Eating well at summer picnics and barbeques doesn’t need to be boring. We have put together a few ideas to inspire you to enjoy delicious food no matter what the weather!
Clean Coconut Rocky Road
These are always a hit with the children. They still taste great but this version contains healthy fats from coconut and they are dairy and refined sugar free.
100g coconut oil
100g coconut butter
3 tbsp cacao powder
4 tbsp honey (you could substitute with stevia for a sugar free version, or brown rice syrup for a lower glycemic ingredient)
1 large handful of sultanas
organic rice puffs (about 100g)
vanilla essence 2 tsp
- Melt coconut oil and coconut butter with vanilla essence on a low heat on the hob.
- Whisk the cacao powder and honey into the mixture
- Combine with rice puffs and sultanas
- Separate into cupcake cases or into a cupcake tin and press down firmly
- Refrigerate until hard
Homemade Courgette Coleslaw
Delicious side dish at any picnic or barbeque!
1 large courgette spiralized or grated
2 large carrots grated
100g homemade or organic mayonnaise (for a vegan version you can use plain coconut milk yogurt).
1 tbsp lemon juice
1 tbsp honey
½ tbsp. chopped garlic
- Combine the mayonnaise with the lemon juice, honey, garlic and paprika.
- Mix into the vegetables and serve!
Beetroot and Potato Picnic Salad
This salad makes an ideal picnic dish – you can prepare it the night before and is delicious eaten cold the following day. Just pop it in a tub and pack it in your picnic hamper!
It is equally tasty eaten as a warm dish for dinner, but cooking and cooling the potatoes, beetroot and lentils creates resistant starch which feeds the beneficial bacteria in your gut.
500g new potatoes
4 medium beetroots
2 red onions
1 can puy lentils
Large bag of rocket
100g walnut pieces
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
1 -2 tablespoons fresh dill (or parsley)
Salt and pepper
- Pre-heat oven to 200˚C /gas mark 4
- Peel beetroot and cut into cubes – roughly 2cm size
- Halve potatoes
- Chop onions into chunky pieces
- Place beetroot, potatoes and onions in a baking tray
- Pour over olive oil and mix well
- Season with salt and pepper
- Cook in top of oven for 30 mins, tossing every 10 mins or so
- Add lentils to baking tray and cook for 5 more mins.
- Take vegetables out of the oven and leave to cool for 5 mins
- Pour over balsamic vinegar and add chopped dill
- Cool vegetables and place in fridge overnight.
- The following day mix the vegetables with the rocket and add the walnut pieces.
Asparagus is a great source of fermentable fiber which helps to feed to your microbiome. These are so simple to make and transport well.
A little coconut oil or ghee for frying
- Wrap asparagus spears in pancetta and fry until the spears are getting softer but still firm.