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 11.10.26
ORGANIC VEGETABLE CHOWDER
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T organic unrefined avocado oil
½ small organic white onion, diced
4 c chopped colorful local organic vegetables (carrots, broccoli, cauliflower, potatoes, zucchini, etc.)
4 cloves organic garlic, peeled and minced
¼ t Health and Healing Spice Blend
2 t minced dried organic herbs (thyme, parsley, summer savory, or oregano)
1 medium local organic yellow squash, diced small
4-5 c organic homemade mineral broth
2 T fresh herb for garnish
Sea salt and organic black pepper to taste
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, dried herbs and spices and saute for two minutes with another pinch of salt and pepper, then cover vegetables with mineral broth.
Bring to a gentle boil, turn down to low and cover pot with a lid. Simmer gently until potatoes are fork tender.
Puree ½ of the soup then add back to the chowder; taste and adjust seasoning.
Garnish with chopped fresh herbs and serve.
ORGANIC TURKEY MEATBALLS w/ VEGETABLE MARINARA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 lb ground turkey
1 T garlic powder
1 T onion powder
Olive oil
½ onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
2 lb tomatoes, pureed
3 T dried basil
2 T dried thyme
2 T dried oregano
1 c seasonal vegetables, diced
Mineral broth as needed
basil, cut into a chiffonade for garnish
Salt and pepper to taste
INSTRUCTIONS:
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
In a medium sized bowl, combine turkey, 1 tsp salt, 1 tsp pepper, garlic powder, and onion powder and mix.
Form ground turkey into meatballs and line up on a baking sheet. Drizzle with olive oil and bake until browned on the outside and internal temperature reaches 165 degrees.
Warm a skillet over medium high heat. Add enough oil to coat the bottom and saute the onions, carrots, and celery with a pinch of salt and pepper until softened (about 5 minutes). Add garlic and saute until aromatic (about 30-60 seconds). Add tomatoes, seasonal vegetables, 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.
Serve meatballs in the marinara sauce and basil garnish.
ORGANIC MEXICAN QUINOA CASSEROLE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
¼ c organic unrefined avocado oil
1 organic onion, diced
½ local organic poblano or bell pepper, diced
½ c local organic tomatoes, diced
1 clove organic garlic, minced
½ t organic ground cumin
½ t chili powder
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
2 c white organic quinoa, cooked
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.
Coat a large skillet with avocado oil then saute onions, 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 20-25 minutes then let rest for 10 minutes and slice. Serve hot with cilantro garnish.
ORGANIC AVOCADO PESTO PASTA
(c=cup; t=teaspoon; T=tablespoon)
Serves: 4
INGREDIENTS:
2 Avocados
2 cups Basil, fresh
½ c walnuts
2-3 T olive oil
3 cloves Garlic
1 Lemon, Juice of
2 t sea salt
1 box GF pasta, cooked according to directions
1 c seasonal vegetables, cooked
¼ c hemp seeds
8-10 cherry tomatoes, halved
INSTRUCTIONS:
In a food processor, combine the avocados, basil, nuts, oil, garlic, lemon and pulse to combine. Season with salt.
Toss with pasta, vegetable and hemp seeds. Garnish w/ tomatoes.
ORGANIC DINNER SALAD W/ ITALIAN DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
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DRESSING:
6 T extra virgin olive oil
2 T white wine vinegar
1 T lemon juice
1 t dijon mustard
½ t local raw honey
1 t dried thyme
1 t dried sage
1 T fresh parsley, minced
1 t garlic powder
1 T Health & Healing Spice Blend
Sea salt and organic black pepper to taste
SALAD:
4 c spring mix
Scallions, green parts only, sliced
artichokes
Radishes, shaved
olives
INSTRUCTIONS:
Combine all ingredients for dressing except parsley in a blender until emulsified. Stir in minced parsley and season to taste with salt and pepper. Taste and adjust seasoning by adding more honey or olive oil if it’s too sour, or more vinegar if it’s too bland. Divide mixed greens and vegetables evenly among plates.
ORGANIC LEMON DILL COD WITH CAPER TARTAR SAUCE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
organic unrefined avocado oil
1 T organic lemon juice
1 T Health & Healing Spice Blend
¼ bunch chopped organic dill + 1 bunch organic dill for garnish
TARTER:
⅔ c organic Vegan Mayo
1 T organic capers, drained and roughly chopped
1 T minced organic onion
1 cloves organic garlic, minced into a paste
1t organic lemon juice
4 wild caught 4 oz. cod filets (25 lbs.)
1 organic lemons, halved and sliced thin for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat oven to 350°F and line large baking sheets with unbleached parchment paper. Mix avocado oil, lemon juice, spice blend, and chopped dill in a medium mixing bowl. Season to taste with salt and pepper and set aside.
In a medium bowl, mix the tartar sauce ingredients with ½ of the lemon juice and season tartar sauce to taste with salt and pepper. Taste and adjust seasoning to your taste. If it’s too sour or too garlicky, add more mayo. If it’s bland, add more salt. If it needs more acid, add a pinch of lemon zest.
Arrange cod evenly on parchment paper lined baking sheets. Drizzle generously with lemon dill sauce and season with salt and pepper. Bake at 400 degrees until the fish reaches a temperature of 145 degrees. Serve alongside the tartar sauce.
ORGANIC ITALIAN WEDDING SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
Organic olive oil
2 carrots, dice
3 onions, diced small
6 quarts vegetable stock
2lbs lean ground turkey
¼ c gluten free panko bread crumbs
1 T packed cup fresh parsley leaves, finely chopped
1 egg, lightly beaten
1 bulb garlic, minced
1 t salt
1 t black pepper
¼ c nutritional yeast
1 c small gluten free pasta
1 lbs spinach or kale, thinly shredded
1/4 lemon, zested and juiced
1 T basil, roughly chopped
INSTRUCTIONS:
Heat a large pot over medium high heat and add enough oil to coat the bottom. Saute the onion and carrot 3 minutes. Add the stock and 4 more tablespoons oil to the pot and bring to a boil.
Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and ½ cup nutritional yeast to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into small meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.
Heat oven to 425 degrees. Roast the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.
Add the pasta to the boiling broth and cook over medium until al dente (about 3 minutes), then lower the heat to a low simmer.
Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach, basil, lemon juice, and lemon zest, stirring well to wilt. Season with salt and pepper to taste.
Recipes Week of 10.27.26
ORGANIC WILD RICE SHIITAKE MISO SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
avocado oil
1 organic leek, sliced
1 organic carrot, quartered and sliced thin
1 organic celery stalk, diced
1 c finely diced red bell pepper
1 lb shiitake mushrooms, sliced
1 T organic tamari
2 organic cloves garlic, smashed
1 ½ t organic Health & Healing Spice Blend
1 head bok choy, chopped
3 c organic vegetable stock
½ c organic chickpea miso thinned out with mineral broth
1 c organic wild rice, cooked
4 organic scallions, sliced thin on a bias for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Warm a soup pot over medium high heat. Add enough oil to coat the bottom and saute leeks, carrot, celery, and bell pepper until softened in a pinch of salt and pepper (about 5 minutes). Add mushrooms and tamari. Cook until tender. Stir in garlic, bok choy and spice blend and cook until aromatic (about 30-60 minutes).
Top with mineral broth and bring to a boil. Reduce heat and simmer until flavors combine. Stir in miso mixture and wild rice and taste and adjust seasoning. Garnish with scallions.
ORGANIC TURKEY STUFFED PEPPERS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
4 local organic bell pepper, sliced in half and seeded
organic extra virgin olive oil
1 lb organic ground turkey or chicken
1 organic onion, diced
2 stalks organic celery, sliced thin
2 t organic Italian seasoning
1 t organic paprika
1 t organic cumin
8 oz tomato puree or diced tomato
3 c organic cooked brown rice
Organic parsley, chopped for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat the oven to 350° and line a baking sheet with parchment paper. Arrange the peppers in a single layer on baking sheet.
Heat a large pan over medium heat and add enough oil to coat the bottom. Brown the ground turkey for 4-5 minutes and then 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 to serve.
ORGANIC BLACKENED SALMON WITH CREOLE CABBAGE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
SALMON:
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 salmon filets
Organic extra virgin olive oil spray for baking fish
½ organic lemon, cut into 4 wedges for garnish
CABBAGE:
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:
Preheat the oven to 350°F and line two large sheet trays with parchment paper. In a small bowl, combine the dry spices for the salmon. Arrange fish in a single layer. Spray lightly with oil and sprinkle with the spice mix. Bake 10-15 minutes or until internal temperature reaches 145 degrees.
Warm a large skillet over medium-high heat. Add enough oil to coat the bottom of the pan 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. Garnish with lemon.
ORGANIC EGGPLANT POMODORO W/ ZOODLES
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
SAUCE:
1 t organic unrefined coconut oil
1 small organic onion, diced
2 large local organic garlic cloves, minced
1 t organic Health & Healing Spice Blend
3 c local organic tomatoes, diced
8 oz can tomato puree
1 cans tomato paste
2 T honey
1 lb organic eggplant, diced small
1 T thyme
1 T oregano
Sea salt and organic black pepper to taste
2 local zucchinis, zoodled into ribbons
Fresh basil, chopped for garnish
INSTRUCTIONS:
Warm a medium saucepan over medium-high heat. Add oil and saute onion with a pinch of salt and pepper until tender. Add garlic and spice blend and saute for 30-60 seconds until it is aromatic. Reduce heat to medium low and add tomatoes, honey, eggplant, and herbs and simmer until mushrooms are softened, and sauce is thickened. Taste and adjust seasoning by adding more salt and pepper if needed. Serve over zoodles and garnish with basil.
ORGANIC VEGETABLE QUINOA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T avocado oil
½ organic red onion, diced
2 organic carrots, diced
½ c organic hearty greens, chopped
½ c local vegetables, chopped
2 organic garlic cloves, minced
¼ c organic coconut aminos
1 T organic rice wine vinegar
1 1/2 c organic quinoa, cooked
1 t organic roasted sesame oil
2 organic scallions, sliced on a bias for garnish
Organic shelled hemp seeds for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Heat a medium pan over medium high heat. Add enough oil to coat the bottom and stir fry onions and carrots and local vegetables 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 and sesame oil and taste and adjust seasoning. Garnish with scallions and hemp seeds.
ORGANIC DINNER SALAD WITH RANCH DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
RANCH:
½ c avocado mayo
1-2 t unsweetened almond milk (as needed to thin out dressing)
½ t apple cider vinegar
1 clove garlic, minced into a paste
1 t onion powder
1 t garlic powder
1 t dill
1 minced scallion, minced
2 t finely minced parsley
Sea salt and organic black pepper to taste
SALAD:
4 c organic romaine, chopped
8 organic cucumber slices
pepitas
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.
ORGANIC WHITE BEAN BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 c organic white beans
1 Butternut squash, seeded and cubed
1 t Coriander
6 Garlic cloves
organic Parsley, chopped
2 organic Scallions, sliced
1 Lemon juice, Fresh
1 c spinach, chopped
1 t Paprika
1 t Salt
Organic olive oil
Preheat oven to 425F. Peel and Cube Squash. Cut lengthwise into halves. And using a spoon, scoop out the seeds. Slice each half into strips, and each strip into cubes.
Place cubed butternut squash on a large baking sheet. Season with salt. Sprinkle with ½ teaspoon coriander, ½ teaspoon paprika (remainder of each spice will be used later.) Drizzle with olive oil and toss. Spread the squash in one layer on the sheet pan, then place on middle rack of heated oven. At the 15 minute mark, carefully remove the sheet pan from oven add the garlic cloves and drizzle with a little olive oil. Toss squash cubes. Return to oven for another 10 minutes.
While squash is roasting. Cook the beans. Place cooked beans in a large bowl, season with the remainder of spices and a little more salt. Toss a little to combine. Add the cooked butternut squash. Chop the roasted garlic and add. Then add scallions and fresh parsley. Toss all the ingredients together. Add fresh lemon juice to your taste (start with 2 teaspoon and go from there.) Add an additional drizzle of olive oil. Toss everything well to combine. Taste to adjust salt or add more of the same spices as you like.
Recipes Week of 11.3.26
ORGANIC POTATO SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
olive oil
1 leek, white and tender green parts only,
thinly sliced
1 small onion, diced
4 large organic russet potatoes,
peeled and diced
3 carrots, diced
3 celery rib, diced
½ c cashew cream or thick nut milk
1 T dried oregano
1 T paprika
1 T garlic powder
6 c fortified vegetable stock
¼ c goat cheese, grated
1 T parsley, minced
Chives, chopped for garnish
Salt and pepper to taste
INSTRUCTIONS:
In a large pot, add a little olive oil and saute the leek, onion carrot and celery until soft. Add the potatoes, spices and stock. Allow to simmer until potatoes are soft. Remove from the stove and add the remaining ingredients. Puree ½ the soup and add it back to the pot. Garnish with chives.
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 T saffron
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, garlic and salt & pepper.
Add rice and stir for 5 min. Add the vegetable stock, and saffron. Stir once. Then reduce the temperature, add the shrimp and peas and cover with aluminum foil. Cook for an additional 20 min.
ORGANIC GRILLED VEGETABLE WRAP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Gf quinoa tortillas
2 T olive oil
¼ red onion, sliced thin
½ c sliced mushrooms
1 garlic cloves, minced
½ red pepper, sliced thin
1 small zucchini, sliced thin & half moons
1 small yellow squash, sliced thin & half moons
Green onions, sliced for garnish
Homemade chickpea hummus
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat oven to 400 degrees. In a bowl, drizzle olive oil over the vegetables and toss to lightly coat. Sprinkle potatoes with 1 teaspoon sea salt and place on a parchment lined baking sheet. Bake for 15-20 min until fork tender. Set aside.
Assemble the wraps by spreading a tablespoon of hummus, layering with the cooked vegetables and wrapping the tortilla to close.
ORGANIC QUINOA PASTA SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 T organic apple cider vinegar
1 t local organic parsley
1 t organic dijon mustard
1 t organic raw honey
¼ c organic extra virgin olive oil
4 c organic quinoa pasta, cooked and cooled
1 c garbanzo beans, cooked and cooled
1 c hearty greens, chopped
¼ c organic sun-dried tomatoes, chopped
½ small organic cucumber, quartered and sliced
¼ small organic red onion, quartered and julienned thin
2 T finely diced organic red bell pepper
½ c vegan feta, crumbled
¼ c organic toasted pine nuts
2 T organic fresh basil chopped
Sea salt and organic black pepper to taste
INSTRUCTIONS:
In a food processor, pulse the vinegar, parsley, mustard and honey.
Drizzle in olive oil until emulsified. Add a little water if needed to thin sauce out. Set aside.
Combine chilled cooked pasta with beans, greens, tomatoes, cucumber, red onion, pepper, feta, nuts, and basil.
Drizzle with dressing and toss to fully incorporate. Taste and adjust salt and pepper if needed. Chill until ready to serve.
ORGANIC BBQ CHICKEN W/ KABOCHA SQUASH
(c=cup; t=teaspoon; T=tablespoon)
Serves: 4
INGREDIENTS:
4 organic chicken thighs
2 T melted ghee
organic Health & Healing Spice Blend
1 medium squash, quartered
3 T olive oil
Sea salt and black pepper to taste
Parsley, minced finely for garnish
BBQ SAUCE:
½ c vegan mayo
2 T apple cider vinegar
1 t honey
1 t paprika
1 T liquid aminos or tamari
¼ t garlic powder
¼ t onion powder
1 t salt
1 t pepper
INSTRUCTIONS:
On a parchment lined baking sheet, arrange chicken. Drizzle chicken with ghee then sprinkle salt, pepper and spice blend. Bake for 25-30 minutes (depending on size) until chicken is nicely browned on top and internal temperature reaches 165 degrees.
Brush squash with oil, salt and pepper. Arrange on a parchment lined baking sheet. Bake until fork tender and edges have begun to brown.
Mix all ingredients for the BBQ sauce with a whisk in a mixing bowl. Fill a squeeze bottle for easier distribution. Drizzle on cooked chicken and garnish with parsley, serve with butternut.
ORGANIC GREEN SALAD WITH HONEY MUSTARD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 t raw honey
2 t Dijon mustard
1 t coconut aminos
2 T olive oil
2 t finely minced parsley for garnish
Sea salt and black pepper to taste
SALAD:
4 c romaine lettuce, chopped
8 cucumber slices
8 radishes, sliced
8 beets, sliced
2 T pepitas
1 carrot, shredded
INSTRUCTIONS:
Combine ingredients for the dressing in a bowl and whisk. Set aside.
Divide salad greens evenly amongst four bowls and top with remaining vegetables. Serve with dressing on the side.
ORGANIC WHITE BEAN CHICKEN CHILI
(c=cup; t=teaspoon; T=tablespoon)
Serves: 4
olive oil
½ onion, diced
1 bell pepper, diced
1 garlic clove, minced
¼ c roasted corn
¼ c green chiles
2 c cooked white beans
Cooked chicken
1 t cumin
1 t chili powder
1 t paprika
2 c Chicken stock
scallions, sliced thin on a bias
Instructions:
Warm a large soup pot over medium high heat. Coat the bottom of a soup pot with oil and saute the first four ingredients 3-4 minutes, or until tender. Add the remaining ingredients, except scallions, and simmer uncovered for 30 minutes, adding more broth or stock if needed. Adjust salt and pepper if necessary, and garnish with scallions before serving.
Recipes Week of 10.20.26
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
1 t Organic Health & Healing Spice Blend
1 T mixed organic dried herbs (parsley, rosemary, oregano, thyme, basil, sage)
1 bay leaf
1 c organic crushed tomatoes in a jar or a box
3 c organic vegetable stock or mineral broth
1 c cooked organic white beans
1 bunch organic kale, chopped
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, 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 leaf. Puree half the soup. Add the kale.
Taste and adjust seasoning then serve hot with basil garnish.
ORGANIC THAI NOODLE BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T organic coconut aminos
1 T lemongrass, grated
½ c organic homemade mineral broth
1 T organic local raw honey
½ T organic apple cider vinegar
organic avocado oil
½ small organic red onion, diced
1 organic zucchini, julienned
½ organic cabbage, julienned
1 c snap peas
1 organic red bell pepper, julienned
1 small organic carrot, julienned
¼ c sliced mushrooms
2 c cooked brown rice noodles
½ c chopped organic herbs (basil, cilantro, chives) for garnish
chopped almonds for garnish
INSTRUCTIONS:
Mix the coconut aminos, lemongrass, mineral broth, honey, and vinegar together in a small bowl and set aside.
Warm a large wok or skillet over medium high heat. Add avocado oil and saute vegetables until tender crisp. DO NOT OVERCOOK. Add the cooked noodles and sauce. Toss to combine and garnish with fresh herbs and almonds.
ORGANIC ASIAN SALAD WITH SESAME GINGER DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
1” organic piece of organic ginger, grated
1 clove organic garlic, minced into a paste
2 T local raw honey
¼ c organic coconut aminos
¼ c organic rice wine vinegar
½ c organic toasted sesame oil
1 T organic sesame seeds
Sea salt and organic black pepper to taste
SALAD:
3 c local organic lettuce, chopped
3 c local organic kale, chopped
1 c shredded organic purple cabbage
½ organic red bell pepper, julienned
1 mandarin orange, peel and sectioned
½ small local organic cucumber, sliced thin
1 organic scallion, sliced thin on a bias
INSTRUCTIONS:
Combine the first six ingredients for dressing in a small mixing bowl. While whisking, slowly add sesame oil to taste until emulsified.
In a large bowl, mix lettuce, kale, and cabbage. Divide greens evenly amongst four salad plates and top with remaining ingredients. Serve with vinaigrette on the side.
ORGANIC CHIMICHURRI COD W/ SQUASH & WILD RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
CHIMICHURRI:
1 cup firmly packed flat-leaf parsley, trimmed of stems
3-4 garlic cloves
1 T fresh oregano leaves (can sub 2 teaspoons dried oregano)
1/3 cup extra virgin olive oil
2 tablespoons red or white wine vinegar
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
FISH:
Four 4 oz. wild caught cod fillets
¼ c organic avocado oil spray
1 t Organic Health & Healing Spice Blend
Sea salt and organic black pepper to taste
2 c wild rice, cooked according to package directions
1 large squash, sliced
INSTRUCTIONS:
Place all ingredients for chimichurri into a food processor and pulse until the consistency is smooth. Check seasoning and adjust to taste.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Arrange the cod evenly on a baking sheet and spray with avocado oil. Season with salt, pepper, and spice blend. Bake for 10-12 minutes until the fish reaches an internal temperature of 145 degrees.
In a saucepan, add a little olive oil and saute the squash. Sprinkle with salt & pepper. Toss cooked rice with squash. To serve, top rice mixture with fish filet and spoon chimichurri on top.
ORGANIC POBLANO CORN SALAD W/ RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 organic poblano pepper, seeded and chopped
1 organic cucumber, chopped
¼ organic red onion, diced
¼ bunch organic cilantro, minced
2 large organic tomatoes, chopped
1 c organic corn kernels, steamed or roasted
1 bunch organic greens, sauteed
½ organic lime, juiced and zested
3 T organic olive oil
2 c rice, cooked
Salt & Pepper to taste
1 organic lime, sliced for garnish
INSTRUCTIONS:
Mix all ingredients for the salad in a bowl, toss well to combine. Garnish with cut limes.
ORGANIC SWEET POTATO BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Olive oil
½ c onion, sliced
½ c spinach, julienned
1 c shredded carrots
1 garlic clove
2 T dried thyme
1 T paprika
½ c black beans, cooked and seasoned with salt and pepper
2 sweet potatoes, diced
Parsley, chopped for garnish
Salt & Pepper
INSTRUCTIONS:
Heat oven to 400 degrees. Toss the sweet potatoes in a little olive oil and sprinkle with salt & pepper. Roast until fork tender ( 30-40 min) In a saucepan, warm a little olive oil and saute spinach, carrots, garlic, and onions until barely tender, and add thyme, paprika, salt, and pepper. DO NOT OVERCOOK. Build the bowl with potatoes on the bottom and a scoop of the sauteed vegetables with a spoonful of beans. Garnish with chopped parsley.
ORGANIC BLACK 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
1 small can tomato paste
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 black 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, paste 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.
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.
