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 3.24.25
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 fresh organic herbs (thyme, parsley, summer savory, or oregano)
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, herbs, and spices and saute for a few seconds 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. Bring to a boil, reduce to a simmer, and 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 herbs and serve.
ORGANIC BLACKENED COD W/ PEPPER MEDLEY
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
COD:
1 T thyme, minced
1 T oregano, minced
1 T paprika
1 t smoked paprika
1 t garlic powder
1 t onion powder
1 t turmeric
Four 4 oz. wild caught cod filets
extra virgin olive oil spray for baking fish
½ lemon, cut into 4 wedges for garnish
4 colorful peppers, diced
½ onion, diced
Parsley, chopped
Salt & Pepper
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.
ORGANIC TURKEY MEATBALLS w/ VEGETABLE MARINARA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 lb ground turkey
Olive oil
½ onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
2 lb tomatoes, pureed
3 T basil, chopped
2 T oregano, chopped
1 c seasonal vegetables, diced
Mineral broth as needed
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.
Form ground turkey 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 with a pinch of salt and pepper until softened. 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 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 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
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 AVOCADO PESTO
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
2 Avocados
2 cups Basil, fresh
½ c walnuts
2-3 T olive oil
3 cloves Garlic
1 Lemon, Juice of
8-10 cherry tomatoes, halved
3 Zucchinis, medium
1 carrot, shaved into ribbons
Sea salt
¼ c Hemp seeds
DIRECTIONS:
In a food processor, combine the avocados, basil, garlic and pulse to combine. Season with salt.
Toss with zoodles and hemp seeds. Garnish w/ carrot curls.
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 oregano
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 except parsley for dressing 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.
Recipes Week of 3.17.25
ORGANIC WILD RICE SHIITAKE MISO SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
toasted sesame oil for sauteing
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 coconut aminos
2 organic cloves garlic, smashed
1 ½ t organic Health & Healing Spice Blend
3 c organic vegetable stock
½ c c organic chickpea miso thinned out with mineral broth
1 c organic wild rice
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-high heat. Coat the bottom of the pot in sesame oil and saute leek, carrot, celery, and bell pepper until softened in a pinch of salt and pepper (about 5 minutes). Add mushrooms and aminos. Cook until tender. Stir in garlic 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.
CHICKEN SHAWARMA W/DIJON BRUSSEL SPROUTS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
4 organic skinless chicken thighs
⅓ c olive oil
1 T cumin
1 T corriander
2 t paprika
1 t ground cinnamon
1 T tahini
2 T lemon juice
½ onion, diced
Salt and pepper
INSTRUCTIONS:
Heat oven to 375 degrees. In a large bowl, combine the spices and olive oil. Toss the chicken in and allow to marinate for 10-15 minutes. Place chicken on a parchment lined baking sheet and bake until internal temperature reaches 165 degrees.
ORGANIC DIJON BRUSSELS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
½ lb Brussel sprouts, cut in half
2 T maple syrup
1 T dijon or whole grain mustard
1 clove garlic, minced
1 ½ tablespoons avocado oil
Salt and pepper to taste
INSTRUCTIONS:
Toss the Brussels in oil and salt and pepper and roast in the oven at 375 F until crispy, about 20 minutes. Mix the maple, mustard and garlic together and set aside. Once brussels are cooked and cooled, place them in a skillet and cook with the sauce until it is nice and sticky and coats the brussels, about 4 minutes.
ORGANIC BLACKENED SALMON WITH MANGO
SALSA & RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 c cooked rice
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
INSTRUCTIONS:
In a small bowl, mix together the dry spices.
Preheat the oven to 400°F and line two large sheet trays with parchment paper. Place fish in a single layer. Spray lightly with oil and sprinkle with the spice mix. Bake until completely cooked through ( 15-20min)
MANGO SALSA:
2 ripe mangos, diced
1 red bell pepper, diced
¼ red onion, diced
¼ c cilantro, minced
1 lime, juiced and zested
Salt & Pepper
In a bowl, toss the mango ingredients. Serve the fish on top of the rice and a spoonful of salsa. Garnish with lime wedge.
ORGANIC EGGPLANT RAGU 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 medium local organic eggplant (about 1 lb), diced small
¼ c local organic basil, chopped
1 T local organic oregano, chopped
Sea salt and organic black pepper to taste
2 local zucchini, zoodled into ribbons
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. Add tomatoes, eggplant, and herbs and cook until eggplant is softened, and sauce is thickened. Taste and adjust seasoning by adding more salt, pepper, herbs, garlic, or immune boosting spice blend.
Serve over zoodles.
ORGANIC VEGETABLE QUINOA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 1/2 c organic quinoa
3 c organic vegetable stock
1 T 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 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:
Warm a medium saucepan over medium high heat. Add quinoa and stock. 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 skillet over medium-high heat until smoking hot. Add oil 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 seeds.
ORGANIC CILANTRO LIME 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
1 clove garlic, minced
2 lb organic sweet potatoes, cut into like sized pieces
1 t Organic Health & Healing Spice Blend
1 ½ T Cumin
2 c organic hearty greens, chopped
1 organic pepper, 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.
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 cucumber slices
¼ c peas
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.
Recipes Week of 3.10.25
ORGANIC LENTIL DIAVOLO W/ QUINOA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T organic unrefined avocado oil
¼ yellow onion, minced
2 cloves garlic, minced
½ T organic paprika
½ red pepper, diced
¼ c tomato paste
Sea salt and organic black pepper to taste
2 c organic lentils
5 c organic vegetable stock
2 c cooked quinoa
INSTRUCTIONS:
In a deep pan, saute the onion and garlic in a little olive oil. Add the paprika, red pepper, tomato paste and a little salt & pepper. Add the lentils and stock. Stir to combine and allow it to simmer for 30-35 minutes until lentils are cooked through and all liquid is absorbed. Taste for additional salt & pepper. Serve over the zucchini.
ORGANIC VEGETABLE STUFFED POTATO
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
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INGREDIENTS: 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 12 oz diced tomatoes, drain off ½ of their juices Fresh dill Green onions, sliced for garnish Sea salt and organic black pepper to taste |
INSTRUCTIONS:
In a bowl, drizzle olive oil over the potatoes to lightly coat. Place on a parchment lined baking sheet. Bake at 400 degrees for 50-60 minutes. Set aside.
Meanwhile, warm a skillet over medium heat. Add a little olive oil, the vegetables and garlic. Then add the diced tomatoes. Stir and taste for additional seasonings.
Split the potato open and stuff with a spoonful of the vegetable mixture. Garnish
ORGANIC HONEY SHRIMP STIR FRY
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 T organic sesame oil
2 lbs wild caught shrimp, peeled and deveined
3 T honey
¼ t organic Health & Healing Spice Blend
½ small organic red onion, quartered and julienned (sliced thin)
3 c chopped local organic vegetables (snow peas, zucchini, eggplant, etc.)
1.5 T organic fresh ground ginger
2 organic cloves garlic, minced
¼ c organic vegetable stock
1 T organic coconut aminos
2 T organic rice wine vinegar
2 t organic sesame seeds for garnish
Local organic chives for garnish
INSTRUCTIONS:
Season shrimp generously with salt, pepper, and spice blend. Drizzle with honey. Heat a large skillet over medium-high heat. Coat the bottom of the pan with oil and saute until evenly browned on all sides. Remove shrimp from the pan and add remaining ingredients. Stir fry until veggies are tender. Serve with sesame seed and chive garnish.
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 cooked organic quinoa pasta, chilled
Garbanzo beans
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
Vegan feta, crumbled
¼ c organic toasted pine nuts
2 T local organic 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 tomatoes, cucumber, red onion, pepper, nuts and basil.
Toss with vinaigrette and salt and pepper.
ORGANIC LEMON CARROT GINGER SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
unrefined olive oil
½ onion, sliced
6 carrots, slicedlb1 bag medium sweet potato, peeled & sliced2 cloves garlic, smashed1” inch piece grated ginger3 c vegetable stock 3 T lemon juice
chives, chopped for garnish
Salt & pepper to taste
INSTRUCTIONS:
Pour oil in a large stockpot. Add the onions, and a pinch of salt and pepper and cook over moderate heat, stirring, until softened (about 5 minutes). Add the carrots, potatoes, garlic, ginger, and stock, and another pinch of salt and pepper and bring to a boil. Reduce to a simmer, cook uncovered until the potatoes are fork tender (about 15 minutes).
Puree the soup, add the lemon and taste and adjust seasoning, and garnish with chopped chives.
ORGANIC BBQ CHICKEN W/ GREEN BEANS
(c=cup; t=teaspoon; T=tablespoon)
Serves: 4
INGREDIENTS:
Melted ghee
4 organic chicken thighs
organic Health & Healing Spice Blend
1 lb organic green beans, whole
finely minced organic parsley for garnish
Sea salt and organic black pepper to taste
BBQ SAUCE:
½ c vegan mayo
¼ c apple cider vinegar
2-3T water ( as needed to thin out)
1 T liquid aminos
¼ t garlic powder
¼ t onion powder
Salt & pepper to taste
INSTRUCTIONS:
On a parchment lined baking sheet, arrange chicken. Drizzle chicken with ghee then sprinkle salt, pepper and spice blend. Bake for 30-45 minutes ( depending on size) until chicken is nicely browned on top and cooked through (about another 30-45 minutes).
Arrange green beans on a parchment lined baking sheet. Toss with oil, salt & pepper and spice blend. Bake until fork tender.
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 green beans.
ORGANIC GREEN SALAD WITH HONEY MUSTARD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
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INGREDIENTS: 2 t finely minced parsley for garnish Sea salt and black pepper to taste |
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SALAD:
4 c romaine, chopped
8 cucumber slices
8 radishes,sliced
8 beets, sliced
2 T pepitas
1 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.
Recipes Week of 3.3.25
ORGANIC CHICKEN CACCIATORE W/ BROCCOLI
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
4 organic chicken breasts
2 T olive oil
1 organic onion, diced
2 organic garlic cloves, minced
2 organic peppers, red or yellow, diced
1 organic carrot, large, diced
10 oz. wild mushrooms, sliced
1/2 c olives, pitted
8 sprigs fresh thyme
2 T basil and parsley, chopped
1 t dried oregano
1/3 c balsamic vinegar
28 oz organic crushed tomatoes
14 oz organic diced tomatoes
2 T organic tomato paste
1 c cooked broccoli
Salt and pepper
INSTRUCTIONS:
Heat oven to 375 degrees.Heat a little oil in a large ovenproof skillet and saute the onions and peppers. Saute until onions are translucent. Add garlic, peppers, carrots and mushrooms. Saute for an additional five minutes. Add tomatoes, olives, thyme, basil, parsley, oregano and vinegar. In an ovenproof pan, layer sauce and chicken. Cover with foil and bake for 10 minuites. Remove the foil and continue to bake for an additional 10-15 minuites until the chicken is cooked thru. Serve with Broccoli.
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 THAI NOODLE BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 c cooked brown rice noodles
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 carrots, julienned
1 T organic coconut aminos
1 T lemongrass, grated
¼ c sliced mushrooms
½ c organic homemade mineral broth
1 T organic local raw honey
½ T organic apple cider vinegar
2 c chopped organic herbs (basil, cilantro, chives) for garnish
chopped almonds for garnish
INSTRUCTIONS:
Mix the coconut aminos, 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 pasta and sauce. Toss to combine and garnish with Almonds.
ORGANIC CAESAR SALAD WITH CRISPY CHICKPEA “CROUTONS”
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 c cooked organic chickpeas
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
Cucumbers
Goat cheese
4 c chopped local organic lettuce
12 organic cherry tomatoes, halved
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat the oven to 400 degrees and line a baking sheet with unbleached parchment paper.
Drain and rinse cooked chickpeas.
Pat dry a couple times then coat lightly in olive oil.
Season generously with salt and pepper and bake until golden brown and crispy on all sides (for about 60 minutes). Let cool and set aside.
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 crispy chickpea “croutons” and tomatoes. Serve dressing on the side.
ORGANIC CHIMICHURRI COD OVER SPINACH W/WILD RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
FISH:
Four 4 oz. wild caught cod fillets
¼ c organic avocado oil spray
1 t Organic Health & Healing Spice Blend
8 c fresh baby spinach for serving
Sea salt and organic black pepper to taste
2 c wild rice, cooked according to package directions
SAUCE:
1 cup firmly packed flat-leaf parsley, trimmed of stems
3-4 garlic cloves
2 Tbsps 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
Preparation
Place all ingredients into a food processor and blend until the consistency of a pesto. Check seasoning and adjust to taste.
INSTRUCTIONS:
Preheat the oven to 350 degrees and line a baking sheet with unbleached 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 is bright white and flakey. Serve over rice w/ chimichurri on top.
ORGANIC POBLANO CORN SALAD W/ QUINOA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 organic poblano pepper, chopped
1 organic cucumber, chopped
¼ organic red onion, diced
¼ bunch organic cilantro, diced
2 large organic heirloom tomatoes, chopped
1 c organic corn kernels
1 bunch organic greens, sauteed
½ organic lime, juiced
Organic limes, sliced for garnish
3 T organic olive oil
Salt & Pepper to taste
Mix all ingredients for the salad in a bowl, toss to combine. Serve over cooked rice.
ORGANIC POTATO BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
Olive oil
1 c mashed potatoes
½ c onion, sliced
½ c cooked black beans
½ c spinach, julienned
1 c shredded carrots
1 garlic clove
Parsley, for garnish
Salt & Pepper
DIRECTIONS:
In a saucepan, warm a little olive oil and saute spinach, carrots and onions until barely tender. Season with salt & 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 parsley.
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.
