What I Eat in a Day After a Holiday (Healthy Reset)

Описание: Back from holiday and back to cooking wholesome goodness!
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RECIPES IN VIDEO:

Raspberry Chia Jam
Makes: ~1 small jar
Ingredients

250g frozen raspberries (≈ 2 cups)
1–2 tbsp maple syrup (to taste)
1 tbsp chia seeds
1 tbsp water
1–2 tsp lemon juice (optional)

Method

Add the raspberries and water to a small saucepan over medium heat.
Cook for 5–8 minutes, stirring occasionally, until the raspberries break down and become juicy.
Mash slightly with a spoon or fork, depending on your preferred texture.
Stir in the maple syrup and lemon juice.
Remove from the heat and mix in the chia seeds.
Let sit for 10–15 minutes to thicken (it will continue to set as it cools).

Harissa Tofu Kebabs with Avocado Mango Salsa
Serves 4
Ingredients
Harissa Tofu Kebabs

1 (400–450g / 14–16 oz) block extra firm tofu
1 vegetable stock cube
1½ tbsp light soy sauce
1 tsp maple syrup
1 tsp smoked paprika
½ tsp granulated garlic
½ tsp granulated onion
1 tsp ground cumin
½ tsp ground coriander
1 tsp dried oregano
1 tbsp cornflour
1 tbsp olive oil

Harissa Glaze
1 tbsp harissa
1 tbsp tomato purée
2 tsp maple syrup
1 tbsp red wine vinegar

Mango and Avocado Salsa
200g frozen mango, diced (≈ 1½ cups)
1 avocado, diced (≈ 1 cup)
15g fresh coriander, finely chopped (≈ ½ cup)
½ small onion, finely chopped (≈ ⅓ cup)
1 lime, zest and juice
1 garlic clove, finely grated (≈ 1 tsp)


Method


Bring a saucepan of water to a simmer and add the vegetable stock cube.
Tear the tofu into large, bite-sized pieces and simmer in the stock for 5–10 minutes.
Drain the tofu, then allow it to air dry briefly before patting dry with a clean tea towel.
In a container or bowl, mix together the soy sauce, maple syrup, smoked paprika, granulated garlic, granulated onion, cumin, ground coriander, oregano, and cornflour.
Add the tofu and gently toss to coat evenly.
Thread the tofu onto skewers.
Heat the olive oil in a large pan over medium-high heat.
Fry the skewers for 6–8 minutes, turning occasionally, until golden and slightly crisp.
Remove from the pan.
In the same pan, add the harissa, tomato purée, maple syrup, and red wine vinegar. Cook for 1–2 minutes until bubbling.
Return the tofu to the pan and toss to coat in the glaze until sticky and caramelised.
For the salsa, combine the mango, avocado, coriander, onion, lime zest and juice, and garlic in a bowl. Mix gently to combine.
Serve the glazed tofu kebabs with the avocado mango salsa on the side.

Roasted Pepper Coconut Sauce
Makes ~700ml (~3 cups)
Ingredients
250g roasted peppers (≈ 1½ cups)
1 can coconut milk (≈ 1¾ cups)
1 tbsp cornflour
2 tsp light soy sauce
2 tsp finely chopped ginger
2 garlic cloves

Method
Add the roasted peppers, coconut milk, cornflour and soy sauce to a blender and blend until smooth.
Heat a pan over medium heat with a little oil.
Fry the garlic and ginger for 1–2 minutes until fragrant.
Pour in the blended mixture and stir well.
Simmer for 5–10 minutes until slightly thickened.

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STAY IN TOUCH
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TIMELINE
0:00 Intro
0:34 Breakfast
3:58 Lunch
13:08 Snack
15:20 Dinner
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Hi, I’m George! I’ve been a chef for 10 years, and I created Earthy Goodness Kitchen as a hub for connection, creativity, and nourishment through plants. Adopting a plant-based lifestyle can be challenging, but I’m here to support you with easy-to-follow recipes, thoughtful guidance, and a community that celebrates good food.