Festivals: 3 Essential Factors for a Healthy Happy Festival

Don’t want to feel awful on Monday?

Glastonbury is easily one of my favourite long weekends of the year. It’s not just the headliners that have had me rebooking for the last four years, it wouldn’t be half as much fun if I wasn’t for the great company or the unique atmosphere we all share on Micheal Eavis’ farm once a year. 

However, there is always the impending Monday post-festival dooooom which tends to hit during the field departure debarcle. One my festival of my festival blues was actually spent in hospital… So I can definitely say i’ve learnt (the hard way) how to maximise fun and not get sick. So whether you’re off to Creamfields with ya mates or glamping at V-fest, here’s some advice to feel happy, healthy and awake on that Monday.

 

Step one: be prepared

 

1 Food

Big clue: your gut is where the majority of your serotonin is produced and where the majority of immune system is.

Don’t rely on eating from food trucks at festivals. The choices are often fried, full of sugars and unhealthy fats. What’s more is that they are also pretty pricey. Unfortunately .. they’re not just going to burn a hole in your pocket.. Pounding your stomach with fast food is not a good way to stay friends with your gut. Avoid sugar highs and lows, tiredness and get the most out of your festival. Don’t waste the Monday after.

I recommend packing breakfast so that you can promise yourself you’ll eat at least one healthy meal. It also means you don’t have to leave the tent in the morning.. Double win. I usually bring:

A loaf of gluten free homemade bread (i’m wheat intolerant)

2 nut butter Pip and Nut squeeze packs for each day 

A jar of peanut butter

Apples

Honestly these three together are the dream. They also balance out the fruit sugar with fats.

Don’t get hangry and make bad choices! So easy to do.. Instead stock up on some healthy snacks to keep with you:

Energy balls (Deliciously Ella, Bounce Balls..)

Tangerines

Brown rice cakes (I like Kallo chocolate coated)

For lunches I would recommend Jamie Oliver’s lentil packets but inevitably you’re going to want to try some of the food at the festival. I certainly did! 10/10 burrito by the Pyramid Stage. However when you’re choosing, choose well. For example if you’re wheat and dairy free, don’t choose a pizza. If you suffer from intolerances in anyway like me, you’ll be left with a foggy brain and semi-pregnant belly. Instead of a recipe for intolerance disaster, indulge in a Thai curry or some sweet potato fries.

 

2. Alcohol

Most of us enjoy a few drinks at a festival. I respect those who are t-total for health reasons. I have had periods of up to a year where I haven’t touched alcohol for the benefit of my health. However, as time has gone on, I’ve learnt that drinking alcohol is about balance. Principally the balance of mental and physical health: enjoying a few and feeling included in social situations. Undoubtedly,  I also try to balance frequency and quantity so that essentially, I feel happiest during, and after drinking.

I do often enjoy 24 hours of not drinking at a festival. Try it! You realise that you really don’t need to be under the influence to soak up the atmosphere and it’s important for me to remember every single second of some acts.

When I do choose to drink, I tend to stick to white spirits such as gin and vodka. They contains less tannins than rums, whiskeys and wines. Tannins can exacerbate a hangover. I also choose mixers with less sugar such as slim line tonic. Although alcohol already has sugar in, choosing a low sugar mixer can reduce sugar peaks and falls. 

Water is so important at a festival. Flush out toxins and stay hydrated. Bring a refillable water bottle with you. (A BIG ONE).

 

3. Sleep

I have no shame in taking a nap during the day. The amount of times I heard “sleep when you’re dead” brashed around by campsite neighbours and toilet queues. Been there. Done that. You end up moody, spotty and miserable. Festival nay. Napping allows me to make the most of the evenings.. so you’ll find me cosied up with eye mask and sleeping bag around 4pm with alarm set.

So that was three key elements to bare in mind. Maximise how much you enjoy that festival and minimise the festival Monday (Tuesday, Wednesday, Thursday…) blues.

Get packed and have the best time!

 

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My Famous 3 Step Instagram Pancakes

So a couple of you have asked how I make my pancakes. So in ultimate laziness, I can now send you all this link! Just joking. They are the easiest and fluffiest things to make that they needed to be shared.

Health pros: Intolerance friendly (wheat, dairy and nut free), low sugar and TASTY

Literally takes 5 minutes. Genuinely.

I can even make these before work! Let’s face it, I had to find a solution to being able to still eat pancakes on weekdays and also not cut down on sleep. Sleep is life.

 

 

  1. Heat a frying pan with coconut oil
  2. Mix an egg, a banana, a handful of oats and a dash of (almond) milk. I use a Nutribullet because it is so speedy but you can do by hand
  3. Pour into pan to make 4 fist sized pancake and flip after 2 minutes

 

Then obviously the best bit is adding ALLL the extras. I strongly recommend serving with:

Nut butter

A little maple syrup

Berries

MORE banana

Cacao nibs (great for waking up in the morning!)

Nuts

 

I’ve been experimenting with lots of delicious pancake recipes (including Peruvian maca powder!!) so look out for my next delicious post.

 

 

 

Love Plantains Love Life

When I told my mum that I had developed a new addiction whilst travelling around South America, she prepared herself for the worst. PLANTAINS MUM! I cannot get enough of my yellow friends. Plantain crisps, fried plantain halves (for breakfast, lunch & dinner), plantain flour pancakes.. they´re everywhere! I am certainly not complaining.

Despite their association with the Caribbean and Latin America, plantains originated in Asia. They became popular in Latin America centuries ago when they were harvested and consumed by slaves. Nowadays plantains feature in almost every plato principal on the menu del día in Colombia and are often served for breakfast with rice and eggs across Latin America.

Delicious and nutritious, plantains are a good source of vitamin B6, magnesium, iron and have more vitamin A, vitamin C and potassium than their closely related friends, bananas. Plantains are a fibrous alternative to other carbohydrates such as potato or white rice.

So I went on a mission to make myself some delicious plantain containing food for breakfast lunch and dinner. When I whipped this plantain lasagne out of the oven in the hostel, there were a lot of envious hungry travellers!

R E C I P E S

Here are three recipes for..

1. Gluten Free Plantain Pancakes

2. Plantain Coconut Rice

3. The Famous Plantain Lasagne

 

GLUTEN FREE PLANTAIN PANCAKES

I’m really missing making pancakes at home and I love plantains so these babies were born. I boil all the plantains I use to reduce frying.

Ingredients (one person)
1 big yellow plantain

1 cup maize flower

1 egg

Coconut oil / olive oil

Vanilla essence (optional)

Honey to put on top! (optional)

Method:

1. Cut the ends off the plantain (but keep skin on) and boil in plenty of water for 20 minutes. Leave to cool until you are able to peel the skin off.

2. Mash the plantain and add a beaten egg to the mixture. Mix them until you have a liquid consistency batter.

3. Pour in the flour and mix thoroughly.

4. Heat up the oil and pour in enough mixture to make a fist sized pancake.

5. Flip and huzzah



PLANTAIN COCONUT RICE

A filling delicious lunch or dinner.

Ingredients (one person)

1 plantain

1 cup of rice

1/2 onion

1 bell pepper

1 handful of green beans

Paprika

Aji / spicy pepper

Coconut oil/ olive oil

 

Method:

1. Cut the ends off the plantain (but keep skin on) and boil in plenty of water for 20 minutes. At the Leave to cool until you are able to peel the skin off.

2. Boil more water for the rice and simmer for 20 minutes

3. Chop the onion finely, cut up the pepper and green beans.

4. Fry the onion for 2-3 minutes in the oil then add the pepper and green beans. Keep stirring the vegetables until cooked between 10-15 minutes later

5. Meanwhile they’re cooking, cut half of the plantain up into bite size pieces and the other half slice laterally.

6. Add the bite size pieces to the pan and the other larger circles brown off separately.

7. Strain the rice, put it back into the pan, mix in the coconut milk and cook gently for two minutes on a low heat.

8. Add the vegetables to the rice pan and add paprika and aji.

9. Serve the rice with the larger pieces of plantain on top. Ta- dah.

 

 

PLANTAIN LASAGNE

Just the best thing ever. Why would you ever have pasta when you can have PLANTAIN! And it´s gluten free.

Ingredients (3 people)

4 yellow plantains

500g minced meat

1 onion

1 carrot

4 tomatoes

1 egg

1 tbs tomato paste

Aji

Salt and pepper

Method:

1. Heat the oven to 180 degrees

2. Cut the ends off the plantain (but keep skin on) and boil in plenty of water for 20 minutes. At the Leave to cool until you are able to peel the skin off.

3. Chop the onions, tomato, carrots

4. First fry the onions for 2 minutes in oil, then add the chopped carrot and tomatoes. Leave to simmer for 10 minutes.

5. Meanwhile slice the plantains into roughly 5mm strips. Cover the bottom of a 20 inch baking tray with the slices, making sure to leave enough plantain for 2 more layers.

6. Stir the vegetable mixture and in a separate pan cook the meat for 5 minutes

7. Pour the beef into the tomato mix and add the paste , aji and seasoning. Simmer for 20 minutes.

8. Pour half of the mixture on top of the plantain layered baking tray, top with another layer of plantains, add the remaining mixture then finish with a final layer of plantains. For a final touch whisk an egg and pour over the top covering all of the plantain.

9. Bake for 45 minutes.

Enjoy the plaintain madness!!!!

Restaurant Shout Out, Rio de Janiero

Flavoursome organic and gluten-free food in Rio.

In my previous post I recommended some great eateries I had visited during my time in Rio. However, Celeiro deserves a post of it´s own.
You can find Celeiro (and I recommend that you do!) in Leblon. Leblon is the wealthiest area of Rio. There are plenty of restaurants on the same street offering anything from fillet mignon to ceviche.

Celeiro is a little special. For starters, everything is organic. My lunch at Celeiro has to be one of the most flavoursome I’ve had. The pesto pasta has so much TASTE. The chefs pimped the traditional basil flavour with some extra garden herbs (and nailed it). Flavours aside, no pesticides means no consumption of extra chemicals. Happy taste buds, happy tummy!

The menu offers zingy fresh juices to homemade soup. I particularly recommend the salad bar which costs around 15 brl (£4) / 100g. My favourite part was the variety of the hot gluten free options. The gluten-free quiche, croquettes and pesto pasta which I tried were phenomenal. Celeiro separates all sem gluten options from gluten containing foods so it’s safe for Celiacs. For cold options, feast upon quinoa salads, roasted pepper and homemade guacamole. If you’re looking for quality ingredients, you’ve come to the right place.

Celeiro is also diary-free and vegan friendly. You’ll be spoilt for choice. I highly recommended treating yourself at Celeiro! It has been my favourite lunch in Rio so far.

Celeiro, Rua Dias Ferreira, 199

Backpacking with intolerances and allergies

Daunting. To leave local shop shelves stacked plentifully with wheat and dairy alternatives was no easy decision. Neither was saying goodbye to my nutribullet, juicer, steamer and cupboard full of ingredients.

I get a lot of enjoyment from cooking. Whether it’s whipping up a gluten and dairy free quiche or some raw brownies. I appreciate great tasting food (which is always that little bit more delicious if you’ve made it yourself). Even more important still, is the satisfaction of filling my body with maximum nutrition and avoiding those foods which do not agree with me (wheat, dairy, onions, apples..). The last few years I have relied on my diet to keep me in good mental and physical health following personal illness. Although my diet is important to maintain, it shouldn’t stop me from travelling around South America!
In fact many packaged “superfoods” we see on our shelves are from in South America. First stop Rio, home of coconut water and açai!! Looking forward to trying some Yucca and cupuaçu.

Stay tuned!

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