MINNEAPOLIS (WCCO) — A picnic is a great excuse to get out and enjoy the summer weather. But sometimes we can get stuck in a rut with what to make and ways to keep it healthy.
WCCO-TV’s Edward Moody was on the rooftop Wednesday morning with health blogger and food stylist Allie Bornstein to get some tips on how to liven up your summer picnic and still keep it healthy. Bornstein’s blog is called the “Nutritional Epiphany,” and provides ideas to do just that.
Bornstein recommends putting together products that are easy to transport and be on-the-go with for picnics. She said a good drink option are teas that are sweet, made from fruit and high in energy. She also said coconut water is a great way to stay hydrated.
Cheese and crackers is always a good snack option for a picnic, as well as fruit, cheese and fresh mint or basil for an easy skewer.
Here are a couple recipes to enhance your summer picnic.
Recipe: Fruit, Cheese and Herb Skewers
Blackberry Skewers: 2 basil leaves, 2 Parrano cheese pieces, 2 to 3 blackberries
Raspberry Skewers: 2 mint leaves, 2 Parrano cheese pieces, 4 raspberries
Strawberry Skewers: 1 large basil leaf, torn in half; 2 strawberries; 1 Parrano cheese pieces
Blueberry Skewers: 1 large basil leaf, torn in half; 6 blueberries; 2 Parrano cheese pieces
Recipe: Raspberry, Mint and Lime Infused Water
Fresh raspberries pair beautifully with sliced limes, and mint adds a refreshing kick. Serve this over ice for a cold, sweet, tart beverage the whole family will love.
1 lime, thinly sliced
1 small bunch mint
1 pint raspberries, lightly smashed
2 quarts filtered or spring water
Directions: Add the lime, mint and berries to a 64-ounce Mason jar or pitcher. Pour water over top and chill for several hours. Serve over ice.
Recipe: Salad in a Jar
handful fresh spinach or spring greens
small handful sprouts (I used sunflower)
1/2 cup fresh cherries, quartered
1/2 cup chopped cucumber
1 cup cooked chickpeas or navy beans
handful raw walnuts
1/4 cup shaved Parrano cheese
1 tbs brown mustard
1 tbs maple syrup
juice of two lemons
1 tbs dried herbs of your choice (I used oregano)
2 tbs olive oil
cracked black pepper to taste
ground sea salt to taste
Add all dressing ingredients to a quart mason jar and shake to combine
Add the beans, cherries and chopped cucumber to the bottom of the jar (this allows them to marinate and not get the other ingredients too soggy
Top it off and add in your fresh greens, sprouts, raw walnuts and Parrano cheese
Cap up the jar and pack it up. Now, it’s ready for a picnic