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|Title:||Flavors of My Kitchen Latino Cookbook|
|Alt. Title:||El Sabor de Mi Cocina|
|Pub. date: ||June 2012|
|Audience: ||Nutrition Educators|
|Language: ||English, Spanish|
|Description:||“This cookbook honors the culture, texture, and the rich flavors
of Latino foods. These are authentic, regional recipes with a healthy twist.
The cookbook also provides nutritional information, healthy tips, and serving
sizes. This cook is meant to be inspirational, encouraging low-income Latino
families to make healthy changes in their lives”
|Funding Source: ||California Department of Public Health, Network for a Healthy California, USDA SNAP|
|Developer: ||Network for a Healthy California-Latino Campaign|
|Organization: ||California Department of Public Health|
|Length: ||60 pages|
|Assessment instrument Used? ||no|
|Use Restrictions: ||May copy for educational purposes.|
|Reviewers Comments: ||Flavors of My Kitchen, available in English and Spanish, is compilation of close to 30 traditional Latino recipes. Designed to align with the goal of increasing fruit and vegetable consumption, each recipe contains different fruits and vegetables and the cookbook comes with intake recommendations from MyPlate guidelines. The cookbook begins with a section containing pictures and descriptions of some of the utensils, peppers, and spices used in the recipes.
The recipes follow, broken into the following categories:
- Main Dish
- Sides & Snacks
Each recipe has a color picture on either the preceding or following page and a tip regarding modifications or cooking. While recipes don't have traditional nutrition facts labels, each does come with the majority of information on nutrition facts labels including serving information, calories, macronutrient information, fiber, and sodium. Most recipes can be prepared and cooked in less than an hour total. All recipes have less than 10 steps and most have less than 10 ingredients. Because the cookbook contains traditional Latino recipes, some ingredients maybe not be available in all regions. For example, recipes call for ingredients like nopales (cactus leaves), ancho chiles, queso fresco cheese, chayote squash, etc. Educators could modify recipes, if necessary, to use ingredients that are available in their communities.
Nutrition educators could use this cookbook to help low-income audiences, specifically Latino audiences, align their diet with the recommendations of the 2010 Dietary Guidelines for Americans and MyPlate.