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Sophie Barclay
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Megan May from Little Bird Organic shares a couple of great raw recipes for a picnic on the beach and perfect for enjoying on one of those still sunny evenings.
Basiland lime lemonade
| 6 cups | Water |
| ¼ cup | Lime juice |
| ¼ cup | Lemon juice |
| 1 | Lime, thinly sliced (Main) |
| 1 handful | Fresh basil, or use Thai or lemon basil if you have |
| 1 handful | Fresh mint |
| ¼ cup | Agave syrup, or maple/coconut nectar or coconut crystals |
Garden wrap filling: Almond & olive pate
| 2 cups | Almonds, soaked for 12 hours (Main) |
| ¼ tsp | Cayenne pepper |
| ¼ tsp | Smoked paprika |
| ¼ tsp | Salt |
| 4 Tbsp | Olive oil |
| 2 Tbsp | Lemon juice |
| ½ cup | Olives, chopped (Main) |
| 2 Tbsp | Fresh basil, finely chopped |
| 1 tsp | Garlic |
| 1 tsp | Fresh thyme, chopped |
Vegetable filling
| 1 | Capsicum, finely sliced |
| 1 | Cucumber, finely sliced (Main) |
| 1 | Carrot, finely sliced |
| 1 | Avocado, finely sliced |
| 1 serving | Bean sprouts |
| 1 serving | Microgreens |
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Directions
Basil and lime lemonade
- Place all the ingredients in a large pitcher and muddle with a long spoon until well combined.
- Serve over ice.
- Optional extra – spike it with a little sake.
Garden wrap
- In a food processor blend the almonds, olive oil, lemon juice, salt, cayenne and smoked paprika into a smooth thick paste. Add water as required to make a smooth paste.
- Pit and mince the olives and gently mix into the paste with the basil & thyme.
- For the veges: Finley slice capsicum, cucumber, carrot and avocado, sprouts/microgreens (suggestions: alfalfa, micro parsley or celery).
- For the wrap: Use collards, cabbage, lettuce or nori. If using cabbage or collards you will need to tidy up the leaf trimming the edges and chopping off the stem. If you are using hardy cabbage leaves you can massage them with a little salt to break them down and make them a bit softer.
- Sauerkraut: Use your own homemade kraut or try 'Be Nourished' raw sauerkraut – we used the Helena bay flavour in the wrap
- Place 1-2 tablespoons of pate on your leaf of choice followed by your vegies and sprouts then sauerkraut. Now wrap up your leaf and chop in half.
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