Every week, many Fox Valley Food for Health volunteers join us to prepare, cook, package, and deliver our delicious and nutritious meals. Teen chefs, working with adult mentors, learn cooking skills and increase their knowledge of nutrition, healthy eating behaviors, and food safety.
The meals we provide are nutrient-rich and primarily plant-based, with an emphasis on organic and sustainable ingredients. Our chefs prepare vegetables, whole grains, legumes, and fruits in a variety of creative ways. We include a rainbow of colorful fruits and vegetables that are rich in phytochemicals, plant chemicals that act as antioxidants and have a vital role in preventing and fighting diseases. High quality protein foods, such as fish, chicken, eggs, and dairy, are also incorporated into our menus.
Thanks to the commitment of community farmers and volunteer gardeners, we are able to organically grow fresh vegetables and herbs for use in our kitchen. We even prepare and freeze some of this produce to infuse menu items with a “fresh off the vine” flavor over the winter months.
A key ingredient in our soups and stews is a “chock full of vegetables” broth that we prepare. Not only is the broth a highly nutritious factor in our recipes, it can be sipped on its own during times of low appetite when vital minerals and hydration are needed.
Because dessert is good for the soul, we like to offer healthy options. Natural sweeteners like maple syrup and honey are used in place of white sugar. Alternatives to refined white flour include almond meal flour and spelt flour. Dried fruits and nuts add a satisfying mix of protein, fiber, and healthy fats to many of our desserts.