How can we eat in a way that reflects our hopes for the future?
Reimagine — December 29, 2023
There’s an overwhelmingly-gigantic amount of information out there about what we can do about climate change, but we always come back to adrienne maree brown’s wisdom about starting small.
And to us, there’s no better place to start than dessert.
Enter Caroline Saunders: the author of Pale Blue Tart, a recipe series focused on dreaming up a dessert menu for the climate era.
“Nearly every part of our food system is driving climate change, from how food is grown to how it gets to us and how much of it is wasted,” she writes. “Imaginative baking can tempt us toward a climate cuisine.”
Today, dig into her three powerful (and fun!) tips for reimagining how we eat. It doesn’t have to be a dramatic shift; changing the way we eat can be about adding new adventures and reimagining old standbys.
Learn these simple tips for baking a better future:
(Re)use what you have: Got leftover baked goods, too much backyard fruit, or some extra yogurt? From trifles to What’s-in-your-fridge Citrus Cake, we can get creative to waste less and play more in the kitchen.
Embrace the delicious unknown: Kernza is a perennial crop that could help solve climate change — and it also happens to make delicious toffee bars. What other yet-untold new treats could the future hold.
Reimagine old favorites: Confetti cake for the climate era? That’s our kind of party. With a few plant-based tweaks, we can have our classic cake and eat it, too.
BONUS: Ready to give these recipes a whirl? Tap through to the links above to try one at home. If you do, please send us pics!
Today’s practice
Crowdsourcing wisdom
Each day, we’ll invite you to share your own insights — because we have this hunch that each of us holds pieces of the answer, and Blossom is all about bringing those pieces together.
Share your favorite plant-based recipe.