As I am writing this I am planning a kayak trip up our local river and then plan to have a picnic in my front yard before getting back to my paper work. So it feels like it’s picnic time and time to get out my picnic creativity.
I am instantly taken back to memories of the school holidays in the early eighties when my brother and I used to go to the local swimming pool for the day. We weren’t into the food that was served in the canteen there so we used to make our own lunch and it all felt quite exotic.
We would fill sticks of celery with cream cheese and make coleslaw with sultanas, pack sayo crackers and slices of cheddar cheese and slices of apple with lemon juice. Slices of tomato and cucumber also accompanied this feast. We may have seemed like healthy children for our age and a bit strange to have thought to pack such delights but we were not health nuts by any means. We would polish all of this off and then run off to the pool canteen and buy ourselves a Paul’s Iced Coffee (yes for those in the know we were in the NT- where after beer Paul’s Iced coffee was the territory’s favourite drink). We would also gobble down at least one of those over processed full of preservatives red frog lollies.
What a combination. Anyway for my picnic today I will fill the celery sticks with the cashew fermented cheese. A few slices of zucchini slice a green salad with avocado and blueberries, tabbouleh and tahini sauce (recipe below) and some of that awesome brownie made of black beans.
Not sure how to replicate the frog lollie so I will just give that a miss and will sip on tulsi masala chai instead of iced coffee.
I’ll let you know next week how the picnic went and can you please let me know what you love to take on picnic by writing on my facebook page.
Tabbouleh and Tahini Sauce
½ cup quinoa
1 ½ bunches of flat leaf parsley finely chopped
½ bunch mint destalked and finely chopped
2 tomatoes diced
1 Lebanese or ½ English cucumber
½ cup pitted Kalamata olives sliced
juice of ½ lemon
salt and pepper to taste
1. Cook the qinoa in salted water for 10 minutes or until cooked. A white tale will appear on the quinoa when it is ready.
2. Mix all the other ingredients together and add salt and pepper to taste.
¼ cup tahini
3 tbsp filtered water or more
3 tbsp lemon juice or juice of half a lemon (I like it lemony)
¼ tsp turmeric powder
salt to taste
Mix everything together in a bowl stirring until it forms a smooth sauce. Tahini can end up becoming really thick as you stir it so just add more water, lemon juice and salt until you get a sauce like consistency.
I am on a mission to get people to read my free ebook Iron rich foods as I am so surprised when I talk to people who are iron deficient and end up getting iron injections or infusions. No one has told them that certain foods like dairy, tea, coffee, red wine and the phytic acid and oxalates on certain foods can inhibit the absorption of iron. I personally would do anything to avoid having iron shots or infusions so I would start with my diet. Many doctors do not know what inhibits iron absorption.
I know of one person who surprised her doctor only two weeks after being told she needed an infusion. She went home read the free iron rich eBook and applied what I have in there and when her doctor re did her tests two weeks later he thought she had gone back to eating meat. No she told him I read and followed Veet’s iron rich eBook. Give it a go if you are iron deficient and please help me and others out by sharing my blog post getting your friends to sign up and receive the free iron rich eBook.
Have a wonderful week full of good food and lots of iron (if you need it that is)!