nourish the holidays
DESCRIPTION
A collection of healthy holidays meals from Foodily.com from leading Tastemakers to help you and the world. Recipies from Jessica Alba, Cat Cora, Laurie David, Nathan Turner, and Mark Hyman.TRANSCRIPT
NOURISH THE HOLIDAYS
A holiday cookbook tohelp you and
the world
NOURISH THE HOLIDAYS COOKBOOK 2
NOURISH THE HOLIDAYS COOKBOOK 3
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
NOURISH THE HOLIDAYS COOKBOOK 4
NOURISH THE HOLIDAYS COOKBOOK 5
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
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.
ABOUT US
NOURISH THE HOLIDAYS COOKBOOK 6
Image For Placement Only
NOURISH THE HOLIDAYS COOKBOOK 7
CONTENTS3
5
8
11
13
15
17
19
21
23
25
27
29
31
33
37
39
41
43
Forward
About Us
Tastemakers
Dijon-Braised Brussels Sprouts
Perfect Pasta
Sweet Potato Coconut Soup
Vegetarian Gyoza
Kale with Garlic Chips and Fresh Cranberries
Mini Banana Bread Muffins
Silky Sweet Potato Miso Soup with Crisp Quinoa
Lemon-Dill Wild Salmon
Hearts of Romaine with Beets, Pistachios, and Roasted Garlic Vinaigrette
Chocolate Almond Granola
Brown Rice Pasta Primavera
Chocolate Budino
Future Fortified: Our Mission
Future Fortified: Why Nutrition
Future Fortified: A Sustainable Approach
Future Fortified: Join Us
NOURISH THE HOLIDAYS COOKBOOK 8
TASTEMAKERS
CANDICE KUMAIwww.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.
JESSICA ALBA FOR THE HONEST COMPANYwww.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.
NATHAN TURNERnathanturner.com
Decorator, TV personality, and
lifestyle & entertaining expert.
Nathan’s recipes are fresh,
simple, and peppered with
family traditions.
KELSEY BANFIELDthenaptimechef.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.
PHOEBE LAPINEfeedmephoebe.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.
MARC MATSUMOTOnorecipes.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.
NOURISH THE HOLIDAYS COOKBOOK 9
PAMELA SALZMANpamelasalzman.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.
KATHYA ETHINGTONchocolocateria.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.
LAURIE DAVIDthefamilydinner.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.”
MARK HYMAN MDbloodsugarsolution.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.
LISA MCREEtheskinny.com
Former Good Morning America
anchor, foodie and mom who lost
30 pounds in 4 months, shares
The Skinny on how you can too!
CAT CORAcatcora.com
First & only female Iron Chef,
mother of 4, cookbook author,
restaurateur, humanitarian & co-
host of BRAVO’s Around the World
in 80 Plates.
NOURISH THE HOLIDAYS COOKBOOK 10
DID YOU KNOWVitamin 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.
CANDICE KUMAIwww.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.
NOURISH THE HOLIDAYS COOKBOOK 11
INGREDIENTS SERVES 4DIRECTIONS
DIJON-BRAISED BRUSSELS SPROUTS
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!
To make the brussels sprouts:
Preheat the oven to 350°F and line a baking sheet with aluminum foil.
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.
Vinaigrette:
2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1⁄2 teaspoon sea salt
In a small bowl, whisk together all the
ingredients for the vinaigrette.
Brussels Sprouts:
1 pound Brussels sprouts, julienned
1⁄2 cup slivered almonds
1⁄2 cup julienned dried apricots
NOURISH THE HOLIDAYS COOKBOOK 12
DID YOU KNOW
Poor nutrition is the underlying
cause of 1 in 3 childhood deaths
each year. And honestly, it’s
preventable!
JESSICA ALBA FOR THE HONEST COMPANYwww.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.
NOURISH THE HOLIDAYS COOKBOOK 13
INGREDIENTSDIRECTIONS
PERFECT PASTA
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.
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.
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
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
NOURISH THE HOLIDAYS COOKBOOK 14
DID YOU KNOWVitamin A deficiency is the leading
cause of blindness in children, with
an estimated 250,000 to 500,000
new sufferers every year.
PAMELA SALZMANpamelasalzman.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.
NOURISH THE HOLIDAYS COOKBOOK 15
INGREDIENTS SERVES 6DIRECTIONS
SWEET POTATOCOCONUT SOUP
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.
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.
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.
1 Tablespoon unrefined, cold pressed,
extra virgin olive oil
1 Tablespoon unsalted butter
1 large onion, diced
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
¼ tsp nutmeg
2-3 Tablespoons 100% pure maple syrup
½ 13-ounce can coconut milk*
several dashes or more of cayenne to taste
NOURISH THE HOLIDAYS COOKBOOK 16
DID YOU KNOWStartling Fact: 11% of diseases
globally are caused by
poor nutrition.
KATHYA ETHINGTONchocolocateria.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.
NOURISH THE HOLIDAYS COOKBOOK 17
INGREDIENTS SERVES 6DIRECTIONS
VEGETARIAN GYOZAIf using dried shiitake mushrooms; soak in hot water until soft and
then dice.
Drain the tofu on absorbent paper; then in a large bowl mash with a
potato masher until the tofu resembles a mince like consistency.
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).
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.
Bring about ½ – 1 cup of water to boil in a deep fry pan, reduce
heat and simmer.
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!
300g (10 oz) firm tofu
20g (0.7 oz) shiitake mushrooms
1 tbs hoisin sauce
1 tbs soy sauce
1 tsp sesame oil
2 tsp fresh ginger root, diced finely
2 cloves of garlic, diced finely
1 cup shredded Chinese cabbage
20 wonton or gow gee wrappers
Vegetable oil for frying
For the dipping sauce:
½ shallot, finely diced
1 tbs mixed fresh mint and coriander
(cilantro), chopped finely
1 tsp miso paste (optional)
1 tbs water
2 tbs sweet chilli sauce
1-2 tbs soy sauce
NOURISH THE HOLIDAYS COOKBOOK 18
DID YOU KNOW
Kale is one of the healthiest
vegetables in the world, providing
heaps of Vitamin A, C and K.
NATHAN TURNERnathanturner.com
Decorator, TV personality, and
lifestyle & entertaining expert.
Nathan’s recipes are fresh,
simple, and peppered with
family traditions.
Photo: Johnny Nicoloro
NOURISH THE HOLIDAYS COOKBOOK 19
INGREDIENTSDIRECTIONS
KALE WITH GARLIC CHIPS AND FRESH CRANBERRIES
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
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.
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.
2 pounds kale (preferably Russian Red),
stems and center ribs discarded and leaves
coarsely torn
1 tablespoon finely sliced garlic
5 tablespoons olive oil
½ cup dried cranberries
½ cup of pine nuts
Photo: Johnny Nicoloro
NOURISH THE HOLIDAYS COOKBOOK 20
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.
KELSEY BANFIELDthenaptimechef.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.
NOURISH THE HOLIDAYS COOKBOOK 21
INGREDIENTSDIRECTIONS
MINI BANANA BREAD MUFFINS
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.
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.
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!
1 stick unsalted butter, room temperature
½ cup granulated sugar
1 egg
3 small bananas, mashed with a fork
1 teaspoon baking soda dissolved in 1
tablespoon hot water
1 ½ cups all-purpose flour
¼ teaspoon kosher salt
½ teaspoon nutmeg
½ cup mini chocolate chips (optional)
or walnuts (for adults)
NOURISH THE HOLIDAYS COOKBOOK 22
DID YOU KNOW
Nutrition enriches lives. Studies show
that good nutrition before age two
can result in increased economic
potential by up to 46%.
LAURIE DAVIDthefamilydinner.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.”
NOURISH THE HOLIDAYS COOKBOOK 23
INGREDIENTS SERVES 6-8DIRECTIONS
SILKY SWEET POTATO MISO SOUP WITH CRISP QUINOA
Heat up your soup pot and add 2 tablespoons of olive oil. Over medium-
high 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).
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).
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.
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.
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
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
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
fresh miso paste you can cheat and use the
powdered kind in miso soup packages, use
enough to make 4 cups of soup.
NOURISH THE HOLIDAYS COOKBOOK 24
DID YOU KNOW
Salmon is full of B Vitamins, which help
metabolism, cognitive development,
cell formation, and strengthen the
immune system.
MARK HYMAN MDbloodsugarsolution.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.
NOURISH THE HOLIDAYS COOKBOOK 25
INGREDIENTS SERVES 4DIRECTIONS
LEMON-DILL WILD SALMON
Pre-heat oven to 325°F.
Mince the garlic. Combine the garlic, olive oil, lemon juice, and herbs
in a bowl. Mix.
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.
3 garlic cloves
1 tbsp. olive oil
2 tbsp. lemon juice
½ tsp. fresh dill weed
½ tsp. fresh parsley
½ tsp. fresh tarragon
1 lb. wild salmon
NOURISH THE HOLIDAYS COOKBOOK 26
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.
PHOEBE LAPINEfeedmephoebe.com
Author, private chef, culinary in-
structor, owner of 1 too many frilly
aprons & blogger behind Feed
Me Phoebe, where recipes taste
better when shared with family &
friends..
NOURISH THE HOLIDAYS COOKBOOK 27
INGREDIENTSDIRECTIONS
HEARTS OF ROMAINE WITH BEETS, PISTACHIOS, AND ROASTED GARLIC VINAIGRETTE
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.
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.
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
Olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
½ teaspoon salt
NOURISH THE HOLIDAYS COOKBOOK 28
DID YOU KNOW
Nearly 2 billion people around the
world suffer from a lack of proper
nutrition. Together we can fortify
the future!
MARC MATSUMOTOnorecipes.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.
NOURISH THE HOLIDAYS COOKBOOK 29
INGREDIENTSDIRECTIONS
CHOCOLATE ALMOND GRANOLA
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.
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.
4 cups rolled oats
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
NOURISH THE HOLIDAYS COOKBOOK 30
DID YOU KNOW
Viola! Finally, a cost-effective
way to nourish children around
the world. Home nutrition packets
cost only pennies a day.
LISA MCREEtheskinny.com
Former Good Morning America
anchor, foodie and mom who lost
30 pounds in 4 months, shares
The Skinny on how you can too!
NOURISH THE HOLIDAYS COOKBOOK 31
INGREDIENTSDIRECTIONS
BROWN RICE PASTA PRIMAVERA
Bring a pot of salted water (2 T salt) to a boil.
Add pasta, stirring a minute to make sure the pieces don’t stick together.
While pasta is boiling, chop all the vegetables.
After about 9 minutes, drop only the carrots and broccoli into pasta pot
and cook another 5-6 minutes.
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 col-
ander in the sink to drain.
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.
1 pkg brown rice pasta twirls
4 cups chopped broccoli, about one head
(thick stem peeled before chopping)
1 lg zucchini, sliced
1 red bell pepper, sliced into strips
2 carrots, sliced thin on a diagonal
2 shallots, sliced (or ½ red onion)
1 tsp. minced garlic
½ cup jarred sun-dried tomatoes plus 1 Tbsp. of
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
¼ cup Romano cheese, grated
Chopped basil or parsley, optional
NOURISH THE HOLIDAYS COOKBOOK 32
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.
CAT CORAcatcora.com
First & only female Iron Chef,
mother of 4, cookbook author,
restaurateur, humanitarian &
co-host of BRAVO’s Around the
World in 80 Plates.
NOURISH THE HOLIDAYS COOKBOOK 33
INGREDIENTSDIRECTIONS
CHOCOLATEBUDINO
Place a rack in the middle of the oven and preheat to 350 F.
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.
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.
½ pound high quality bittersweet chocolate
3 large eggs (plus 3 large yolks)
½ cup sugar
3 tablespoon all purpose flour
12 tablespoon unsalted butter (1 ½ sticks)
(softened)
NOURISH THE HOLIDAYS COOKBOOK 35
NOURISH THE HOLIDAYS COOKBOOK 36
ABOUT FUTURE FORTIFIED 37
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.
Our Mission
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.
ABOUT FUTURE FORTIFIED 38
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.
Why Nutrition
Nutrition and HealthNutrition 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.
Nutrition and EducationNutrition 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.
Nutrition and Poverty AlleviationGood 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.
Economic Impact of Good NutritionThe 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.
ABOUT FUTURE FORTIFIED 39
of diseases globally are
caused by under nutrition.
11%
60%of the developing world is
physically stunted, a manifestation
of poor nutrition early in life.
1 in 3of all childhood deaths under
age five is linked to maternal
and child under nutrition.
2 Billionpeople around the world suffer from
a lack of proper nutrition.
ABOUT FUTURE FORTIFIED 40
A Sustainable Approach
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.
To truly tackle the globalnutrition challenge, we must find long-term, sustainable solutions.
ABOUT FUTURE FORTIFIED 41
Understanding NeedsWe support local health and development
experts to conduct household surveys to study
the nutritional needs of a country.
Investing in Local BusinessesInvestment 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.
Supply and DemandWe 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.
Home Nutrition PacketsMothers 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.
Monitoring ProgressTo 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.
Achieving ScaleAs 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.
Here’s how it works
Join us to fortify the future.
ABOUT FUTURE FORTIFIED 42
Get InvolvedInvestTackling 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.
Inform In order to raise funds or improve policies
supporting global nutrition, we must first
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.
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.
About UsFuture FortifiedFuture 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.
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.
ConnectFacebook and TwitterStay connected to Future Fortified at
facebook.com/futurefortified and by following
us on Twitter @futurefortified.
Shopping Fortified Do good while finding great gifts for moms
and babies. Visit futurefortified.org/shop.
Learn More Check out futurefortified.org to dive deeper,
watch videos, and read blog updates.
Contact UsGot a question? Interested in partnership
opportunities?
Contact us at [email protected].
Join us to fortify the future.
ABOUT FUTURE FORTIFIED 43
NOURISH THE HOLIDAYS COOKBOOK 44
HAPPYHOLIDAYS