Help the ‘back to reality’ with 2 days of foodie goodness…
You’ve just had the best week(end) of your life: the music, the people, the weird, the wonderful and the sheer scale of Glastonbury take a while to really sink in. Over the next few days and weeks you’ll find that it’s still all you can talk or think about. You’ll cry if you hear a Lionel Richie song and you’ll undoubtedly start planning how you’ll get a camper van or a tipi next year – you’ve probably ticked all of those boxes already!
You will, however, be feeling slightly broken; your feet are just about returning to their normal colour, your voice is still a little lower and huskier and the reality of returning to the ‘real world’ is starting to set it.
While at Glasto you most likely ate a lot of noodles, a couple of burgers, some amazing jerk chicken that you couldn’t find again and you took one bite of a pork roll that you simply couldn’t finish. Was it even pork? Since your return on Monday, you’ve eaten whatever was easiest to cook (super noodles) or whatever involved the least amount of chewing (super noodles).
Am I right? I know I am because I’ve been there. And I feel for you an envy you in equally proportions!
If you’re going to get through the next few days you need fruit, vegetables and lots of foodie goodness. And don’t worry/cry, you don’t need to think about anything (I know it hurts right now) – we’ve got you covered. Here’s 2 days of delicious recipes that’ll give you everything you need to return to the real world without a bump – in your own time though. No rush!
4 tbsp chia seeds
1 – 1.25 cups almond milk (it’s great made with Homemade Almond Milk)
2 small bananas, chopped small
1/2 tsp pure vanilla extract
two pinches of cinnamon
2 tbsp raw buckwheat groats, soaked
2 tbsp raisins, soaked
2 tbsp whole raw almonds, chopped and soaked
couples pinches of cinnamon
2 tbsp hemp seeds
1. Mash bananas in a medium-sized bowl. Stir in chia seeds. Whisk in the almond milk, vanilla, and cinnamon until combined. Place in fridge overnight to thicken.
2. Add buckwheat groats, raisins, and chopped almonds into another bowl. Cover in water and soak overnight in the fridge or on the counter.
3. In the morning, place your desired amount of chia pudding into a bowl. (Note: at this point, you can blend your chia pudding if a smooth texture is desired, but I don’t bother). You can add more almond milk if you want to thin it out in the morning. Or, if it’s too thin, add more chia seeds to thicken it up. Drain and rinse the buckwheat/almond/raisin mixture. Sprinkle on top of chia mixture along with a pinch of cinnamon and a tablespoon of hemp seeds. Serve with a drizzle of maple syrup, if desired. Store leftovers in the fridge for 1-2 days.
Ingredients (makes about 5-6 servings):
3 large chicken breasts (about 4 lbs.)
4 cloves of garlic, chopped
3/4 cup quinoa (I used red, but any color will work)
1/2 cup chopped scallions
3/4 cup dried cranberries
3/4 cup slivered almonds
2 tbsp. olive oil
3 tbsp. red wine vinegar
3 tbsp. balsamic vinegar
1 tbsp. honey
1/4 cup and 1 tbsp. lemon juice
1 tsp. dried sage
salt and pepper to taste
1. Like any grilled chicken, this recipe will be most flavorful if you are able to marinate the chicken over night. Cut the breasts into 3 strips each. Rub the chicken with the chopped garlic, sage, and salt and pepper to taste. Place in a bowl or baking dish with 1/4 cup of lemon juice and the red wine vinegar. Cover and refrigerate for at least a half hour.
2. Place the quinoa and 1 1/2 cups of water in a sauce pan. Bring to a boil over high heat, then reduce to a simmer and cover. In about 15 minutes, the quinoa should absorb all the water and be al dente. Place in a bowl to cool completely.
3. When the chicken is ready, grill it until completely cooked through. My strips took about 6 minutes each, turning every few minutes for even cooking. When you remove the chicken from the heat, immediately wrap in aluminum foil to save the juice that runs off.
4. While the chicken cools a bit, whisk the olive oil, balsamic vinegar, honey, 1 tbsp. of lemon juice, and some salt and pepper in a bowl. Stir in the chopped scallions to coat them and add flavor.
5. When the chicken is cool enough to handle, chop into 1-inch cubes. Toss the chicken with the quinoa, cranberries, almonds, scallions, and dressing. Add salt and pepper to taste.
1 pound boneless skinless chicken breast or tenders, cubed if using skewers, leave whole if not
1/4 cup olive oil
4 cloves garlic, minced or grated
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/4 teaspoon cayenne
1/2 teaspoon smoked paprika
1/4 cup fresh parsley, chopped (may sub 1 tablespoon dried)
1/4 cup fresh basil, chopped (may sub 1 tablespoon dried)
The Rice + Veggies + Avocado
1 1/2 cups jasmine or basmati rice
3 cups water
2 red pepper, cut into fourths
1 zucchini, sliced into 1/4 inch rounds
1 tablespoon olive oil
salt + pepper
2 avocados, mashed very well
juice of 1 lemon
1/2 cup fresh parsley, chopped
1 clove garlic, minced or grated
salt + pepper, to taste
1 pint grape tomatoes, halved
1/4 cup walnuts, toasted
1/2 cup blue cheese, crumbled (optional)
1. At least 30 minutes before grilling, soak your skewers (if they are bamboo) in water for 30 minutes to prevent them from charring.In a large bowl combine the olive oil, garlic, onion powder, pepper, cayenne, smoked paprika, parsley and basil. Add the chicken and toss well.
Cover and place in the fridge while you prepare the rest of the meal.Make the rice. Add the water to a medium size pot. Bring to a low boil and then add the rice. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible.
2. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don’t take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork.
3. Note that rice can cook differently for everyone, this is just what works for me.Pre heat the grill to medium high heat.Add the red pepper and zucchini to a gallon size ziplock bag. Add 1 tablespoon of olive oil and a pinch of salt and pepper. Seal the bag and shake well so the veggies are coated with olive oil.Remove the chicken from the fridge and if using skewers, skewer the chicken (or if you do not have skewers you can leave the chicken whole and cut after grilling).
4. Grill the chicken for 3-4 minutes per side, gently flipping 2-3 times until chicken is cooked through and has light char marks. While the chicken is grilling grill the zucchini for about 4 minutes on each side, or until tender and the red peppers for about 5 minutes flipping once or twice during cooking. You may also use a grill pan to do this or even just cook everything on the stove.
5. Remove everything from the grill and let cool 5 minutes. Once cool slice the red peppers into strips and if you have whole chicken breast cut those into cubes.Add the mashed avocados to a bowl. Stir in the lemon juice, parsley, garlic and salt and pepper to taste.
4 cups of regular rolled oats
1/4 cup unprocessed wheat bran
2 tablespoons of canola oil
1/3 cup maple syrup
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup sliced almonds
1/2 cup chopped dried pears of apples
1/4 cup dried cranberries
1/4 cup chopped dates
2 tablespoon chopped, crystallised ginger
Preheat the oven to 325 degrees F.
Combine the oats and bran on a large baking sheet.
In a small pan over medium heat, stir in the canola oil, maple syrup, vanilla and almond extract. When the mixture begins to bubble, pour it over the oat mixture and mix well.
Bake for about 10 minutes. Add the almonds and stir the mixture thoroughly. Continue to bake until the oats and almonds are lightly toasted, about 10 minutes more, stirring again halfway through.
Stir in the rest of the ingredients.
Bake until the oats are crisp, about 5 minutes longer. Remove the pan from the oven, and stir the mixture. Let the granola cool for 5 minutes, the stir again.
2 C. Rainbow Slaw, Dry
2 C. Romaine, Chopped
1/2 Medium Red Bell Pepper, Diced
2 Tsp. Sesame Seeds
Salt & Pepper to Taste
1. Combine the slaw, romain and red bell together in a large bowl.
2. Toss to mix together.
3. Plate the salad and slice the avocado to divide evenly among dishes. Sprinkle with sesame seeds and salt & pepper to taste.
4. Add your favorite dressing!
For the Rice:
1 1/4 cup uncooked basmati rice
2 cups water
1/2 cup salsa
1/2 of a purple onion, diced
8 ounces peeled and diced sweet potato
1/2 teaspoon cumin
3/4 teaspoon chili powder
3.5 ounces chopped kale
1 can Bush’s Kidney Beans, drained
1 can Bush’s Black Beans, drained
salt and pepper, to taste
For the Chicken:
1 lb. boneless, skinless chicken breasts, cubed
salt and pepper, to taste
1/2 teaspoon cumin
1/2 teaspoon chili powder
[Optional – or use leftover meat from a previous night’s dinner or rotisserie chicken]
Shredded Pepper Jack Cheese
1. In a saucepan, add the water, salsa, and rice. Bring the mixture to a boil, cover with a lid, and turn the heat all the way to low. Allow to cook for 15 minutes.
2. Meanwhile, in a large cast iron skillet or stainless steel pan, heat 2 teaspoons of olive oil. Add the diced onion and saute for 5-7 minutes, or until tender.
3. Then add the sweet potato, cumin, and chili powder and saute until the sweet potatoes are tender. Add the chopped kale and cook just until wilted. Stir in the beans. Turn heat to low and set aside while you prepare the chicken.
4. Heat 2 teaspoons of olive oil in a cast iron skillet or stainless steel pan. Add the chicken and seasonings and cook until the chicken is done. Set aside.
5. In a large bowl (or your skillet if it is large enough), combine the cooked rice with the vegetables.
6. To serve, scoop the rice and vegetable mixture into bowls, top with cubed chicken. Although not necessary, serve with any toppings that you prefer.
Time to switch on the laptop and do an online shop!