This year's Healthy Eating Week takes place from 12 - 16 June. It's all about supporting and promoting healthier lifestyles and this years’ theme is Healthy Eating Week - For Everyone!
The cost-of-living crisis continues to have an impact on the affordability of healthier diets for so many of us. With this in mind, for Healthy Eating Week 2023 we wanted to share this low cost and delicious recipe idea that Debbie Fixter from Sprout's Community Food Charity provided for the spring edition of our At Home with Karbon magazine.
Debbie's perfect panzanella
Debbie Fixter and her team at Sprouts Community Food Charity enjoy nothing more than turning unloved leftovers into delicious dishes! So, we challenged her to create something special for springtime.
Hello Debbie! Tell us a bit about yourself please
I love cooking, and I’m passionate about the health benefits that good food can bring. I helped to set up Sprouts in Stockton to share that with others. I enjoy the process of cooking and collaborating with friends and colleagues trying new ideas and sharing recipes.
What is Sprouts all about?
We use cooking to bring communities together. We’re dedicated to improving the health and wellbeing of our communities and we have loads of fun in the process! We run a range of projects including a café, community garden, bakery and community shops which we run in North Thornaby and Parkfield, Stockton. We’re also especially proud of our children’s cooking workshops. These are designed to give young people the opportunity to try new things, taste new food and learn essential life skills for the future.
What have you chosen to cook with us and why?
Today we’re making panzanella, a popular Italian bread salad that’s simple, healthy and affordable to make yet very, very tasty. Not only is it a good way to use up bread that’s past its bouncy best but it’s also a great ending to tomatoes that are getting old and are past ripeness.
At Sprouts, we don't like recipes that have lots of expensive ingredients and take a long time to cook. We like to be able to use things in the cupboard and leftovers in the fridge. So, this is one of our all-time favourites and it’s perfect for spring and summer.
To find out more about Sprouts or to make a donation visit www.littlesprouts.org.uk.
A taste of Tuscany
A tomatoey, garlicky bread salad – can you get any more Italian?
Ingredients
2 large baguettes (or any old bread)
1 large cucumber
A handful of cherry tomatoes
1 red onion
1 clove of garlic
2 tablespoons of olive oil
1 teaspoon of honey
Crunch of black pepper
How it's done
Cut the bread into 1-inch cubes
Toss it in a large bowl with the olive oil
Heat a frying pan over a medium-high heat
Add the bread mixture to the pan
Toast until golden and crisp - this will take about 10 minutes
Drain and set aside to cool
Chop up the cucumber, tomatoes, onion and garlic
Pop in with the toasted bread
Add the honey and black pepper to the mix
Enjoy!
Got a recipe you’d love to share?
Just drop us a line at communications@karbonhomes.co.uk to feature in a future edition of the magazine.
This year's Healthy Eating Week takes place from 12 - 16 June. It's all about supporting and promoting healthier lifestyles and this years’ theme is Healthy Eating Week - For Everyone!
The cost-of-living crisis continues to have an impact on the affordability of healthier diets for so many of us. With this in mind, for Healthy Eating Week 2023 we wanted to share this low cost and delicious recipe idea that Debbie Fixter from Sprout's Community Food Charity provided for the spring edition of our At Home with Karbon magazine.
Debbie's perfect panzanella
Debbie Fixter and her team at Sprouts Community Food Charity enjoy nothing more than turning unloved leftovers into delicious dishes! So, we challenged her to create something special for springtime.
Hello Debbie! Tell us a bit about yourself please
I love cooking, and I’m passionate about the health benefits that good food can bring. I helped to set up Sprouts in Stockton to share that with others. I enjoy the process of cooking and collaborating with friends and colleagues trying new ideas and sharing recipes.
What is Sprouts all about?
We use cooking to bring communities together. We’re dedicated to improving the health and wellbeing of our communities and we have loads of fun in the process! We run a range of projects including a café, community garden, bakery and community shops which we run in North Thornaby and Parkfield, Stockton. We’re also especially proud of our children’s cooking workshops. These are designed to give young people the opportunity to try new things, taste new food and learn essential life skills for the future.
What have you chosen to cook with us and why?
Today we’re making panzanella, a popular Italian bread salad that’s simple, healthy and affordable to make yet very, very tasty. Not only is it a good way to use up bread that’s past its bouncy best but it’s also a great ending to tomatoes that are getting old and are past ripeness.
At Sprouts, we don't like recipes that have lots of expensive ingredients and take a long time to cook. We like to be able to use things in the cupboard and leftovers in the fridge. So, this is one of our all-time favourites and it’s perfect for spring and summer.
To find out more about Sprouts or to make a donation visit www.littlesprouts.org.uk.
A taste of Tuscany
A tomatoey, garlicky bread salad – can you get any more Italian?
Ingredients
2 large baguettes (or any old bread)
1 large cucumber
A handful of cherry tomatoes
1 red onion
1 clove of garlic
2 tablespoons of olive oil
1 teaspoon of honey
Crunch of black pepper
How it's done
Cut the bread into 1-inch cubes
Toss it in a large bowl with the olive oil
Heat a frying pan over a medium-high heat
Add the bread mixture to the pan
Toast until golden and crisp - this will take about 10 minutes
Drain and set aside to cool
Chop up the cucumber, tomatoes, onion and garlic
Pop in with the toasted bread
Add the honey and black pepper to the mix
Enjoy!
Got a recipe you’d love to share?
Just drop us a line at communications@karbonhomes.co.uk to feature in a future edition of the magazine.
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