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 1.13.25
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)
8 small organic red potatoes, quartered
1 medium local organic yellow squash, diced small
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 in chopped vegetables, garlic, herbs, and spices and saute for a few seconds until aromatic. Add potatoes, zucchini, and 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 SALMON WITH BRUSSEL SPROUTS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T organic extra virgin olive oil
¼ red onion, julienned
1 pound brussels, halved
1 garlic clove, minced
1 T liquid aminos
Sea salt and organic black pepper to taste
SALMON:
1 T local organic thyme, minced
1 T local organic oregano, minced
1 T organic paprika
1 t organic garlic powder
1 t organic onion powder
Four 4 oz. wild caught salmon filets
2 T melted ghee
½ organic lemon, cut into 4 wedges for garnish
INSTRUCTIONS:
Preheat the oven to 400°F and line two large sheet trays with parchment paper. Place all ingredients for brussels along with a drizzle of oil. Season with salt and pepper and mix well to coat. Spread into an even layer on the parchment paper lined baking sheet and roast in the oven until slightly tender and brown around the edges (about 15-20 minutes depending on size).
Place the minced herbs and dried spices in a small bowl and mix well to combine. Evenly arrange fish on the second parchment paper lined baking sheet (skin side down) and drizzle with the ghee and sprinkle with the herb mix. Bake for about 10-12 minutes until fish is bright pink and flakey all the way through. Serve with roasted brussels and lemon wedges.
ORGANIC BBQ CHICKEN W/ SWEET POTATO
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Melted ghee
4 organic chicken thighs
1 T organic Health & Healing Spice Blend
2 organic sweet potatoes, cut into wedges
2 T finely minced organic parsley for garnish
Sea salt and organic black pepper to taste
BBQ SAUCE:
½ c vegan mayo
¼ c apple cidar vinegar
2 t water
1 t liquid amions
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 spinkle 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 potato wedges on a parchment lined baking sheet. Toss with oil, salt & pepper and spice blend. Bake until fork tender.
Mix all ingredients for the sauce with a whisk in a mixing bowl. Drizzle on cooked chicken and garnish with parsley.
ORGANIC BLACK BEAN BURGERS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
14oz black beans, cooked
Organic olive oil
½ c organic bell pepper, diced
½ c organic onion, diced
Cooked Rice, Oats and chickpea flour
1 t Cumin
1 t onion powder
2 t Chili powder
1 t Garlic
1/2 t Smoked paprika
1 T aminos
Salt & pepper
Toppings:
Lettuce, sliced red onion, sliced tomato, Bubbies Pickles
Preheat the oven to 325°F (163°C). Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients. Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans. Form into patties– about 1/3 cup of mixture in each.To bake: Place patties on a parchment paper lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total.
QUINOA TABBOULEH w/ GREEN BEANS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 c raw quinoa, cook in vegetable stock
½ pint cherry tomatoes, halved
2 scallions, sliced
1 clove garlic, minced
1 lemons, zested & juiced
3 T olive oil
3 T parsley, chopped
2 c green beans, trimmed
Salt & pepper to taste
INSTRUCTIONS:
Cook quinoa according to package instructions and transfer to a large bowl. Add remaining ingredients ( except green beans) and mix well. Taste and add salt and pepper if necessary.
Meanwhile, toss green beans in a little olive oil, salt & pepper. Roast until fork tender. Serve alongside the quinoa
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
Sliced almonds
carrots, shredded
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.
ORGANIC MEDITERRANEAN RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 c rice
1 ½ c vegetable stock
1 organic shallot, minced
1 c organic greens, chopped
1 c organic cooked beans
½ c coconut milk
3 T lemon juice
1 c tomatoes, chopped
½ c marinated artichokes, chopped
1 T each ( basil, oregano, paprika)
Sea salt and organic black pepper to taste
INSTRUCTIONS:
In a casserole dish, combine all the ingredients. Stir to combine. Cover and bake at 400 degrees for 40 minutes. Taste for additional salt & pepper.
Recipes Week of 12.15.24
ORGANIC HONEY MUSTARD SALMON W/ CREOLE CABBAGE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 t organic raw honey
2 t organic dijon mustard
1 t organic coconut aminos
Four 4 oz. wild caught salmon fillets
2 t finely minced organic parsley for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Mix mustard, honey, and coconut aminos in a small bowl. Arrange salmon evenly on a baking sheet and brush with honey mustard. Season with salt and pepper and bake salmon until bright pink and flakey all the way through (about 10-12 minutes). Serve with parsley garnish.
ORGANIC CREOLE PAN FRIED CABBAGE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 T organic unrefined avocado oil
1 large organic onion, diced
2 cloves organic garlic, minced
¼ t organic Health & Healing Spice Blend
½ t organic ground allspice
1-2 t organic paprika
1 small head local organic cabbage, diced
1-2 T local organic honey
1-2 t organic lemon juice
1-2 t organic apple cider vinegar
2 T finely minced organic parsley
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Warm a large skillet over medium-high heat. Coat the bottom of the pan with oil and saute onion in a pinch of salt and pepper until softened. Stir in garlic and spices and cook until aromatic (about 30 seconds). Add cabbage and remaining ingredients and cook until cabbage is tender and flavors combine. Taste and adjust seasoning then serve alongside blackened salmon.
ORGANIC FALL MINESTRONE SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 T organic olive oil
1 organic spring onion, green and white parts chopped
2 organic seasonal root vegetables, peeled and diced
1 organic carrot, diced
1 organic celery rib, diced
4 cloves organic garlic, minced
2 large organic tomatoes, diced
1 t Organic Health & Healing Spice Blend
4 c organic vegetable stock
½ c chickpea pasta, cooked
2 bay leaves
1 c cooked beans, any variety
1 T organic parsley, chopped
1 T organic basil, chopped
Salt and pepper to taste
INSTRUCTIONS:
Warm a large stockpot over medium high heat. Add oil and saute onion, vegetables, carrots, celery and garlic with a pinch of salt for 3-5 minutes until softened. Add the remaining ingredients. Turn down to a simmer and simmer for 20-30 minutes.
ORGANIC HERBED CHICKEN W/ MAPLE DIJON CARROTS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Organic extra virgin olive oil
4 organic chicken leg/thigh combos
1 large organic lemon, slice half and squeeze the other half
1 T organic Health & Healing Spice Blend
1 t organic dried oregano
1 t organic dried thyme
1 t organic paprika
2 T finely minced organic parsley for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
On a parchment lined baking sheet, arrange chicken. Drizzle chicken with oil then squeeze lemon juice on top. Season chicken with spice blend, herbs, paprika, and salt and pepper. Bake for 30-45 minutes ( depending on size) until chicken is nicely browned on top and cooked through (about another 30-45 minutes).
ORGANIC MAPLE DIJON CARROTS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T organic unrefined avocado oil
2 c local organic carrots, sliced thick on a bias
2 t organic maple syrup
1 t organic stone ground dijon mustard
½ t minced organic thyme
1 T chopped local organic parsley
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Blanch carrots in a pot of boiling salted water for 2-3 minutes (depending on thickness) until slightly tender. Drain and transfer to a heated skillet with avocado oil. Add remaining ingredients and stir fry until veggies are tender and glazed. Season to taste with salt and pepper then serve hot.
ORGANIC VEGETABLE PRIMAVARA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Olive oil
4 c seasonal diced & shredded vegetables
2 cloves garlic, minced
½ t rosemary, minced
½ t oregano, minced
1 t thyme, minced
1 lb tomatoes, diced
1 T parsley, chopped for garnish
Salt & pepper to taste
INSTRUCTIONS:
In a skillet, saute seasonal vegetables, garlic and herbs in a little oil with a pinch of salt and pepper for a few minutes. Add tomatoes and simmer until flavors combine and squash is fork tender. Taste and adjust seasoning, and garnish with parsley.
ORGANIC VEGETABLE QUINOA FRIED RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 1/2 c organic quinoa
3 c organic vegetable stock
1 T olive oil
½ small organic red onion, diced
2 organic carrots, diced
½ c organic hearty greens, chopped
½ c organic bok choy
½ c organic peppers, julienned
2 organic garlic cloves, minced
¼ c organic coconut aminos
1 T organic rice wine vinegar
1 t organic roasted sesame oil
2 organic scallions, sliced on a bias for garnish
Organic chia seeds or hemp seeds for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Warm a medium saucepan over medium high heat. Add quinoa, mineral broth, kombu, and a generous pinch of salt and bring to a boil. Stir once then turn down to a simmer and cook, uncovered, for 15-20 minutes until tender.. Fluff quinoa with a fork and let cool.
Warm a large stainless steel or cast iron skillet over medium-high heat until smoking hot. Add oil and stir fry onions and carrots in a pinch of salt and pepper until softened (about 3 minutes). Add garlic, coconut aminos, and vinegar and stir fry for 1 minute until garlic is aromatic and vinegar cooks off a bit.
Stir in quinoa, sesame oil and taste and adjust seasoning. Garnish with scallions and sesame seeds.
ORGANIC CHARD & CHICKPEA SAUTE w/ POLENTA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Olive oil
2 pounds Swiss chard, shredded
2 cloves garlic
1 finely chopped shallots
1 can garbanzo beans, drained and rinsed
2 T maple syrup
2 T apple cider vinegar
2 T smoked paprika
1 T coconut aminos
Salt/pepper to taste
2 c polenta
Vegetable stock
2 T nutritional yeast
4 oz goat cheese
INSTRUCTIONS:
Heat a large saute pan over medium high and add olive oil. Saute shallots and garlic 3-4 minutes or until soft. Add chard and allow to cook down for 1 minute. Add vinegar, maple, aminos, paprika, and S/P and saute 5 more minutes. Add chickpeas and reduce heat to medium low, stirring frequently until liquid is cooked out.
Cook polenta with stock in rice cooker until fluffy. Add nutritional yeast, goat cheese, and S/P to taste. Fold goat cheese into polenta until fully combined.
Serve chard mixture over polenta.
ORGANIC GREEN SALAD w/ LEMONGRASS VINAIGRETTE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
4 T lemongrass, minced
4 T lime juice
2 T honey
2 T sesame oil
2 cloves garlic, minced
2 t lime zest
2 T ginger powder
2 t turmeric
Salt & pepper
SALAD:
Local Lettuces
1 c chopped organic vegetables
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Place all the ingredients for the dressing in a bowl and mix well to combine. Thin out with a little oil and season to taste with salt and pepper. Taste and adjust seasoning and set aside while you assemble the salad.
Top with chopped vegetables and serve.
Recipes Week of 1.6.25
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 zucchini, diced small
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 CHICKEN SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
¼ c red wine vinegar
1 t minced garlic
1 t minced shallots
1 t Dijon mustard
1 T local raw honey
¾ c extra virgin olive oil
Sea salt and black pepper to taste
SALAD:
½ c seedless red grapes, cut in half
3 scallions, sliced thin on a bias
⅓ c sliced almonds
1 large tomato, sliced for serving
4 baked chicken breasts, shredded
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.
Serve a slice of tomato with chicken salad on top. Serve a drizzle of dressing over the top.
ORGANIC CHIMMICHURRI COD W/ PEPPER MEDLEY
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 colorful bell peppers, sliced large
¼ red onion, sliced
1 garlic cloves, minced
1 lb wild cod
Lemons, sliced for garnish
Chimichurri
1 cup firmly packed flat-leaf parsley, trimmed of stems
4 garlic cloves
2 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
INSTRUCTIONS:
Place all ingredients for the chimichurri into a food processor and blend until the consistency of a pesto. Check seasoning and adjust to taste. Set aside.
In a saucepan, saute the peppers, onions and garlic in a little oil. Season ith salt & pepper. DO NOT OVERCOOK
Arrange the cod on a parchment lined baking sheet. Sprinkle with salt and pepper and bake at 400 degrees until completely cooked through.
Garnish with chimichurri and a lemon slice. Serve with pepper medley.
ORGANIC QUINOA POWER BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
3 c organic quinoa, cooked
¼ organic red onion, julienned
1 c organic corn kernels
1 organic sweet potato, diced and roasted
1 bunch organic greens, sauteed
3 organic zucchini, diced and roasted
organic olive oil
Salt & Pepper to taste
INSTRUCTIONS:
Arrange bowl by layering hearty greens with a scoop of the quinoa. Arrange vegetables on top.
ORGANIC PESTO PASTA W/ CHERRY TOMATOES
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
PESTO:
1 c basil
¼ c olive oil
3 T pine nuts
3 T nutritional yeat
1 t lemon juice
2 cloves garlic
PASTA:
1 box organic lentil pasta, cooked according to package instructions
Splash of vegetable stock
1 c baby spinach, sauteed
½ pint cherry tomatoes, halved
3 oz goat cheese, grated
Sea salt and black pepper to taste
INSTRUCTIONS:
Combine ingredients for the pesto in a blender. Pulse to combine. Add a little water if needed to thin out.
Fill a big pot with water and bring to a boil. Boil pasta until al dente, then strain and toss in the pesto.
Warm a skillet over medium high heat. Add a little oil and saute tomatoes for 5 minutes. Add th spinach and remove from the heat. Serve a scoop of pasta with a spoonful of tomato saute on top. Garnish with grated goat cheese .
ORGANIC GREEN SALAD w/ THOUSAND ISLAND DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
½ c avocado mayo
1 T tomato paste
1 T white vinegar
2 t honey
2 t chopped pickles
1 t onion, minced
water if needed to thin out dressing
Sea salt and black pepper to taste
SALAD:
Local Lettuces
Crunchy sprouts
Garbanzo beans, rinsed and drained
Almond slices
1 c chopped vegetables (cucumber, cherry tomatoes, zucchini, etc.)
Sea salt and black pepper to taste
INSTRUCTIONS:
Place the first eight ingredients for dressing in a bowl and mix well to combine. Thin out with a little oil and season to taste with salt and pepper. Taste and adjust seasoning and set aside while you assemble the salad.
Top with chopped vegetables, nuts and beans and sprouts.
ORGANIC TURMERIC RICE W/ PEAS & CARROTS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 onion, shredded
1 carrot, shredded
1 c peas
¼ c parsley, chopped
1 T Turmeric
½ T Cumin
1 T Coriander
1 T maple syrup
3 cloves garlic, minced
2 c brown rice
5 c vegetable stock
¼ c red cabbage, sliced for garnish
Sea salt and black pepper to taste
INSTRUCTIONS:
In a casserole dish, combine all the ingredients. Stir to combine. Cover and bake at 400 degrees for 40 minutes. Taste for additional salt & pepper and garnish with red cabbage.
Recipes Week of 12.9.2024
ORGANIC CREAMY TOMATO SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 T melted ghee
1 onion, diced
3 lb ripe garden tomatoes
6 cloves garlic, minced
1 c fresh basil leaves
1 t rosemary, minced
3 c mineral broth
1 c almond milk
Small wedge of vegan parmesan cheese with the rind
Salt and pepper to taste
INSTRUCTIONS:
In a large pot, saute onions and tomatoes with salt and pepper until caramelized. Add garlic and herbs and saute until aromatic. Add broth and bring to a boil. Cut off the rind of the parmesan and add to pot. Turn down to a simmer, add almond milk, and cook until soup thickens (about 45 minutes). Puree in batches in a blender then ladle into bowls. Grate parmesan over each bowl and serve.
ORGANIC QUINOA PASTA MAC ‘N' CHEESE WITH BROCCOLI
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
CHEESE SAUCE:
½ c raw organic cashews
½ c organic garlic cloves
½ c organic carrots, chopped into large chunks
2-3 c organic mineral broth
1 ½ c organic homemade almond milk (⅜ c raw organic almonds + 1 ½ c boiled filtered water, blended and strained)
½ T organic chickpea miso
½ T organic nutritional yeast (more to taste if needed)
¼ t organic paprika
Sea salt and organic black pepper to taste
MAC:
Ghee for greasing baking dish and drizzling on top of casserole (about ½ c)
1 lb. organic quinoa elbow pasta
1 head local organic broccoli, roasted
4 c organic homemade vegan cheese sauce (recipe above)
2 c organic sheep’s milk manchego cheese, grated
2 T minced organic chives
INSTRUCTIONS:
Preheat the oven to 350°F and grease a large oven proof glass baking dish with ghee. Place the first four ingredients for cheese sauce in a medium saucepan and cover with mineral broth. Bring to a boil, then turn down to a simmer and cook for about 10-15 minutes until softened. Remove from heat, drain and rinse, then add to Vitamix. Drizzle in almond milk and blend until smooth. Add remaining ingredients and puree to combine. Season to taste with salt and pepper. Taste and adjust seasoning by adding more miso or nutritional yeast if needed.
Bring a large pot of salted purified water to a boil. Drop in quinoa pasta and cook until al dente,then strain. Coat pasta generously with vegan cheese sauce. Serve pasta with a scoop of broccoli on the side.
ORGANIC SPAGHETTI SQUASH WITH TURKEY MEATBALLS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 lb spaghetti squash
1 lb ground turkey
1-2 T olive oil
1 onion, diced
1 carrot, diced
1 celery stalk
2 garlic cloves, minced
3 c tomatoes, pureed
¼ c basil, chopped
1 T oregano, chopped
Mineral broth as needed
2 T basil, cut into a chiffonade for garnish
Salt and pepper to taste
INSTRUCTIONS:
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Cut squash in half, remove seeds ad roast in the oven for 35- 40 minutes. Using a fork, pull the flesh of the squash until it resembles strands of noodles. Set aside.
Roll chicken into meatballs and line up on a baking sheet. Season with salt and pepper and drizzle with olive oil and bake until browned on the outside and cooked through.
Warm a skillet over medium high heat. Add a little oil and saute the onions, carrots, and celery in a pinch of salt and pepper until softened. Add garlic and saute until aromatic (about 30-60 seconds). Add tomatoes and herbs and cover with mineral broth. Bring to a boil, then turn down to a simmer and cook uncovered until sauce is thickened (30-45 minutes). Taste and adjust seasoning.
Coat noodles in the sauce and top with meatballs and basil.
ORGANIC SHRIMP PAELLA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T organic extra virgin olive oil + more as needed
1 small organic onion, diced
1 organic red pepper, diced
½ organic bunch scallions, diced
2 cloves organic garlic, minced
1/2 c organic tomato puree
1/2 t turmeric
1 t paprika
1/2 t saffron threads
1 clove organic garlic, minced and smashed
2 c uncooked brown rice
4 c organic vegetable stock
1/2 c organic peas
1 lb Wild Caught shrimp, peeled and deveined
Sea salt and organic black pepper to taste
INSTRUCTIONS:
In a saucepan, heat a little oil. Add the onion, peppers, scallions, garlic, tomato, turmeric, paprika, saffron, garlic and salt & pepper.
Add rice and stir for 5 min. Add the vegetable stock, stir once and allow to cook for an additional 5 min. Then reduce the temperature, add the shrimp and peas and cover with aluminum foil. Cook for an additional 10 min.
ORGANIC GREEN SALAD w/ THOUSAND ISLAND DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
½ c organic avocado mayo
1 T tomato paste
1 T white vinegar
2 t honey
2 t chopped pickles
1 t onion, minced
Alkaline water if needed to thin out dressing
Sea salt and organic black pepper to taste
SALAD:
Local Lettuces
1 c chopped organic vegetables (cucumber, cherry tomatoes, zucchini, etc.)
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Place the first eight ingredients for dressing in a bowl and mix well to combine. Thin out with a little oil and season to taste with salt and pepper. Taste and adjust seasoning and set aside while you assemble the salad.
Top with chopped vegetables and serve.
ORGANIC PESTO QUINOA BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
PESTO:
2 c lightly packed basil leaves (about 2 ounces)
¼ c pine nuts, toasted
2 T lemon juice
½ c nutritional yeast
¼ c water
⅓ c extra virgin olive oil
BOWL:
3 c chickpeas, cooked ( keep separate)
¼ pint cherry tomatoes, sliced in half ( keep separate)
¼ fennel bulb, sliced ( keep separate)
Fennel frawns for garnish
2 c cooked quinoa
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Pulse first five ingredients in food processor to mince. Turn food processor on and drizzle in olive oil until pesto is creamy but thin enough to drizzle
To serve, scoop some quinoa in a bowl and then top with remaining ingredients. Finish with a drizzle of the pesto. Garnish with the fennel frawns.
ORGANIC ADZUKI BEAN CURRY
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 c adzuki beans, soaked overnight
Organic olive oil
6 organic garlic cloves, minced
1 T ginger root, grated
14 oz crushed organic tomatoes
14 oz coconut milk
1 T cumin
1T coriander
1 t turmeric
¼ c fresh cilantro leaves
1 organic lime, juiced
Salt & pepper
INSTRUCTIONS:
Drain and rinse soaked beans, Add them to a stock pot and cover with water. Bring to a boil, then reduce heat and simmer until beans are tender. Drain and set aside.
In a saucepan, add a littl oil and saute garlic and onions until translucent. Add remaining ingredients ( except lime). Add the beans and allow the pot to simmer for 15-20min Turn off the heat and add the lime.
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.
