp chilli powder 1 tsp oregano 1/2 tsp coriander 1 cup soy milk (plain) 1/3 cup nutritional yeast 1 tsp garlic powder 1 tsp onion powder 1/8 tsp cayenne pepper 1 1/2 tsp salt 2 tbsp rice flour Slice sweet potato & line on a baking sheet with some oil. ( for extra goodness sprinkle with chilli & garlic powder). Bake at 400F for 35-40 min flipping mid way After the potatoes have been cooking for about 25 mins add diced onion and minced garlic to a pan and sauté for about 5 minutes on low medium heat. Add red pepper along with chilli powder, oregano and coriander. Add soy milk to a small pot on low-medium heat. Allow to warm up and there is some steam coming off it but no bubbles. Add nutritional yeast, garlic powder, onion powder, salt and cayenne pepper. Give it a whisk then add rice flour. Whisk until it starts to thicken up and then turn off the heat. Add chopped kale to your onion & pepper mix. Layer all the ingredients and enjoy!! _____ Pancakes: 1 1/4 cup oats 1 banana 1 tsp cinnamon 1/2 tsp turmeric 1/8 tsp black pepper 1 tsp ashwagandha 1/2 tsp baking soda 1 tbsp maple syrup 1 cup oat milk Blend until smooth Cook on low- medium heat until bubbles start to form on the sides and in the middle then flip! ( cook them with vegan butter - optional ) Be patient with these because they take a little longer to cook _____ Carrot noodles: 2 large carrots 1/2 zucchini 1 cup chopped mushrooms Handful of fresh sage 2 cloves garlic 1 tsp oregano 1 tsp basil 1/4 tsp chilli flakes 1 tbsp olive oil 1 tbsp balsamic vinegar 1 tbsp nutritional yeast Add 1 tbsp olive oil to a pan on medium heat. Then add sage, chilli flakes, oregano and basil. Add zucchini & mushrooms. Cook until mushrooms start to brown. Add balsamic vinegar give it a mix then add the carrot noodles. Top with nutritional yeast & serve!