CHICAGO (My50 Chicago) -
Today on Perspective we are going to talk about Food Deserts within inner-city neighborhoods.
According to the report "Examining the Impact of Food Deserts on Public Health in Chicago".
African-Americans are at a great disadvantage when it comes to balanced food choices.
On average, Blacks travel the farthest distances to get to a grocery store.
Joining us today are:
Dara Cooper, Senior Manager, Fresh Moves, www.freshmoves.org
Sean B. Harden, President, Good City, www.goodcitychicago.org
Chef Ronnie Aleman, Executive Sous Chef, Fairmont Chicago
Chef Erin Brew, Executive Pastry Chef, Fairmont Chicago, http://www.fairmontchicago.com/chicago/
Host: Kimbriell Kelly
Producer: Tasha E. Ransom
Join the conversation @Perspectivemy50
Healthy Cooking Recipes:
Broiled Tilapia Tacos with Pineapple Pico de gallo
1 Tilapia, cleaned
2 Tbsp Olive Oil
4 Limes
2 Tbsp Blackening seasoning
8 corn tortillas
Pineapple pico de gallo
1 cup pineapple, diced
1 Mango, diced.
1 bunch cilantro, chopped
1 red onion, diced.
1 jalapeno, minced .
1 limes juice
salt/pepper to taste
Instructions:
Pineapple pico de gallo
Cut up all of the ingredients. Mix well and refrigerate.
Preheat broiler to medium high.
coat the fish with the olive oil and season with blackening spices.
Place under broiler and cook until done, approximately 7 minutes
Gently break the filets into large chunks.
Squeeze lime juice over hot fish
Warm the tortillas on a skillet until lightly crispy. Fill each tortilla with
tilapia and finish by topping with salsa.
Cedar Plank Pink Salmon with Bulgar Wheat
5 Salmon (6 oz each)
2 c Tabbouleh
10 green onions, grilled
1c Pesto
Grill green onions
Instructions:
Oil and season the salmon. Put on small cedar plank salmon and
place on the grill. Cover with bowl and cook until done. Place
tabbouleh salad on a new plank. Place salmon on plank and
top with grilled onions and pesto.
Bulgar Wheat, Tomato, Lemon Juice, Mint, Parsley
4 oz Bulgar Wheat
1 Lemon, juiced
1 tomato, diced
4 oz green onions, sliced
2 oz Extra Virgin Olive Oil
4 oz Parsley, chopped
4 oz Mint, chopped
Instructions:
Cut up vegetables. Soak the bulgar wheat in warm water. Drain water and reserve.
Mix with the lemon juice, chopped tomatoes, green onions,olive oil,
parsley and mint. Season to taste.
Hummus
1 ½ cups Garbanzo Beans
1 cup Tahinni
1 cup Olive oil
2 Lemons
2 cloves Garlic
Soak the beans overnight in water. The next day drain the water
and put beans in a pot. Cover the beans with water
by six inches and cook until tender. Season the water with salt and
let cool. Strain the beans and save the water. Blend the beans with
tahinni, olive oil, lemon juice and water. Add garlic cloves and pulse the
blender to finish.
Serve with vegetables.
Healthy Desserts Recipes:
Grilled Peach Crumble
8 servings at 327 calories/serving
1 c gluten free flour
pinch salt
1 ½ cups rolled oats
½ c chopped walnuts
¼ c vegetable oil
½ c maple syrup
4 c nonfat greek yogurt
¼ c honey
½ t vanilla extract
4 ripe peaches, halved and pitted
Combine flour, salt, and oats. Whisk oil and syrup together then add to dry ingredients.
Mix together gently until large pea-sized pieces of crumble form.
Transfer the crumble to a baking sheet. Bake at 350 until it is a light golden brown (10-15 minutes).
Cool and then store in an airtight container. Crumble can be baked up to 2 weeks ahead and stored in the freezer.
Whisk honey, yogurt, and vanilla together. Set aside.
Brush or spray cut sides of peaches lightly with vegetable oil and place on a hot grill. Cook until lightly charred.
Transfer warm peaches to serving dishes. Top with crumble and a dollop of sweetened yogurt.
Spicy Pineapple Honey Granita
6 servings at 217 calories/serving
1 c water
1 c honey
1 small Thai Chili, chopped
2 c pineapple juice
2 T lime juice
Bring water, honey, and chili to a boil in a small pot or microwavable container to make a spicy syrup. Strain out the chili through a fine mesh sieve.
Combine the pineapple and lime juices, then add the syrup.
Pour into a freezer-safe plastic or metal container and freeze until hard.
Use a fork to flake up the frozen granita and serve.
Vegan Tropical Banana Cake
48 servings at 93 calories per serving
Banana Cake
1 ¼ c sugar
2 c AP flour
½ t salt
2 t baking powder
½ t baking soda
2 t cinnamon
½ c orange juice
½ t vanilla extract
1 c mashed banana
¾ c vegetable oil
¾ c crushed pineapple, well-drained
½ c flaked coconut
Mix together dry ingredients in a large bowl.
Combine all of the wet ingredients in separate bowl.
Add the wet to the dry, then gently fold in pineapple and coconut.
Scoop 1 oz portions (approx. 2 T) into a mini muffin mold and back at 350 for about 20 minutes or until done.
Coconut Cream Frosting
¼ c coconut milk
1 c powdered sugar
Whisk coconut milk into powdered sugar to make a glaze.
Dip tops of cooled banana cakes into glaze.
