Celebrating World Food Day!

October 16th is World Food Day and I’m joining the movement to end world hunger! Food is nourishment, food heals, and it sure brings people together. I consider myself fortunate to have the access and means to provide food at my table every day. But many around the globe are not as lucky…

Over a billion of the poorest people in the world go to bed hungry every night. An alarming number, right? The food system is broken but you can be part of the solution by taking action, whether it is at home or your community.

As a Chef and Oxfam America’s Sisters on the Planet Ambassador, I take it as a personal responsibility to do what I can—cooking consciously, supporting local businesses and sustainable agriculture, educating people of all ages on, and advocating for policies that will make a positive impact at a larger level.

What can you do to help? You can start by supporting local farmers, consuming less meat, and cooking with seasonal products. You can also check out Oxfam America’s GROW method which provides five easy ways for you to help fight world hunger from your own table!

Following this simple guide, I’ve created two recipes to share with you in celebration of World Food Day 2012. They are easy to make, healthy, and full of flavor! Give them a try and feel good knowing that, as you’re enjoying a full meal, you’re also doing your part to end world hunger.

Buen apetito!

Watermelon gazpacho with heirloom tomato, basil, and jalapeño

Yield: 4 servings


  • 3 cups watermelon, cut in ½” cubes
  • 2 cup heirloom tomato, roughly chopped
  • 8 large leafs basil, finely chopped
  • 1 tbsp jalapeño, minced
  • 1 tbsp green onions, chopped
  • ½ cup olive oil
  • 1 tbsp fresh lemon juice
  • Coarse sea salt
  • Freshly ground pepper


Combine watermelon, tomato, basil, jalapeno, green onions, olive oil, and lemon juice in a medium, deep bowl. Using an immersing blender, mix all ingredients until well incorporated, about 2-3 minutes.  Season with salt and pepper to taste.

Serve in small bowls and top with fresh basil.

Lettuce cups with jicama, carrot, and avocado

Yield: 4 servings


  • 2 cups jicama, julienned
  • 1 cup carrots, julienned
  • ¼ cup red onions, julienned
  • 2 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • Coarse sea salt
  • Freshly ground pepper
  • 8 lettuce cups
  • 2 Haas avocados, sliced
  • 1 large radish, thinly sliced
  • 1 tbsp cilantro, chopped


Combine jicama, carrots, and red onions in a medium bowl; add lemon juice, olive oil, and season with salt and pepper. Fill lettuce cups with jicama mix and top with avocado slices.

Serve 2 cups per plate along with radish slices and garnish with cilantro.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s