Recipes from the Kitchen
Reversing the Global Epidemic of Chronic Disease through Food Culture Education
Project Menu. A Short Sampling of the Organization
About Us An Introduction to the Cookbook Project 1 An International Non-profit based in Boston MA, USA
Recipes Pumpkin Soup 5 Sadhana Forest Haiti & Ayiti Mouno Anse-a-Pitre, Haiti Sweet Potato Pie 6 LitWorld & Polo Grounds Community Center Harlem, NYC USA Beet Halwa 9 Odanadi Seva Trust Mysore, India Jambalaya 10 Our School at Blair Grocery New Orleans, LA USA
Get Involved Join, Train, Partner, Donate! 13 Change the World, One Dish at a Time
About Us. â€œWe are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are.â€? Adelle Davis
The Cookbook Project (CBP) is an international 501 (c)(3) non-profit organization based in the USA that uses food culture and cooking to teach youth about the connection between nutrition, community health, and sustainable consumption. CBP partners with youth organizations and hosts education workshops and coordinates Local Leader trainings to achieve our mission of reversing the global trend of chronic disease. In our first few years of operation we have lead over a dozen youth education workshops in 14 different countries including the USA and trained over 300 Local Leaders to implement our experimental curriculum in their own communities. By the end of this year CBP will have served over 4,000 at risk youth.
A Unique Model The Cookbook Project directly empowers youth to learn about food culture and cooking through a unique experimental education model that puts participants at the center of the educational experience. Each participant creates a food culture recipe at the onset of the program. These recipes then become the catalyst for exploring nutrition, community health, cooking and sustainability. CBP integrates active educational initiatives to engage youth in exploring these concepts experientially. Each project culminates in a Food Culture Celebration where youth work in groups and prepare a healthy celebratory meal to share with their community.
Training the Future The Local Leaders Program, On-site and Online Currently, The Cookbook Project disseminates our unique model through The Local Leaders Program, which is offered online and on-site. ABOUT US 1
Recipes. â€œFood is our common ground, a universal experienceâ€? James Beard
Try one of our recipes in your own home. The following is a short collection of recipes that come from Haiti, Southern, Afro-Carribean and Indian cultures. Enjoy!
Pumpkin Soup A Feast for the Senses The Haitian Pumpkin is delicious and creamy, which is why our group in Anse-a-Ptire decided to prepare Soup Joumou, or Pumkpin Soup, as one of their food culture recipes. This soup is packed with nutrients, fiber, and lots of love. Feel free to substitute Butternut or Kabocha Squash if you cannot find a good Sugar Pumpkin around. Our group not only enjoyed the soup, but the roasted seeds that are filled with iron â€” a common nutrient deficiency in Haiti. 1/2 sugar pumpkin or other gourd 1 small sweet potato, cubed 2 russet potatoes, cubed 1 onion, diced 1 green pepper, diced 1 carrot, diced 1/2 head of garlic, minced 1/4 head of cabbage, shredded olive oil and salt to taste 4-6 cups water or vegetable broth 1 In a soup pot sautĂŠ the onions, green peppers, and carrots 2 Add all of the other vegetables and cook for 5 minutes before adding the water/broth and seasoning 3 Cook for 30 minutes or until vegetables are soft 4 Reserve half of the soup in a serperate bowl 5 Puree or mash the remaining half then add it back into the reserved soup, stir together and serve hot!
Sweet Potato Pie A Soul Food Tradition The homemade pie was front and center for the family Thanksgiving meal that the students from the Polo Grounds Community Center prepared at the culmination of their Cookbook project program in Harlem. Drawing from both Southern and Afro-Caribbean food traditions, the Sweet Potato Pie was a hit with everyone! This recipe uses ‘flax eggs’ and coconut oil instead of the traditional butter and eggs pastry combo for a plant-based recipe that treads lightly on the waistline and the environment and is suitable for those who are lactose intolerant! Pastry 1 1/2 cups whole-wheat flour 1/2 cup coconut oil plus a pinch of salt, maple syrup Filling 3 large sweet potatoes, baked and mashed 2 flax eggs (1tbsp flaxseed meal and 3 tbsp water) 1/4 cup maple syrup 1/2 cup coconut milk dash of cinnamon, nutmeg and ginger 1 Combine pastry ingredients to form dough and roll out to 1/4 inch thickness 2 Form dough to pie dish, prick with fork marks and bake at 375°F for 10 minutes and then cool 3 Combine the mashed sweet potato with flax egg, coconut milk, maple syrup and spices to taste 4 Pour filling into the pie crust 5 Bake at 350°F for 55 minutes and serve hot!
Beet Halwa A Healthy Sweet At Odanadi Seva Trust, a home for girls rescued from human trafficking, we concluded our month-long program with a few sessions on healthy sweets. Everyone loves traditional Indian Sweets, but they are usually made with ghee, milk, and refined sugar. This delicious recipe for Beet Halwa that one of our participants, Satya, created uses coconut milk and a local, minimally processed palm sugar called jaggery. Yum! 2-3 large beets, shredded and chopped 1 pinch of cardamom 1 pinch of cinnamon 1/2 cup coconut milk 1/4 cup jaggery (or maple syrup/date sugar) 1 Cook the shredded, chopped beets in coconut milk for 15 to 20 minutes or until tender 2 Add in the spices and sweetener to taste and serve warm
Jambalaya Old School, Fresh and Spicy The group at Our School at Blair Grocery in the Lower Ninth Ward in New Orleans was excited to be preparing Jambalaya, but confused about the absence of the Zatarain’s boxed rice and spice packets! The Cookbook Project was happy to help introduce them to an Old School Jambablaya recipe based off of one of their food culture recipes, using all fresh vegetables and spices. Jambalaya means ‘mix up’ so feel free to add in whatever fresh ingredients you have around! 1/2 cup onion, chopped 1/2 cup bell pepper, chopped 1/2 cup celery, chopped 6 cloves garlic, minced 2 cups vegetables, chopped (your choice!) 2 cups long grain brown rice 4 cups vegetable broth mixed 1 tbsp tomato paste 1 tsp cayenne powder 1 tsp smoked paprika olive oil, salt and pepper to taste Add-ins: red beans, tempeh, sausage, or shrimp 1 In a deep pan sauté vegetables in olive oil until tender 2 Add in the rice and stir, cooking for 1-2 minutes 3 Add in broth, tomato paste and seasoning 4 Cover and let cook on medium heat for 20-30 minutes 5 Combine with the ‘Add-ins’ and cook for another 10-20minutes, serve hot and enjoy!
Get Involved. â€œPeace begins in kitchens and pantries, gardens and backyards, where our food is grown and prepared.â€? Michio Kushi
Join as a Member Whether you are a Business or an Individual, support food-oriented youth education by joining The Cookbook Project as a Member.
Train as a Local Leader Participate in one of The Cookbook Projectâ€™s Online or On-site Trainings and start leading Cookbook Project Programs where you live or travel.
Partner with Us Partner with The Cookbook Project to host an online or onsite Local Leaders Training for your staff or organization.
Donate Now! Your donation goes to support The Cookbook Project programs around the world that:
Empowers youth to become leaders in their own communities through food education
Reverses the rise of Childhood Obesity and type 2 Diabetes
Creates healthy, culturally rich, and environmentally sustainable local communities
GET INVOLVED 13
Visit us at: thecookbookproject.org OR e-mail at: firstname.lastname@example.org
This pamphlet is a short overview of The Cookbook Project (CBP). CBP is an international 501 (c)(3) non-profit organization based in the USA...