Great Picnic Ideas
Great Picnic Ideas
posted onMay 17, 2016

With the first glimpses of summer, we Brits are all too keen to get out into the fresh air and soak up the rays (a rare occurrence to say the least!) But, knowing what to pack that is convenient for being devoured on a picnic rug, delicious and healthy can be a bit of a challenge! From nibbles to sharing platters, drinks and tidbits, it’s always good to have a few foolproof recipes up your sleeve… And with healthy recipes on the menu, you can enjoy them freely without having to worry about feeling guilty afterwards! Lucky for you,  I’ve put together some of my favourite recipes to help you through the picnic season, Naturally Sassy style!

 

SALADS

MEXI-BEAN QUINOA SALAD

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SERVES 2

Ingredients

2 cups cooked quinoa, a dozen cherry tomatoes halved, 1/2 cup sweet corn, 1/2 cup black beans, a bunch of parsley minced, 1 red or orange pepper, chopped 1/4 of a small cucumber (pealed and chopped)

Dressing: Juice 1 lemon (you can also use 2 limes), 1/2 tablespoon apple cider vinegar, 2 tablespoons tamari, 1 tablespoon of tahini (optional)

Method

Add the quinoa to a mixing bowl with the halved cherry tomatoes, black beans, sweet corn, parsley and add cucumber to the bowl. Add in all the dressing ingredients, the lemon juice, cider vinegar, tahini and tamari and toss really well until all the flavours are totally combined and your quinoa is tasting delicious. It couldn’t be simpler!

 

TOMATO, BASIL AND AVOCADO PASTA SALAD

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SERVES 2

Ingredients

2 servings brown rice pasta (see the brands packaging and this always differs), 1 large avocado, cubed 4 large beef tomatoes, chopped a good handful of basil, juice of 1/2 lemon, 2 tablespoons good quality olive oil, a generous pinch of salt

Method

Start by cooking the pasta as per the instructions on the brands packaging. Once it’s cooked, rinse through cold water until the pastas cold. Drain well. Put the pasta into a big bowl and add in the cubed avocado, chopped tomato basil, olive oil, salt and lemon juice. Mix well so all the flavours combine. Enjoy!

 

SWEET POTATO SALAD WITH AVOCADO MAYONNAISE

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SERVES 2

Ingredients

2 Large/3 medium sweet potatoes (you can also use normal potatoes), 1 avocado, 2 tbsp olive oil, 1 lemon (juiced), a handful of parsley (minced), pink himalayan salt (to taste)

Method

Start by peeling and chopping the potatoes. You have two choices here, you can roast them at 190 degrees for 25 minutes, or you can steam them for around 20 minutes. Meanwhile make the avocado cream by blending the avocado, lemon juice and olive oil, until smooth. Compile by mixing it all together in a bowl with the parsley and Himalayan salt. Enjoy!

 

SIDES/DIPS

AVOCADO HUMMUS

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Ingredients

2 avocados, 1 can chickpeas, juice of 1 lemon 3 tablespoons olive oil 1 tsp cumin, a good seasoning of salt (I love pink Himalayan salt)

Method

Firstly add to your blender/food processor the avocado, lemon juice and olive oil. Blend until smooth. Add the chickpeas, cumin and seasoning. Blend until smooth, you may have to scrape down the sides, if the chickpeas get stuck underneath the blade! Once completely smooth, taste and season again if you need. Pour into an airtight container to store in the fridge or eat right away!

 

SWEET POTATO FRIES

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SERVES 4

Ingredients

4 large sweet potatoes, 1 tbsp cinnamon, 1 tsp rosemary, a pinch of sea salt, drizzle of olive oil

Method
Preheat the oven to 180 degrees Celsius. Peel the sweet potato and cut into large wedges. Drizzle with olive, cinnamon and herbs. Make sure the sweet potato is covered well. Place in the oven and cook for about an hour until the wedges are gooey on the inside and starting to crisp on the outside. Toss them twice during that time, to make sure they don’t burn.

 

TO DIP!

SPRING ROLLS

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SERVES 2

Ingredients

10 rice paper rolls. The Dip: 4 tbsp almond butter, 1 tbsp tamari, 1 tbsp maple syrup, 2 tablespoons warm water, juice of 1 lime. Filling: 1 large carrot, 1 large beetroot, 1/2 cucumber, 1 avocado

Method

Start by making the dip. Just add everything to a mixing bowl and stir until smooth! Put to the side. Peel and chop the beetroot, cucumber and carrots into thin slices. De-stone the avocado and slice the flesh into thin strips.

To make the rolls: 1) place the rice paper into a bowl of warm water for a few seconds, remove and allow the rice paper to soften. Then in the middle of the rice paper place a few strips of beetroot, carrot, cucumber and avocado. Fold the top and the bottom of the paper over, then the right side and then roll! Continue to do the same with the rest of the rolls. When they’re ready dip and enjoy.

 

QUINOA SUSHI ROLLS

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Ingredients

6 Nori sheets, 1 red pepper, 2 carrots, 1 zuchinni, 1/2 cup quinoa,

Avocado cream: 2 avocados, 1 lemon, 2 tsp apple cider vinegar

Method

Start by placing the quinoa in a saucepan and covering with 1.5 cups of water. Bring to the boil, reduce to a simmer and simmer until cooked through, then place on the side to cool. Meanwhile make the avocado cream by whizzing the avocado, lemon and apple cider vinegar in your blender or food processor. Prepare the red pepper, carrot and zucchini by slicing them into thin strips. To make the sushi roll put a strip of the avocado cream down the left hand side of the nori. Top it with a little quinoa and a few strips of raw veggies. Roll it very tightly to the other side. Chop into smaller pieces with a sharp knife. You can halve it if you prefer.

 

SWEET TREATS

RAW CHOCOLATE COATED COOKIES

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Ingredients – Cookie

2 cups rice flour 1/2 cup agave 1/2 cup melted coconut oil 1/2 cup grain sweetened & dairy free chocolate chips (you can also use cut up raw chocolate)

Ingredients – Chocolate

1 cup cacao powder 1/4 cup coconut oil, melted 1/4 cup agave

Method

Preheat the oven to 190C/350F Add all the cookie ingredients into a bowl and mix until totally combined. Form into balls (makes around 10-12). Put on a lined baking tray and bake for around 15 minutes, until crisp on the outside but still breakable, you need to let them cool before you lift them off the tray. Make the raw chocolate by combining the melted coconut oil, agave and raw chocolate and mixing until totally smooth. When the cookie balls have totally cooled, dip them in the chocolate and use a spoon to totally coat, but them back on the roasting tray, repeat with all of them. Put the chocolate coated cookie balls in the fridge to set, around 10-15 minutes. Then, enjoy! Store in the fridge!

 

CHOCOLATE QUINOA CRISPY TREATS

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Ingredients

2 cups Quinoa Pops 1/2 cup cashew butter 1/3 cup coconut oil 2-4 tablespoons Cacao Powder (Adjust to How strong you like it) 4 Tablespoons Agave/Coconut Nectar/Pure Maple/Raw Honey

Method

Put the quinoa in a mixing bowl. Melt the coconut oil in a saucepan, take off the heat and add in all other ingredients. Mix well, so it’s all combined and smooth before pouring into the bowl with the quinoa pops. Once you pour it in, mix through so everything is coated. With a tablespoon, spoon out a few tablespoons and put in small muffin/cupcake cases. Put in the freezer. The longer you leave it the better it tastes, so 1 hour is ideal, but you can eat them after around 20 mins if your impatient!

 

HEALTHY RAW CHOCOLATE FUDGE

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Ingredients

1/2 cup cashew butter, 1/2 cup coconut oil, 1/2 of a banana, mashed 1/4 cup cacao powder, 1/4 cup date syrup (you can use pure maple or agave syrup)

Method

Start by melting the coconut oil, and mashing the banana. Blend everything until smooth and pour into a mini loaf pan, lined with parchment paper. Place in the freezer to set and transfer to the fridge. If you don’t have a blender then mix all ingredients together thoroughly in a mixing bowl, or melt in a pan over heat until smooth.

 

DRINKS

PINEAPPLE, CARROT, GINGER AND WHEATGRASS JUICE

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Ingredients

2 cups chopped pineapple, 3 carrots, a thumb-nail size cube of ginger, juice 1/2 lemon. Optional: 1 tsp wheatgrass powder (I use Organic Burst)

Method

Peal the ginger and put the pineapple, carrots and ginger through your juicer. Mix with juice of 1/2 a lemon. If your using wheatgrass powder put the powder at the bottom of a cup and pour in a small drizzle of the juice, stir quickly to make a smooth paste before slowly pouring the rest of the juice in – stirring as you go.

 

PINEAPPLE, BANANA, AND BLUEBERRY SMOOTHIE

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Ingredients

1 frozen banana, 1/3 cup pineapple, 1/2 cup blueberries, 2 tablespoons cashew nuts, 1/4 cup dairy free milk/coconut water

Method

Add everything to your blender…. and blend!!

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