Who doesn’t love a good picnic? This tried-and-true summer outing can elevate any meal into a full-on experience. But if you’re one who likes to be prepared, you might want to upgrade your picnic basket with a couple of must-haves. We’ve got you covered. Here are four products worth packing for your next adventure (plus a simple recipe to carry with you).
Trek Light Gear Ocelot Blanket | $136
Sprawl out on this cozy take-anywhere throw that’s both durable and sustainable. It’s handwoven by indigenous Mexican artisans using yarn created from leftover clothing materials such as acrylic, polyester, and cotton. Dubbed the adventure blanket, if it gets a little dirty that simply means you’re using it right.
Rock Grace Crystal Elixir | $18
Treat your palate to a non-alcoholic dry rosé. Organic rosewater and raspberry juice add notes of sweetness, while the infusion of crystals, botanicals, and adaptogens supercharges this drink. Rhodiola root, dandelion, and aquamarine energy diffuse inner and outer radiance by lowering your stress response and decreasing inflammation.
Sea and Grass Picnic Tote | $125
Large at 18 inches wide and 13 inches high, this handwoven basket with vegan leather accents packs a serious punch. It neatly fits food containers, beverages, and whatever odds and ends you might need.
Knork Eco 8-Piece Flatware Set and Carrying Case | $18
You’ve heard of greening your plate, but how about your tabletop? This set is made from bamboo fibers and sugarcane starch, making it both reusable and compostable.
Whether or not you love pink as much as we do, beets are among the happiest foods we know. They’re sweet like candy, filling, and leave their mark in more ways than one. Plus, they’re incredibly nourishing for the blood and liver, which is helpful during seasonal transitions or any time you’re feeling stress building up toxins in your body. This beet-hummus recipe is a perfect veggie dip for a quaint spring picnic. Recipe by Jennifer Kurdya, co-author of Root & Nourish.
Serves 6–8 | Hands on time: 10 minutes | Total prep time: 60 minutes
- 2 medium red beets (about 1 cup), halved
- 2 garlic cloves, peeled
- 1 tbsp olive oil, plus more for garnish
- ¼ cup tahini
- 2 tbsp fresh lemon juice, plus more for serving
- 1 cup cooked or canned white beans (liquid reserved)
- 2 tbsp fresh cilantro, chopped, plus more for garnish
- 1 tsp ground cumin
- ½ tsp sea salt
- Freshly ground black pepper
- Heat oven to 425°.
- Place beets cut-side-down on a baking sheet; add the garlic to the pan. Drizzle with the olive oil, cover the pan with aluminum foil, and roast for 45 minutes, or until the beets are very soft when pierced with a knife. Let beets cool, then chop. (If your beets yield more than 1 cup, that’s OK, just save them to eat later). Set garlic aside.
- Combine tahini, garlic, and lemon juice in a food processor or blender. Blitz until smooth, about 2 minutes. Add beets, beans, cilantro, cumin, salt, and a grind or two of pepper. Blend until well combined, 5–8 minutes. Once the mixture is coarsely chopped, add up to ¼ cup of the reserved liquid or water to help with the blending process, as needed. Taste, and adjust the seasoning, adding more lemon juice, cumin, salt, or pepper, as desired.
- To serve, transfer to a serving bowl and top with additional cilantro, a squeeze of lemon juice, and a drizzle of olive oil, as desired.