In today’s video we talk about things that we use when we are going on a picnic. Picnic foods can be any foods that are easily transportable. We have used Tupperware containers and thermoses in our HA Yellow Cooler Bag to keep our food fresh until ready to be eaten.
Some of our smaller kitchen gadgets have been used today to prepare our foods. We have used the following items:
- OXO Mandolin
- OXO Salad Spinner
- Rada Knives
Watch the video below to see Judy prepare 3 different salads: zucchini/sweet potato spiral salad (recipe below), a sweet potato salad with a citrus dressing and a cucumber radish salad with a pine nut dressing.
Raw Zucchini/Yam Salad with Pesto/Basil Dressing
The Salad: serves 4
You will need a spiral veggie cutter to make this salad
Put the following through your spiral cutter, toss with the dressing then put aside:
- 1 medium to large zucchini (buy organic so you can leave the skin on for the colour)
- 1 small yam (peel first)
Cut the following into small pieces:
- ½ cup celery
- ¼ cup green onion
- 3 radishes
Mix with ½ cup fresh (or frozen peas)
Put the zucchini in a large salad bowl and sprinkle with the chopped veggies
Add the rest of the veggies to the yam, toss then place in the center of the zucchini and serve.
The Basil/Mint Pesto Dressing: makes 1 cup
Put the following ingredients into a blender then blend until creamy:
- ⅓ cup extra virgin olive oil
- 1 handful of fresh basil
- 3-4 leave fresh mint
- 1 clove garlic
- 2-4 thin slices of ginger root
- ½ tsp cardomen
This keeps well for 3-5 days in the fridge.
