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 2.24.25
GARDEN FRESH TOMATO BASIL SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
4 T olive oil
4 lb ripe garden tomatoes
2 onions, diced
6 cloves garlic, minced
4 c fresh basil leaves
1 t thyme, chopped
1 T olive oil for garnish
Salt and pepper to taste
INSTRUCTIONS:
Preheat oven to 400 degrees and line a large baking sheet with parchment paper. Roast tomatoes in coconut oil and salt and pepper for 30-45 minutes until softened and juices release.
In a large pot, saute onions with salt and pepper until softened. Add garlic and saute until aromatic. Add tomatoes and herbs, and bring to a boil. Turn down to a simmer and cook until flavors condense (about 30 minutes). Puree in batches in a blender and serve with a drizzle of olive oil and garnish with a basil leaf.
ORGANIC LEMON HERB BRAISED CHICKEN W/ROOT VEG
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 small organic red onion, diced large
1 small spaghetti squash, baked and “strands” removed
Organic extra virgin olive oil
4 organic chicken leg/thigh combos
1 large organic lemon
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
1 organic large Yukon Gold potatoes, large dice
1 organic large sweet potato, large dice
4 organic red potatoes, large dice
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:Preheat the oven to 425 degrees. Drizzle chicken with oil then squeeze lemon juice on top of chicken. Season chicken with spice blend, herbs, paprika, and salt and pepper. Bake until chicken is nicely browned on top and cooked through (about another 30-45 minutes).
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 BRAISED VEGETABLE LENTILS
(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
4 c organic lentils, cooked
¼ pint cherry tomatoes, sliced in half
¼ organic fennel bulb, sliced
1 c organic local vegetables, diced
½ bunch parsley, minced
Fennel frawns for garnish
Hearty greens, chopped
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Arrange local vegetables on a parchment lined baking sheet. Drizzle with olive oil and a little salt & pepper. Roast until fork tender in a 400 degree oven ( about 20 min)
Meanwhile, In a large bowl, whisk together the first five ingredients. Add a little salt & pepper to taste. Remove ½ of the dressing and set aside. In the remaining ingredients, stir in the lentils, lemon, tomatoes, fennel, parsley and roasted vegetables.
Drizzle with the remaining sauce. Garnish with the fennel frawns.
ORGANIC BLUEBERRY SPINACH SALAD WITH RASPBERRY BALSAMIC
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
SALAD:
6 c arugula
½ c almond cheese, crumbled
¼ c walnuts, toasted
½ c fresh blueberries
DRESSING:
¼ c frozen raspberries, thawed
¼ c balsamic vinegar
¼ c flax oil
½ c olive oil
1 t Dijon mustard
1 t honey
Salt to taste
INSTRUCTIONS:
Combine ingredients for dressing in a blender and purée until emulsified.
Divide salad greens among four plates and top with goat cheese and walnuts and drizzle with dressing.
ORGANIC ADZUKI BEAN CURRY W/ QUINOA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 c adzuki beans, soaked overnight
Organic olive oil
6 organic garlic cloves, minced
2 T ginger root, grated
14 oz crushed organic tomatoes
14 oz coconut milk
1.5 T cumin
1T coriander
1 t turmeric
¼ c fresh cilantro leaves
2 organic limes, juiced
2 c quinoa, cooked
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. Serve with rice on bottom and cilantro garnish.
ORGANIC RED PEPPER PASTA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
5 red onions, large diced
3 c lemon juice
2 c almond milk
2 cases pasta
2 cans white beans, drained
2 flats red bell peppers, large diced
2 c nutritional yeast
2 small cans tomato paste (12 oz)
1 bulb garlic, minced
¾ c rosemary
½ c thyme
½ c sage
Boil, drain, and cool pasta.
Toss peppers and onions with olive oil, salt, and pepper and roast 10 minutes at 400 degrees.
In a large saucepan, saute garlic in olive oil 5 minutes or until soft. Add beans, herbs, almond milk, nutritional yeast, and tomato paste. Simmer on low 20-25 minutes. Remove from heat, add lemon juice and mash bean mixture until it has reached a creamy consistency. Blend cooked peppers and onions with ½ c olive oil until smooth. Add pepper mixture to bean mixture and combine. Season with salt and pepper to taste. Pour sauce over pasta and toss to fully incorporate.
Recipes Week of 2.10.25
ORGANIC VEGETABLE NOODLE SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
½ lb chickpea noodles, cooked
2 T olive oil
1 onion, diced
4 cloves garlic, minced
2 carrots, quartered, & sliced
2 celery stalks, sliced
4 c vegetable broth
1 c frozen peas, thawed
½ c seasonal vegetables, chopped
¼ c parsley, chopped
Salt and pepper to taste
INSTRUCTIONS:
Cook pasta according to package directions, strain, and set aside.
Warm a large soup pot over medium high heat. Sauté the onions in oil until softened (about 5 minutes), then add the garlic and sauté until aromatic (30-60 seconds. Add the vegetables and broth. Bring to a boil. Turn down to a simmer. Stir in the peas, cooked pasta, and parsley and taste and adjust seasoning.
ORGANIC LEMONGRASS CHICKEN W/ HERBED RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
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INGREDIENTS: 4 garlic cloves, minced 3 stalks lemon grass, trimmed 1 T fish sauce 1 T chili sauce 2 t honey 3 T olive oil 1 red onion, sliced thin 1 c brown rice 3 T parsley and thyme combined finely minced parsley for garnish Sea salt and black pepper to taste |
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INSTRUCTIONS:
Cook brown rice with twice as much vegetable stock. Add herbs and toss to combine. Season with salt & pepper and set aside.
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 3-5min.
ORGANIC BALSAMIC SALMON W/ ROASTED CARROTS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Four 4 oz. wild caught salmon filets
1 t organic dijon mustard
1-2T organic extra virgin olive oil + more for sauteing greens
1 T local organic raw honey
¼ c organic balsamic vinegar
2 c organic brown rice, cooked
1 organic garlic clove, minced
4 organic carrots, sliced large
¼ organic onion, diced
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.
Arrange carrots on a parchment lined baking sheet. Drizzle with a little olive oil, salt & pepper. Roast until fork tender.
ORGANIC POWER BOWL- GREEK
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
BOWL:
3 c garbanzo beans, cooked ( keep separate)
¼ red pepper, sliced ( keep separate)
¼ c kalamata olives ( keep separate)
2 c cooked quinoa
1 c hearty greens, chopped ( keep separate)
¼ red onion, sliced
1 T parsley, for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Assemble Power bowl with a base of greens, a scoop of rice and remaining ingredients on top.
ORGANIC ASIAN SALAD WITH SESAME GINGER DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
1” organic piece of ginger, grated
1 clove c garlic, minced into a paste
1 t local raw honey
1 T coconut aminos
½ c rice wine vinegar
½ c toasted sesame oil (more or less to taste)
1 T sesame seeds
Sea salt and organic black pepper to taste
SALAD:
3 c local lettuce, chopped
3 c local kale, chopped
1 c shredded purple cabbage
½ red bell pepper, julienned
1 mandarin orange, peel and sectioned
½ small local cucumber, sliced thin
¼ c raw cashews
1 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 WHITE BEAN CHILI
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T extra virgin olive oil
1 large organic onion, diced
2 organic bell peppers, diced
6 cloves garlic, minced
3 T chili powder
1 T cumin powder
1 T dried oregano
~1 c vegetable stock
4 c cooked white beans
½ bunch local sweet potato leaves, finely chopped
2 scallions, sliced on a bias for garnish
Sea salt and black pepper to taste
INSTRUCTIONS:
Warm a large soup pot over medium-high heat. Coat the bottom of the pot with oil then saute the first five ingredients 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 beans and bring to a boil. Turn down to a simmer and cook, uncovered until chili is thickened, adding mineral broth if needed. Stir in sweet potato leaves then taste and adjust seasoning. Garnish with scallions and serve hot.
ORGANIC VEGAN SCALLOPED POTATOES W/ SHAVED BRUSSELS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Organic olive oil spray
½ c organic unsweetened almond milk
1 t organic garlic clove, minced
¼ c nutritional yeast
1 T ghee
¼ c vegetable stock
1 T dried thyme
1 lb local organic red potatoes, sliced thin
½ c soft organic cashew cheese
¼ c chasews, soaked in hot vegetable stock, then pureed
1 t nutmeg
1 t paprika
1 t arrowroot
2 t finely minced local parsley for garnish
Sea salt and black pepper to taste
Shave brussels on a mndeline. Set aside.
In a large pan, saute garlic in olive oil and ghee with salt and pepper until soft. Slowly whisk in arrowroot powder and then almond milk a little at a time. When combined, add nutritional yeast, nutmeg, and paprika, and whisk to combine. Reduce heat to low and add cashew puree. Whisk to incorporate and remove from heat.
Arrange potatoes in a pan in layers. Pour cheese sauce over potatoes and bake at 350
degrees for 15-20 minutes, or until potatoes are fork tender. Garnish with fresh parsley and a few brussels.
Recipes Week of 2.17.25
ORGANIC COCONUT CURRY LENTIL SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 t organic unrefined coconut oil
1 small organic onion, diced
6 cloves organic garlic, minced
1 t fresh organic ginger, grated
1 T organic tomato paste
Organic curry powder (to taste please)
3-4 c organic homemade mineral broth
1 c organic unsweetened coconut milk
½ lb jar of organic crushed tomatoes
1 c organic split lentils
½ bunch local organic greens, chopped
Sea salt and organic black pepper to taste
2 T organic cilantro leaves picked for garnish
INSTRUCTIONS:
Warm a stockpot over medium high heat. Add the coconut oil and saute the onion once the oil is melted. 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 greens and season with salt and pepper. Cook until greens are tender then garnish with cilantro.
ORGANIC ROASTED COD WITH SHIRAZI & SPAGHETTI SQUASH
(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
1 organic spaghetti squash, halved
Sea salt and organic black pepper to taste
INGREDIENTS:
SHIRAZI:
1 cucumber, diced very small
1 large heirloom tomato, diced very small
½ red onion, diced very small
3 T parsley, minced
2 T dill, minced
3 T lime juice
4 T olive oil
Salt & Pepper
INSTRUCTIONS:
This is a very small diced topping for the fish
In a bowl, combine all the ingredients and toss lightly.
INSTRUCTIONS:
Preheat the oven to 350 degrees and line a baking sheet with unbleached parchment paper. Scoop out the seeds of the squash and place in the oven, cut side up. Roast for 35-40 minuites. Remove from the oven. Once cool enough to handle, use a fork to scrape out the squash strands. Set aside
Arrange the cod evenly on a baking sheet and spray with avocado oil. Season with salt, pepper, and the spice blend spice blend. Bake for 10-12 minutes until the fish is bright white and flakey. Serve a piece over the squash with a spoonful of the Shirazi.
ORGANIC TURKEY STUFFED PEPPERS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T organic extra virgin olive oil
1 organic tomato, diced
1 small organic onion, diced
2 stalks organic celery, sliced thin
2 local organic bell pepper, sliced in half and seeded
2 t organic Italian seasoning
¼ t organic paprika
1 lb organic ground turkey or chicken
2 t organic cumin
1 c organic cooked brown rice
Organic parsley, garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat the oven to 350° and line a baking sheet with unbleached parchment paper. Arrange the peppers in a single layer.
In a skillet, brown the ground turkey with a little oil. Add the onion, celery, bell pepper 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.
ORGANIC SEASONAL VEGETABLE LASAGNA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
SAUCE:
1 organic onion, diced
½ small local organic bell peppers, diced
6 organic garlic cloves, minced
4 c organic diced tomatoes in a jar or a box
½ t Health and Healing Spice Blend
2 T dried organic basil
½ c organic soft cashew cheese
CASSEROLE:
Organic olive oil spray for greasing casserole dish
¼ c organic nutritional yeast
1 T organic hemp hearts
1 bundle spinach, chopped
3 large organic zucchinis, sliced thin lengthwise
1 organic summer squash, sliced thin, lengthwise
1 small organic eggplant, sliced thin lengthwise
2 T parsley, minced for garnish
Salt and pepper to taste
INSTRUCTIONS:
Preheat the oven to 350°F, and grease a full pan generously with olive oil spray.
Put all ingredients for sauce (except cashew cheese) in a large saucepan and bring to a boil. Turn down to a simmer and cook until sauce is thickened and vegetables are tender. Stir in cashew cheese then season to taste with salt and pepper and set aside.
In a medium sized mixing bowl, nutritional yeast and hemp hearts. Season to taste with salt and pepper.
Layer vegetables on bottom of baking dish. Season with salt and pepper, then coat with sauce. Continue layering until you fill the casserole dish, leaving ½ inch of space on the top. Top with sauce and a sprinkle of goat cheese. Place on a baking sheet and bake in the oven until veggies are softened and the sauce is bubbly (about 45-60 minutes).
Let rest 15-20 minutes, then slice and garnish with parsley.
ORGANIC STEWED BLACK BEANS & QUINOA
(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 quinoa, 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, quinoa, 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.
ORGANIC SALAD WITH 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:
lettuce
1 c chopped local organic vegetables (cucumber, cherry tomatoes, zucchini, etc.)
Sea salt and organic black pepper to taste
Coconut “bacon” see below:
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 lettuce wedges amongst four salad plates and top drizzle with dressing. Top with chopped vegetables and serve.
Preheat the oven to 400 degrees and line a baking sheet with unbleached parchment paper to make “bacon” below.
COCONUT BACON:Tamari or liquid aminos, olive oil, cumin, maple syrup, garlic powder, smoked paprika, black pepper, unsweetened coconut flakes. Toss ingredients together, arrange on baking sheet, bake 10-12 min until flakes are crispy.
Dressing: 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 lettuce amongst four salad plates and top drizzle with dressing. Top with chopped vegetables and bacon.
ORGANIC ROASTED VEGETABLE MEDLEY
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T olive oil
2 T Health & Healing Blend
1.5 T Paprika
1 T Garlic Powder
4 c organic vegetables
Salt & Pepper
INSTRUCTIONS:
Pre heat oven to 425 degrees. Combine the dry spices for the vegetables in a bowl. On a parchment lined baking sheet, toss vegetable with a little olive oil. Toss again with the dry spice mix. Roast at 425 degree until vegetable is tender.
Recipes Week of 2.3.25
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, cerly 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 BLACKENED COD W/ DUKKAH CABBAGE
(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 slices for garnish
Bok Choy, julienned
Cabbage, julienned
Onion, julienned
Salt & Pepper
DUKKAH
⅛ c allspice
¼ c cumin
¼ c coriander
⅛ c paprika
Mixed nuts
Toast nuts and spices, Pulse in a food processor, sprinkle on cooked cabbage
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 bok choy, onion and cabbage until just barely tender. Do not overcook. Season with salt & pepper and garnish with dukkah.
ORGANIC CHICKEN MARSALA W/ CURRIED CAULIFLOWER
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1.5 lb organic boneless skinless chicken breast cutlets, pounded thin
1/2 c brown rice flour
1 c organic mushrooms, sliced
1 T dried Italian blend herbs, rubbed in between your fingers to release essential oils
1 c organic chicken stock
3 organic shallot, chopped
1 T olive oil
organic fresh parsley, minced
Salt and pepper to taste
INSTRUCTIONS:
Combine dried spices with brown rice flour in a shallow baking dish. Season chicken with salt and pepper.
Coat chicken in flour mixture and shake off excess flour. Place in a frying pan with a little oil. Brown on both sides. Remove from the pan and set aside. In the same pan add herbs, mushrooms and shallots. Saute until shallots are cooked through. Add stock and reduce by 1/2. Add chicken back to pan and cook for an additional 10 min. Serve with fresh parsley garnish.
ORGANIC CURRIED CAULIFLOWER
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 can organic coconut milk
¼ c organic chopped tomato
¼ c organic lemon juice
¼ organic onion, diced
3 organic garlic cloves, minced
1 t turmeric
½ t chili powder
1 t curry powder
1 head organic cauliflower, cut into florets
Organic vegetable stock ( see below for amount)
Organic parsley, chopped for garnish
Salt & Pepper to taste
INSTRUCTIONS:
In a large skillet, heat a little oil to medium heat and saute the onions until soft. Add the garlic and spices. Cook for one minute, constantly stirring. Add a splash of water to keep from sticking. Add all the remaining ingredients and enough vegetable stock so everything is covered in liquid. Simmer for 20 minutes. Serve with parsley garnish.
ORGANIC LENTIL DIAVOLO W/ PAPRIKA RICE
(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 brown rice, cooked in stock, paprika, onion, garlic, salt & pepper
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 to simmer for 30-35 minutes until lentils are cooked through and all liquid is absorbed. Taste for additional salt & pepper. Serve over rice.
ORGANIC LOADED SWEET POTATO
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
4 Organic sweet potatoes
¼ c cooked black beans
¼ c corn
¼ c tomatoes, chopped
¼ c bell peppers, julienned
¼ red onion, julienned
2 cloves garlic, smashed
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 split the tops to stuff. In a saucepan, add a little olive oil and saute the peppers, garlic and onion until soft. Build the loaded potato with the pepper medley. Then top with remaining ingredients.
ORGANIC VEGETABLE QUINOA FRIED RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 1/2 c organic quinoa
3 c organic homemade mineral broth
1 T oil
½ small organic red onion, diced
2 organic carrots, diced
½ c organic hearty greens, chopped
½ c organic bok choy
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 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, mineral broth, kombu, and a generous pinch of salt and bring to a boil. Stir once then turn down to a simmer and cook, uncovered, for 15-20 minutes until tender. Remove kombu and dice then set aside. Fluff quinoa with a fork and let cool. (Let over cooked quinoa would be great for this!)
Warm a large 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, diced kombu, and sesame oil and taste and adjust seasoning. Garnish with scallions and sesame seeds.
ORGANIC CHOPPED SALAD WITH AVOCADO DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
1 organic avocado, diced
1 T organic lime juice
¼ c cilantro leaves
1 organic garlic clove, minced
3 T organic extra virgin olive oil
¼ c-½ c cold water
Sea salt to taste
SALAD:
6 c organic lettuce, chopped small
¼ c sliced almonds
3 organic radishes, sliced
Black olives, sliced
½ c goat cheese, crumbled
INSTRUCTIONS:
Puree avocado, garlic, lime zest, lime juice, and olive oil in a food processor. Slowly drizzle in water until it reaches a creamy, smooth consistency. Season with salt to taste and serve alongside salad.
Build the salad with the remaining ingredients and 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.
