Hey guys, have I got a feast for you this week! It’s so hot here in London right not that all I want to do is wear shorts, pack up a picnic and sit in the park… or lie in a bath of ice but the former sounds less painful!
Whilst shops are getting better at catering for us healthy eating crowd, lets be honest if you’re grain free, gluten free and dairy free or a combination there of, on the run you’re sort of left with a bag carrots! And whilst I’m very partial to Bugs Bunny’s staple, I’m a foodie and I want my picnic to taste darn good. So we gotta get organised peeps.
MAKE IT and TAKE IT that’s my motto. This week I’m going to be sharing a stellar line up of NEW recipes perfect for the picnic season. And as always they’ll be healthy, autoimmune friendly and suitable for those of you on healing programmes like Paleo, Whole30, I Quit Sugar, Keto and the Gaps diet. Tell me what’s your favourite picnic food? Maybe it’s something you once enjoyed but can’t eat anymore. Let me know in the comments below and I’ll see if I can create a tasty alternative for you. If you’re on instagram, please come and join me in the fun over there @paleocrust – it’s picnic fever inspiration every day.
So I’m kicking off day 1 with this beetroot zummus recipe. A picnic wouldn’t be complete without some crudité dip dunking right? Chickpeas can cause bloating and intestinal permeability for some people to I’ve swapped them out in favour of roasted courgettes and beetroots and added my special seasonings. I hope Mr B is pumping up his arm iron as this hamper of mine is getting heavier by the minute!
Get your expandable pants ready, it’s going to be an epic week!
Serves 2 – Beetroot Zummus
- 180g beetroot
- 2 courgettes
- 3 tablespoons extra virgin olive oil
- 1 tablespoon tahini
- Squeeze of lemon
- 1 clove of garlic
- Pinch of pink himalayan salt
Preheat the oven to 190C (fan assisted).
Peel the beetroot and remove the ends from the courgettes. Chop the beetroots and courgettes into chunks. Place on a baking tray and drizzle with a good tablespoon of olive oil and a pinch of salt. Roast in the oven for 35 minutes.
Peel and finely dice the garlic. Using a hand blender of food processor, blitz the beetroots, courgettes, tahini, garlic, lemon, 2 tablespoons of extra virgin olive oil until smooth and season with a pinch of salt. Chill in the fridge (or you can enjoy warm… both nice.)
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