Alot of people think BBQs are all about the meat and the beer, but for me, alfresco dining is all about fresh, seasonal foods and light, healthy meals. So, whether you’re hosting a big BBQ for all your friends, or you’re a guest and want to take something light and healthy that everyone will love, the following two recipes should hit the spot! First up is the Wild Rice Salad recipe from my book Eat Beautiful, which is always a hit thanks to the nutty mixture of the wild and brown rice. Next is my Frozen Banana Lollies, also from my book, which are a lovely summer dessert alternative that have skin-benefiting ingredients and are just as delicious as commercial ice lollies. They’re great for showing off to guests at a BBQ. Enjoy!
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Wild Rice Salad
This is one of my friend Dom’s signature dishes and it is a real winner. The gorgeous nutty texture of wild rice works so perfectly – a great addition to a summer barbecue.
440 CALORIES PER SERVING
- Boil each rice in lightly salted water following the packet instructions. Drain and rinse under cold water.
- Meanwhile, toast the pistachios in a dry pan over a medium heat for 2-3 minutes, tossing frequently so that they don’t burn. Remove and lightly crush.
- Place the rice in a serving bowl, add the lemon juice, mint, rocket, garlic and dried fruit, and combine well.
- Drizzle over the oil, then season and sprinkle the toasted nuts over the top to serve.
Frozen Banana Lollies
102 CALORIES PER SERVING
400ml coconut or unsweetened almond milk
2 large bananas, peeled
2 tbsp runny honey
1 tsp vanilla extract
1 tbsp shredded coconut
Handful of ground hazelnuts (or extra shredded coconut) for dipping
This frozen mixture of mashed up banana, coconut cream and honey makes a gorgeously creamy treat during the summer months. It’s just as sweet as a commercial iced lolly but with a natural and interesting flavour with a host of skin-feeding actives as well.
- Pour half of the milk into a food processor and add the bananas, honey and 1/2 teaspoon of vanilla extract, then process until smooth.
- In a bowl, whisk together the remaining coconut milk and vanilla extract.
- Divide the banana mixture between six lolly moulds.
- Layer the coconut mixture on top of the banana mixture, then leave in a freezer for at least 6 hours or until completely frozen.
- Remove the lollies from their moulds by dipping them in warm water for 10 seconds. Tip the ground hazelnuts (or shredded coconut) into a deep bowl, then dip the top 5-8cm of each lolly into the nuts to coat.
- Place the lollies back in the freezer to set. They will be ready after 5 minutes or whenever you fancy one.
© Wendy Rowe. All Rights Reserved.
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