PICNIC BY THE SEA

I’m taking advantage of summer – lots of barbecues and swimming. We did both this past weekend at Myer’s Point. It’s the first time I can recall leaving a bbq without that gross stuffed from food feeling.

My contributions:

Fresh chick peas with a dressing of tahini, parsley, raw garlic, lemon, olive oil, water, and s+p
Pickled bell peppers, onions, garlic, and zucchini with ginger
Beet guacamole – roasted beats, avocado, apples, lemon, jalepeno pepper, s+p and a dressing of olive oil, lemon, red zinger tea, and pure cranberry juice
Vegan sausages – these were so delicious!