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A relaxed video showing what I eat in a day to stay healthy and energised. Join the Earthy Goodness Kitchen Community: / earthygoodnesskitchen ------------------------------- 👨🍳 MY KITCHEN ESSENTIALS Non-Slip Cutting Board Mat - https://amzn.to/4n6GKze Microplane Zester - https://amzn.to/4m7TC6N Chopping board oil - https://amzn.to/42uRa3f A quick heads up: these are affiliate links, so if you buy through them, I may earn a small commission (thanks so much for supporting my work!) ------------------------------- RECIPES IN VIDEO: (Complete instruction within the ingredients list before starting the method) Quinoa granola Makes 1 large containers worth Ingredients: 100g rolled oats 100g quinoa, uncooked, rinsed and drained thoroughly 75g any nuts, coarsely chopped 50g seeds: Pumpkin seeds and Sunflower seeds work nicely 1/8 tsp salt 1 tsp vanilla extract 1 tbsp olive oil (optional) 25g coconut flakes, unsweetened 100g dried fruit: Goji berries, raisins, cranberries, sultanas etc. Date puree For the date puree: 75g pitted dates 100ml boiling water Method: Preheat the oven to 160C. Start by making the date puree by pouring the boiling water over the dates and setting aside. Once it’s cooled or warm, blend until smooth. Add the oats, quinoa, nuts, seeds, salt and vanilla and olive oil to a medium bowl. Pour over the date puree and mix to combine. Spread out evenly onto a baking tray lined with parchment paper. Bake for 15-20 minutes until golden brown, turning every 5 minutes. Alternatively air-fry for 12-15 minutes. Add the coconut flakes and cook for another 3-5 minutes. Keep an eye on it to ensure it’s not burning. Remove from the oven and add the dried fruit. Serve with yoghurt and fresh berries. Autumn Caesar salad with roast squash Serves 3-4 Ingredients: 1 small butternut squash ¼ tsp cinnamon ¼ tsp nutmeg 1 tbsp rosemary, finely chopped 2 cloves garlic, crushed 125g kale, roughly chopped and washed 25g pecans or any nuts of your choice 50g pomegranate seeds For the tofu: 280g extra firm tofu 1 tsp dijon mustard 1 tbsp olive oil 1 tsp granulated garlic 1 tbsp nutritional yeast 1 tbsp cornflour ½ tsp turmeric ½ smoked paprika For the ceasar dressing: 50g cashews 100-120ml water 1 small clove of garlic ½ tsp dijon mustard ½ lemon, juiced ½ tsp miso 1 tsp capers (optional) 1 tbsp nutritional yeast Method: Preheat the oven to 200°C (400°F) or air-fry at 180°C (350°F) Toss cubed squash with olive oil, cinnamon, nutmeg, rosemary, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until golden and tender. Add the tofu to a medium bowl and coat with dijon mustard and olive oil first, then sprinkle over garlic granules, nutritional yeast, cornflour, turmeric, smoked paprika, salt, and pepper. Toss to coat and bake for 20–25 minutes, turning once, until crisp and golden. Blend together the cashews, water, garlic, dijon mustard, lemon juice, capers, nutritional yeast, maple syrup, salt, and pepper until smooth and creamy to make the Caesar dressing. Blanch in boiling water for 1–2 minutes, then drain well. Toss kale with Caesar dressing, then top with roasted squash, crispy tofu, toasted nuts, and pomegranate seeds. Serve immediately with extra dressing on the side. Sri Lanken brown rice inspired by: https://www.theflavorbender.com/sri-l... Recipe is in the comments section. ------------------------------- STAY IN TOUCH If you love what I’m creating and want to support me, consider joining my Patreon for early access to videos, recipe PDFs, and more: / earthygoodnesskitchen 📺 Subscribe to the channel: https://tinyurl.com/ybab95ea 🙋🏼♀️ Connect on Instagram: / earthygoodnesskitchen ------------------------------- TIMELINE 0:00 Intro 0:15 Hydration 0:45 Mitzies breakfast 1:17 Coffee and supplements 2:30 Quinoa granola 6:24 Morning snack 7:40 Autumn Caesar salad 13:50 Afternoon snack 16:00 One-pot Sri Lanken style curry ------------------------------- 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.