It’s National Picnic week this week. We’re celebrating the Great British Picnic with a Nourish twist! Picnic food doesn’t have to be dull, it can be bright, happy, nourishing nuggets of goodness. We’ve got a Picnic inspired giveaway taking place on our Facebook and Instagram pages at the moment.
Why not take a look at our favourite picnic goodies that you could win from our friends at; Fruit inspired crisps from Nims. Super dips from Chic P. Brilliant balls from Boost Balls. Nut-tastic yogurts and cream cheese from Nush. Moreish crackers from Moral Fibre. Wax wraps from Eco Lifestyle and a #macaroonmoment from yours truly!
We’ve also got a delicious recipe for our Banana Picnic Loaf that’s perfect for your picnic too. Find the recipe here.
We’re a little picnic mad here at Nourish. The minute the sun’s out (and sometimes even when it’s not!) we’re off to find a patch of grass or sand. For some it’s matching crockery and pretty tiffin boxes and for others is wax wrapped parcels popped into a rucksack. Whatever and however we picnic the one thing that we have in common is that we’ll have a pack of macaroons to nibble on with us too. When the gang is. flagging up a steep hill, drying off after some wild paddling or recovering from a run along the river our coconut macaroons are the perfect way of replenishing those energy stores!
Based in the beautiful Surrey Hills we’re blessed with plenty of picnic spots nearby in Surrey, Kent and Sussex. Here are a few of the team’s favourites. We hope they inspire you this weekend while the sun is out.
Ineke – Box Hill, near Dorking
A National Trust spot where you’ll be able to see Surrey laid out before you from the top of Box Hill. With a huge grassed area this is the perfect place for the newly crawling smallest member of the Nourish team. The views stretch out for miles. Pick up the kids trail from the top you can exhaust even the most enthusiastic walkers with the various activities along the way.
Katie – West Wittering
A little further afield but Wittering is a beautiful beach with a big views. Driving up the private road to this spot the sky just gets bigger and bigger until you arrive at the beach. We like to head to the wilder side where it’s sandy and less busy. Settle down and wander back and forth for some paddling in between courses. We love to head home with salty hair and sandy toes.
Ellerie – Chartwell
Another National Trust property, this time on the borders of Surrey and Kent. Chartwell was the home of Winston Churchill and is packed full of interesting things to explore for kids and adults alike. From the swimming pool to the prolific veggie garden. Overlooking the lake is a great picnic place and the kids can head over for a swing after they’ve refuelled.
Kate – Shere
A pretty village with lots going on. Grab a blanket and head to the stream where the kids can hunt for Crayfish. Once you’re thoroughly picnic’d out drop into the Dabbling Duck for a slice of cake and head out along the stream. The ford there is a great paddling opportunity. Follow the circular walk around the woods and back to the village and you might find the swing over the river. A great way to cool down on a hot day!
Where’s your favourite spot for a picnic?
Organic Raspberry Coconut Crunch Mini Macaroons
Pieces of freeze-dried raspberries combined with raw cacao gives a dreamy white chocolate taste. A healthy treat combining these two anti-oxidant rich foods.
One pouch contains 10 – 11 delicious Raspberry Coconut Crunch Mini macaroons.
Our Banana Picnic Loaf is the perfect thing for when you want to pack up and picnic. It’s simple to make and is a total crowd pleaser. Who doesn’t love a banana loaf? Full of healthy fats and plenty of fibre from the banana and carrot it’s perfect for any time of the day. If you’ve got a big walk planned you might also love to take some of our energy bites along too for that energy slump at the top for a steep hill. We love to have one of these in the freezer for snack attack emergencies!
Don’t forget to tag us on any of our social media pages if you make any of our recipes and you’ll enter our monthly hamper giveaway.
Serves 10 – Suitable for a Paleo diet.
Dairy, gluten, grain and refined sugar free (replace eggs with flaxseed ‘egg’ for vegan recipe)
1 cup ground almond
1/4 cup coconut flour
1 tsp baking powder
1 tsp cinnamon
1/2 cup roughly chopped toasted hazelnuts + 1/4 cup extra to put on top
Our orange almond cakes are a really delicious gluten free option if you’re making cakes for today’s Cupcake Day. This is a lovely bake that makes the whole house smell amazing, the scent of orange and spice is evocative of a festive time of year. Top them either with a yummy orange drizzle or our chocolate avocado frosting.
Serving size 12
3 oranges 2 cups ground almond (we like to use the almond pulp from when we make our own almond milk – why not replace 1 cup with this and have a go?) 5 heaped tbsp honey 1 tsp baking powder 1/4 tsp ground cinnamon 5 eggs (separated)
Preheat the oven to 170c.
Place oranges in a saucepan, cover with water and bring to a simmer. Simmer on low heat for 1 hour. Drain and allow oranges to cool.
When oranges have cooled a little, roughly chop into quarters and place in food processor and process until fairly smooth, adding in the honey as you mix.
Next add 5 egg yolks and blitz until creamy.
Add in the almonds, baking powder and cinnamon and blend well.
Beat egg whites until soft peaks have formed.
Finally fold through 5 beaten egg whites. and pour into cupcake moulds (we use a silicone financier mould).
Bake at 170 degrees for 20-25 minutes, until skewer comes out clean.
Lovely served with coconut or Greek yogurt or make one of the toppings below.
3 Tbsp water 1 cinnamon quill 2 Tbsp honey 1 tsp orange zest Juice of 1/2 an orange
Place all ingredients in a saucepan. Simmer on very low heat until reduced. Drizzle over cake, and decorate with orange segments.
Serve with coconut or Greek yoghurt.
Chocolate Avocado Frosting
2 soft avocados 5 large medjool dates squeeze lemon juice 1 tsp vanilla paste or vanilla powder 6 Tbsp coconut oil 3 Tbsp cacao powder
Process (or use a vitamix) the avocados, dates and lemon juice until fairly smooth. Add in cacao, followed by vanilla and oil.
Blend until smooth. Spread over cooled cake and Enjoy….
There’ something about beautifully coloured foods that gets our mouth watering before we’ve even eaten and this fennel, green bean salad with poppy seed dressing is no exception! We love the cleansing taste of fennel and mixing it up with green beans and this yummy dressing is yummy. It’s pretty enough to take a pic of, and if you do then don’t forget to tag us in your pics, you might just win a sharing pouch of your fave flavour of our sharing pouches of macaroons.
225g green beans (ends trimmed)
1 medium bulb of fennel
2 baby gem lettuces
1/2 large yellow pepper or 1 small pepper
1/4 cup walnuts
3 tbsp pumpkin seeds
Heat a pan with water and steam the beans until just cooked through.
On a board, thinly slice the fennel and the pepper. You could also use a mandolin for this if you have one. Roughly cut the lettuces into quarters lengthways. Slice the avocado into strips.
In a bowl mix together all the ingredients except the lettuce with half of the dressing below. Then layer this between chunks of lettuce in your serving bowl. Drizzle with remaining dressing and serve.
Juice of 1 orange
1 & 1/2 tbsp roasted pumpkin seed oil (or you could use avocado oil from Hunter & Gather)
It’s defintely Great British BBQ weather and we’re firing up the barbie, so we’ll need out trusty instant bun recipe to hand. This bun recipe is gluten and grain free and is quick and easy to throw together. We’re thinking delicous, fragrant, herb stuffed Portabello mushrooms with Hunter & Gather aioli, popped into one of our buns! Why not try it with our yummy Fennel and Green Bean Salad with Poppy Seed Dressing. What would you pop in your bun?
(Makes 3-4 depending on size)
1 1/2 cups ground almond
2 tsp baking powder
3 tbsp psyllium husk
7 tbsp ground linseed (flaxseed)
1 tbsp apple cider vinegar
200ml boiling water
2 tsp poppy seeds (optional)
First mix together in a small bowl 3 tbsp of the ground linseed with 8 tbsp water. Leave to thicken for 10 minutes
Preheat the oven to 170C.
In a large bowl mix together the remaining linseed with the ground almond, baking powder, poppy seeds and psyllium husk. Add to this the vinegar and the flaxseed/water mixture.
Mix together well. Finally add in the boiling water and mix well until you have a dough consistency.
Shape into buns and place on a hot baking tray or a stone. (You can use lightly damp hands to shape if easier to stop the dough from sticking to your hands).
Bake for 55-60 minutes. Remove from the oven and allow to cool before cutting and filling with your favourite toppings!
Our Easy Chocolate Spread is an absolute winner with the smallest members of the Nourish team. It’s also pretty popular with the rest of us if we’re honest! Without all the nasties you might find in store bought chocolate spreads this is packed full of goodness and feels like a treat. We like to serve ours with our banana pancakes as a breakfast. Or why not dip some fruit into it as an after school snack?