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 10.28.2024
ORGANIC VEGETABLE SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 T organic extra virgin olive oil
½ onion, diced
¼ head cauliflower, diced
1 organic carrot, diced
1 stalk organic celery, diced
½ cup seasonal vegetables, diced ( peas, zucchini, squash)
1 cloves organic garlic, minced
3 T Liquid Aminos
⅓ lemon, juiced
¼ t organic Health & Healing Spice Blend
3 c organic low sodium vegetable stock
2 t finely minced organic parsley for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Warm a large stockpot to medium high heat, add oil. Saute onions, garlic, celery, carrots, cauliflower, vegetables and cashews until vegetables are soft. Add spice blend, salt and pepper, turmeric, and vegetable stock. Bring to a boil and then reduce to simmer for 20-30min. Remove from heat, add lemon juice, serve with parsley garnish.
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 CHICKEN W/ VEGAN “MAC N CHEESE”
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Organic extra virgin olive oil
4 organic chicken tenders
1 Organic Health & Healing Spice Blend
1 t organic dried oregano
1 t organic dried thyme
1 t organic paprika
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat the oven to 425 degrees. Drizzle chicken with oil. Season chicken with spice blend, herbs, paprika, and salt and pepper. Bake until chicken is nicely browned on top and cooked through (15-30 min)
ORGANIC VEGAN QUINOA PASTA MAC ‘N CHEESE
(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 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
MAC:
1 lb. organic quinoa pasta
4 c organic homemade vegan cheese sauce (recipe above)
2 T minced organic chives
INSTRUCTIONS:
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 or food processor. Drizzle in almond milk and blend until smooth. Add remaining ingredients and puree to combine. Season to taste with salt and pepper.
Bring a large pot of salted water to a boil. Drop in quinoa pasta and cook until al dente. In a large bowl toss cooked pasta with vegan cheese sauce. Toss to combine. Garnish with minced chives.
ORGANIC BLACKENED COD W/ ARABIC SALAD & GREENS
(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
2 c chopped hearty greens
SALAD: ARABIC SALAD IS A MINCED SALAD. VEGETABLES SHOULD BE VERY SMALL
1 cucumber, minced
3 roma tomatoes, minced
¼ red onion, minced
¼ bunch parsley, minced
4 scallions, minced
3 T -1/4 c olive oil
½ T cumin
1 T lemon juice
Salt & pepper
INSTRUCTIONS:
Place the herbs and dried spices for the fish 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. Saute green with a little olive oil, salt & pepper just until they start to wilt.
In a bowl, combine the ingredients for the salad and toss well. Serve with cooked greens and fish.
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
3 c brown rice, cooked
1 t Organic Health & Healing Spice Blend
2 stalks celery, chopped
1 organic green pepper, chopped
1 t cilantro, minced
1 T lime juice
3 T tomato paste
2 c cooked Beans
2 c vegetable broth
1 c organic scallions, chopped
Salt & Pepper
INSTRUCTIONS: In a skillet with a little oil, Sauce onion, celery, peppers and garlic. Once onions are translucent, add the cilantro, tomato, stock and beans. Reduce to a simmer and cook until beans are soft ( about 20-30 min). Add lime juice and use a masher to mash some of the beans.
Check for additional salt & pepper and serve over rice. Garnish with scallions.
ORGANIC DINNER SALAD W/ ITALIAN DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
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DRESSING:
6 T organic extra virgin olive oil
2 T organic white wine vinegar
1 T organic lemon juice
1 t organic dijon mustard
½ t local raw honey
1 t dried organic oregano
1 t dried organic sage
1 T fresh organic parsley, minced
1 t organic garlic powder
¼ organic Health & Healing Spice Blend
Sea salt and organic black pepper to taste
SALAD:
2 c organic spring mix
red cabbage, julienned
8 organic cherry tomatoes
1 organic carrot, sliced thin on a bias
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.
Mix arugula and spring mix in a large bowl. Divide mixed greens evenly among four salad plates and top with remaining vegetables. Drizzle with vinaigrette and serve immediately.
ORGANIC SPAGHETTI SQUASH WITH EGGPLANT RAGU
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
SAUCE:
1 t organic olive oil
1 small organic red onion, diced
2 large local organic garlic cloves, minced
1 t organic Health & Healing Spice Blend
3 c local organic tomatoes, diced
1 medium local organic eggplant (about 1 lb), diced small
¼ c local organic basil, chopped
1 T local organic oregano, chopped
1 large spaghetti squash
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Cut spaghetti squash in half. Scoop out the seeds. Place on a parchment lined baking sheet. Bake at 400 degrees for 40 minutes ( depending on size). Remove from the oven and using a fork, remove the meat of the squash. It will resemble spaghetti strands.
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 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 squash.
Recipes Week of 10.14.2024
ORGANIC AVGOLEMONO SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
organic unrefined olive oil
1/2 organic onion, diced
2 celery stalks
2 organic carrots, sliced
1 bay leaves
2-3 c organic vegetable stock
1 organic garlic cloves, minced
1/2 c local organic hearty greens, minced
1 c cooked brown rice
½ c just egg
¼ c lemon juice
organic parsley, chopped for garnish
Salt and pepper to taste
INSTRUCTIONS: Warm a pot over medium heat and add oil. Saute onions and carrots in a pinch of salt until tender and remove from pot. Add garlic. Add stock & bay leaf, salt and pepper. Bring to a boil, then turn down to a simmer. Add minced local vegetables. Simmer until flavors combine. In a small bowl, mix the eggs , lemon juice and one ladle of the hot stock. Stir and add this back into the soup pot. Add cooked rice .Remove bay leaves and garnish with parsley.
ORGANIC VEGETABLE NOODLE SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
organic unrefined olive oil
1/2 organic onion, diced
2 celery stalks
2 organic carrots, sliced
1 bay leaves
2-3 c organic homemade mineral broth
1 organic garlic cloves, minced
1/2 c local organic vegetables, diced
Cooked chickpea pasta
organic parsley, chopped for garnish
Salt and pepper to taste
INSTRUCTIONS: Warm a pot over medium heat and add oil. Saute onions, garlic, celery and carrots in a pinch of salt until tender and remove from pot. Add vegetables and stir. Add bay leaves and salt and pepper and broth. Bring to a boil, then turn down to a simmer. Simmer until vegetables are tender and flavors have combined. Taste and adjust seasoning. Add cooked pasta. Remove bay leaves and serve with parsley garnish.
ORGANIC CHICKEN SATAY W/ ROASTED POTATO WEDGES
(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 thighs
2 t finely minced organic parsley for garnish
Sea salt and organic black pepper to taste
POTATOES:
4 organic large Yukon Gold potatoes, cut into wedges
3 T organic olive oil
1 T garlic powder
1 T onion powder
Fresh thyme leaves
Salt and pepper to taste
INSTRUCTIONS:
Preheat the oven to 400°F. In a large bowl, coat potatoes in oil and garlic and onion powder. Spread potatoes on a baking sheet and sprinkle evenly with salt and pepper. Roast in the oven until crispy and fork tender (about 30-45 minutes). Remove potatoes from the oven and sprinkle with fresh thyme.
INSTRUCTIONS:
Mix honey, coconut aminos, almonds, shallot, tamarind in a food processor until smooth. Arrange chicken evenly on a baking sheet and brush with mixture. Season with salt and pepper and bake until internal temperature is 165 degrees (about 30-40 minutes). Serve with parsley garnish and potatoes.
ORGANIC CHIMMICHURRI COD W/ MEDDITERANEAN SLAW
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
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
Chimichurri
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
1/4 teaspoon red pepper flakes
Preparation
Place all ingredients into a food processor and blend until the consistency of a pesto. Check seasoning and adjust 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 extra virgin olive oil
¼ c organic red wine vinegar
2 t local organic parsley, chopped for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Combine all the slaw ingredients and toss to combine. Season with salt and pepper and refrigerate to let flavors meld. Taste and adjust seasoning. Garnish with parsley. Serve cold or at room temperature.
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. Brush with Season with salt, pepper, and spice blend. Bake for 10-12 minutes until the fish is bright white and flakey. Serve with fresh chimichurri and slaw on the side.
ORGANIC PUMPKIN MAPLE CURRIED LENTILS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Olive oil
2 c lentils
½ c coconut milk
1 small pumpkin, seeds removed and diced
2 cloves garlic
¼ red onion, diced
½ c vegetable stock
2 T curry powder
1 lb spinach
3 T tomato paste
¼ c cashews, chopped
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Heat oil in a deep skillet or large pot over medium-high heat. Add the onion and cook about 2 minutes, just until it starts to turn golden. Stir in the garlic and curry and cook about 1 minute. Stir in the broth, coconut milk, pumpkin, tomato paste, and lentils. Cover and cook on medium-low heat about 15 minutes, until the lentils are cooked but not too soft. Stir occasionally. Taste and add salt and pepper to taste. During the last 3-5 minutes of cooking, add 2 cups of baby spinach – allowing it to wilt into the curry. Add chopped cashews and serve.
ORGANIC APPLE QUINOA SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
For the salad:
3 c cooked quinoa
3 apples, diced small
1/4 c chopped walnuts
1 lb fresh spinach
¼ c crumbled goat cheese
¼ c cranberries – optional
For the dressing:
¼ c olive oil
3 T apple cider vinegar
2 T maple syrup
1 T lemon juice
½ T Dijon mustard
1 clove garlic, minced
In a medium sized mixing bowl, combine dressing ingredients and whisk to combine. In a large bowl, combine salad ingredients and toss. Pour dressing over salad and toss again until fully incorporated. Serve chilled or at room temperature.
ORGANIC GREEN SALAD W/ SOUTHWESTERN DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
½ c organic avocado mayo
¼ c organic lime juice
1 organic garlic clove, minced into a paste
1 t dried organic oregano
2 T finely minced organic cilantro
½ t organic cumin
½ t organic coriander
½ t organic chili powder
~2 T organic cold pressed avocado oil (more or less as needed)
Alkaline water if needed to think out dressing
Sea salt and organic black pepper to taste
SALAD:
2 small heads of organic Romaine lettuce, ends trimmed and sliced in half lengthwise
1 c chopped local 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 oil and season to taste with salt and pepper. Taste and adjust seasoning and set aside while you assemble the salad.
Divide greens amongst four salad plates and top drizzle with dressing. Top with chopped vegetables and serve.
Recipes Week of 10.21.24
ORGANIC BUTTERNUT SQUASH SOUP
(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
4 c large diced organic butternut squash (about 1 small local organic butternut squash)
1 pint cherry tomatoes
3 cloves organic garlic, smashed
¼ t Organic Health & Healing Spice Blend
3-4 c water (as needed to cover vegetables in the pot)
1 sprig of local organic thyme
1 sprig of local organic oregano
¼ c coconut milk
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Place diced squash, onions, carrots, celery and garlic on a sheet pan. Toss with a little oil, salt & pepper.
Roast vegetables until fork tender. Puree soup in batches in a blender until smooth. Stir in coconut milk.
Taste and adjust seasoning.
ORGANIC VEGETABLE GUMBO
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
organic unrefined avocado oil
Brown rice flour
1 T chili powder
2 T coriander powder
1 T cumin powder
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 organic health & healing spice Blend
2 t minced fresh organic herbs (thyme, parsley, summer savory, or oregano)
8 okra pods, sliced
1 c cooked brown rice
4-5 c organic homemade mineral broth
1 T chopped local organic basil for garnish
1 T chopped local organic parsley 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 chopped vegetables, garlic, herbs, and spices and saute for a few minutes seconds until aromatic. Add another pinch of salt and pepper, then cover vegetables with mineral broth.
Bring to a gentle boil then turn down to low and cover the pot with a lid and simmer gently until potatoes are fork tender.
To make the “roux”: In a saucepan, warm equal parts avocado oil and brown rice flour. Stir constantly with a whisk until the mixture smells like popcorn. Slowly whisk mixture into the pot of soup.
Garnish with chopped herbs and serve hot.
ORGANIC TURKEY MEATLOAF W/GREEN BEANS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
TOMATO JAM:
1 onion, diced
4 garlic cloves, minced
3 T tomato paste
4 c local tomatoes, pureed
1/4 c local raw honey (more or less to taste)
1 ½ t organic apple cider vinegar
½ t chili powder
¼ t cinnamon
¼ t dried ginger
¼ t allspice
1 T molasses
Sea salt and black pepper to taste
MEATLOAF:
3 T Worcestershire Sauce
1 T organic extra virgin olive oil
1 small organic onion, diced
2 stalks organic celery, sliced thin
1 small local organic bell pepper, seeded and diced
2 t organic homemade cajun seasoning (paprika, garlic powder, onion powder, dried thyme and oregano)
¼ t Organic Health & Healing Spice Blend
1 lb organic ground turkey or chicken
1 egg, beaten
¼ c GF breadcrumbs
Sea salt and organic black pepper to taste
BEANS:
On a parchment lined baking sheet, arrange the beans in a single layer. Drizzle with a little olive oil and sprinkle with salt & pepper. Roast until fork tender.
INSTRUCTIONS: Preheat the oven to 350° and line two small baking sheets with unbleached parchment paper. In a saucepan with a little oil, saute the onions and garlic until soft. Add the remaining ingredients and simmer until flavors combine. Taste and adjust seasoning by adding more salt or pepper if it’s bland, more vinegar if it’s too sweet, or more honey if it’s not sweet enough, then set aside while you prepare the meatloaf.
Warm a medium stainless steel skillet over medium-high heat. Coat the bottom of the pan with olive oil then saute onions, celery, and bell peppers (Cajun holy trinity) in a pinch of salt and pepper until tender. Put in the fridge to cool then add to a large mixing bowl with the dried spices, egg, Worcestershire and a generous pinch of salt and pepper. Mix well to combine then add ground meat and mix gently to combine. Form into a loaf on a parchment paper lined baking sheet. Brush the tomato jam on top and sprinkle with minced herbs. Place meatloaf in the oven and bake for 30 minutes. When the internal temperature of meatloaf reaches 165 degrees, remove from the oven and let rest for 5-10 minutes before slicing.
ORGANIC CALIFORNIA SALMON SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
¼ c organic red wine vinegar
1 t minced organic garlic
1 t minced organic shallots
1 t organic Dijon mustard
1 T local raw honey
¾ c organic extra virgin olive oil
Sea salt and black pepper to taste
SALAD:
6 c organic baby spinach
½ c organic seedless red grapes, cut in half
3 organic scallions, sliced thin on a bias
⅓ c sliced almonds
½ organic avocado, sliced and sprinkled with organic lime juice to prevent oxidation
4 roasted wild caught salmon fillets
INSTRUCTIONS:
Combine all ingredients for dressing in a mason jar and shake vigorously to combine. Season to taste with salt and pepper then taste and adjust seasoning.
Divide spinach evenly amongst four salad plates and top with remaining ingredients. Serve a drizzle of dressing over the top.
ORGANIC MEXICAN QUINOA CASSEROLE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
¼ c unrefined avocado oil
1 c white quinoa
2 c water
1 onion, diced
½ local poblano pepper, diced
½ c local tomatoes, diced
1 clove garlic, minced
½ t ground cumin
½ t ground coriander
¼ t turmeric powder
2 limes, zested & juiced
¼ c homemade mineral broth
1 c cooked kidney beans, rinsed
½ c cilantro, chopped for garnish
Sea salt and 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 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 CILANTRO LIME BLACK BEAN & SWEET POTATO BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
olive oil
1/2 c large red onion, diced
1 clove garlic, minced
2 lb sweet potatoes, cut into like sized pieces
1 t Health & Healing Spice Blend
1 ½ T Cumin
2 c hearty greens, chopped
1 pepper, chopped
¼ c lime juice
2 c cooked Black Beans
1 c cilantro leaves, chopped
Salt & Pepper
Sea salt and 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.
Recipes Week of 10.7.2024
ORGANIC VEGAN CHILI
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
olive oil
1/2 large onion, diced
2 stalks celery, diced
1 carrot, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 clove garlic, minced
1 T chili powder to taste
2 T dried cumin to taste
1c crushed tomatoes
1 Cinnamon sticks
2-3c homemade mineral broth
1 c cooked beans (6 c dried beans boiled in purified water until tender)
1 T cocoa powder
cilantro, chopped for garnish
Sea salt and black pepper to taste
INSTRUCTIONS:
Pour some olive oil in a large stockpot. Saute onions, celery, peppers, tomatoes 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 and beans and bring to a boil. Add cinnamon sticks, turn down to a simmer and cook, uncovered until chili is thickened, Season with salt and pepper. Remove cinnamon sticks and garnish with cilantro.
ORGANIC COCONUT CURRY LENTIL SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T olive oil
½ large onion, chopped
2 cloves garlic, minced
1 T fresh ginger, grated
3 T tomato paste (in a glass jar)
1 t curry powder (to taste please)
2 c vegetable stock
½ homemade coconut milk
½ c crushed tomatoes
1 handful scallions
½ c lentils
1 handful bunches local greens, chopped
Sea salt and black pepper to taste
cilantro, leaves picked for garnish
INSTRUCTIONS:
Warm a stockpot over medium high heat. Add the oil and saute the onion. Once the onion has softened, add the ginger and garlic and saute until aromatic (about 30-60 seconds). Add the tomato paste and curry powder and cook for another minute.
Add the mineral broth, coconut milk, diced tomatoes, and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Stir in scallions, spinach and season with salt and pepper. Garnish with cilantro.
ORGANIC LEMON CHICKEN W/ BRAISED BOK CHOY
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Organic extra virgin olive oil
4 organic chicken leg/thigh combos
1 large organic lemon, zested and juiced
1 Organic Health & Healing Spice Blend
1 t organic dried oregano
1 t organic dried thyme
1 t organic paprika
Splash of water
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat the oven to 425 degrees. In a blender, mix together the olive oil, lemon, and dried spices to form a sauce. Brush the sauce on the chicken. Bake until chicken is nicely browned on top and cooked through (about another 30-45 minutes).
Meanwhile, In a saute pan add the items below. Saute until bok choy is tender.
1 head cabbage, chopped
olive oil
½ c garlic powder
½ c onion powder
½ c thyme leaves
Salt and pepper to taste
ORGANIC BALSAMIC SALMON W/ SAUTEED GREENS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Four 4 oz. wild caught salmon filets
1 t dijon mustard
1-2T extra virgin olive oil + more for sauteing greens
1 T local raw honey
¼ c balsamic vinegar
1 garlic clove, minced
¼ onion, diced
1 bunch hearty greens, chopped
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat the oven to 350 degrees and line a baking sheet with unbleached parchment paper. Evenly arrange salmon onto a baking sheet then place dijon mustard, honey & vinegar in the vitamix and mix well until smooth. Slowly add in 1-2 T olive oil until its well blended. Taste and adjust seasoning then brush onto salmon and bake for 8-12 minutes until bright pink and flakey.
Cook onion and garlic in a little olive oil, once translucent, add the hearty greens and sauté until tender. Season with salt & pepper.
ORGANIC QUINOA TABBOULEH w/ ROASTED CARROTS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
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1.5 c quinoa
2 carrots shredded, halved
8 scallions, sliced
1 c hearty greens, diced
8 cloves garlic, minced
1 lemon, zested & juiced
1/4 c olive oil
½ c 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. Serve chilled.
INGREDIENTS:
4 carrots, peeled and leave whole
½ T Health and Healing Spice Blend
½ t sea salt
¼ t black pepper
1 T olive oil
1 T chopped fresh herbs
Preheat oven to 425 degrees. Line a baking pan with foil or parchment. Toss the carrots in the olive oil and seasonings, omitting the fresh herbs. Spread the vegetables out evenly on to the baking pan and roast for about 10 minutes. Remove from oven and sprinkle with the fresh herbs, toss to combine. Roast for another 5-10 minutes or until tender.
ORGANIC CHICKPEA BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 c dried garbanzo beans, soaked overnight & rinsed
1 bay leaf
1 t coriander
½ t cumin
2 t olive oil
½ bell peppers, diced
1 tsp lemon juice
½ small red onion, julienned
1 clove garlic, minced
1/2 c assorted local vegetables, chopped ( cucumber, tomato, arugula)
3 T white wine vinegar
½ tsp dried oregano
¼ tsp dried dill
1 T olive oil
2 t parsley, chopped
1 scallion, sliced on a bias for garnish
Salt & pepper to taste
INSTRUCTIONS:
In a saucepan, bring beans, bay leaf, and spices to a boil in salted water. Cook until tender (about 20 minutes), then drain and transfer to a big mixing bowl to cool.
Gently saute CSA vegetables with the peppers, onions, and garlic in a skillet with a little oil. Add to beans. Mix in remaining ingredients and taste and adjust seasoning. Garnish with scallions.
ORGANIC 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 lettuces
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat the oven to 400 degrees and line a baking sheet with unbleached parchment paper to make “bacon” below.
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 “bacon". Serve 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.