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 6.2.25
ORGANIC 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 the 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 LEMONGRASS CHICKEN W/ NEW POTATOES
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
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INGREDIENTS: 4 garlic cloves, minced 3 stalks lemongrass, trimmed 1 T organic fish sauce 1 T organic chili sauce 2 t organic honey 3 T organic olive oil 1 organic red onion, sliced thin finely minced organic parsley for garnish Sea salt and organic black pepper to taste |
INSTRUCTIONS:
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 15 min. In a large skillet over medium heat, add a little oil and saute the chicken mixture. Brown on all sides and cook for 3-5 min.
NEW POTATOES:
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.
ORGANIC VEGETABLE RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
4 c cooked rice
1 T olive oil
1 small lemon, juiced
½ t Health & Healing Spice Blend
1 clove garlic, minced into a paste
¼ c local fine herbs (basil, parsley, cilantro, chives)
½ t dijon mustard
1 t raw honey
extra virgin olive oil to taste (about ¾ c)
2 c seasonal vegetables, chopped
Sea salt and black pepper to taste
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INSTRUCTIONS:
Warm a medium skillet over medium-high heat. Add vegetables and saute in a pinch of salt and pepper for a few minutes until tender crisp.
Put citrus juice, spice blend, minced garlic, herbs, dijon, and honey in a medium mixing bowl and whisk to combine. Drizzle in olive oil to taste until vinaigrette is emulsified and season to taste with salt and pepper. Seta side.
Combine cooked rice with vegetables and dressing. Toss to combine.
ORGANIC SEASONAL SALMON SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
DRESSING:
¼ c organic red wine vinegar
1 clove minced organic garlic
1 minced organic shallot
1 T organic Dijon mustard
1 t local raw honey
¼ c organic extra virgin olive oil
Sea salt and black pepper to taste
SALAD:
organic baby spinach
organic olives, cut in half
green peas
cherry tomatoes
cucumbers, sliced
radishes, sliced
organic scallions, sliced thin on a bias
3 T sliced almonds
roasted wild caught salmon fillets, broken into LARGE FLAKES
INSTRUCTIONS:
Combine all ingredients for dressing in a bowl and whisk to combine. Season to taste with salt and pepper then taste and adjust seasoning.
Add into the bowl the remaining ingredients (except spinach) and gently toss. DO NOT over work the salmon. It should remain in large flakes.
Divide spinach evenly amongst containers and top with salmon salad.
ORGANIC GREEN SALAD WITH STRAWBERRY BALSAMIC
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
SALAD:
6 c lettuce
½ c almond cheese, crumbled
¼ c walnuts, toasted
¼ red onion, sliced
DRESSING:
¼ c frozen strawberries, 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 RED PEPPER QUINOA PASTA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
½ red onions, large diced
¼ c lemon juice
½ c almond milk
1 box quinoa pasta
1 can white beans, drained
2 red bell peppers, large diced
¼ c nutritional yeast
1 large zucchini, chopped
1 can tomato paste (12 oz)
2 cloves garlic, minced
¾ T rosemary
½ T thyme
½ T sage
Boil, drain, and cool pasta.
Saute zucchini with a little olive oil until tender. Set aside.
Toss peppers and onions with olive oil, salt, and pepper and roast for 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 for 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, adding the zucchini.
ORGANIC LENTIL DIAVOLO W/ ZOODLES
(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 chicken stock
2 squash, cut into ribbons
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 simmer for 30-35 minutes until lentils are cooked through and all liquid is absorbed. Taste for additional salt & pepper. Serve over the squash.
Recipes Week of 5.12.25
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 CHICKEN SALAD W/ GREEN BEANS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Olive oil
1 lb chicken breast
4 oz mayonnaise
¼ c lemon juice
2 T curry powder
2 T honey
½ c finely chopped celery
½ c golden raisins
½ c chopped cashews
1 c green beans, trimmed
Local lettuces
S/P to taste
Preheat the oven to 400 degrees. Coat chicken with olive oil, salt, and pepper, and roast until internal temp reaches 165 degrees. Allow the chicken to cool. In a medium sized mixing bowl, whisk together mayo, curry, lemon juice, and honey. Shred or chop cooked chicken and add to mayo mixture. Add celery, cashews, and raisins and mix to incorporate. Add salt and pepper to taste. On a separate baking sheet, toss the green beans with olive oil, salt & pepper and roast until fork tender. Serve chilled chicken salad atop local lettuces with green beans on the side.
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
¼ organic onion, diced
Sea salt and organic black pepper to taste
CARROTS:
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 set aside.
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. Serve with carrots.
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
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 organic rice, 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 little oil and saute garlic and onions until translucent. Add remaining ingredients ( except lime). Add the beans and allow the pot to simmer for 15-20 min. Turn off the heat and add the lime. Serve over cooked rice.
ORGANIC CAESAR SALAD WITH CRISPY COCONUT “BACON”
(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.
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.
ORGANIC POTATO BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
Olive oil
4 potatoes
½ c onion, sliced
½ c mushrooms, sliced & halved
½ c spinach, julienned
1 c shredded vegan parmesan
1 garlic clove
Parsley, garnish
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
DIRECTIONS:
In a saucepan, warm a little olive oil and saute spinach, mushrooms and onions until barely tender. Season with salt & pepper. DO NOT OVERCOOK. Build the bowl with potatoes on the bottom and a scoop of the sauteed vegetables. Garnish with a squirt of cheese sauce.
SAUCE: 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. Pour into a squeeze bottle and top off the potato.
ORGANIC TOMATO BASIL QUINOA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 small local organic zucchini, diced
2 t organic olive oil
1/4 organic white onion, diced
1 T Organic Health & Healing Spice Blend
4 organic Roma tomatoes, diced
3 organic sun dried tomatoes, soaked tin hot water, then drained and chopped
1 c organic raw quinoa
1/3 c organic basil
1/3 c organic arugula
1 organic garlic cloves, minced
INSTRUCTIONS:
Cook Quinoa with stock. In a blender, combine 1/2 the roma tomatoes with the soaked sun-dried tomatoes, herbs. Add the basil and garlic.
Chop the remaining roma tomatoes and zucchini. In a medium pan, combine the chopped tomatoes and onion with a little oil and cook until onions are soft. Then add the blender tomato sauce and stir in the cooked quinoa. Add zucchini and arugula. Stir again. Garnish with Basil and serve.
Recipes Week of 5.19.25
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 MISO CORN CHOWDER
(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
2 organic potatoes, diced
3 cloves organic garlic, smashed
¼ t Organic Health & Healing Spice Blend
2 c organic vegetable stock
1 c organic corn kernels
2 scallions, sliced
¼ c miso
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Warm a soup pot over medium-high heat. Coat the bottom of the pot with olive oil and saute onions, carrots, and celery with a pinch of salt and pepper until softened (about 3-5 minutes).
Add the next five ingredients with another pinch of salt and pepper and bring to a boil. Reduce heat to medium-low then simmer, uncovered, stirring occasionally, until potatoes are tender. Blend some of the soup in a blender and add back to the pot to thicken.
Taste and adjust seasoning. Garnish.
ORGANIC WEDGE 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:
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 lettuce wedges amongst four salad plates and top drizzle with dressing. Top with chopped vegetables and serve.
ORGANIC CHICKPEA SALAD
(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 orange bell pepper, diced
1 tsp organic lemon juice
½ small red onion, julienned
1 clove garlic, minced
1/2 c assorted CSA 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 PEA & WILD RICE SALAD W/ BROCCOLI
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
½ organic small red onion, chopped
3 T olive oil
1 cup wild rice, cooked
1 organic carrots, shredded
2 c organic peas, cooked
½ c pistachios
3 T dijon mustard
¼ c vegan mayo
¼ c fresh dill, minced
¼ c fresh parsley, minced
1 T grated lemon zest
¼ t grated lime zest
2 T honey
1 head broccoli, florets removed
Salt & pepper
INSTRUCTIONS:On a parchment lined baking sheet arrange broccoli in a single layer. Toss with a little olive oil, salt & pepper. Roast at 400 degrees until fork tender.
Meanwhile, saute onion in 1 T olive oil for 10 min, or until browned. Remove from heat.
In a large bowl, toss everything together ( except broccoli). Taste again for additional seasonings. Serve one scoop of the salad on a lettuce leaf. Top with broccoli.
ORGANIC BLACK BEAN BURGERS w/ ALL THE FIXINS’
(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.
ORGANIC COD TACOS IN LETTUCE CUPS with Beet Slaw
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 t organic paprika
1 t organic dried garlic powder
½ t organic dried onion powder
½ t organic dried cumin (more or less to taste)
½ t organic dried coriander (more or less to taste)
2 T organic unrefined avocado oil
Four 4 oz. filets of wild caught cod
1 lime, cut into wedges for garnish
12 leaves of organic bibb lettuce for wrapping
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Mix spices in a small bowl and set aside. Arrange fish on parchment paper lined baking sheet evenly and drizzle with avocado oil. Season well with salt and pepper then sprinkle evenly with spice mix. Bake until fish is cooked through (it will be bright and flakey).
Using a spatula, cut fish into 1” cubes right on the baking sheet then serve in lettuce cups with salsa on top and lime wedges on the side.
SLAW INGREDIENTS:
3 oranges, zested & juiced
3 T honey
¼ c olive oil
¼ c rice wine vinegar
12 lb jicama peeled, quartered and thinly sliced ( may substitute green apple)
2 beets, julienned or grated
5 colorful peppers, sliced very thin
½ bunch cilantro, minced. Use ½ and save ½ for garnish
Combine the zest and juice of the oranges with the oil, vinegar, honey and a pinch of salt.
Toss the prepared vegetables with the dressing until well coated.
Recipes Week of 5.5.25
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 (in a glass jar)
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 red 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 the greens are tender then garnish with cilantro.
ORGANIC RATATOUILLE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Olive oil
4 c seasonal diced or sliced 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 RATATOUILLE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Olive oil
4 c seasonal diced or sliced 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 CHIMICHURRI COD W/ CABBAGE SLAW
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
COD:
Four 4 oz. wild caught cod filets
Organic extra virgin olive oil spray for baking fish
Salt & pepper
CHIMICHURRI:
1 c firmly packed flat-leaf parsley, trimmed of stems
3-4 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
1/4 teaspoon red pepper flakes
Preparation
Place all ingredients for chimichurri into a food processor and blend until the consistency of a pesto. Check seasoning and adjust to taste. Set aside
INSTRUCTIONS:Evenly arrange fish on the parchment paper lined baking sheet and sprinkle generously with salt & pepper.. Spray generously with olive oil and bake for about 10-12 minutes until fish is bright pink and flakey all the way through.
In a saucepan, drizzle a little oil. Saute the peppers and onions until just barely tender. Do not overcook. Season with salt & pepper and garnish with parsley. Serve with a spoonful of chimichurri on the fish.
ORGANIC MEDITERRANEAN CABBAGE SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
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 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.
ORGANIC GARDEN SALAD WITH TOMATO VINAIGRETTE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 roasted tomato
2 T local organic raw honey
1 tsp paprika
3 T organic sherry vinegar
3 T organic red onion, minced
½ c organic extra virgin olive oil
6 c local organic mixed greens
½ organic cucumber, thinly sliced
2 carrots, grated
Almonds
peas
Crumbled feta cheese
Sea salt to taste
INSTRUCTIONS:
Combine the roasted tomato, olive oil, paprika, vinegar, honey, and a pinch of salt in a food processor. Taste and adjust for salt and pepper.
Divide greens.Garnish with carrots, cucumber, peas, nuts and feta and serve dressing on the side.
ORGANIC PINTO BOWL W/ AVOCADO CREMA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
1 c pinto beans, cooked
½ c cherry tomatoes, halved
½ c rice, cooked
½ orange bell peppers, julienned
¼ c corn, cooked
1 c sweet potatoes, cubed and cooked
¼ c pickled red onion
Cilantro garnish
Lettuce for serving
CREME:
1 organic avocado, diced
1 T organic lime juice
1 organic garlic clove, minced
3 T organic extra virgin olive oil
Water if needed to thin
Sea salt to taste
DIRECTIONS:
Combine ingredients for the creme in a small bowl. Whisk until smooth. Build the bowl by layering a lettuce base. Add a scoop of each of the toppings. Drizzle crema over the top. Garnish with cilantro.
ORGANIC PESTO PASTA SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 clove organic garlic, minced
1 c local organic seasonal greens (kale, arugula, radish tops, etc.)
½ c organic basil
½ c organic baby spinach
¼ c raw organic nuts
1 c seasonal organic chopped vegetables, chopped
2 T organic lemon juice
½ c organic nutritional yeast
Organic homemade mineral broth as needed
1 T organic unrefined avocado oil
¼ t Health and Healing Spice Blend
2 c cooked organic chickpea pasta
½ c fresh minced herbs
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Boil pasta according to package directions, Do not overcook!
Add garlic, seasonal greens, basil, spinach, pine nuts and lemon juice into a food processor and pulse until combined. Drizzle in mineral broth and avocado oil until creamy, then taste and adjust seasoning and set aside.
Gently stir to combine pasta and pesto. Add vegetables . Loosen with mineral broth if needed. Garnish with fresh herbs.
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.
