Team Ambrosia’s Picnic Picks!

Team Ambrosia’s Picnic Picks!  

We don’t know about you, but we’re taking FULL advantage of the last few weeks of summer, so we wanted to share a few of Team Ambrosia’s favourite recipes for one of our favourite summertime pastimes! PICNICS! Because who doesn’t love a good picnic in the hot weather?! Tis the season right? ENJOY!

And don’t forget to let us know what some of YOUR favourite picnic foods are!

5 Perfect Picnic Recipes From Team Ambrosia

Avocado & Mango Salad Brit

One of my personal favourite things about summer is the fresh, summer PRODUCE! Not only are they colourful and extremely vibrant (hello nutrients!), but the taste is just out of this world FRESH! Below is one of my personal favourite summer salad recipes…

It’s equal parts EASY & delicious!

Ingredients (Serves One)

  • One Avocado (sliced)
  • One Mango (Cubed)
  • ¼ Red Onion (Diced)
  • ½ Tbsp balsamic vinegar
  • ½ Tbsp lime juice
  • 1 Tbsp olive oil
  • Salt & pepper (to taste)

Directions

  1. Whisk balsamic vinegar, lime juice and olice oil together in a bowl
  2. In a separate bowl, toss mango, avocado, and onion
  3. Pour dressing over the salad and season with salt and pepper!
  4. Serve!

Quinoa Salad – Cari Adda 

Recipe

  1. 1 Cup Quinoa
  2. 2 Cups Water 

Rinse quinoa thoroughly. Add quinoa and water to a pot and bring to a boil. Cover and reduce to a simmer for 20 minutes or until all liquid is absorbed. Set aside to cool.

Dressing

  • 3 T Tamari
  • 3 T Olive oil
  • 2 1/2 T Rice Vinegar
  • 1 T Toasted Sesame oil
  • 1 1/2 T Honey
  • 1 Garlic Clove, crushed

Whisk all ingredients together.

Combine cooled quinoa and a variety of mixed vegetables such as carrots, kale, purple cabbage, cucumber, green beans. Mix all together with some of the dressing.

Enjoy!!

Cari Adda

Picnic Smorgasbord! – Liana 

Drinks: Melt some ice cubs, watermelon, lime and mint pack that up in an insulated container and you’re good to go!

Food: Collard wraps!!!! Collard greens wrapped with anything really…. sliced cucumbers, carrots, some sprouts, add some hummus and/or guac and some fresh herbs.

Dessert: coconut chips with a piece of chocolate and either walnuts or cashews.

Snack: apple and nut/seed butter of choice!

Vegan & Gluten Free Banana Walnut Raisin Bread – Tatiana

Ingredients

  • 1 Cup of Gluten Free Oat Flour
  • 1 Cup of Bob’s Red Mill Gluten Free All Purpose Flour
  • 1 cup Sorghum flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil (melted)
  • 1/2 cup grapeseed oil
  • 1/2 cup walnuts
  • 1/2 raisins
  • 6 very ripe medium bananas

Directions

  • Preheat oven to 375 F.
  • In a large mixing bowl sift together all fours.
  • Add baking soda, baking powder and salt to mixing bowl and whisk together.
  • In a medium mixing bowl, use a fork or your hands to mash the peeled bananas.
  • Add mashed bananas, walnuts, raisins and  oils to the dry ingredients and mix gently.
  • Spoon mixture into a lightly oiled 5 x 9 inch loaf pan.
  • If batter is thick add water or almond milk.
  • Bake for 30-40 minutes, until top is lightly browned and a toothpick can be inserted and removed batter- free!
  • ENJOY!!!

Pesto & Vegetable Salad – Leanna

Ingredients

  • Pasta of your choosing
  • Chopped peppers
  • Sunflower Kitchens’ Basil Pesto.

Directions

  1. Mix all ingredients together
  2. Serve!

In terms of picnic snacks, below are a few of my personal favourites! The chips are the Organic Blue Corn Tortillas from Neal Brothers, served with guacamole and fresh organic produce! I don’t have a specific or set recipe for the guacamole, because it’s a “play it by ear” sort of thing… you know how it is; a little more lime juice, a little more garlic, some salt and pepper etc… I essentially combine avocados, lime juice, garlic and salt and pepper until I get the taste I am looking for!

 

 

 

 

 

 

 

 

 

 

 

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