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NOURISH THE HOLIDAYS

A holiday cookbook to help you and the world


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NOURISH THE HOLIDAYS COOKBOOK

FORWARD I remember hanging around the kitchen as a child while my mom whipped up a recipe from the Joy of Cooking, Good Housekeeping or from an index card in her drawer (not box, just a drawer stuffed with old recipe cards, recipes clipped from newspapers, etc). She was incredible, baking and sautéing delicious comfort food that brought us together as a family. After years working in technology marketing and Silicon Valley, and after having kids of my own (one who will eat absolutely everything and another who eats just about nothing), I found my way back to cooking. And like all moms, I was looking for easy access to recipes that were both good tasting and healthy for my family. That’s why my co-founder Andrea and I created Foodily (which stands for Food I Love You). We wanted to make it easy to feed your family well...to find what is food for you and tastes great, get trusted recommendations from friends, and bring the fun back to cooking. And that's also why we at Foodily love Future Fortified’s work to fight malnutrition by giving mothers around the world access to information and nutritious products. At a time when almost 2 billion people are malnourished and hundreds of millions of infants and children do not receive the vitamins and minerals they need to live, grow and learn, this work is incredibly important. We are proud to be a partner of the future fortified campaign. As part of our partnership, we created this cookbook together. It’s filled with healthy, holiday meals from our amazing Tastemaker community. We hope you like it, make it, share it. And, we hope you join Future Fortified and consider making a donation. You can learn more about their work at www.futurefortified.org. Happy cooking and happy holidays! Hillary Co-founder, Foodily.com

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ABOUT US

Foodily is the world's largest social recipe network that allows you to discover, collect, and share the food you love. Foodily goes beyond sharing or saving recipes by including your friends and experts in those everyday food conversations about what to cook, eat and drink. Foodily aggregates recipes from across the web including big name chefs such as Wolfgang Puck to up and coming bloggers. Search by chef, dietary needs (hello paleo!), ingredients - it's all possible on Foodily. Foodily's 'Food With Friends' iPhone experience instantly connects people in valuable conversations, around the food, enabling users to participate in real world conversations offer suggestions or get input from friends and experts. Foodily connects you to everything you want to know about food. It's the easiest place in the world to discover any food content and answer any food related questions you have. Download Foodily for iPhone or visit www.foodily.com and share what you love to eat.

Good nutrition helps children grow and thrive. Yet millions of parents around the world can’t provide their children with the simple nutrients they need. This is an urgent problem because if children don’t get essential vitamins and minerals before they turn two, the mental and physical damage is irreversible. Future Fortified, a global nutrition campaign of the Global Alliance for Improved Nutrition, is helping millions of women and children around the world access essential nutrients through simple home nutrition packets. Home nutrition packets make it easy for moms to sprinkle vitamins onto their children’s meals, nourishing them for only pennies a day. This has proven to significantly raise IQs and reduce deadly diseases such as pneumonia. The home nutrition packets can be produced and purchased locally, helping businesses and families earn an income, and enabling families to continue eating the local foods they eat every day rather than replacing them with new products. Join Us. Together we can fortify the future. www.futurefortified.org


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Image For Placement Only


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CONTENTS 3

Forward

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About Us

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Tastemakers

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Dijon-Braised Brussels Sprouts

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Perfect Pasta

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Sweet Potato Coconut Soup

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Vegetarian Gyoza

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Kale with Garlic Chips and Fresh Cranberries

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Mini Banana Bread Muffins

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Silky Sweet Potato Miso Soup with Crisp Quinoa

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Lemon-Dill Wild Salmon

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Hearts of Romaine with Beets, Pistachios, and Roasted Garlic Vinaigrette

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Chocolate Almond Granola

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Brown Rice Pasta Primavera

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Chocolate Budino

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Future Fortified: Our Mission

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Future Fortified: Why Nutrition

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Future Fortified: A Sustainable Approach

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Future Fortified: Join Us


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TASTEMAKERS

CANDICE KUMAI www.candicekumai.com Cookbook author & food writer, Candice is coined as the next inspiring food guru of her generation. She encourages people to obtain optimum health & wellness through food.

NATHAN TURNER

JESSICA ALBA FOR THE HONEST COMPANY www.honest.com Golden Globe-nominated actress Jessica Alba, is the mother of 2 young daughters. She created The Honest Company to help moms & to give all children a better, safer start.

KELSEY BANFIELD

nathanturner.com

thenaptimechef.com

Decorator, TV personality, and lifestyle & entertaining expert.

Mom, Chef, and author of The Naptime Chef: Fitting Great Food into Family Life. Recipes for cooking simply great food for your family, regardless of your schedule.

Nathan’s recipes are fresh, simple, and peppered with family traditions.

PHOEBE LAPINE

MARC MATSUMOTO

feedmephoebe.com

norecipes.com

Author, private chef, culinary instructor, owner of 1 too many frilly aprons & blogger behind Feed Me Phoebe, where recipes taste better when shared with family & friends.

For Marc, food is a life long journey of discovery and experimentation. He created No Recipes with the hope of inspiring others to find their own culinary adventures.


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PAMELA SALZMAN

KATHYA ETHINGTON

pamelasalzman.com

chocolocateria.wordpress.com

An L.A. based natural foods cooking instructor to celebrities & soccer moms alike, holistic health counselor, mother of 3. Pamela believes in whole food cooking for the whole family.

A food photographer & world-traveler with a love for eating the good things in life. Kathya is passionate about local & sustainably grown products.

LAURIE DAVID

MARK HYMAN MD

thefamilydinner.com

bloodsugarsolution.com

Laurie David is encouraging families to have dinner together in her new book “The Family Dinner: Great Ways to Connect with your Kids, One Meal at a Time.”

NYT best selling author & pioneer in functional medicine. Advocates food as medicine. What’s at the end of your fork is more powerful then what’s at the bottom of a pill bottle.

LISA MCREE

CAT CORA

theskinny.com

catcora.com

Former Good Morning America anchor, foodie and mom who lost 30 pounds in 4 months, shares The Skinny on how you can too!

First & only female Iron Chef, mother of 4, cookbook author, restaurateur, humanitarian & cohost of BRAVO’s Around the World in 80 Plates.


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CANDICE KUMAI www.candicekumai.com Cookbook author & food writer, Candice is coined as the next inspiring food guru of her generation. She encourages people to obtain optimum health & wellness through food.

DID YOU KNOW Vitamin C, found in fresh fruits and vegetables, helps aid iron absorption. In infants, severe Vitamin C deficiency can result in poor bone materialization, fatigue, muscular weakness and decreased ability to fight infections.


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DIJON-BRAISED BRUSSELS SPROUTS DIRECTIONS

INGREDIENTS SERVES 4

If you hated brussels sprouts as a kid, it’s time to grow up and rediscover this amazing food. This vegetable is packed with vitamins B1, B6, C, and K, as well as folate, fiber, and potassium. You’ll go crazy over these Dijon-braised sprouts and wonder why you waited so long to devour them!

Vinaigrette: 2 tablespoons Dijon mustard 2 tablespoons extra-virgin olive oil 2 tablespoons apple cider vinegar 1 tablespoon honey 1⁄2 teaspoon sea salt

To make the brussels sprouts: Preheat the oven to 350°F and line a baking sheet with aluminum foil.

In a small bowl, whisk together all the ingredients for the vinaigrette.

In a large bowl, combine the brussels sprouts, almonds, and apricots. Pour the vinaigrette over the brussels sprouts and toss well to combine. Spread the mixture evenly on the baking sheet. Roast for approximately 55 minutes, or until the leaves of the sprouts are tender and golden brown.

Brussels Sprouts: 1 pound Brussels sprouts, julienned 1⁄2 cup slivered almonds 1⁄2 cup julienned dried apricots


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JESSICA ALBA FOR THE HONEST COMPANY www.honest.com Golden Globe-nominated actress Jessica Alba, is the mother of 2 young daughters. She created The Honest Company to help moms & to give all children a better, safer start.

DID YOU KNOW Poor nutrition is the underlying cause of 1 in 3 childhood deaths each year. And honestly, it’s preventable!


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PERFECT PASTA DIRECTIONS

INGREDIENTS

Heat the oven to 350°F. Combine minced garlic and mini tomatoes (I prefer the 16 oz. package of organic heirloom or cherry tomatoes from Trader Joe’s…no measuring or cutting required!) in a glass baking dish. Drizzle with enough olive oil to toss and coat tomatoes. Cook for 1 hour on your oven’s middle rack.

Serves 3 adults or 2 adults + 2 young children with modest portion sizes.

16 oz. organic cherry or mini heirloom tomatoes, rinsed 2 cloves of garlic, minced

About 25 minutes before your tomatoes finish roasting, boil water for your pasta of choice and cook according to the package’s directions. Mostly, I use organic wheat spaghetti but truly any noodle will do. So, go with what you prefer or have stocked in your pantry whether it’s gluten-free, rice, or penne-shaped pasta. My Honest Tip: When you add hearty toppings to your pasta, you don’t need as many noodles as you think to create a filling dish. To measure proper portions, I’ve heard one trick is to make a tight circle with your index finger and thumb—the amount of spaghetti that fits within that space is the amount you need. Next cube a small handful of mozzarella for each dish. Then rinse and dry about two handfuls of organic arugula to be tossed with each pasta serving (if you don’t like a ton of greens in your pasta, adjust to your liking or substitute basil instead…I really like the added crunch and flavor from the arugula so it’s likely I have a tendency to overdo it here). Add the drained pasta to your bowls. Top with your arugula, mozzarella, and roasted tomatoes. Divide the remaining olive oil and garlic in the baking dish among the bowls and drizzle on top. Voila! That’s it. You have a perfect summer pasta. A tasty but not too heavy meal.

Olive oil to coat (about four tablespoons) Pasta of choice (organic, wheat, quinoa, rice, and gluten-free all work) Fresh organic arugula Organic buffalo mozzarella cheese, cubed


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PAMELA SALZMAN pamelasalzman.com An L.A. based natural foods cooking instructor to celebrities & soccer moms alike, holistic health counselor, mother of 3. Pamela believes in whole food cooking for the whole family.

DID YOU KNOW Vitamin A deficiency is the leading cause of blindness in children, with an estimated 250,000 to 500,000 new sufferers every year.


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SWEET POTATO COCONUT SOUP DIRECTIONS

INGREDIENTS SERVES 6

In a large pot, heat the olive oil and butter until melted. Add the onion and garlic and sauté over medium heat until tender and translucent, about 6 minutes.

1 Tablespoon unrefined, cold pressed, extra virgin olive oil 1 Tablespoon unsalted butter 1 large onion, diced

Add the cubed sweet potatoes and toss to coat with the oil, butter and onions. Pour in the chicken stock or water, sea salt and nutmeg. Bring to a boil and lower the heat to a simmer. Cook partially covered until the sweet potatoes are tender, about 20 minutes.

1 clove garlic, finely chopped 2 pounds sweet potatoes (technically yams –red-skinned Garnet or Jewel), peeled and cubed 3 cups chicken stock, vegetable stock or water 1 teaspoon sea salt

Add the maple syrup, coconut milk and cayenne. Cook until heated through. Puree soup with an immersion blender or in batches in a blender. Taste for seasoning. Serve immediately or allow to sit off the heat to thicken slightly. * If you prefer to use more coconut milk, use a full can and use 1 cup less chicken stock.

¼ tsp nutmeg 2-3 Tablespoons 100% pure maple syrup ½ 13-ounce can coconut milk* several dashes or more of cayenne to taste


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DID YOU KNOW Startling Fact: 11% of diseases globally are caused by poor nutrition.

KATHYA ETHINGTON chocolocateria.wordpress.com A food photographer & world-traveler with a love for eating the good things in life. Kathya is passionate about local & sustainably grown products.


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VEGETARIAN GYOZA DIRECTIONS

INGREDIENTS SERVES 6

If using dried shiitake mushrooms; soak in hot water until soft and then dice.

300g (10 oz) firm tofu 20g (0.7 oz) shiitake mushrooms 1 tbs hoisin sauce

Drain the tofu on absorbent paper; then in a large bowl mash with a potato masher until the tofu resembles a mince like consistency.

1 tbs soy sauce 1 tsp sesame oil 2 tsp fresh ginger root, diced finely

Add the remaining ingredients and stir to combine; place in the fridge for at least 30 minutes to enrich the flavours (can be left overnight).

2 cloves of garlic, diced finely 1 cup shredded Chinese cabbage 20 wonton or gow gee wrappers

Place a single wrapper on a work surface; spoon a heaped teaspoon of filling onto one half of the wrapper; wet the edges with a little water and then fold over the wrapper to encase the filling. Pinch the sides to close and set aside. Repeat with the remaining filling.

Vegetable oil for frying

For the dipping sauce: ½ shallot, finely diced 1 tbs mixed fresh mint and coriander

Bring about ½ – 1 cup of water to boil in a deep fry pan, reduce heat and simmer.

(cilantro), chopped finely 1 tsp miso paste (optional) 1 tbs water

In a large fry pan heat a little oil over a high heat; when hot reduce heat and add the dumplings (cook in batches if need be). When the dumplings have browned slightly; remove from the fry pan and add to the simmering water. Steam for 4 – 5 minutes, adding more water if necessary. Alternatively dumplings can be steamed without frying for a lighter version. Serve with dipping sauce and Japanese mayonnaise! Yum!

2 tbs sweet chilli sauce 1-2 tbs soy sauce


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NATHAN TURNER nathanturner.com Decorator, TV personality, and lifestyle & entertaining expert. Nathan’s recipes are fresh, simple, and peppered with family traditions.

DID YOU KNOW Kale is one of the healthiest vegetables in the world, providing heaps of Vitamin A, C and K.

Photo: Johnny Nicoloro


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KALE WITH GARLIC CHIPS AND FRESH CRANBERRIES DIRECTIONS

INGREDIENTS

In a skillet over medium heat toast ½ cup of pine nuts sprinkled with tsp salt tossing until golden, place in a bowl and set aside

2 pounds kale (preferably Russian Red), stems and center ribs discarded and leaves coarsely torn

Cook kale in a pot of boiling salt water (1 ½ tablespoons salt for 4 quarts water), uncovered, until almost tender, 5 to 6 minutes.

1 tablespoon finely sliced garlic 5 tablespoons olive oil ½ cup dried cranberries

Drain, then immediately drop kale in an ice bath to stop cooking. When kale is cool, drain Cook garlic in oil skillet over medium heat, stirring, about 30 seconds or until starting to crisp… Add kale, dried cranberries, salt, and pepper to taste..and continue cooking, tossing frequently with tongs, until kale is heated through and tender, 4 to 6 minutes. Sprinkle with toasted pine nuts then serve.

½ cup of pine nuts


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KELSEY BANFIELD thenaptimechef.com Mom, Chef, and author of The Naptime Chef: Fitting Great Food into Family Life. Recipes for cooking simply great food for your family, regardless of your schedule.

DID YOU KNOW Nurition is the smart choice. Poor nutrition can lower a child’s brain development and even limit her IQ by 10 to 15 points.


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MINI BANANA BREAD MUFFINS DIRECTIONS

INGREDIENTS

Preheat the oven to 350°F. Line a mini-muffin tin with paper liners or rub each muffin cup with butter and set aside. In a small bowl mix the flour, nutmeg, and salt, and set side.

1 stick unsalted butter, room temperature ½ cup granulated sugar 1 egg 3 small bananas, mashed with a fork

Cream the butter and sugar with an electric mixer. Add the egg and bananas and mix well. Then add the dissolved baking soda and mix again.

1 teaspoon baking soda dissolved in 1 tablespoon hot water 1 ½ cups all-purpose flour ¼ teaspoon kosher salt

With the mixer on low slowly add in the flour and mix until it is no longer visible. If you are using chocolate chips or walnuts (or both) stir them in with a wooden spoon. Scoop the mixture into the muffin cups until each one is half full. Bake for 15 to 20 minutes, or until the muffins are golden brown and spring back lightly with when touched. Allow to cool before serving. These sweet muffins are perfect to pack alone or in pairs in snack boxes for kids. OR, the “dressed up” walnut version is fantastic for serving to the adults at brunch parties!

½ teaspoon nutmeg ½ cup mini chocolate chips (optional) or walnuts (for adults)


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LAURIE DAVID thefamilydinner.com Laurie David is encouraging families to have dinner together in her new book “The Family Dinner: Great Ways to Connect with your Kids, One Meal at a Time.”

DID YOU KNOW Nutrition enriches lives. Studies show that good nutrition before age two can result in increased economic potential by up to 46%.


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SILKY SWEET POTATO MISO SOUP WITH CRISP QUINOA DIRECTIONS

INGREDIENTS SERVES 6-8

Heat up your soup pot and add 2 tablespoons of olive oil. Over mediumhigh heat sauté your onions for a minute until they start to soften. Now throw in the ginger and garlic and sauté for a moment until fragrant. Add the sweet potatoes and 6 cups of water, top with a lid and simmer until the vegetables are completely tender (about 20 minutes).

1 medium sized sweet potato, peeled and cubed (about 3 cups) 1 cup chopped onions (about 1 small onion) 1 thumb-sized (a big thumb) piece of ginger, peeled and minced 2 cloves garlic, minced

Meanwhile, cook the quinoa in 2 cups of salted water for 15 minutes, drain well. Then, in a lightly oiled pan sauté the quinoa until crisp, this will take another 10 minutes (you can leave out this step, if you are in a hurry, but the crunch it gets is very fun).

4 tablespoons mild (white or yellow) miso paste* 1 cup quinoa A pinch of cayenne pepper to taste (optional) A handful fresh cilantro and/or mint, chopped

Add the miso to the soup. With a hand immersion blender or blender, puree the soup until smooth. Taste it and season with extra miso and cayenne pepper if needed. Toss the quinoa with the chopped herbs. Pour the soup into bowls, garnish each with a little hill of quinoa, a dollop of yoghurt and a sprig of any herb you have left. Enjoy the sunshine.

Olive oil for sautéing A few dollops low-fat Greek yoghurt for garnish

*Miso paste is found in the refrigerated section of your supermarket, usually the same place you find fresh tofu. If you don’t have access to

Cook’s Tip: If you use a regular blender to blend hot soup, only fill the blender 1/3 full at a time (I know, it will take you longer, but nothing compared to the time it takes to clean a soup explosion off cabinets and walls). Cover the lid with a kitchen towel, but hold it open a crack, then start the blender on low, gradually making your way up to high.

fresh miso paste you can cheat and use the powdered kind in miso soup packages, use enough to make 4 cups of soup.


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DID YOU KNOW Salmon is full of B Vitamins, which help metabolism, cognitive development, cell formation, and strengthen the immune system.

MARK HYMAN MD bloodsugarsolution.com NYT best selling author & pioneer in functional medicine. Advocates food as medicine. What’s at the end of your fork is more powerful then what’s at the bottom of a pill bottle.


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LEMON-DILL WILD SALMON DIRECTIONS

INGREDIENTS SERVES 4

Pre-heat oven to 325°F.

3 garlic cloves 1 tbsp. olive oil

Mince the garlic. Combine the garlic, olive oil, lemon juice, and herbs in a bowl. Mix.

2 tbsp. lemon juice ½ tsp. fresh dill weed ½ tsp. fresh parsley

Rub a cookie sheet or spray with olive oil to prevent sticking (or cover the pan with parchment paper). Place salmon, skin-side down, on the sheet pan. Evenly spread the herb mixture over the salmon. Bake for approximately 15–20 minutes or until fish flakes easily when tested with a fork: internal temperature of the salmon should be 155 degrees.

½ tsp. fresh tarragon 1 lb. wild salmon


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PHOEBE LAPINE feedmephoebe.com Author, private chef, culinary instructor, owner of 1 too many frilly aprons & blogger behind Feed Me Phoebe, where recipes taste better when shared with family & friends..

DID YOU KNOW Much like you sprinkle toppings onto your salad, mothers around the world can use home nutrition packets to sprinkle vitamins and minerals onto their children’s meals.


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HEARTS OF ROMAINE WITH BEETS, PISTACHIOS, AND ROASTED GARLIC VINAIGRETTE DIRECTIONS

INGREDIENTS

Trim the base of the romaine hearts, then cut them lengthwise in half. You will have two large wedges. Cut the beets in half lengthwise, then angle your knife to slice the halves into ¼-thick wedges. Arrange the romaine hearts on a platter. Carefully scatter the roasted beets over the center of the wedges, followed by the pistachios and the basil leaves. Right before you’re ready to serve, drizzle the vinaigrette over the top. Season with salt and pepper and serve family-style.

3 hearts of romaine 1 pound mixed roasted beets, skins removed ¼ cup shelled pistachios ¼ cup loosely packed basil leaves, coarsely torn ½ cup roasted garlic vinaigrette, recipe follows

Roasted Garlic Vinaigrette (Makes about 1 cup): 1 head garlic

To make the vinaigrette: Preheat the oven to 400° F. Remove the outer layers from the head of garlic so the individual cloves are exposed. Chop off the top ¼ inch of the head so you can see the raw cloves within their skins. Place on a 9×13 sheet of foil, drizzle with olive oil, and wrap up so the packet is tightly sealed. Roast in the oven for 30 minutes, until the cloves are soft to the touch. Remove from the foil packet and allow to cool. When cool enough to touch, squeeze the cloves out of their skins and add to a food processor. Puree the garlic clove along with the vinegar, mustard, honey, salt, and 1/3 cup olive oil. Taste and add more olive oil as necessary to reach the consistency you like. This should be a thick dressing–much like Caesar. Store in an airtight container for up to 2 weeks.

Olive oil 2 tablespoons red wine vinegar 2 teaspoons Dijon mustard 2 teaspoons honey ½ teaspoon salt


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MARC MATSUMOTO norecipes.com For Marc, food is a life long journey of discovery and experimentation. He created No Recipes with the hope of inspiring others to find their own culinary adventures.

DID YOU KNOW Nearly 2 billion people around the world suffer from a lack of proper nutrition. Together we can fortify the future!


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CHOCOLATE ALMOND GRANOLA DIRECTIONS

INGREDIENTS

Baking this chocolate granola will fill your house with a mouthwatering aroma, and if you hadn’t just stuck a tray of oats and nuts into the oven, you’d swear you had a fudgey batch of brownies in there instead. You can adjust the sweetness of this granola by adding more or less honey, and if you want to make this vegan, just swap out the butter for vegetable oil. I used Marcona almonds in this recipe because I love their texture, which is somewhere between an almond and a macadamia nut. They’re usually sold in tubs in the cheese section of upscale grocery stores, but if you can find them, regular almonds will do. The granola will keep better if you bake the cherries with the granola, but I find this makes them tough and chewy, so I like adding them in after the granola has cooled. I also love adding freeze-dried strawberries or bananas to the mix.

4 cups rolled oats

Put the oven rack in the middle position and preheat to 300 °F (150 C). Mix all the ingredients (except the cherries) together in a bowl until the mixture is well combined and sticky. Line a sheet pan with parchment paper or a silicone mat and spread the granola out in a thin even layer. Bake the granola for 30-40 minutes until the granola is very fragrant. Be careful not to burn the granola as the coco powder makes it tough to tell how brown it is. If in doubt, pull the granola out early and let it cool. If it's not crisp after cooling, put it back in the oven for a little longer.

1/2 cup Marcona almonds crushed 1/2 cup shredded unsweetened coconut 1/3 cup unsweetened coco powder 1/4 cup cacao nibs 6 tablespoons melted butter 1/3 cup honey adjust to taste 1/2 cup dried cherries


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LISA MCREE theskinny.com Former Good Morning America anchor, foodie and mom who lost 30 pounds in 4 months, shares The Skinny on how you can too!

DID YOU KNOW Viola! Finally, a cost-effective way to nourish children around the world. Home nutrition packets cost only pennies a day.


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BROWN RICE PASTA PRIMAVERA DIRECTIONS

INGREDIENTS

Bring a pot of salted water (2 T salt) to a boil.

1 pkg brown rice pasta twirls 4 cups chopped broccoli, about one head

Add pasta, stirring a minute to make sure the pieces don’t stick together.

(thick stem peeled before chopping) 1 lg zucchini, sliced

While pasta is boiling, chop all the vegetables.

1 red bell pepper, sliced into strips 2 carrots, sliced thin on a diagonal

After about 9 minutes, drop only the carrots and broccoli into pasta pot and cook another 5-6 minutes.

2 shallots, sliced (or ½ red onion) 1 tsp. minced garlic ½ cup jarred sun-dried tomatoes plus 1 Tbsp. of

When the carrots and broccoli are brightly colored and just tender, remove about 1/2 cup of the pasta water and use it to dissolve 1 tsp of chicken broth paste and set aside. Pour the pasta, broccoli and carrots into a colander in the sink to drain.

the herbed olive oil they’re packed in 1 tsp. Better Than Bouillon Chicken Broth Paste 2 cups cooked chicken, torn or chopped into 1-2 inch pieces 2 cups frozen peas

Return pot to flame, reduce heat to medium, spray with cooking oil and add onion, sun-dried tomatoes and its oil, zucchini, bell pepper, onions and garlic and cook another 5 minutes. Vegetables should be nicely coated with the herbed oil from the sun-dried tomatoes. Add chicken broth and cook another few minutes until zucchini is soft but not mushy. Add chicken and stir so that it also has a chance to absorb some of the tasty, oily broth. Add frozen peas and stir another minute or two until heated through. Turn off heat and dump pasta, broccoli and carrots back into the pot. Stir gently to re-warm the pasta. When all is nicely coated, toss into a big wooden bowl and gently fold in the grated cheese. Add freshly chopped basil or parsley if you like.

¼ cup Romano cheese, grated Chopped basil or parsley, optional


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CAT CORA catcora.com First & only female Iron Chef, mother of 4, cookbook author, restaurateur, humanitarian & co-host of BRAVO’s Around the World in 80 Plates.

DID YOU KNOW Got milk? Breastfeeding is more than simply providing food. It’s an important way to protect babies from illness and even death.

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CHOCOLATE BUDINO DIRECTIONS

INGREDIENTS

Place a rack in the middle of the oven and preheat to 350 F.

½ pound high quality bittersweet chocolate 3 large eggs (plus 3 large yolks)

Grease or spray a 9-inch cake pan or 12 cup muffin tin with vegetable or canola oil. Wipe out the excess oil with a paper towel. Set aside.

½ cup sugar 3 tablespoon all purpose flour 12 tablespoon unsalted butter (1 ½ sticks)

Grate the chocolate or chop it into small shards with a chef's knife or a serrated knife. Place the chocolate in the top of a double boiler or a large bowl set over a saucepan of simmering water over low heat. Melt the chocolate slowly, stirring occasionally. In a medium bowl, gently whisk together the eggs, egg yolks, sugar, and flour. Mix until all the ingredients are well incorporated. When the chocolate is smooth, remove the bowl from the hot water and add the butter. Stir until the butter is melted and the chocolate is smooth again. Add the egg mixture, mixing well. Spoon the batter into the cake pan or the prepared muffin tin, filling each cup half full. Bake for 18-20 minutes in a cake pan or 11-12 minutes in a muffin tin. The edges will have just begun to pull away from the pan, and the center should still look moist and shiny. Remove the pan from the oven and let cool for 10 minutes. While the pan is still warm, place a baking sheet over the top and invert the pan. Carefully lift the pan to release the cake. Transfer the cake to a serving platter or individual dessert plates if you've baked the cakes in a muffin tin. The budino is best served warm but is also delicious at room temperature.

(softened)


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ABOUT FUTURE FORTIFIED

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Our Mission

Future Fortified is a global nutrition campaign helping millions of women and children gain access to the essential nutrients they need to lead healthy, enriched lives. From the moment a child is conceived, good nutrition is fundamental for a healthy birth, ensuring her body and mind grow strong, and ultimately enabling her to reach her full potential. Good nutrition transforms lives, communities and the world. It is the universal foundation of health, prosperity and empowerment and, thus, is essential to tackling poverty and disease, a truth that leading economists, scientists and global experts all agree upon. Nonetheless, 2 billion people worldwide are suffering from nutrient deficiencies. Today, more than 35% of childhood disease is caused by under nutrition. And yet nutrition remains on the backburner––overlooked and underfunded.

It is time for real innovation: new solutions, new models, new players and new energy that focus on truly sustainable and transformable outcomes. It is time to shift the paradigm in how we approach those in need, empowering them as active decision makers rather than charity cases, and time to invest in sustainable markets that work for people, rather than making one-off donations. It is time for us to truly embrace the unique and powerful role each of us can play in ensuring good nutrition is available to all, and when we join together as a community, we can drive real change. It is time to do more than build lists and make donation asks. We will build a dynamic community both offline and online to be active,

passionate campaigners for global nutrition. And as we invest in sustainable solutions, we will raise public awareness and we will influence policy makers to make nutrition a priority. Now, more than ever, is the time to act. The issue is challenging but achievable; the solutions are known and sustainable. We believe that this work will shape our collective future, a future fortified.


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Why Nutrition

Good nutrition is the fundamental building block for life. Yet, the challenge of under nutrition is one of the largest global health issues we face today.

Nutrition and Health

Nutrition and Poverty Alleviation

Nutrition is fundamental to good health, supporting strong immune systems and good growth. Access to essential nutrients early in life, such as vitamin A, iodine, iron, zinc, and folic acid, have been shown to improve childhood growth while reducing diarrhea, pneumonia, and infectious diseases.

Good nutrition in the early years gives children the right start to good physical and cognitive development, enabling them to be more productive over their lifetime. Well-nourished children can earn up to 46% more income over their lifetime than their malnourished counterparts.

Nutrition and Education

The world’s leading economists agree that investing in nutrition interventions is one of the most cost-effective ways to meet the world’s development challenges, even increasing a country’s GDP by 2-3% per year.

Nutrition is essential for proper brain development, giving children the right start for a lifetime of learning. Poor nutrition can lower a child’s cognitive development and even limit her IQ by 10 to 15 points. For school-age children, being well-nourished improves concentration, focus, memory, reasoning, problem-solving and other creative skills.

Economic Impact of Good Nutrition


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2 Billion

people around the world suffer from a lack of proper nutrition.

1 in 3 60%

of all childhood deaths under age five is linked to maternal and child under nutrition.

of the developing world is physically stunted, a manifestation of poor nutrition early in life.

11% of diseases globally are caused by under nutrition.


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A Sustainable Approach

To truly tackle the global nutrition challenge, we must find long-term, sustainable solutions. Future Fortified and its partners work with businesses, governments and communities to ensure nutritious products are available not only at the local clinic, but also at stores, kiosks and the local bazaar where people shop every day, empowering people as active decision makers rather than charity cases.

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Here’s how it works

Understanding Needs

Supply and Demand

Monitoring Progress

We support local health and development experts to conduct household surveys to study the nutritional needs of a country.

We support local outreach efforts like radio commercials, community trainings and even billboards focused on nutrition. As more and more moms are educated on the issue, more shops and kiosks will carry home nutrition packets and more producers will meet the demand.

To ensure that the home nutrition packets are making an impact, we invest in studies to track progress and effectiveness and transparently report back on the results.

Investing in Local Businesses Investment is needed to increase the scale of production of home nutrition packets, as well as drive improvements in product formulation and packaging. We support local suppliers, helping them to either begin or scale-up their operations to develop, manufacture and promote home nutrition packets that meet local needs.

Home Nutrition Packets Mothers access home nutrition packets at a price that they can afford. These packets are added to the meals they make at home, providing the vitamins, minerals and amino acids needed for their children to grow and thrive.

Achieving Scale As more people use products like home nutrition packets and news of their effectiveness and availability continues to grow, local manufacturers will expand, creating new jobs, sparking entrepreneurial opportunities, and building a sustainable market.


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Join us to fortify the future.

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About Us

Get Involved

Connect

Future Fortified

Invest

Facebook and Twitter

Future Fortified is a global nutrition campaign helping millions of women and children in the developing world gain access to the essential nutrients they need to lead healthy, enriched lives.

Tackling nutrition takes more than a handout; it takes a new approach to philanthropy and giving. It’s simple and easy to donate and your contribution will help increase the supply and availability of home nutrition packets, as well as educate families on the importance of good nutrition for long-term, sustainable impact.

Stay connected to Future Fortified at facebook.com/futurefortified and by following us on Twitter @futurefortified.

Inform

Learn More

In order to raise funds or improve policies supporting global nutrition, we must first

Check out futurefortified.org to dive deeper, watch videos, and read blog updates.

GAIN Future Fortified is a campaign of The Global Alliance for Improved Nutrition (GAIN). GAIN is driven by a vision of a world without malnutrition. GAIN supports public-private partnerships to increase access to the missing nutrients in diets necessary for people, communities and economies to be stronger and healthier. With a current reach of over 610 million people in more than 30 countries, GAIN’s goal is to improve the lives of 1.5 billion people within the most vulnerable populations around the world through access to sustainable nutrition solutions.

spread awareness. And that starts with you. Join our online community. Friend, fan, like and share us on social media, host an event for Future Fortified and encourage others to get involved.

Shopping Fortified Do good while finding great gifts for moms and babies. Visit futurefortified.org/shop.

Contact Us Got a question? Interested in partnership opportunities? Contact us at contact@futurefortified.org.

Influence Right now global nutrition receives just 0.5% of US funding for foreign assistance ––$95 million––despite the fact that nutrition is an essential ingredient to improving maternal and child health, reducing preventable childhood deaths and improving livelihoods. We need to tell our policymakers that nutrition should be a priority. Your support can have a really big impact for the 2 billion people worldwide that lack access to essential nutrients.


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