Recipes. Green Bean, Tomato, and Chickpea Salad. Last week I had the opportunity to attend the Access to Healthy Foods Summit organized by the Access to Healthy Foods Coalition.
It was really refreshing to see all of the different ways that organizations, institutuions, and individuals are working together to improve access to healthy foods in Washington State. In Washington state alone, 15% of our residents do not have consistent access to healthy foods. It’s pretty obvious that I think about food a lot… but I also think about how much access I have to food.
In my neighborhood, I am within walking distance to two different grocery stores and within biking distance to about five. I have a stable income that allows me to purchase fresh foods and I only work one job so I have the time to prepare the majority of my meals myself. Some of these factors could be said to be my personal choice. How much access do you have to fresh and healthy foods?
My favorite thing about summer foods are all the colors. Author: Sonnet Serves: 4 Ingredients. Treats. Vegan Pop Tarts with Berry Filling. If I were to speculate, I’ve probably eaten around 250 pop tarts in my lifetime.
And not the kind with the baby zebra on the box with no sugar added, whole fruit, wheat crust and no frosting. WHO EATS A POP TART SANS FROSTING? That’s what I wanna know. No, the kind I consumed were of the brown sugar cinnamon, strawberry, cherry or wild berry variety with the purple frosting with blue swishes across the front. My mom would toast two up, slather them in I can’t believe it’s not butter and carry them downstairs to me where I’d inhale bites between strokes of mascara and lip gloss before school. That is, unless you’ve turned a new leaf and no longer consume high fructose corn syrup, blue lake dye and hydrogenated oils. Yes, healthy pop tarts. I’ve tried to make pop tarts before with greek yogurt or whole wheat flour in the crust to slash calories, but let’s be honest; they tasted like sand.
So this time I wised up. Friends, we have a winner. You will love these pop tarts. Vegan Berry Pop Tarts. Desserts. Food and Recipies. Recipes. In the kitchen with: christelle’s raspberry and rosewater cheesecake. I am not a voracious cheesecake eater, though I love tasting just one bite to feel the creaminess and perfect crust-to-filling ratio.
But that doesn’t always happen, so until now, only Nigella Lawson’s Mango Cheesecake can tempt me to eat a whole slice. This week, Montreal-based art director and food stylist Christelle is trying to compromise my loyalty to Nigella with her recipe for Raspberry and Rosewater Cheesecake. It is the result of repeated attempts to recreate the perfect cheesecake she once tasted. Don’t worry if you can’t find fresh raspberries in your hemisphere — frozen raspberries work perfectly. If you prefer a cheesecake made with ricotta cheese, try Dani Fisher’s fabulous version from our archives. — Kristina About Christelle: Christelle, author of the food blog Christelle is flabbergasting, is a French expatriate who works as an art director and freelance food stylist in Montreal, Canada. The full recipe continues after the jump . . . Raspberry and Rosewater Cheesecake.