Nutrition Platform

  • Nutrient-dense and primarily plant-based recipes
  • Emphasis on organic and sustainable, locally sourced ingredients, when available
  • Whole fruits and vegetables, whole grains and legumes prepared in a variety of creative ways

                Food for Health recipes use a rainbow of whole fruits and vegetables                            which are rich in phytochemicals, plant chemicals that act as antioxidants                    and have a vital role in preventing and fighting disease

Fox Valley Food For Health Geneva Il adult volunteers
  • High-quality protein foods, including sustainably sourced fish, organic poultry, eggs and low-fat dairy are integral in our menus
  • Because dessert is good for the soul, our recipes use natural sweeteners such as maple syrup and honey in place of white sugar
  • Almond meal, whole wheat and oat flour are used in place of refined white flour
  • Dried fruits and nuts provide protein, fiber and healthy fats to many of our dessert recipes
  • Each week, Food for Health volunteers prepare, cook, package and deliver our delicious, nutrient-dense meals
  • Teen chefs, working with adult mentor chefs, learn culinary skills, nutrition, healthy eating behaviors and food safety

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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.

Fox Valley Food For Health Geneva Il adult volunteers

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.

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