Join the Crazy Sexy Picnic Palooza!
Hi Sweet Friends,
There’s a warm, earthy smell in the air. The jazzy birds are singing. Summer is nearly here, which means it’s time for my favorite activity of all — picnics! I heart picnics so much that I’ve been known to blanket crash a few in my day. If you haven’t caught the fever, now is the time. Saunter outside, sit your winter tush on a quilt and nosh in the fresh air. Lunch actually tastes better when it’s marinated in sunshine rays.
When’s the last time you dined under the sun, moon or stars? If it’s been too long, let’s change that. Picnics break up the day, reboot your brain and fill you up with a hefty dose of spirit-filling nature. Add some good company to the mix and you’re golden. The holidays and celebrations over the coming months give us gobs of opportunities to expand our cooking skills and healthy repertoires. With that in mind, I’ve created some sassy incentives for all you rusty picnickers.
Join the Crazy Sexy Picnic-Palooza starting June 3rd! Get all the details on how to join in on a summer of incredible food and fabulous outdoor fun, plus learn how to enter the Picnic-Palooza contest for a prezzie-filled picnic basket here!
Here’s a taste of what’s to come. These recipes are purrrfect for Memorial Day weekend. I’ve got you covered from snacks to sandwiches to dessert. So kick off your shoes and dig in!
Makes 3 Cups
- 3 cups raw cashews, soaked in water for a few hours to soften
- 2 tablespoons curry powder
- 1 1/2 tablespoons onion granules
- 1/2 teaspoon cayenne powder (optional)
- 1 tablespoon maple sugar (optional)
- 1 1/2 teaspoons sea salt
- Olive oil or spray oil (to grease pan, if using oven)
1. Strain soaked cashews. In a bowl, add all ingredients and mix well.
2. Raw version: Set dehydrator at 110°F. Spread an even layer of the nut mixture on dehydrator trays, leaving room for air circulation. Dehydrate for 6 to 7 hours. Remove trays from dehydrator. Baked version: Preheat oven to 275°F. Spray or brush sheet pan with a thin coat of olive oil and spread nut mixture evenly. Roast for 15 to 20 minutes, stirring occasionally to ensure the nuts do not burn. Continue to roast for 10 more minutes or until crisp. Remove from oven.
Thai Me Up Green Smoothie
By Christy Whitney (Crazy Sexy Juices & Succulent Smoothies)
Makes 16 oz.
- 8 ounces orange juice, fresh squeezed
- 1/2 cup tropical fruit, fresh or frozen (mango, pineapple, etc.)
- Handful of spinach
- 1/4 bunch cilantro
- 1/8 bunch spearmint
- 1/8 bunch basil
- Any other herbs or greens you like
- Dash of cayenne pepper or red chili flakes (optional)
1. Prep and wash all produce.
2. Blend and add up to 6 ounces of fresh water to reach desired consistency. Serve.
Salad with Romaine, Fennel & Clementines
By Yonni Wattenmaker (KrisCarr.com Recipes)
- 2 clementines, cut in half
- 1 lime, cut in half
- 1/2 teaspoon Himalayan pink salt
- 3 tablespoons olive oil
- 2 tablespoons honey mustard
- 2 heads of romaine lettuce, washed and cut into bite-sized pieces
- 1 fennel bulb, thinly sliced and cut into bite-sized pieces, discarding stems
- All sections of 1 clementine
- 1/2 teaspoon fresh rosemary, chopped
1. For the dressing: In a small glass mixing bowl squeeze all of the juice out of both clementines and half of one lime. Be careful to remove any seeds that may fall in. (You can slice the remaining lime into wedges for seltzer or Pellegrino.) Add the salt, olive oil and honey mustard. Whisk until well combined. Refrigerate for 15-30 minutes to help the flavors blend.
2. In a large salad bowl, toss the salad ingredients. Add dressing, toss again and serve.
Chickpea Salad Sandwich
By Paul Jarvis (author of Eat Awesome)
- 4 cups of cooked and smashed chickpeas
- 1/2 – 1 cup of finely diced onion
- 1/2 – 1 cup of diced celery
- 1/2 – 1 cup of diced red pepper
- Generous amounts of paprika (to taste)
- Dash of mustard seed powder or mustard
- Dash of garlic powder
- Dash of salt (you could also use black salt/kala namak (found in Indian stores), since the sulphur content makes it smell/taste egg-ish)
- 4 – 6 dollops of the cashew cream (see below) or vegan mayo.
- Bread of your choice
1. Make cashew cream (unless you are using vegan mayo). See recipe below.
2. Blend all ingredients except cashew cream in a food processor until everything is in small pieces.
3. Put mixture in a bowl and mix in cashew cream.
4. Spread a generous scoop of chickpea salad on bread and add any toppings you’d like!
- 2 cups cashews
- 1 – 2 lemons
- Water, as needed
- Salt, to taste
- 1 – 2 spoonfuls nutritional yeast (optional)
1. Soak 2 cups of cashews for an hour, then drain and rinse.
2. Put cashews in a blender with the juice of 1 to 2 lemons, fill with water until it reaches the top of the cashews, salt to taste, and a couple spoonfuls of nutritional yeast (optional).
3. Blend until mixture is creamy and smooth.
Raw Cheesecake with Cacao Crust
By Gena Hamshaw, ChoosingRaw.com
For the crust:
- 2 cups almonds
- 1/4 cup cacao nibs
- 1 1/4 cups pitted, packed dates
- Dash of salt
For the filling:
- 2 1/2 cups cashews, soaked 2 hours or more
- Juice of 3 lemons
- Dash of salt
- 3/4 cup agave syrup/maple syrup
- 1 teaspoon vanilla (or 1 vanilla bean, scraped)
- 1/4 cup coconut butter
- 1/3 cup water (more if needed)
- 1 tablespoon chia seeds
1. To make crust, place almonds and cacao nibs in a food processor and process until very crumbly. Add dates and salt, and process until mixture is holding together well.
2. Press crust into a regular sized pie or tart shell, and store in fridge while you make the filling.
3. Blend all filling ingredients together in a high speed blender until absolutely smooth and creamy. Add more water than the 1/3 cup if necessary to achieve a thick, yet blendable texture.
4. Pour filling into pie shell, and transfer to a freezer for 30 minutes to set. Transfer to fridge, and cover with a layer of saran wrap. Decorate with berries if desired.
Bonus Recipe: Crazy Sexy Ginger-Berry Limeade
By Kris Carr, KrisCarr.com
- 2-inch piece of fresh ginger, peeled
- ½ lime, juiced
- 16 ounces seltzer
- ½ cup frozen berries (or fresh)
Cheese cloth or nut milk bag
1. Peel and grate ginger. Place grated ginger in cheese cloth or nut milk bag. Squeeze the ginger juice into each glass until ginger feels dry.
2. Cut lime in half. Squeeze half of lime juice into each glass and add berries. Pour one serving of seltzer into each glass.
Remember, if you want a chance to win a bitchin’ basket, sign up for my newsletter to get all the details starting next week.
Now, it’s your turn. What are your go-to picnic recipes?
Peace & bare feet,