We Support Our Clients with Immune-Boosting Meals
What We Cook
The Heimerdinger Foundation’s Meals 4 Health and Healing program educates the community about proper nutrition and healthy meal options, and provides immune-boosting, nutrient-dense meals to people fighting cancer, during a time when eating right can make all the difference in countering side effects, improving treatment outcomes, and healing. This program is free of charge (for the first 12 weeks) and serves people living in Davidson and Williamson Counties who are currently in active cancer treatment. Since 2013, we have served and delivered over 200,000 meals to approximately 2,700 clients and their caregivers.
We nourish our community through meals made and delivered with love. Our meals are free of charge to residents of Davidson and Williamson Counties who are in cancer treatment – and to their caregivers in their home. Many are in a medical crisis. Up to 80% of cancer patients become malnourished, and we provide the nutrition critical to recovery. Meals 4 Health and Healing reduces stress and isolation and improves long-term health outcomes.
"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, October 2023
Recipes Week of 12.15.24
ORGANIC HONEY MUSTARD SALMON W/ CREOLE CABBAGE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 t organic raw honey
2 t organic dijon mustard
1 t organic coconut aminos
Four 4 oz. wild caught salmon fillets
2 t finely minced organic parsley for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Mix mustard, honey, and coconut aminos in a small bowl. Arrange salmon evenly on a baking sheet and brush with honey mustard. Season with salt and pepper and bake salmon until bright pink and flakey all the way through (about 10-12 minutes). Serve with parsley garnish.
ORGANIC CREOLE PAN FRIED CABBAGE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 T organic unrefined avocado oil
1 large organic onion, diced
2 cloves organic garlic, minced
¼ t organic Health & Healing Spice Blend
½ t organic ground allspice
1-2 t organic paprika
1 small head local organic cabbage, diced
1-2 T local organic honey
1-2 t organic lemon juice
1-2 t organic apple cider vinegar
2 T finely minced organic parsley
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Warm a large skillet over medium-high heat. Coat the bottom of the pan with oil and saute onion in a pinch of salt and pepper until softened. Stir in garlic and spices and cook until aromatic (about 30 seconds). Add cabbage and remaining ingredients and cook until cabbage is tender and flavors combine. Taste and adjust seasoning then serve alongside blackened salmon.
ORGANIC FALL MINESTRONE SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 T organic olive oil
1 organic spring onion, green and white parts chopped
2 organic seasonal root vegetables, peeled and diced
1 organic carrot, diced
1 organic celery rib, diced
4 cloves organic garlic, minced
2 large organic tomatoes, diced
1 t Organic Health & Healing Spice Blend
4 c organic vegetable stock
½ c chickpea pasta, cooked
2 bay leaves
1 c cooked beans, any variety
1 T organic parsley, chopped
1 T organic basil, chopped
Salt and pepper to taste
INSTRUCTIONS:
Warm a large stockpot over medium high heat. Add oil and saute onion, vegetables, carrots, celery and garlic with a pinch of salt for 3-5 minutes until softened. Add the remaining ingredients. Turn down to a simmer and simmer for 20-30 minutes.
ORGANIC HERBED CHICKEN W/ MAPLE DIJON CARROTS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Organic extra virgin olive oil
4 organic chicken leg/thigh combos
1 large organic lemon, slice half and squeeze the other half
1 T organic Health & Healing Spice Blend
1 t organic dried oregano
1 t organic dried thyme
1 t organic paprika
2 T finely minced organic parsley for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
On a parchment lined baking sheet, arrange chicken. Drizzle chicken with oil then squeeze lemon juice on top. Season chicken with spice blend, herbs, paprika, and salt and pepper. Bake for 30-45 minutes ( depending on size) until chicken is nicely browned on top and cooked through (about another 30-45 minutes).
ORGANIC MAPLE DIJON CARROTS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T organic unrefined avocado oil
2 c local organic carrots, sliced thick on a bias
2 t organic maple syrup
1 t organic stone ground dijon mustard
½ t minced organic thyme
1 T chopped local organic parsley
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Blanch carrots in a pot of boiling salted water for 2-3 minutes (depending on thickness) until slightly tender. Drain and transfer to a heated skillet with avocado oil. Add remaining ingredients and stir fry until veggies are tender and glazed. Season to taste with salt and pepper then serve hot.
ORGANIC VEGETABLE PRIMAVARA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Olive oil
4 c seasonal diced & shredded vegetables
2 cloves garlic, minced
½ t rosemary, minced
½ t oregano, minced
1 t thyme, minced
1 lb tomatoes, diced
1 T parsley, chopped for garnish
Salt & pepper to taste
INSTRUCTIONS:
In a skillet, saute seasonal vegetables, garlic and herbs in a little oil with a pinch of salt and pepper for a few minutes. Add tomatoes and simmer until flavors combine and squash is fork tender. Taste and adjust seasoning, and garnish with parsley.
ORGANIC VEGETABLE QUINOA FRIED RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 1/2 c organic quinoa
3 c organic vegetable stock
1 T olive oil
½ small organic red onion, diced
2 organic carrots, diced
½ c organic hearty greens, chopped
½ c organic bok choy
½ c organic peppers, julienned
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 chia seeds or hemp 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.. Fluff quinoa with a fork and let cool.
Warm a large stainless steel or cast iron skillet over medium-high heat until smoking hot. Add oil and stir fry onions and carrots in a pinch of salt and pepper until softened (about 3 minutes). Add garlic, coconut aminos, and vinegar and stir fry for 1 minute until garlic is aromatic and vinegar cooks off a bit.
Stir in quinoa, sesame oil and taste and adjust seasoning. Garnish with scallions and sesame seeds.
ORGANIC CHARD & CHICKPEA SAUTE w/ POLENTA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Olive oil
2 pounds Swiss chard, shredded
2 cloves garlic
1 finely chopped shallots
1 can garbanzo beans, drained and rinsed
2 T maple syrup
2 T apple cider vinegar
2 T smoked paprika
1 T coconut aminos
Salt/pepper to taste
2 c polenta
Vegetable stock
2 T nutritional yeast
4 oz goat cheese
INSTRUCTIONS:
Heat a large saute pan over medium high and add olive oil. Saute shallots and garlic 3-4 minutes or until soft. Add chard and allow to cook down for 1 minute. Add vinegar, maple, aminos, paprika, and S/P and saute 5 more minutes. Add chickpeas and reduce heat to medium low, stirring frequently until liquid is cooked out.
Cook polenta with stock in rice cooker until fluffy. Add nutritional yeast, goat cheese, and S/P to taste. Fold goat cheese into polenta until fully combined.
Serve chard mixture over polenta.
ORGANIC GREEN SALAD w/ LEMONGRASS VINAIGRETTE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
4 T lemongrass, minced
4 T lime juice
2 T honey
2 T sesame oil
2 cloves garlic, minced
2 t lime zest
2 T ginger powder
2 t turmeric
Salt & pepper
SALAD:
Local Lettuces
1 c chopped organic vegetables
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Place all the ingredients for the dressing in a bowl and mix well to combine. Thin out with a little oil and season to taste with salt and pepper. Taste and adjust seasoning and set aside while you assemble the salad.
Top with chopped vegetables and serve.
Recipes Week of 12.9.2024
ORGANIC CREAMY TOMATO SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 T melted ghee
1 onion, diced
3 lb ripe garden tomatoes
6 cloves garlic, minced
1 c fresh basil leaves
1 t rosemary, minced
3 c mineral broth
1 c almond milk
Small wedge of vegan parmesan cheese with the rind
Salt and pepper to taste
INSTRUCTIONS:
In a large pot, saute onions and tomatoes with salt and pepper until caramelized. Add garlic and herbs and saute until aromatic. Add broth and bring to a boil. Cut off the rind of the parmesan and add to pot. Turn down to a simmer, add almond milk, and cook until soup thickens (about 45 minutes). Puree in batches in a blender then ladle into bowls. Grate parmesan over each bowl and serve.
ORGANIC QUINOA PASTA MAC ‘N' CHEESE WITH BROCCOLI
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
CHEESE SAUCE:
½ c raw organic cashews
½ c organic garlic cloves
½ c organic carrots, chopped into large chunks
2-3 c organic mineral broth
1 ½ c organic homemade almond milk (⅜ c raw organic almonds + 1 ½ c boiled filtered water, blended and strained)
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
MAC:
Ghee for greasing baking dish and drizzling on top of casserole (about ½ c)
1 lb. organic quinoa elbow pasta
1 head local organic broccoli, roasted
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 rinse, then add to Vitamix. Drizzle in almond milk and blend until smooth. Add remaining ingredients and puree to combine. Season to taste with salt and pepper. Taste and adjust seasoning by adding more miso or nutritional yeast if needed.
Bring a large pot of salted purified water to a boil. Drop in quinoa pasta and cook until al dente,then strain. Coat pasta generously with vegan cheese sauce. Serve pasta with a scoop of broccoli on the side.
ORGANIC SPAGHETTI SQUASH WITH TURKEY MEATBALLS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 lb spaghetti squash
1 lb ground turkey
1-2 T olive oil
1 onion, diced
1 carrot, diced
1 celery stalk
2 garlic cloves, minced
3 c tomatoes, pureed
¼ c basil, chopped
1 T oregano, chopped
Mineral broth as needed
2 T basil, cut into a chiffonade for garnish
Salt and pepper to taste
INSTRUCTIONS:
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Cut squash in half, remove seeds ad roast in the oven for 35- 40 minutes. Using a fork, pull the flesh of the squash until it resembles strands of noodles. Set aside.
Roll chicken into meatballs and line up on a baking sheet. Season with salt and pepper and drizzle with olive oil and bake until browned on the outside and cooked through.
Warm a skillet over medium high heat. Add a little oil and saute the onions, carrots, and celery in a pinch of salt and pepper until softened. Add garlic and saute until aromatic (about 30-60 seconds). Add tomatoes and herbs and cover with mineral broth. Bring to a boil, then turn down to a simmer and cook uncovered until sauce is thickened (30-45 minutes). Taste and adjust seasoning.
Coat noodles in the sauce and top with meatballs and basil.
ORGANIC SHRIMP PAELLA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T organic extra virgin olive oil + more as needed
1 small organic onion, diced
1 organic red pepper, diced
½ organic bunch scallions, diced
2 cloves organic garlic, minced
1/2 c organic tomato puree
1/2 t turmeric
1 t paprika
1/2 t saffron threads
1 clove organic garlic, minced and smashed
2 c uncooked brown rice
4 c organic vegetable stock
1/2 c organic peas
1 lb Wild Caught shrimp, peeled and deveined
Sea salt and organic black pepper to taste
INSTRUCTIONS:
In a saucepan, heat a little oil. Add the onion, peppers, scallions, garlic, tomato, turmeric, paprika, saffron, garlic and salt & pepper.
Add rice and stir for 5 min. Add the vegetable stock, stir once and allow to cook for an additional 5 min. Then reduce the temperature, add the shrimp and peas and cover with aluminum foil. Cook for an additional 10 min.
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
Alkaline water if needed to thin out dressing
Sea salt and organic black pepper to taste
SALAD:
Local Lettuces
1 c chopped organic vegetables (cucumber, cherry tomatoes, zucchini, etc.)
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Place the first eight ingredients for dressing in a bowl and mix well to combine. Thin out with a little oil and season to taste with salt and pepper. Taste and adjust seasoning and set aside while you assemble the salad.
Top with chopped vegetables and serve.
ORGANIC PESTO QUINOA BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
PESTO:
2 c lightly packed basil leaves (about 2 ounces)
¼ c pine nuts, toasted
2 T lemon juice
½ c nutritional yeast
¼ c water
⅓ c extra virgin olive oil
BOWL:
3 c chickpeas, cooked ( keep separate)
¼ pint cherry tomatoes, sliced in half ( keep separate)
¼ fennel bulb, sliced ( keep separate)
Fennel frawns for garnish
2 c cooked quinoa
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Pulse first five ingredients in food processor to mince. Turn food processor on and drizzle in olive oil until pesto is creamy but thin enough to drizzle
To serve, scoop some quinoa in a bowl and then top with remaining ingredients. Finish with a drizzle of the pesto. Garnish with the fennel frawns.
ORGANIC ADZUKI BEAN CURRY
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 c adzuki beans, soaked overnight
Organic olive oil
6 organic garlic cloves, minced
1 T ginger root, grated
14 oz crushed organic tomatoes
14 oz coconut milk
1 T cumin
1T coriander
1 t turmeric
¼ c fresh cilantro leaves
1 organic lime, juiced
Salt & pepper
INSTRUCTIONS:
Drain and rinse soaked beans, Add them to a stock pot and cover with water. Bring to a boil, then reduce heat and simmer until beans are tender. Drain and set aside.
In a saucepan, add a littl oil and saute garlic and onions until translucent. Add remaining ingredients ( except lime). Add the beans and allow the pot to simmer for 15-20min Turn off the heat and add the lime.
Recipes Week of 12.2.2024
ORGANIC RED BEANS & RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
organic olive oil
1/2 c large organic red onion, diced
1 clove garlic, minced
3 c brown rice, cooked
1 t Organic Health & Healing Spice Blend
2 stalks celery, chopped
1 organic green pepper, chopped
1 t each basil, sage, paprika
2 c cooked Beans
1 c organic scallions, chopped
Salt & Pepper
Sea salt and organic black pepper to taste
INSTRUCTIONS: In a skillet with a little oil, Sauce onion, celery, peppers and garlic. Once onions are translucent, add the dry spices, brown rice, stock and beans. Reduce to a simmer and cook until brown rice is cooked completely and liquids are absorbed ( about 20-30 min).
check for additional salt & pepper and garnish with scallions.
ORGANIC MISO CORN CHOWDER
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 t organic extra virgin olive oil
1 organic onion, diced
1 organic carrot, sliced thin
1 organic stalk of celery, sliced thin
2 organic potatoes, diced
3 cloves organic garlic, smashed
¼ t Organic Health & Healing Spice Blend
2 c organic vegetable stock
1 c organic corn kernels
2 scallions, sliced
¼ c miso
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Warm a soup pot over medium-high heat. Coat the bottom of the pot with olive oil and saute onions, carrots, and celery with a pinch of salt and pepper until softened (about 3-5 minutes).
Add the next five ingredients with another pinch of salt and pepper and bring to a boil. Reduce heat to medium-low then simmer, uncovered, stirring occasionally, until potatoes are tender. Blend some of the soup in a blender and add back to the pot to thicken.
Taste and adjust seasoning. Garnish
ORGANIC BLACKENED COD W/ MEDITERRANEAN RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
COD:
1 T local organic thyme, minced
1 T local organic oregano, minced
1 T organic paprika
1 t organic smoked paprika
1 t organic garlic powder
1 t organic onion powder
1 t organic turmeric
Four 4 oz. wild caught cod filets
Organic extra virgin olive oil spray for baking fish
½ organic lemon, cut into 4 wedges for garnish
INSTRUCTIONS:
Place the minced herbs and dried spices in a small bowl and mix well to combine. Evenly arrange fish on the parchment paper lined baking sheet and sprinkle generously with blackened seasoning. Spray generously with olive oil and bake for about 10-12 minutes until fish is bright pink and flakey all the way through.
In a saucepan, drizzle a little oil. Saute the peppers and onions until just barely tender. Do not overcook. Season with salt & pepper and garnish with parsley.
1 c rice
1 ½ c vegetable stock
1 organic shallot, minced
1 c organic greens, chopped
1 c organic cooked beans
½ c coconut milk
3 T lemon juice
1 c tomatoes, chopped
½ c marinated artichokes, chopped
1 T each ( basil, oregano, paprika)
Sea salt and organic black pepper to taste
INSTRUCTIONS:
In a casserole dish, combine all the ingredients. Stir to combine. Cover and bake at 400 degrees for 40 minutes. Taste for additional salt & pepper.
ORGANIC LEMONGRASS CHICKEN W/ BOK CHOY
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
|
INGREDIENTS: 4 garlic cloves, minced 3 stalks lemon grass, trimmed 1 T organic fish sauce 1 T organic chili sauce 2 t organic honey 3 T organic olive oil 1 organic red onion, sliced thin 1 head organic bok choi, chopped finely minced organic parsley for garnish Sea salt and organic black pepper to taste |
INSTRUCTIONS:
Preheat oven to 425 degrees. In a medium bowl, toss the chicken with the garlic, lemon grass, fish sauce, chili sauce, honey and a little salt & pepper. Allow to marinate for 15min. In a large skillet over medium heat, add a little oil and saute the chicken mixture. Brown on all sides and cook thru until internal temperature reaches 165 degrees.
On a parchment lined baking sheet, arrange bok in a single layer. Drizzle with olive oil and sprinkle with salt & pepper. Roast until fork tender.
ORGANIC KALE CAESAR SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
¼ c organic cashews, soaked for at least 2 hours and drained
½ head roasted organic garlic
1 T organic capers, with some brine
1 T organic nutritional yeast
1 T organic extra virgin olive oil
⅛ c organic lemon juice
4 c chopped local organic kale lettuce
¼ c pepitas
1 wedge vegan parmesean
12 organic cherry tomatoes, halved
Sea salt and organic black pepper to taste
INSTRUCTIONS:
In a food processor add cashews, garlic, capers, nutritional yeast and olive oil. Puree until creamy. Add a little water if needed to thin out.
Divide salad greens among four salad plates and top with nuts, parmesan and tomatoes. Serve dressing on the side.
ORGANIC MEXICAN QUINOA CASSEROLE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
¼ c organic unrefined avocado oil
1 c white organic quinoa
2 c water
1 organic onion, diced
½ local organic poblano pepper, diced
½ c local organic tomatoes, diced
1 clove organic garlic, minced
½ t organic ground cumin
½ t organic ground coriander
¼ t organic turmeric powder
2 organic limes, zested & juiced
¼ c organic homemade mineral broth
1 c cooked organic kidney beans, rinsed
½ c organic cilantro, chopped for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat the oven to 350°F and grease an oven proof casserole dish with avocado oil. Cook quinoa with a pinch of salt and pepper according to package instructions and set aside.
Coat a large skillet with avocado oil then saute onions, bell peppers, and tomatoes in a pinch of salt and pepper until softened. Add garlic and spices and saute for 30-60 seconds until aromatic. Pour in lime juice and mineral broth and let simmer until tomatoes are softened and broken down into a sauce. Stir in kidney beans and quinoa and season to taste with salt and pepper. Spread evenly in a greased baking dish.
Bake quinoa casserole (about 30-45 minutes) then let rest for 10 minutes and slice. Serve hot with cilantro garnish.
ORGANIC LENTIL BOWL w/ SAFFRON CAULIFLOWER RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 T organic extra virgin olive oil
2 t organic onion powder
1 t organic cumin powder
1 T organic lemon juice
1 t organic dijon mustard
3 c organic chickpeas, cooked
4 c organic lentils, cooked
¼ pint cherry tomatoes, sliced in half
¼ organic fennel bulb, sliced
½ bunch parsley, minced
Fennel frawns for garnish
Hearty greens, chopped
2 c organic cooked riced cauliflower ( cooked with vegetable stock and a pinch of saffron threads)
Sea salt and organic black pepper to taste
INSTRUCTIONS:
In a large bowl, whisk together the first five ingredients. Add a little salt & pepper to taste. Stir in the chickpeas, lentil, tomatoes, fennel and parsley.
To serve, layer greens on the bottom, scoop some cauliflower, then top with a scoop of the bean mixture. Garnish with the fennel frawns.
Recipes Week of 11.25.2024
ORGANIC MEDITERRANEAN CABBAGE SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
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 extra virgin olive oil
¼ c organic red wine vinegar
2 t local organic parsley, chopped for garnish
Greens for serving
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Combine all ingredients and toss to combine. Season with salt and pepper and refrigerate to let flavors meld. Taste and adjust seasoning. Garnish with parsley. Serve on greens cold or at room temperature.
ORGANIC WHITE BEAN & KALE SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 t organic olive oil
2 stalks celery, diced
2 carrots, diced
1 small organic yellow onion, diced
4 cloves local organic garlic, minced
½ t Organic Health & Healing Spice Blend
1 T mixed organic dried herbs (parsley, rosemary, oregano, thyme, basil, sage)
1 bay leaf
1 bunch organic kale, chopped
1 c organic crushed tomatoes in a jar or a box
3 c organic vegetable stock
1 c cooked organic white beans
2 t organic fresh basil, chiffonade for garnish
Salt and pepper to taste
INSTRUCTIONS:
Warm a large soup pot over medium high heat.
Add oil and saute onions, celery and carrots with a pinch of salt and pepper until tender.
Add garlic and the spice blend and saute until aromatic (about 30 seconds).
Add dried herbs, crushed tomatoes, bay leaf, mineral broth and beans to the pot.
Bring to a boil, then turn down to a simmer and cook until vegetables are tender and flavors combine. Remove the bay. Puree half the soup. Add the kale.
Taste and adjust seasoning then serve hot with basil garnish.
ORGANIC SPINACH QUINOA TABBOULEH W/ ACORN SQUASH
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1.5 c quinoa
1 bunch organic spinach, diced
¼ pint cherry tomatoes, halved
2 scallions, sliced
2 cloves garlic, minced
½ lemons, zested & juiced
¼ c olive oil
1 acorn squash, seeds removed and cut into large wedges.
parsley, chopped
Salt & pepper to taste
INSTRUCTIONS:
Cook quinoa according to package instructions and transfer to a large bowl. Add remaining ingredients and mix well. Taste and add salt and pepper if necessary.
On a parchment lined baking sheet, brush the squash with a little olive oil. Sprinklw with salt, pepper and Spice blend. Bake at 400 degrees until fork tender. Garnish with parsley and serve with Quinoa.
ORGANIC HERB ROASTED TURKEY W/ MASHED SWEET POTATOES
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
TURKEY:
1 T organic olive oil spray
1 t organic onion powder
1 t organic garlic powder
½ t organic Health & Healing Spice Blend
½ t mixed organic dried sage
½ t organic dried oregano
1 lb organic pasture raised turkey breast
Sea salt and organic black pepper to taste
POTATOES:
4 organic sweet potatoes, cut into large chunks
Salt and pepper
Health & Healing spice blend
Parsley
INSTRUCTIONS:
Preheat the oven to 350°F and line a baking sheet with unbleached parchment paper. In a small bowl, mix dried spices and herbs. Set the turkey on a baking sheet and spray generously with oil. Sprinkle with herb mixture and salt and pepper and pat down to make herbs stick. Bake until internal temperature reaches 170°F. Let rest before slicing.
In a large pot with salted water, add the sweet potatoes. Boil until fork tender. Remove from the stove, drain and season generously. Mash until the desired consistency and taste again to adjust seasonings. Garnish with parsley.
ORGANIC SWEET POTATO HUMMUS W/ CRUDITES
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 large sweet potato peeled and cubed (about 3 cups)
½ cup cooked chickpeas, canned will do
2 garlic cloves, smashed
½ tablespoon Olive oil (plus more for drizzling sweet potatoes)
3 tablespoons pure tahini or tahini butter
1½ teaspoons kosher salt, plus more to taste
Juice of 1 lime
Water as needed
INSTRUCTIONS:
Preheat oven to 375 degrees. Toss the sweet potatoes and garlic in a bit of olive oil and roast until fork tender (about 45 minutes), tossing halfway through.
Remove and allow to cool.
Transfer to a food processor and add remaining ingredients. Purée until combined and add water ¼ c at a time until desired consistency.
Serve with cut vegetables.
ORGANIC HONEY MUSTARD SALMON W/ KALE RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 t organic raw honey
2 t organic dijon mustard
1 t organic aminos
Four 4 oz. wild caught salmon fillets
2 t finely minced organic parsley for garnish
Sea salt and organic black pepper to taste
1 bunch kale, chopped
2 c brown rice
2 T Organic Health & Healing Spice Blend
5 c vegetable stock
Salt and white pepper to taste
INSTRUCTIONS:
Mix mustard, honey, and aminos in a small bowl. Arrange salmon evenly on a baking sheet and brush with honey mustard. Season with salt and pepper and bake salmon until bright pink and flakey all the way through (about 10-12 minutes). Serve with parsley garnish.
Cook rice in vegetable stock. Add the spice blend and kale. Stir well to combine.
ORGANIC FALL APPLE COMPOTE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
4 apples, cored and chopped
3 T honey
3 T coconut sugar
1 T lemon juice
½ t cinnamon
½ vanilla bean pod, seeds scraped out
1/8 t salt
INSTRUCTIONS:
Combine all ingredients in a sauce pan over medium heat until apples are soft and liquid has mostly been absorbed.
ORGANIC DINNER SALAD WITH RANCH DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
RANCH:
½ c organic avocado mayo
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
1 t organic onion powder
1 t organic garlic powder
1 organic scallion, minced
2 t finely minced parsley
Sea salt and organic black pepper to taste
SALAD:
4 c organic romaine, chopped
8 organic cherry tomatoes
1 organic carrot, shredded
INSTRUCTIONS:
Combine ingredients for dressing in a small mixing bowl and season to taste with salt and pepper then set aside.
Divide salad greens evenly amongst four bowls and top with remaining vegetables. Serve with dressing on the side.
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.
