Beach picnic from Little Bird

Name: Beach picnic from Little Bird
Ingredients: 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; 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; 1 Capsicum, finely sliced; 1 Cucumber, finely sliced (Main); 1 Carrot, finely sliced; 1 Avocado, finely sliced; 1 serving Bean sprouts; 1 serving Microgreens

Sophie Barclay

Element

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.

Basil and 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

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.