Comfort Foods. They tend to be high in carbs and fats but for some reason they make us feel Oh. So Good. 

These decadent foods make us feel warm and snuggly and take us back to our childhood back when we didn’t worry that we’d be wearing that Shepherd’s Pie on our hips the next day. They comforted us because we usually ate them in the kitchens of people we love--where we felt safe and comfortable.

It’s no wonder that we currently find ourselves craving homey foods that feed our souls and remind us that everything is going to be okay. We equate these foods with safety--they COMFORT us. 

But take courage, my comfort-food craving friend---because turns out--COMFORT food is meant to fortify us. Just take a look at the word--COM (meaning intensive force)--FORT--From the word ‘fortis” meaning to strengthen. 

Could it be that some of the comfort food we crave contain nutrients that we need to naturally boost our immune system? What if we were more mindful of the types of comfort food we choose to eat?

I want to help steer your appetite for comfort and shift it slightly towards whole foods that are filling and warm and nutrient-dense. No--not talking broccoli and carrot sticks--although I think both are awesome--I’m talking about foods that feel rich and indulgent but are not filled with empty calories nor loaded with additives.

Yes--I’m talking about legit comfort foods that satisfy your taste buds AND fortify your immunity. You’ll see that there are latin influences in my recipes but that’s because I tend to go back to my comfort roots as well. You can tweak these recipes or feel free to reach out and ask about substitutes. 

Also, check out the video tutorials for these recipes on my @fairfashionandfood IGTV channel!

Gather the Ingredients:

• 3lbs Lean Ground Beef
• 2 Green Bell Peppers, small-diced
• 1 Red Bell Pepper, small-diced
• 1 Large Onion, small-diced
• 4 Garlic Cloves, minced
• 1/2 Cup Cilantro, minced
• (1) 14 oz Can Diced Tomatoes
• (1) 14 oz Can Beans
• 1/2 Cup Water
• 3 Tbl Cumin
• 2 TBL Chili Powder
• 2 Tbl Oregano
• 2 1/2 Tbl Salt
• Pepper to Taste

Cooking Instructions:

1. Brown Meat & Drain.
2. Add veggies & sauté for 10 minutes.
3. Add tomatoes & beans.
4. Season w/ cumin, chili powder, oregano & cilantro.
5. Add water & simmer on low heat for another 15 minutes until veggies are tender
6. For Tamale Pie, use your favorite cornbread recipe. You may pour batter on top of meat & bake according to instructions. For a true "pie crust" 
   
7. Or cook separately and serve cornbread on top. 

Gather the Ingredients:

• 1 lb Brown Lentils, rinsed ⁣ 
• 3 Small potatoes, peeled, small-diced⁣ 
• 4 Celery Stalks, small-diced⁣ 
• 4 Carrots, peeled, small-diced⁣ 
• 1 onion, small-diced⁣
• 3 Garlic Cloves⁣
• Olive Oil⁣ 
• (1) 14 oz Can Diced Tomatoes⁣ 
• 7-8 Cups Water⁣ (or some of that yummy broth you’re about to make) 
• 2 TBLS Kosher Salt⁣ 
• 2 teaspoon Cumin⁣ 
• 2 teaspoon Garlic Powder⁣*
• 1/2 teaspoon Pepper⁣ (white pepper is best)
• 2 Bay leaves ⁣ 
  

Cooking Instructions:

1. Heat up 2 TBLS oil in soup pot. 
2. Add all vegetable and sauté for about 10 minutes. Season with a dash of salt. 
3. Add lentils and caramelize over medium-heat for about 5 minutes. 
4. Add diced tomatoes, water and seasonings. 
5. Bring to boil for 2 minutes. Reduce heat and simmer for about 1 hour or until lentils and vegetables are tender.
6. Add remaining salt and pepper and stir. Remove Bay Leaves. 
7. Serve with your favorite rice.   
   

Some Facts:

1. The difference between stocks and broths is that stocks are generally made from meatless bones and cooked low and slow for many hours. Broths are derived from bone in-chicken parts and bone-in beef. The more marrow-rich cuts of meat—the more nutrition you can seep into your liquid goodness.
   
2. Broths are not only easy to digest—they are able to boost internal healing thanks to components like gelatin and collagen. READ MORE HERE
   
3. Broths can be eaten as is or can be used as a base for sauces, casseroles and used to “beef up" risotto or polenta.
   
4. There is wisdom in ancient traditional cooking that has sustained people for thousands of years. LEARN MORE HERE
   
5. Our modern diets have vilified fats, dairy and wheat but whole food cooking and avoidance of processed food is a holistic approach to healing our bodies through the nutrients found in whole foods.

Gather the Ingredients:

• *1 Whole Chicken (About 5 lbs) 
• 2 Large Carrots, Peeled & Medium-Diced 
• 2 Large Celery Stalks, Medium-Diced 
• 1 Large Onion, Medium-Diced 
• 2 Bay Leaves2 TBL Peppercorns 
• 1 Bunch Smashed Parsley or Cilantro Stems 
• 12 Cups Water 
• 1 tsp Turmeric 
• Sea Salt to taste 
• Fresh Ground Pepper to taste 
  

Cooking Instructions:

1. Toss chicken into the bottom of a large stock pot. 
2. Cover with roughly chopped vegetables, Bay Leaves, Peppercorns, Smashed Parsley Stems. 
3. Add 12 Cups water and bring to boil. 
4. Skim the foam off the top once it comes to a boil. Reduce to a low, bubbly simmer. 
5. Simmer uncovered for 3 hours. 
6. Degrease by carefully spooning fat off the surface OR allowing to cool and refrigerate. Fat will harden and will be easy to remove after refrigeration. 
7. Season with sea salt, pepper and a bit of turmeric for color and added health benefits.

Gather the Ingredients:

• 1 ½ lb Beef Oxtails 
• 1 ½ lb Beef Neck Bones 
• 2 Large Carrots, Peeled & Medium-Diced 
• 2 Large Celery Stalks, Medium-Diced 
• 1 Large Onion, Medium-Diced 
• 3 Cloves Garlic. Smashed & rough-chopped 
• 1 Bunch Smashed Parsley or Cilantro Stems 
• *Optional—Sprig of Fresh Rosemary or Thyme 
• 2 Bay Leaves 
• 2 TBL Peppercorns 
• 16 Cups Water 
• 1 TBL Sea Salt ( or to Taste) 
• ½ TBL Apple Cider Vinegar 
• Fresh Ground Pepper to taste 

Cooking Instructions:

1. Toss meat into the bottom of a large stock pot. 
2. Cover with roughly chopped vegetables, Bay Leaves, Peppercorns, Smashed Parsley Stems. 
3. Add 14-16 Cups water (water should be just above bones and veggies) and bring to boil. 
4. Skim the foam off the top once it comes to a boil. Reduce to a low, bubbly simmer.
   
5. Simmer uncovered for 3-5 hours
6. Degrease by carefully spooning fat off the surface OR allowing to cool and refrigerate. Fat will harden and will be easy to remove after refrigeration. 
7. Season with sea salt and vinegar.

Gather the Ingredients:

•  ¾ C *Unsweetened Plain Yogurt 
• 1 T Apple Cider Vinegar 
• 2 TBL Honey 
• 6 Chicken Thighs, skin removed and shredded 
• 1 TBL Cilantro,Minced 
• ¾ C Dried Cranberries or Raisins, or Grapes 
• 2 TBLS Curry Powder
•  Salt to taste 
  

Cooking Instructions:

1. Start by mixing yogurt, vinegar, honey together. 
2. Toss in the chicken and stir and slowly add remaining ingredients. 
3. Season with salt to taste.Serve in a sandwich, over rice or simply enjoy with crackers! 
   

Gather the Ingredients:

• 1 Cup Brown Rice 
• 2 Cloves Smashed Garlic 
• 1 ¾ Cup Water 
• 2 TBLS Butter 
• ½ TBLS Salt  

Cooking Instructions:

1. Sauté rice with 1 TBLS Butter in Sauce Pot over Medium-Heat. 
2. Add Garlic and Salt and sauté for another 2-3 minutes. 
3. Add water and remaining butter. Bring to a boil for a minute. 
4. Bring to low simmer and cover for 30 minutes.No peeking! 
5. When finished, remove lid and let sit for 5 minutes before fluffing.