Healthy Recipes for a Summer Picnic

By Stephanie Johnson
Jul 27, 2016
Healthy Recipes for a Summer Picnic
When the sun is shining, London really is one of the best places to be. It brings with it a sense of excitement and also announces the arrival of my favourite part of summer: alfresco dining. All of a sudden, the pavements are full of outdoor seating, roof top bars are the ultimate place to be, and, best of all, the parks are packed with picnickers. Visions of wicker baskets, checked blankets, pimm’s, fresh fruit and delicious, seasonal food spring to mind, perfectly partnered with balmy summer evenings and city back drops. And the ultimate menu? Lots of seasonal, refreshing, body loving food (think juicy watermelon, fresh lime, tart passion fruit).



Serves 2
2 courgettes
1/4 of a watermelon
1/2 cucumber
1 tbsp black sesame
1 cup quinoa, cooked
optional: grilled king prawns, 4 per person
1.    Using a spiraliser, make the courgette into ribbons and cut the cucumber into small chunks
2.    Mix the courgetti with the white quinoa, cucumber, lemon juice and rind, himalayan salt and olive oil
3.    Remove the rind from the watermelon and cut into squares
4.    Mix the watermelon into the courgetti mix and sprinkle the back sesame over the top - topping with the prawns if desired



- 2 chillies
- 3 limes juiced
- 1 lime, zested
- 2 tbsp honey
- ½ cup oil
- ½ cup water
- salt to taste
1.    De-seed and remove the stalks from the chilli’s
2.    Add all the ingredients to a blender and mix until fully combined
3.    Serve



- 1 cup almonds 
- 1 cup brazil nuts 
- 1 cup walnuts 
- 1 cup desiccated coconut 
- 2 tbsp coconut sugar (optional)
- 100g coconut oil, melted
- pinch of salt 
1. Blitz all the nuts in a food processor until fine
2. Mix in the desiccated coconut and coconut sugar 
3. Rub in the coconut oil in with fingers 
4. Line a baking tray with parchment paper, spread the mixture on the tray and bake for 10-15mins, until golden brown 
5. Leave to cool whilst making the filling 
- 1 1/2 cups cashews (soaked overnight)
- 2 ripe avocados 
- 1 cup coconut oil 
- juice and zest of 5 limes 
- juice and zest of 5 lemons 
- 4 passion fruits 
1. Melt the cup of coconut oil then add all ingredients, except the passion fruit, to a food processor 
2. Blitz until smooth 
3. Evenly spread the base to the bottom of a tray and press down until firm and even
4. Add the filling to the top and smooth down until even 
5. Finally, add the pulp of half a passion fruit to the top of each cheesecake if individual, or over the whole cheesecake if making one large cheesecake. 
5. Leave in the fridge to chill and thicken before serving. 
These can be made as either individual portions or a larger cheesecake. For pots, use individual ramekins, or for a larger cheesecake, use a loose-sided baking tin. We recommend individual pots for a fuss-free picnic option!


And of course a picnic isn’t complete without the perfect setting. No matter what setting you’re looking for, one of these is bound to do the job:
1. Alexandra Palace
What for: Beautiful views across London, a Sunday farmers market for all the extras, a family atmosphere complete with rowing on the lake
2. Hampstead Heath
What for: Cooling off in the lido, a countryside escape in the city, beautiful gardens to explore post-picnic
3. Haggerston Park
What for: A quiet option amidst the bustle of East London, close proximity to Broadway market, shaded private parks
4. Epping Forest
What for: Taking the bikes, exploring for miles, a quieter picnic with nobody to disturb
5. Camley Street Natural Park
What for: An unknown spot, picturesque surroundings, canal side dining


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