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 6.23.25
ORGANIC RED BEANS & RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
organic olive oil
1 organic red onion, diced
2 cloves garlic, minced
½ can tomato paste
3 c brown rice, cooked
1 T Organic Health & Healing Spice Blend
2 stalks celery, chopped
1 organic green pepper, chopped
½ t each basil, sage, paprika
4 c cooked Beans
2 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, brown rice, 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 VEGETABLE STUFFED POTATO
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
4 Russet Potatoes
Olive oil
¼ red onion, sliced thin
½ c sliced mushrooms
1 garlic cloves, minced
½ red pepper, sliced thin
1 small zucchini, sliced thin & half moons
1 small yellow squash, sliced thin & half moons
12 oz diced tomatoes, drain off ½ of their juices
Fresh dill
Green onions, sliced for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
In a bowl, drizzle olive oil over the potatoes to lightly coat. Place on a parchment lined baking sheet. Bake at 400 degrees for 50-60 minutes. Set aside.
Meanwhile, warm a skillet over medium heat. Add a little olive oil, the vegetables and garlic. Then add the diced tomatoes. Stir and taste for additional seasonings.
Split the potato open and stuff with a spoonful of the vegetable mixture. Garnish
ORGANIC HONEY SHRIMP STIR FRY
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 T organic sesame oil
2 lbs wild caught shrimp, peeled and deveined
3 T honey
¼ t organic Health & Healing Spice Blend
½ small organic red onion, quartered and julienned (sliced thin)
3 c chopped local organic vegetables (snow peas, zucchini, eggplant, etc.)
1.5 T organic fresh ground ginger
2 organic cloves garlic, minced
¼ c organic vegetable stock
1 T organic coconut aminos
2 T organic rice wine vinegar
2 t organic sesame seeds for garnish
Local organic chives for garnish
INSTRUCTIONS:
Season shrimp generously with salt, pepper, and spice blend. Drizzle with honey. Heat a large skillet over medium-high heat. Coat the bottom of the pan with oil and saute until evenly browned on all sides. Remove shrimp from the pan and add remaining ingredients. Stir fry until veggies are tender. Serve with sesame seed and chive garnish.
ORGANIC QUINOA PASTA SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 T organic apple cider vinegar
1 t local organic parsley
1 t organic dijon mustard
1 t organic raw honey
¼ c organic extra virgin olive oil
4 c cooked organic quinoa pasta, chilled
Garbanzo beans
Hearty greens, chopped
¼ c organic sun-dried tomatoes, chopped
½ small organic cucumber, quartered and sliced
¼ small organic red onion, quartered and julienned thin
2 T finely diced organic red bell pepper
Vegan feta, crumbled
¼ c organic toasted pine nuts
2 T local organic basil chopped
Sea salt and organic black pepper to taste
INSTRUCTIONS:
In a food processor, pulse the vinegar, parsley, mustard and honey.
Drizzle in olive oil until emulsified. Add a little water if needed to thin sauce out. Set aside.
Combine chilled cooked pasta with tomatoes, cucumber, red onion, pepper, nuts and basil.
Toss with vinaigrette and salt and pepper.
ORGANIC LEMON CARROT GINGER SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
unrefined olive oil
½ onion, sliced
6 carrots, sliced
1 lb medium sweet potato, peeled & sliced
2 cloves garlic, smashed
¼ c coconut milk
1” inch piece grated ginger
3 c vegetable stock
3 T lemon juice
chives, chopped for garnish
Salt & pepper to taste
INSTRUCTIONS:
Pour oil in a large stockpot. Add the onions, and a pinch of salt and pepper and cook over moderate heat, stirring, until softened (about 5 minutes). Add the carrots, potatoes, garlic, ginger, and stock, and another pinch of salt and pepper and bring to a boil. Reduce to a simmer, cook uncovered until the potatoes are fork tender (about 15 minutes).
Puree the soup, add the lemon and coconut milk and taste and adjust seasoning, and garnish with chopped chives.
ORGANIC BBQ CHICKEN W/ CAULIFLOWER
(c=cup; t=teaspoon; T=tablespoon)
Serves: 4
INGREDIENTS:
Melted ghee
4 organic chicken thighs
organic Health & Healing Spice Blend
1 head cauliflower, florets removed
finely minced organic parsley for garnish
Sea salt and organic black pepper to taste
BBQ SAUCE:
½ c vegan mayo
2 T apple cider vinegar
1 t honey
1 t paprika
1 T liquid aminos
¼ t garlic powder
¼ t onion powder
Salt & pepper to taste
INSTRUCTIONS:
On a parchment lined baking sheet, arrange chicken. Drizzle chicken with ghee then sprinkle salt, pepper and spice blend. Bake for 30-45 minutes ( depending on size) until chicken is nicely browned on top and cooked through (about another 30-45 minutes).
Arrange cauliflower on a parchment lined baking sheet. Toss with oil, salt & pepper and spice blend. Bake until fork tender.
Mix all ingredients for the bbq sauce with a whisk in a mixing bowl. Fill a squeeze bottle for easier distribution. Drizzle on cooked chicken and garnish with parsley, serve with cauliflower.
ORGANIC GREEN SALAD WITH HONEY MUSTARD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 t raw honey
2 t dijon mustard
1 t coconut aminos
2 T olive oil
2 t finely minced parsley for garnish
Sea salt and black pepper to taste
SALAD:
4 c romaine, chopped
8 cucumber slices
8 radishes,sliced
8 beets, sliced
2 T pepitas
1 carrot, shredded
INSTRUCTIONS:
Mix ingredients for the dressing in a bowl. Set aside
Divide salad greens evenly amongst four bowls and top with remaining vegetables. Serve with dressing on the side.
Recipes Week of 6.9.25
ORGANIC CHICKEN CACCIATORE W/ BROCCOLI
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
4 organic chicken breasts
2 T olive oil
1 organic onion, diced
2 organic garlic cloves, minced
2 organic peppers, red or yellow, diced
1 organic carrot, large, diced
10 oz. wild mushrooms, sliced
1/2 c olives, pitted
8 sprigs fresh thyme
2 T basil and parsley, chopped
1 t dried oregano
1/3 c balsamic vinegar
28 oz organic crushed tomatoes
14 oz organic diced tomatoes
2 T organic tomato paste
1 c cooked broccoli
Salt and pepper
INSTRUCTIONS:
Heat oven to 375 degrees.Heat a little oil in a large ovenproof skillet and saute the onions and peppers. Saute until onions are translucent. Add garlic, peppers, carrots and mushrooms. Saute for an additional five minutes. Add tomatoes, olives, thyme, basil, parsley, oregano and vinegar. In an ovenproof pan, layer sauce and chicken.
Cover with foil and bake for 10 minutes. Remove the foil and continue to bake for an additional 10-15 minutes until the chicken is cooked thru. Serve with Broccoli.
ORGANIC WHITE BEAN & KALE SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 t organic olive oil
2 stalks celery, diced
2 carrots, diced
1 small organic yellow onion, diced
4 cloves local organic garlic, minced
½ t Organic Health & Healing Spice Blend
1 T mixed organic dried herbs (parsley, rosemary, oregano, thyme, basil, sage)
1 bay leaf
1 bunch organic kale, chopped
1 c organic crushed tomatoes in a jar or a box
3 c organic vegetable stock
1 c cooked organic white beans
2 t organic fresh basil, chiffonade for garnish
Salt and pepper to taste
INSTRUCTIONS:
Warm a large soup pot over medium high heat.
Add oil and saute onions, celery and carrots with a pinch of salt and pepper until tender.
Add garlic and the spice blend and saute until aromatic (about 30 seconds).
Add dried herbs, crushed tomatoes, bay leaf, mineral broth and beans to the pot.
Bring to a boil, then turn down to a simmer and cook until vegetables are tender and flavors combine. Remove the bay. Puree half the soup. Add the kale.
Taste and adjust seasoning then serve hot with basil garnish.
ORGANIC THAI NOODLE BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 c cooked brown rice noodles
organic avocado oil
½ small organic red onion, diced
1 organic zucchini, julienned
½ organic cabbage, julienned
1 c snap peas
1 organic red bell pepper, julienned
1 small organic carrots, julienned
1 T organic coconut aminos
1 T lemongrass, grated
¼ c sliced mushrooms
½ c organic homemade mineral broth
1 T organic local raw honey
½ T organic apple cider vinegar
2 c chopped organic herbs (basil, cilantro, chives) for garnish
chopped almonds for garnish
INSTRUCTIONS:
Mix the coconut aminos, mineral broth, honey, and vinegar together in a small bowl and set aside.
Warm a large wok or skillet over medium high heat. Add avocado oil and saute vegetables until tender crisp. DO NOT OVERCOOK. Add the cooked pasta and sauce. Toss to combine and garnish with Almonds.
ORGANIC ASIAN SALAD WITH SESAME GINGER DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
1” organic piece of organic ginger, grated
1 clove organic garlic, minced into a paste
2 T local raw honey
¼ c organic coconut aminos
¼ c organic rice wine vinegar
½ c organic toasted sesame oil (more or less to taste)
1 T organic sesame seeds
Sea salt and organic black pepper to taste
SALAD:
3 c local organic lettuce, chopped
3 c local organic kale, chopped
1 c shredded organic purple cabbage
½ organic red bell pepper, julienned
1 manderine orange, peel and sectioned
½ small local organic cucumber, sliced thin
¼ c organic raw cashews
1 organic 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 CHIMICHURRI COD W/ SQUASH & WILD RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
FISH:
Four 4 oz. wild caught cod fillets
¼ c organic avocado oil spray
1 t Organic Health & Healing Spice Blend
Sea salt and organic black pepper to taste
2 c wild rice, cooked according to package directions
SAUCE:
1 cup firmly packed flat-leaf parsley, trimmed of stems
3-4 garlic cloves
2 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 large squash, sliced
Preparation
Place all ingredients into a food processor and blend until the consistency of a pesto. Check seasoning and adjust to taste.
INSTRUCTIONS:
Preheat the oven to 350 degrees and line a baking sheet with unbleached parchment paper.
In a saucepan, add a little olive oil and saute the zucchini. Sprinkle with salt & pepper. Set aside.
Arrange the cod evenly on a baking sheet and spray with avocado oil. Season with salt, pepper, and spice blend. Bake for 10-12 minutes until the fish is bright white and flakey. Serve over squash rice w/ chimichurri on top.
ORGANIC POBLANO CORN SALAD W/ RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 organic poblano pepper, chopped
1 organic cucumber, chopped
¼ organic red onion, diced
¼ bunch organic cilantro, diced
2 large organic heirloom tomatoes, chopped
1 c organic corn kernels
1 bunch organic greens, sauteed
½ organic lime, juiced
Organic limes, sliced for garnish
3 T organic olive oil
2 c rice, cooked
Salt & Pepper to taste
Mix all ingredients for the salad in a bowl, toss to combine.
ORGANIC POTATO BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
Olive oil
1 c mashed potatoes
½ c onion, sliced
½ c cooked black beans
½ c spinach, julienned
1 c shredded carrots
1 garlic clove
Parsley, for garnish
Salt & Pepper
DIRECTIONS:
In a saucepan, warm a little olive oil and saute spinach, carrots and onions until barely tender. Season with salt & pepper. DO NOT OVERCOOK. Build the bowl with potatoes on the bottom and a scoop of the sauteed vegetables with a spoonful of beans. Garnish.
Recipes Week of 6.16.25
ORGANIC WILD RICE SHIITAKE MISO SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
toasted sesame oil for sauteing
1 organic leek, sliced
1 organic carrot, quartered and sliced thin
1 organic celery stalk, diced
1 c finely diced red bell pepper
1 lb. shiitake mushrooms, sliced
1 T organic coconut aminos
2 organic cloves garlic, smashed
1 ½ t organic Health & Healing Spice Blend
3 c organic vegetable stock
½ c c organic chickpea miso thinned out with mineral broth
1 c organic wild rice, cooked
4 organic scallions, sliced thin on a bias for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Warm a soup pot over medium high-high heat. Coat the bottom of the pot in sesame oil and saute leek, carrot, celery, and bell pepper until softened in a pinch of salt and pepper (about 5 minutes). Add mushrooms and aminos. Cook until tender. Stir in garlic and spice blend and cook until aromatic (about 30-60 minutes).
Top with mineral broth and bring to a boil. Reduce heat and simmer until flavors combine. Stir in miso mixture and wild rice and taste and adjust seasoning. Garnish.
ORGANIC MOROCCAN CHICKEN W/DIJON BRUSSEL SPROUTS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
4 organic skinless chicken thighs
MARINADE:
⅓ c olive oil
1 T cumin
1 T coriander
2 t paprika
1 t ground cinnamon
1 T tahini
2 T lemon juice
1 t onion powder
Salt and pepper
SAUCE:
1 clove garlic
2 T lemon juice
3 T tahini
1t cumin
1t coriander
Water to thin out
INSTRUCTIONS:
Heat oven to 375 degrees. In a large bowl, combine the spices and olive oil. Toss the chicken in and allow it to marinate for 10-15 minutes. Place chicken on a parchment lined baking sheet and bake until the internal temperature reaches 165 degrees.
In a blender, pulse the garlic and lemon juice. Let stand 10 minutes, strain through a fine mesh strainer. With a whisk, mix the garlic sauce and remaining ingredients, adding cold water to thin as you go. Sauce should be the consistency of ketchup. Set aside.
ORGANIC DIJON BRUSSELS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
½ lb Brussel sprouts, cut in half
2 T maple syrup
1 T dijon or whole grain mustard
1 clove garlic, minced
1 ½ tablespoons avocado oil
Salt and pepper to taste
INSTRUCTIONS:
Toss the Brussels in oil and salt and pepper and roast in the oven at 375 F until crispy, about 20 minutes. Mix the maple, mustard and garlic together and set aside. Once the brussels are cooked and cooled, place them in a skillet and cook with the sauce until it is nice and sticky and coats the brussels, about 4 minutes.
Serve the Chicken with a drizzle of the lemon sauce and the brussels on the side.
ORGANIC BLACKENED SALMON WITH CREOLE CABBAGE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
SALMON:
1 T local organic thyme, minced
1 T local organic oregano, minced
1 T organic paprika
1 t organic smoked paprika
1 t organic garlic powder
1 t organic onion powder
1 t organic turmeric
Four 4 oz. wild caught salmon filets
Organic extra virgin olive oil spray for baking fish
½ organic lemon, cut into 4 wedges for garnish
INSTRUCTIONS:
In a small bowl, mix together the dry spices.
Preheat the oven to 400°F and line two large sheet trays with parchment paper. Place fish in a single layer. Spray lightly with oil and sprinkle with the spice mix. Bake until completely cooked through ( 15-20min)
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 EGGPLANT RAGU W/ ZOODLES
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
SAUCE:
1 t organic unrefined coconut oil
1 small organic onion, diced
2 large local organic garlic cloves, minced
1 t organic Health & Healing Spice Blend
3 c local organic tomatoes, diced
8 oz can tomato puree
1 cans tomato paste
2 T honey
1 medium local organic eggplant (about 1 lb), diced small
¼ c local organic basil, chopped
1 T local organic oregano, chopped
Sea salt and organic black pepper to taste
2 local zucchini, zoodled into ribbons
Fresh basil, garnish
INSTRUCTIONS:
Warm a medium saucepan over medium-high heat. Add oil and saute onion with a pinch of salt and pepper until tender. Add garlic and spice blend and saute for 30-60 seconds until it is aromatic. Add tomatoes, eggplant, and herbs and cook until eggplant is softened, and sauce is thickened. Taste and adjust seasoning by adding more salt, pepper, herbs, garlic, or immune boosting spice blend. Serve over zoodles and garnish.
ORGANIC VEGETABLE QUINOA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 1/2 c organic quinoa
3 c organic vegetable stock
1 T oil
½ organic red onion, diced
2 organic carrots, diced
½ c organic hearty greens, chopped
½ c local vegetables, chopped
2 organic garlic cloves, minced
¼ c organic coconut aminos
1 T organic rice wine vinegar
1 t organic roasted sesame oil
2 organic scallions, sliced on a bias for garnish
Organic shelled hemp seeds for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Warm a medium saucepan over medium high heat. Add quinoa and stock. Bring to a boil. Stir once then turn down to a simmer and cook, uncovered, for 15-20 minutes until tender. Fluff quinoa with a fork and let cool. Warm a skillet over medium-high heat until smoking hot. Add oil and stir fry onions and carrots and local vegetables in a pinch of salt and pepper until softened (about 3 minutes). Add garlic, coconut aminos, and vinegar and stir fry for 1 minute until garlic is aromatic and vinegar cooks off a bit.
Stir in quinoa and sesame oil and taste and adjust seasoning. Garnish with scallions and seeds.
ORGANIC CILANTRO LIME BLACK BEAN & SWEET POTATO SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
organic olive oil
1/2 c large organic red onion, diced
1 clove garlic, minced
2 lb organic sweet potatoes, cut into like sized pieces
1 t Organic Health & Healing Spice Blend
1 ½ T Cumin
2 c organic hearty greens, chopped
1 organic pepper, chopped
¼ c lime juice
2 c cooked Black Beans
1 c organic cilantro leaves, chopped
Salt & Pepper
Sea salt and organic black pepper to taste
INSTRUCTIONS: Preheat oven to 350 degrees. Prepare the dressing and divide in half. Place parchment paper on sheet pans. Toss ½ the dressing with the sweet potatoes. Bake in the oven until fork tender ( about 25-30min). Toss cooked sweet potatoes with remaining ingredients, including the ½ remaining dressing. Check for salt & pepper. Serve.
ORGANIC DINNER SALAD WITH RANCH DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
RANCH:
½ c organic avocado mayo
1-2 t organic unsweetened almond milk (as needed to thin out dressing)
½ t apple cider vinegar
1 clove garlic, minced into a paste
1 t organic onion powder
1 t organic garlic powder
1 organic scallion, minced
2 t finely minced parsley
Sea salt and organic black pepper to taste
SALAD:
4 c organic romaine, chopped
8 organic cucumber slices
pepitas
8 organic cherry tomatoes
1 organic carrot, shredded
INSTRUCTIONS:
Combine ingredients for dressing in a small mixing bowl and season to taste with salt and pepper then set aside.
Divide salad greens evenly amongst four bowls and top with remaining vegetables. Serve with dressing on the side.
Recipes Week of 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.
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.
