Photography Chris Lew, art direction Bianca Cheah.
Copper pots and handmade black treat plates both by The Broad Place. Mat, knitted throw, and wine glass all Missoni for Target
Good friends, delicious healthy food and a spectacular cliff top location. All the ingredients for a wonderful spring picnic! Two of our amazing experts, TV nutritionist and author Lola Berry and naturopath Reece Carter joined Sporteluxe partner and editorial director Sarah Ranwake for a stunning sunset picnic in Sydney’s Watson’s Bay where they feasted on recipes from Lola’s book The 20/20 Diet Cookbook (Plum; $34.95).
Carrot and corriander dip
4 carrots, roughly chopped
75g (1/2 cup) cashews. Soaked overnight if possible, otherwise 20 minutes and rinsed
125ml (1/2 cup) coriander leaves and stalks roughly chopped
120g (1 cup) cherry tomatoes
Sea salt to taste
Freshly ground black pepper to taste
- Pop all the ingredients except the radishes into a high-powered processor and blend until nice and smooth.
- Serve with thinly sliced radish dippers or veggie sticks.
Grain free blueberry and coconut muffins
Makes 12 large muffins
300g (3 cups) almond meal
2 teaspoons gluten free baking powder
4 eggs, lightly beaten
125ml (1/2 cup) coconut oil melted
80ml (1/3) cup almond milk
1 teaspoon ground cinnamon
1 vanilla pod, split and scraped
80ml (1/2 cup) maple syrup
60g (1 cup) shredded coconut
300 g (2 cups) blueberries, fresh or frozen
Extra coconut to garnish
- Preheat the oven to 180 degrees. Line 2 x 6 hole or 1 x 12 hole muffin trays with paper.
- Combine the almond meal and baking powder in a large bowl and mix well.
- Add the eggs, coconut oil, almond milk, cinnamon, vanilla seeds, maple syrup and mix thoroughly until lump free. You’ll have to work pretty quickly so the coconut oil doesn’t go solid.
- Gently fold through the shredded coconut and blueberries.
- Spoon the mixture into the paper-lined muffin tray. Sprinkle with a few shards of coconut and bake for 20-30 minutes or until golden and a skewer inserted into the centre of the muffin comes out clean.
- Allow the muffins to cool slightly then enjoy!
1 teaspoon fennel seeds
160g (4 cups) coriander leaves and stalks, chopped
120g (3 cups) baby spinach leaves
250 ml (1 cup) olive oil
Juice of 3 lemons
2 garlic cloves
Freshly ground black pepper
- Pop the ingredients into the food processor and let it work its magic.
- Place in a pretty serving bowl.