Vegan What I Eat in a Day | Grocery Haul | Trying New Foods

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Hi guys,

Today I’ve got an exciting what I eat in a day video to share with you where I try a bunch of new foods! I really hope you enjoy and find some of the recipes I cook up written out down below :)

Malin x

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L I N K S (affiliate) to iHerb products shared in video:

Garden of Life, MyKind Organics, Vegan D3 Organic Spray, Vanilla - https://bit.ly/3rCLvVg
Sunwarrior, Omega-3, Vegan DHA + EPA - https://bit.ly/3ybEtta
Now Foods, Methyl B-12 - https://bit.ly/3rG4X3F
Spread The Love, Almond Butter, Unsalted Crunch - https://bit.ly/37kSCbP
Simply Organic, Citrus Seasoning, Salt-Free - https://bit.ly/3l5jCEf
Mary's Gone Crackers, Original Crackers - https://bit.ly/3f5IVly
Jovial, Organic Grain Free Cassava Orzo - https://bit.ly/3zNHKz1
Sea Tangle Noodle Company, Kelp Noodles - https://bit.ly/3BLMqrj
Coconut Secret, The Original Coconut Aminos, Soy-Free Alternative to Soy Sauce - https://bit.ly/374GivZ
Edward & Sons, Baked Whole Grain Brown Rice Snaps, Tamari Seaweed - https://bit.ly/3f5CDm4
Jovial, Brown Rice Pasta, Spaghetti - https://bit.ly/3y5IZJD
Manitoba Harvest, Hemp Hearts, Shelled Hemp Seeds - https://bit.ly/3l22CyA
Chimes, Ginger Chews, Meyer Lemon Flavor - https://bit.ly/3x7TNFF
Seapoint Farms, Seaweed Crisps, Pumpkin Sesame - https://bit.ly/3j0lOtI

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Kelp Noodle Salad with Almond Butter Dressing, 2 servings:
3 tbsp almond butter
2 tbsp coconut aminos
1 lime, juice only
1 tsp grated ginger
1 garlic clove, pressed
Pinch of salt
250 g kelp noodles
1 Spring onion, finely sliced
1 large carrot, julienned
1/3 cucumber, peeled into ribbons
2 large handfuls shredded red cabbage
6 Radishes, finely sliced
1 Avocado, peeled and cut into quarters
Small handful fresh coriander/cilantro

Method:
Prepare the dressing first by combining almond butter, coconut aminos, lime juice, grated ginger, pressed garlic and a pinch of salt. Mix and if you find the dressing too thick thin it out with water until you reached a nice salad dressing consistency (see video for reference). Taste and adjust the salt.

Rinse the kelp noodles well in cold water or prepare them according to package instructions. Add them to a large mixing bowl along with all the prepared vegetables except for coriander/cilantro and avocado. Pour over the dressing and toss to coat.

Serve in bowls topped with fresh coriander/cilantro and 1 quarter wedge of avocado per person.

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Citrus dressed Orzo Salad with Broad Beans, Peas and Cherry Tomatoes, 4 servings:
200 g orzo
2 cups frozen broad beans, shelled
1 cup frozen peas
1 lemon, zest from the whole fruit and juice from half
2 tbsp extra virgin olive oil
1 garlic clove, pressed
1 tsp citrus seasoning
1,5 cup baby tomatoes, halved
0,5 red onion, finely sliced
4 handfuls of rocket/arugula
0,25 cup pine nuts, toasted
Salt and black pepper, to taste

Method:
Cook the orzo in a generous amount of salted boiling water until al dente and when you have a couple of minutes until the orzo is cooked add in your frozen broad beans and peas. Allow these to cook with the orzo until they are cooked through and the orzo finished. Drain the orzo, broad beans and peas and transfer top a large mixing bowl.

While the orzo cooks prepare the dressing by combining lemon zest and juice, olive oil, pressed garlic, citrus seasoning and a generous pinch of salt. Pour this over the orzo, beans and peas in the bowl and mix well. Add your sliced onion and halved cherry tomatoes and toss into the salad.

Serve in shallow dishes over the rocket/arugula and sprinkle with the toasted pine nuts.

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R E C I P E L I N K
Roasted red pepper spread - https://bit.ly/381jm18

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Find me on I N S T A G R A M for more inspiration and updates:
  / goodeatings  


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📽 Camera Gear:

Blackmagic Pocket Cinema Camera 6k (BMPCC 6k) - https://bit.ly/2AAaDpF

Blackmagic Video Assist 12G HDR 7“ - https://bit.ly/30CcrJd

SONY a7III

Sigma Art 18-35 mm / 50 mm

Tamron 28-75 mm

Edited with DaVinci Resolve