Nourish the Holidays

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N O U R I S H T H E H O L I D A Y S A holiday cookbook to help you and the world

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 of Nourish the Holidays

Page 1: Nourish the Holidays

NOURISH THE HOLIDAYS

A holiday cookbook tohelp you and

the world

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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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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

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Image For Placement Only

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CONTENTS3

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13

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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

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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.

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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.

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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.

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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

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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.

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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

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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.

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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

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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.

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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

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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

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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

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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.

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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)

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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.”

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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.

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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 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.

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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

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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..

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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

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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.

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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

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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!

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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

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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.

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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)

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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.

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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.

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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.

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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.

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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

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Join us to fortify the future.

ABOUT FUTURE FORTIFIED 42

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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

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HAPPYHOLIDAYS