The Healing Kitchen
The Healing Kitchen is where our belief that food is medicine comes to life. This is the heart of the Meals for Health and Healing program, where nutrient-dense meals are prepared with care for people living with cancer and their caregivers. It is also a vibrant gathering place; here, we welcome our teen volunteers who learn hands-on skills in nutrition, cooking, and service, alongside adult volunteers and our staff who share their time and knowledge.
Beyond daily meal preparation, the kitchen hosts learning events and workshops throughout the year, bringing together many parts of our community. Here, the work of the Giving Garden and the mission of healing through food come to fruition, transforming harvest, education, and compassion into nourishment, connection, and hope.
"I feel so healthy after just one meal. This really means a lot because my life was so stressful and I was not eating right and running out of money. You are a blessing." - New Client
Recipes Week of 9.1.26
ORGANIC VEGETABLE SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
organic unrefined avocado oil
1 organic white onion, diced small
4 c chopped colorful local organic vegetables (carrots, broccoli, cauliflower, potatoes, zucchini, etc.)
3 cloves organic garlic, peeled and minced
2 T Health and Healing Spice Blend
1 T minced organic dried herbs (thyme, parsley, rosemary, or oregano)
2 quarts organic vegetable stock or mineral broth
Sea salt and organic black pepper to taste
2 T chopped fresh parsley or basil for garnish
INSTRUCTIONS:
Warm a large stock pot over medium high heat. Coat the bottom of the pan with oil and saute onions in a pinch of salt and pepper until softened (about 5 minutes).
Stir in chopped vegetables, garlic, herbs, and spices and saute for a few seconds with another pinch of salt and pepper, then cover vegetables with stock or broth.
Bring to a boil, reduce heat to medium low, and simmer gently until potatoes are fork tender.
Taste and adjust seasoning. Garnish with fresh herbs to serve.
ORGANIC CHICKEN JAMBALAYA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 t organic raw honey
Avocado oil
2 lbs chicken, diced
1 onion, diced
1 celery rib, diced
1 bell peppers, diced
10 cloves garlic, minced
½ lb. pounds tomatoes, diced
1 t sea salt
1 t black pepper
1/2 T oregano
½ T paprika
1 T thyme
¼ c stock
1 pound okra, sliced
3 c cooked rice
Heat a large pan pot over medium high heat and add enough avocado oil to coat the bottom. Sear chicken for 2-3 minutes and remove from pan. Add onion, celery, and bell pepper and cook 5 minutes. Add garlic and cook 1 minute.
Add tomatoes, spices and stock and bring up to a boil. Reduce heat to medium low and add okra and chicken. Cover and simmer 20-30 minutes. Serve over cooked rice.
ORGANIC QUINOA FRIED RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 1/2 c organic quinoa
3 c organic vegetable stock
1 piece kombu
1 T olive oil
½ c organic red onion, diced
2 organic carrots, diced
½ c organic hearty greens, chopped
½ c organic peas
1 “ piece ginger root, grated
2 organic garlic cloves, minced
¼ c organic coconut aminos
1 T organic rice wine vinegar
1 t organic roasted sesame oil
2 organic scallions, sliced on a bias for garnish
Organic sesame seeds for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Warm a medium saucepan over medium high heat. Add quinoa, mineral broth, kombu, and a generous pinch of salt and bring to a boil. Stir once then turn down to a simmer and cook, uncovered, for 15-20 minutes until tender. Remove kombu and dice then set aside. Fluff quinoa with a fork and let cool. (Let over cooked quinoa would be great for this!)
Warm a large saute pan over medium-high heat. Add enough oil to coat the bottom and stir fry onions and carrots in a pinch of salt and pepper until softened (about 3 minutes). Add greens, peas, garlic, coconut aminos, ginger and vinegar and stir fry for 1 minute until garlic is aromatic and vinegar cooks off a bit.
Stir in quinoa, diced kombu, and sesame oil and taste and adjust seasoning. Garnish with scallions and sesame seeds.
ORGANIC GREEN SALAD w/ THOUSAND ISLAND DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
½ c organic avocado mayo
1 T tomato paste
1 T white vinegar
2 t honey
2 t chopped pickles
1 t onion, minced
¼ c olive oil
Sea salt and organic black pepper to taste
SALAD:
Local Lettuces
Cucumber
cherry tomatoes
Carrot
Sliced almonds
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Place the ingredients for dressing in a bowl or blender and mix well to combine. Season to taste with salt and pepper and set aside while you assemble the salad.
Top lettuce with chopped vegetables and almonds. Drizzle with dressing and serve.
ORGANIC COD PICCATA WITH LEMON CAPER SAUCE & SLAW
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
FISH:
1/2 c organic brown rice flour
1 t organic dried oregano
¼ t organic Health & Healing Spice Blend
½ c organic nutritional yeast
1 lb organic cod
SAUCE:
1 organic lemon, juiced
½ lemon, zested
3 T organic dijon mustard
¼ bunch parsley
1 t honey
1 t thyme
3 T mayonnaise
1 t organic capers with some juice (plus 1 T for garnish)
Sea salt and organic black pepper to taste
|
SLAW: |
¼ small head of local organic purple cabbage, diced
¼ small head of local organic green cabbage, diced
½ small organic red onion, quartered and julienned
½ small organic yellow or orange bell pepper, diced
½ c organic Kalamata olives
¼ c organic red wine vinegar
½ bunches local organic parsley, chopped for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
In a shallow baking dish, mix brown rice flour, oregano, spice blend, and nutritional yeast. Season with salt and pepper. Coat fish in a little flour mixture. Shake off excess. Arrange on a parchment lined baking sheet and bake until internal temperature reaches 145 degrees and outside is golden brown.
In a large bowl, combine the ingredients for the slaw. Toss well and set aside.
In a blender, combine the sauce ingredients (except the parsley & reserved capers) Puree until the sauce is smooth.
Heat a large saute pan over medium high heat and add enough oil to coat the bottom. Saute onions 3-4 minutes or until soft. Add garlic, greens, spice blend, honey and salt and pepper. Saute 5-7 minutes or until greens are wilted.
Serve a drizzle of sauce over the fish and serve a scoop of the greens on the side. Garnish with parsley and capers.
ORGANIC RED BEANS & RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
organic olive oil
½ c organic white onion, diced
2 stalks celery, diced small
1 organic green pepper, diced small
3 cloves garlic, minced
4 T tomato paste
1 t Organic Health & Healing Spice Blend
1 t each - thyme, oregano, paprika
2 c vegetable stock or mineral broth
4 c cooked Beans
1 c corn
2 tomatoes, diced
Lettuce or sprouts
1 bunches organic scallions, chopped
Salt & Pepper
Chia seeds
INSTRUCTIONS:
In a skillet with a little oil, saute onion, celery, peppers, and garlic. Once onions are translucent, add the tomato paste, spices, stock, and beans. Reduce to a simmer until liquid is reduced by half (about 20-30 min). Check for additional salt & pepper and garnish with remaining ingredients.
ORGANIC ROASTED BEET SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
3 to 4 small beets, whole and unpeeled
1 orange, zested and juice
1 teaspoon EVOO
2 cloves garlic, whole
walnuts
Goat cheese, crumbled
Salt and pepper to taste
Lettuces for serving
Place the beets, orange, oil, and garlic into a piece of foil and wrap tightly. Roast on a baking sheet at 400 F for about 45 minutes or until the beets are fork tender. Take out and let cool. Peel beets under running water for ease. Chop the beets to bite size pieces, about an inch or so. Build a beautiful roasted beet salad on lettuce with walnuts and goat cheese.
Recipes Week of 8.18.26
ORGANIC VEGETABLE TORTILLA SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T organic unrefined avocado oil
1 small organic white onion, diced
½ organic red pepper, diced
1 c finely diced vegetables
4 cloves organic garlic, minced
1 large organic green chile, diced
1 t organic chili powder
½ t organic coriander
½ t organic dried oregano
2 c organic diced tomatoes
2-3 c organic low sodium vegetable stock
1 organic lime, juiced
2 T chopped organic cilantro
1 c cooked black beans
2 corn tortillas, cut into strips
Local organic radishes, sliced for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Warm a large stockpot over medium high heat. Coat the bottom of the pot with avocado oil and saute onions and red peppers with a pinch of salt for 3-5 minutes until softened. Add the finely diced vegetables. Add garlic, green chiles, and spices and sauté for 30-60 seconds until aromatic. Add tomatoes and stock and bring to a boil.
Turn down to a simmer and cook until tomatoes break down and flavors combine. Stir in cilantro and lime juice, beans, tortillas and season to taste with salt and pepper. Garnish with radishes and serve hot.
ORGANIC ALMOND CRUSTED COD W/ CARROTS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
FISH:
¾ c raw organic almonds, finely ground in food processor to a breadcrumb consistency
4 wild caught cod fillets
1 organic pasture raised egg, beaten
1 bundle carrots, sliced
1 t organic garlic powder
1 t organic paprika powder
¼ t organic Health & Healing Spice Blend
Organic avocado oil spray
Sea salt and black pepper to taste
INSTRUCTIONS:
Preheat the oven to 400°F and line a baking sheet with unbleached parchment paper. Beat egg with dried spices. Season fish with salt and pepper, then coat in egg and dredge in ground almonds (shaking off excess). Arrange fish evenly on a sheet tray, spray generously with avocado oil, and bake until golden brown and internal temperature reaches 145 degrees (about 17 minutes). On a separate parchment lined baking sheet, arrange the carrots in a single layer. Spray with a little oil and season with salt and pepper. Roast for 8-10 minutes. Serve alongside the fish.
ORGANIC GARDEN SALAD WITH BERRY VINAIGRETTE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
2 t lime juice
1 clove organic garlic
1 c organic berries
¼ c nutritional yeast
¼ c rice wine vinegar
¼ c olive oil
Sea salt and organic black pepper to taste
Local lettuce
Cucumbers
Cherry Tomatoes
Sprouts
Sliced pears
Sliced almonds
In a blender, whisk together the ingredients for the dressing, slowly adding the oil as it mixes. Stop and taste for additional salt & pepper. Arrange salad with the remaining ingredients and serve the dressing on the side.
ORGANIC GREEK BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Organic extra virgin olive oil
½ red onion, sliced
2 cloves garlic, minced
3 c lentils
6 c organic vegetable stock
½ t organic coriander
½ t thyme
Swiss chard, chopped
4 oz feta cheese
1 c fennel, sliced thin on mandolin
I’k4 oz artichokes, chopped
Sea salt to taste
PARSLEY DRESSING:
½ c tahini
¼ c lemon juice
¼ c water
2 T olive oil
½ c parsley
2 cloves garlic
½ t sea salt
INSTRUCTIONS:
Soak lentils. Warm a saute pan over medium high heat. Add oil to coat the bottom of the pan. Saute onion with a pinch of salt until translucent. Add garlic and saute for another minute. Set aside.
Strain water from lentils. In a separate pot, cook lentils with vegetable stock, coriander, thyme, and salt and pepper, and bring to a boil. Turn down to a simmer and stir occasionally, cooking until lentils are tender and liquid is absorbed (about 35 minutes). Stir in the onion, garlic, and herbs. Adjust seasoning if needed.
In a blender, combine all ingredients for parsley dressing except olive oil. Puree ingredients and slowly drizzle in oil. Adjust salt if needed.
To serve, layer chard, then a scoop of lentils, then remaining ingredients. Drizzle with parsley dressing.
ORGANIC QUINOA TABBOULEH
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 bunches organic parsley, minced
1 bunch kale, minced
¼ c green onion, julienned thin
1 clove garlic, minced
½ c cooked quinoa
1 c cherry tomatoes, halved
3 T pine nuts
3 T organic lemon juice
¼ c organic extra virgin olive oil
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Finely chop the parsley, kale, onion and garlic. You can use the food processor, just don’t over pulse ingredients. Place in a large bowl and add the cooked quinoa, nuts and tomatoes.
Drizzle in olive oil and lemon juice and toss to fully incorporate. Taste and adjust seasonings.
ORGANIC CHICKEN FLORENTINE W/ POTATO MASH
(c=cup; t=teaspoon; T=tablespoon)
Serves
Chicken thighs
Olive oil
½ T Italian blend
½ T garlic powder
¼ teaspoon sea salt
2 teaspoon black pepper
2 T ghee
1 pint mushrooms, sliced
1 garlic clove
1 c almond milk
½ c raw cashews, soaked
1 T nutritional yeast
1 T lemon juice
½ c vegetable broth
1 bunch baby spinach
4 potatoes, medium diced
2 kohlrabi, diced
Olive oil
½ t Garlic powder,
¼ t Thyme
¼ t Salt and pepper
INSTRUCTIONS:
Preheat the oven to 375 degrees. Arrange chicken on parchment lined sheet pans, brush with oil, and season on both sides with Italian seasoning, garlic powder, sea salt, and black pepper. Roast until the internal temperature reaches 165 degrees.
Boil and strain potatoes. Mash and add a little olive oil, the garlic powder, thyme and salt & pepper.
ORGANIC GF MAC ‘N CHEESE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
SAUCE:
½ c raw organic cashews, soaked in water for at least 30 minutes
½ c organic garlic cloves
½ c organic carrots, chopped into large chunks
2-3 c organic mineral broth
1 c organic almond milk
½ T organic chickpea miso
½ T organic nutritional yeast (more to taste if needed)
¼ t organic paprika
Sea salt and organic black pepper to taste
PASTA:
Ghee for greasing baking dish and drizzling on top of casserole (about ½ c)
1 lb. organic quinoa elbow pasta
4 c organic homemade vegan cheese sauce (recipe above)
2 c organic sheep’s milk Manchego cheese, grated
2 T minced organic chives
INSTRUCTIONS:
Preheat the oven to 350°F and grease a large oven proof glass baking dish with ghee.
Place the first four ingredients for cheese sauce in a medium saucepan and cover with mineral broth. Bring to a boil, then turn down to a simmer and cook for about 10-15 minutes until softened. Remove from heat, drain and add to blender or food processor. Add almond milk, miso paste, paprika, and nutritional yeast and blend until smooth. Season to taste with salt and pepper. Taste and adjust seasoning by adding more nutritional yeast if needed.
Bring a large pot of salted water to a boil. Drop in quinoa pasta and cook until al dente, then strain. Toss pasta with vegan cheese sauce, pour into greased baking dish and top with Manchego. Bake for 5-10 minutes, or until Manchego is melted and slightly browned. Garnish with chives and serve pasta with a scoop of broccoli on the side.
Recipes Week of 8.24.26
ORGANIC VEGETARIAN CHILI
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Organic olive oil
1/2 large organic onion, diced
2 stalks organic celery, diced
1 organic carrot, diced
1 organic red bell pepper, diced
1 organic zucchini, diced small
1 clove organic garlic, minced
1 T organic chili powder to taste
1 T organic paprika
2 T organic dried cumin to taste
1c organic crushed tomatoes
2-3c organic homemade mineral broth
1 c cooked organic pinto or black beans (6 c dried beans boiled in purified water until tender)
organic cilantro, chopped for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Warm a large stockpot over medium high and add enough oil to coat the bottom. Saute onions, celery, carrot, zucchini, peppers, and garlic with a pinch of salt and pepper for a couple minutes until slightly tender. Add the dried spices and saute for another minute. Add the mineral broth, tomatoes, and beans and bring to a boil. Turn down to a simmer and cook, uncovered until chili is thickened. Adjust salt and pepper to taste. Garnish with cilantro.
ORGANIC GREEK RICE W/ SHIRAZI
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 c brown rice, cooked
½ red onion, diced
3 T parsley, minced
2 T dill, minced
1 garlic clove, minced
1 T oregano
1 T thyme
3 T lemon juice
4 T olive oil
Salt & Pepper
SHIRAZI INGREDIENTS:
Shirazi is a small diced “salsa” that goes on top of the rice. Cut VERY SMALL
1 cucumber, diced very small
1 large heirloom tomato, diced very small
½ red onion, diced very small
3 T parsley, minced
2 T dill, minced
3 T lime juice
4 T olive oil
Salt & Pepper
INSTRUCTIONS:
Cook rice with water, red onion, parsley, dill, garlic, oregano and thyme. Remove from heat and drizzle in olive oil, lemon juice and salt & pepper. Taste for additional seasonings.
In a medium sized bowl combine all the ingredients for the Shirazi and toss lightly.
Serve a scoop of rice with a spoonful of Shirazi on top.
ORGANIC WHITE BEAN BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Olive oil
2 sweet potatoes, spiralized
2 peppers, julienned
1 red onion, thinly sliced
2 garlic cloves, minced
3 c great northern beans
1 c mineral broth
3 c quinoa, cooked
Sprouts or microgreens
olive oil
Salt & Pepper
TAHINI DRESSING:
1/4 c tahini
1/4 c maple syrup
2 t flax seeds
1 T sesame oil
2 T olive oil
2 T lemon juice
1 clove garlic
1 t salt
2 T sesame seeds
INSTRUCTIONS:
Preheat oven to 400 degrees. Line a sheet pan with parchment paper. In a medium bowl, toss spiralized sweet potatoes with olive oil, salt, and pepper. Spread into a thin layer on sheet pan and roast 8-10 minutes or until sweet potatoes are just beginning to brown on the edges. Set aside.
Warm a saute pan over medium high and add enough oil to coat the bottom. Saute peppers, onions and garlic in olive oil. Once soft, add beans and mineral broth. Allow to simmer 15-20 minutes to combine flavors. Remove from heat.
Combine all ingredients for dressing except sesame seeds in a blender and puree until smooth. Stir in sesame seeds.
To serve, add a scoop of quinoa, then bean mixture, tahini dressing, then sprouts or microgreens and top with spiralized sweet potatoes.
ORGANIC GINGER ORANGE GLAZED SALMON W/ GREEN BEANS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
FISH:
Four 4 oz. wild caught salmon fillets
2 t organic ground ginger
1 large organic orange, juiced and zested
2 T local organic raw honey
Sea salt and organic black pepper
Sliced orange for garnish
1 lb green beans, trimmed
½ onion, sliced
Health & Healing spice Blend
Salt & pepper
INSTRUCTIONS:
Preheat the oven to 350°F and line a baking sheet with unbleached parchment paper. Evenly arrange salmon fillets on a baking sheet and set aside.
Heat a large skillet over medium-high heat and coat the bottom of the pan with oil. Add onion and green beans. Saute for 5-6 minutes while adding the spice blend and salt & pepper. Set aside.
Combine ginger, orange juice, honey, and a small pinch of salt in a small bowl and brush half over salmon fillets. Bake for 5 minutes then glaze with remaining ginger orange sauce and continue cooking for 5-8 minutes until the fish is bright pink and reaches internal temp of 145 degrees. Garnish with orange slices and serve with green beans.
ORGANIC VEGETABLE PRIMAVERA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Olive oil
6 c local vegetables, diced
1 onions, diced
2 cloves garlic, minced
½ t dried oregano
1 t dried thyme
2 small cans diced tomatoes
3 T tomato paste
½ t honey
2 t fresh basil, torn
1 t fresh parsley, chopped
Salt & pepper to taste
3 box GF pasta, cooked
INSTRUCTIONS:
(This dish has more vegetables than sauce)
Heat a large saute pan over medium high and add enough oil to coat the bottom, saute vegetables, onion, garlic and dried herbs in a little oil with a pinch of salt and pepper for a few minutes. Add tomatoes, tomato paste, and honey and simmer 20-30 minutes. Add fresh basil and stir to combine. Taste and adjust seasoning and serve over pasta with parsley garnish.
ORGANIC WATERMELON SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
2 T organic lime juice
¼ c organic spinach
1 T parsley
2T rice wine vinegar
½ c olive oil
Sea salt and organic black pepper to taste
Local lettuce
Watermelon
Onion
INSTRUCTIONS:
In a blender, puree the ingredients for the dressing, slowly adding the oil as it mixes. Stop and taste for additional salt & pepper. Arrange salad with the remaining ingredients and serve the dressing on the side.
ORGANIC TURKEY STUFFED BANANA PEPPERS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T organic extra virgin olive oil
1 organic tomato, diced
1 small organic onion, diced
2 stalks organic celery, sliced thin
2 local organic banana pepper, sliced in half and seeded
2 t organic Italian seasoning
¼ t organic paprika
1 lb organic ground turkey or chicken
2 t organic cumin
1 c organic cooked brown rice
Organic parsley, garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat the oven to 350° and line a baking sheet with unbleached parchment paper. Arrange the peppers in a single layer.
In a skillet, brown the ground turkey with a little oil. Add the onion, celery, and dry seasonings. Season with salt & pepper. Once the onion is translucent remove from the heat. Stir in the tomatoes and cooked rice.
Scoop turkey mixture into the halved peppers. Bake for 20 min.
Garnish with parsley.
Recipes Week of 8.11.26
ORGANIC DINNER SALAD WITH HONEY MUSTARD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
|
INGREDIENTS: 2 t finely minced organic parsley for garnish Sea salt and organic black pepper to taste |
SALAD:
4 c organic romaine, chopped
8 organic cucumber slices
8 organic cherry tomatoes
1 organic carrot, shredded
INSTRUCTIONS:
Mix ingredients for the dressing in a bowl. Set aside
Divide salad greens evenly amongst four bowls and top with remaining vegetables. Serve with dressing on the side.
ORGANIC CHICKEN SATAY W/ RICE
c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 t organic raw honey
3 t organic ground almonds
1/2 organic shallot, finely minced
1/2 t organic ground Tamarind
1 t organic coconut aminos
Four split chicken breasts, sliced into tenders
2 T olive oil
2 c cooked rice
2 t finely minced organic parsley for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat oven to 350 degrees. Combine honey, coconut aminos, almonds, shallot, and tamarind in a food processor until smooth. Divide mixture in half. Arrange chicken evenly on a baking sheet and brush with half the sauce mixture. Season with salt and pepper and bake until the internal temperature is 165 degrees (about 30-40 minutes). Remove chicken from oven and increase oven temperature to 400 degrees.
Using a clean brush, add the remaining sauce to chicken.
Arrange the carrots on a parchment lined baking sheet. Sprinkle with a little olive oil and salt & pepper. Roast at 400 degrees until fork tender, about 15 minutes. Serve the chicken with parsley garnish and rice.
ORGANIC ROMESCO SALMON W/ SQUASH
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
¼ c raw organic almonds, toasted
1 small clove local organic garlic, smashed
½ local organic roasted bell pepper, seeds removed and roughly chopped
¼ c organic tomato, quartered and roasted until edges begin to brown
1 T organic parsley leaves
1 T paprika
½ T organic sherry vinegar
2 T organic extra virgin olive oil
Four 4 oz. wild caught salmon fillets
2 T minced local organic parsley for garnish
Sea salt and organic black pepper to taste
GREENS:
2 t organic extra virgin olive oil
2 cloves organic garlic, minced
Pinch of organic Health & Healing Spice Blend
2 c steamed squash, chopped
INSTRUCTIONS:
Preheat the oven to 350°F and line a baking sheet with parchment paper. Turn on the food processor, fit with an S blade and drop in almonds and garlic while the blade is spinning. Add roasted red pepper, tomato, parsley, paprika, and vinegar and puree. Drizzle in olive oil until you reach a pesto consistency. Season to taste with salt and pepper.
Arrange salmon on baking sheet and season generously with salt and pepper. Top with an even layer of romesco (about 1 ½ teaspoons per filet) and bake until romesco is browned nicely and salmon is bright pink and cooked all the way through (about 12-15 minutes, or until internal temperature of fish reaches 145 degrees). Garnish with parsley.
Heat a large pan over medium and add olive oil to coat the bottom. Saute squash with garlic, spice blend, salt and pepper until tender (about 5 minutes). Serve with salmon.
ORGANIC QUINOA PIZZA BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 c organic quinoa
4 c organic vegetable stock
organic unrefined avocado oil + more for sauteing vegetable toppings
½ local organic yellow onion, diced
4 cloves organic garlic, minced
1 c local organic tomatoes, pureed
2 T organic tomato paste
1 t organic oregano
1 t organic Health & Healing Spice Blend
1 t local organic honey
1 organic bell pepper, diced small
1 c organic cremini mushrooms, sliced thin
½ c Kalamata olives, sliced
1 c organic garlic & herb almond or cashew cheese, crumbled
½ c organic basil leaves, hand torn for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Place quinoa and stock in a medium saucepan and bring to a boil with a pinch of salt and pepper. Turn down to low and cover and simmer according to package directions, set aside.
Warm a medium saucepan over medium-high heat. Add oil and saute onions in a pinch of salt and pepper until tender. Add garlic and saute for 30-60 seconds until aromatic. Pour in tomatoes, tomato paste, herbs, spices, and honey and bring to a boil. Turn down to a simmer and cook until thickened. Taste and adjust seasoning by adding more salt, pepper, honey, or herbs.
Heat a stainless-steel skillet over medium-high heat. Coat the bottom of the pan with avocado oil and saute the bell peppers in a pinch of salt and pepper until tender-crisp. Add mushrooms and another pinch of salt and pepper and saute with more oil if needed. Taste and adjust seasoning then stir in the sliced olives. Divide quinoa amongst four bowls and top with sauce and vegetable toppings. Garnish with crumbled nut cheese and hand torn basil.
ORGANIC PROTEIN WINTER ROOT VEGETABLE BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 organic large Yukon Gold potatoes, large dice
1 T ghee
1 T nutritional yeast
2 T almond milk
1 parsnip, large dice
1 turnip, large dice
3 T organic olive oil
1 T onion powder
1 T rosemary
1 c cooked white beans
½ c walnuts, toasted and chopped
Fresh thyme leaves
Fresh parsley, minced
Salt and pepper to taste
LEMON-HEMP DRESSING:
½ c hemp hearts (hulled hemp seeds)
1/3-1/2 c water (use as needed to thin)
3 T fresh lemon juice
1 clove garlic
2 t nutritional yeast
1 t sage
Salt and pepper to taste
INSTRUCTIONS:
In a medium pot, bring potatoes to a boil. Once fork tender, remove from the stove, drain and mash with ghee, almond milk, nutritional yeast, salt and pepper to taste, and set aside.
Preheat the oven to 400°F. In a large bowl, coat root vegetables in oil, rosemary, and onion powder. Spread vegetables on a baking sheet and sprinkle evenly with salt and pepper. Roast in the oven until crispy and fork tender (about 30-45 minutes).
Combine all ingredients for lemon hemp dressing in a blender and puree until smooth. It is best to start by using 1/3 cup of water and add more if needed. Taste dressing for salt and pepper and adjust if necessary.
Remove vegetables from the oven and sprinkle with fresh thyme and parsley. To serve, layer mashed potatoes, beans, then roasted vegetables, and drizzle with dressing.
ORGANIC BLACK BEAN BURGERS W/ SECRET SAUCE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Organic olive oil
1 organic bell pepper, diced
½ organic onions, diced
¼ c organic oats
½ t cumin
1 t onion powder
2 t chili powder
½ t garlic powder
1/2 t paprika
1 t liquid aminos or tamari
1 can organic black beans, drained and rinsed
1 t sea salt
1 t black pepper
SAUCE: vegan mayo, homemade pickles, Dijon, vinegar, salt & pepper
INSTRUCTIONS:
Preheat the oven to 350 degrees. Heat a large pan over medium and add enough oil to coat the bottom. Saute pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients. Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans. Form into patties– about 1/3 cup of mixture in each. Place patties on a parchment paper lined baking sheet and bake for 10 minutes on each side, 20 minutes total. Serve with sauce.
GARDEN FRESH TOMATO BASIL SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
4 T olive oil
4 lb ripe garden tomatoes
2 onions, diced
6 cloves garlic, minced
4 c fresh basil leaves
1 t thyme, chopped
1 T olive oil for garnish
Salt and pepper to taste
INSTRUCTIONS:
Preheat oven to 400 degrees and line a large baking sheet with parchment paper. Roast tomatoes in coconut oil and salt and pepper for 30-45 minutes until softened and juices release.
In a large pot, saute onions with salt and pepper until softened. Add garlic and saute until aromatic. Add tomatoes and herbs, and bring to a boil. Turn down to a simmer and cook until flavors condense (about 30 minutes). Puree in batches in a blender and serve with a drizzle of olive oil and garnish with a basil leaf.
Our Most Requested Recipes
ORGANIC BLACK BEAN & SWEET POTATO SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
organic olive oil
1/2 c large organic red onion, diced
2 lb organic sweet potatoes, cut into like sized pieces
1 t Organic Health & Healing Spice Blend
1 ½ T Cumin
2 c Hearty greens, chopped
¼ c lime juice
2 c Cooked Black Beans
1 c organic cilantro leaves, chopped
Salt & Pepper
Sea salt and organic black pepper to taste
INSTRUCTIONS: Preheat oven to 350 degrees. Prepare the dressing and divide in half. Place parchment paper on sheet pans. Toss ½ the dressing with the sweet potatoes. Bake in oven until fork tender ( about 25-30min). Toss cooled sweet potatoes with remaining ingredients, including the ½ remaining dressing. Check for salt & pepper. Serve.
(c=cup; t=teaspoon; T=tablespoon)
1-2 t organic unsweetened almond milk (as needed to thin out dressing)
½ t apple cider vinegar
1 clove garlic, minced into a paste
Sea salt and organic black pepper to taste
4 c organic romaine, chopped
1 organic carrot, shredded
An Every Week Recipe - Organic Homemade Mineral Broth
“More like an elixir – this simple, traditional veggie stock from The Cancer-Fighting Kitchen is full of immune system supporting and super-hydrating minerals. Perfect for the ailing patient, this nutrient dense veggie broth has amazing health properties.” -Rebecca Katz, The Cancer-Fighting Kitchen
Yields 6 to 7 quarts
(T=tablespoon)
INGREDIENTS:
6 unpeeled organic carrots
2 unpeeled medium organic yellow onions
1 organic leek, both white and green parts
1 stalk organic celery
4 unpeeled organic cloves garlic, halved
½ bunch organic parsley
4 medium organic red potatoes, quartered with skins on
2 organic Japanese yams or organic sweet potatoes, quartered with skins on
1 organic Garnet yam, quartered with skin on
1 T sea salt
1 strip of kombu
2 organic bay leaves
12 organic peppercorns
4 organic whole allspice or juniper berries
INSTRUCTIONS: Cut the above ingredients into large chunks and place in a 12 quart stockpot. Fill pot (two inches below rim) with filtered water, then cover and bring to a boil. Turn down to a simmer and cook uncovered for 2 - 6 hours until vegetables are tender and stock is a medium caramel color. Strain broth and serve hot or refrigerate/freeze, then reheat as needed.
This magic mineral broth is great to drink on its own, seasoned to taste with salt and pepper. It also makes an excellent base for soups, stews, sauces, and as a cooking liquid for grains and braised dishes.
