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 4.14.25
ORGANIC HONEY MUSTARD CHICKEN W/ BRUSSEL SPROUTS
(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 split chicken breasts
2 t finely minced organic parsley for garnish
Sea salt and organic black pepper to taste
BRUSSELS:
1 T olive oil
2 T Health & Healing Blend
1.5 T Paprika
1 T Garlic Powder
4 c organic brussel sprouts, halved
Salt & Pepper
INSTRUCTIONS:
Preheat oven to 425 degrees. Combine the dry spices for the vegetables in a bowl. On a parchment lined baking sheet, toss brussels with a little olive oil. Toss again with the dry spice mix. Roast at 425 degree until vegetable is tender.
INSTRUCTIONS:
Mix mustard, honey, and coconut aminos in a small bowl. Arrange chicken evenly on a baking sheet and brush with honey mustard. Season with salt and pepper and bake until the internal temperature is 165 degrees (about 30-40 minutes). Serve with parsley garnish and brussels.
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
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, 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 CHICKPEA SHAKSHUKA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
olive oil
1 red pepper, diced
½ onion, diced
2 c garbanzo beans
2 garlic cloves minced
1 t cumin
1 t cinnamon
1 t paprika
3 T honey
1 t chili powder
28 oz crushed tomatoes
¼ c kalamata olives
1 T each Parsley & Cilantro, chopped
4 T olive oil
Salt & Pepper
INSTRUCTIONS:
Saute pepper, onions and garlic in olive oil. Once soft, add the tomatoes, spices, and beans. Allow to simmer to combine flavors. Remove from the heat, add the olives, parsley and cilantro. Taste for additional salt & pepper.
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
water if needed to thin out dressing
Sea salt and organic black pepper to taste
SALAD:
Local Lettuces
Cucumber
cherry tomatoes
Carrot
Sliced almonds
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 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 parsnips, diced
2 organic potatoes, 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
¼ c cooked bean ( any variety)
2 bay leaves
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, parsnips, potatoes, carrots, and celery with a pinch of salt for 3-5 minutes until softened. Add the next six ingredients and bring to a boil. Turn down to a simmer and cook until vegetables are tender and flavors combine. Season to taste with salt and pepper and garnish with herbs. Serve hot.
ORGANIC COD PICCATA WITH LEMON CAPER SAUCE & ZUCCHINI
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1/2 c organic brown rice flour
1 t organic dried oregano
¼ t organic Health & Healing Spice Blend
½ c organic nutritional yeast
1 lb organic cod
SAUCE:
1 organic lemon, juiced
½ lemon, zested
3 T organic dijon mustard
¼ bunch parsley
3 T mayonnaise
1 T organic capers with some juice
Sea salt and organic black pepper to taste
ZUCCHINI:
2 large organic zucchini, cut into half moons
1 t health & healing spice blend
Salt & pepper
INSTRUCTIONS:
In a shallow baking dish, mix brown rice flour, oregano, spice blend, and nutritional yeast. Season with salt and pepper. Coat fish in a little flour. Shake off excess.Arrange on a parchment lined baking sheet and bake until cooked through and golden brown.
In a hot skillet, heat a little olive oil. Saute the zucchini, sprinkling with the health & healing spice blend. Remove from heat and season with salt & pepper.
In a blender, combine the sauce ingredients. Puree until the sauce is smooth.
Serve a drizzle of sauce over the fish and serve a scoop of the zucchini on the side.
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
1 t each: cumin, oregano, thyme, chili powder, garlic powder, onion powder
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. Add the dry spices and saute until soft. Build the loaded potato with the cooked beans and pepper medley. Then top with the corn and tomatoes.
Recipes Week of 3.31.25
ORGANIC 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
3 T liquid aminos
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 sauté onions, carrots, and celery with a pinch of salt and pepper until softened (about 3-5 minutes).
Add remaining 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.
ORGANIC CHICKEN SATAY WITH CAULIFLOWER
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 t organic raw honey
3 t organic ground almonds
1/2 organic shallot, finely minced
1/2 t organic ground Tamarind
1 t organic coconut aminos
Four split chicken breasts
2 t finely minced organic parsley for garnish
1 head organic cauliflower, florets removed
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Mix honey, coconut aminos, almonds, shallot, tamarind in a food processor until smooth. Arrange chicken evenly on a baking sheet and brush with mixture. Season with salt and pepper and bake until internal temperature is 165 degrees (about 30-40 minutes). Serve with parsley garnish and roasted seasonal vegetable.
ORGANIC ROMESCO SALMON W/ CARROTS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
½ local organic roasted bell pepper, seeds removed and roughly chopped
¼ c raw organic almonds, toasted
1 small clove local organic garlic, smashed
¼ c freshly diced organic tomato, quartered
½ T organic sherry vinegar
2 T organic extra virgin olive oil
Organic vegetable stock, if needed to thin out sauce
1 T local organic parsley leaves
Four 4 oz. wild caught salmon fillets
CARROTS:
2 t organic extra virgin olive oil
2 cloves organic garlic, minced
Pinch of organic Health & Healing Spice Blend
1 bunch organic carrots, sliced
2 T minced local organic parsley
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat the oven to 350°F and line a baking sheet with parchment paper. Turn on the food processor, fit with an S blade and drop in almonds and garlic while the blade is spinning. Add roasted red pepper, tomato, parsley, and vinegar and puree. Drizzle in olive oil until you reach a pesto consistency (using mineral broth if needed to loosen romesco). Season to taste with salt and pepper.
Arrange carrots on a parchment lined baking sheet. Drizzle with a little oil, salt & pepper. Roast until fork tender. Garnish with minced parsley and keep warm while you cook the fish.
Arrange salmon on the same parchment paper lined baking sheet you used for the carrots and season generously with salt and pepper. Top with an even layer of romesco (about 1 ½ teaspoons per filet). Drizzle with a little bit of olive oil and bake until romesco is browned nicely and salmon is bright pink and cooked all the way through (about 12-15 minutes). Serve with carrots and parsley garnish.
ORGANIC TOMATO BASIL QUINOA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS
1 small local organic zucchini, diced
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 in 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.
ORGANIC PINTO BOWL W/ AVOCADO CREMA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
BOWL:
1 c pinto beans, cooked
1 c pinto beans, cooked and smashed
½ c brown rice, cooked
½ c cherry tomatoes, halved
½ c cucumbers, sliced & halved
½ red bell peppers, julienned
1 c shredded carrots
¼ c pickled red onion ( see below)
PICKLED ONIONS:
1 red onion, sliced very thin
1 ¼ c apple cider vinegar
½ c boiling water
3 T coconut sugar
1 T salt
½ T peppercorns
CREMA:
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 onions in a jar with a tight seal. Leave overnight in the refrigerator.
Combine ingredients for the crema in a small bowl. Whisk until smooth. Build the bowl by layering the beans, then the rice, then the vegetables. Drizzle crema on top to serve.
ORGANIC ROASTED ROOT VEGETABLES
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 organic large Yukon Gold potatoes, large dice
1 organic large sweet potato, large dice
1 parsnip, large dice
1 turnip, large dice
3 T organic olive oil
1 T garlic powder
1 T onion powder
Fresh thyme leaves
Fresh parsley, minced
Salt and pepper to taste
INSTRUCTIONS:
Preheat the oven to 400°F. In a large bowl, coat root vegetables in oil and garlic and onion powder. Spread vegetables 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 vegetables from the oven and sprinkle with fresh thyme and parsley to serve.
ORGANIC WEDGE SALAD WITH SOUTHWESTERN DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
½ c organic 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
Goat cheese
Garbanzo beans
radish
sprouts
pepitas
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 between plates. Top with remaining ingredients and serve dressing on the side.
Recipes Week of 4.7.25
ORGANIC VEGETABLE TORTILLA SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T organic unrefined avocado oil
1 small organic white onion, diced
1 large organic green chilis, diced
½ organic red pepper, diced
4 cloves organic garlic, minced
1 t organic chili powder
½ t organic coriander
½ t organic dried oregano
2 c organic diced tomatoes
2-3 c organic low sodium vegetable stock
1 organic lime, juiced
2 T chopped organic cilantro
1 c finely diced vegetables
1 c cooked black beans
2 corn tortillas, cut into strips
Local organic radishes, sliced for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Warm a large stockpot over medium high heat. Coat the bottom of the pot with avocado oil and saute onions and peppers with a pinch of salt for 3-5 minutes until softened. Add the finely diced vegetables. Add garlic and spices and sauté for 30-60 seconds until aromatic. Add tomatoes and stock and bring to a boil.
Turn down to a simmer and cook until tomatoes break down and flavors combine. Stir in cilantro and lime juice, beans, tortillas and season to taste with salt and pepper and serve hot.
ORGANIC ALMOND CRUSTED COD W/ ASPARAGUS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
FISH:
¾ c raw organic almonds, finely ground in food processor to a breadcrumb consistency
4 wild caught cod fillets
1 organic pasture raised eggs, beaten
1 bundle asparagus, ends trimmed off
1 t organic garlic powder
1 t organic paprika powder
¼ t Organic Health & Healing Spice Blend
Organic avocado oil spray
Sea salt and black pepper to taste
INSTRUCTIONS:
Preheat the oven to 400°F and line a baking sheet with unbleached parchment paper. Beat egg with dried spices. Season fish with salt and pepper, then coat in egg and dredge in ground almonds (shaking off excess). Arrange fish evenly on a sheet tray, spray generously with avocado oil, and bake until golden brown and cooked through (about 17 minutes). On a separate parchment lined baking sheet, arrange the asparagus in a single layer. Spray with a little oil and season with salt and pepper. Roast for 8-10min. Serve alongside the fish.
ORGANIC HERBED CHICKEN W/ ALMOND SAUCE & GREEN BEANS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Organic extra virgin olive oil
4 organic chicken leg/thigh combos
1 T organic Health & Healing Spice Blend
1 t organic dried oregano
1 t organic dried thyme
1 t organic paprika
1 lb green beans, trimmed
Sea salt and organic black pepper to taste
SAUCE:
3 T olive oil
2 T rice flour
2 c almond milk
1 ½ T Health & Healing Spice Blend
Salt and pepper to taste
To make the sauce: Make a blonde roux with the oil and flour. Add the almond milk and stir constantly until the sauce boils and starts to thicken. Pull from heat and add spice blend and salt and pepper.
INSTRUCTIONS:
On a parchment lined baking sheet, arrange chicken. 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).
On a parchment lined baking sheet, arrange the green beans in a single layer. Spray with a little oil, then sprinkle with salt & pepper. Roast in the oven for 8-10 minutes. Serve chicken with green beans on the side and drizzle the chicken with the sauce.
ORGANIC GARDEN SALAD WITH GREEN GODDESS DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
2 organic limes, juiced
1 clove organic garlic
1 organic scallion
½ c organic spinach
½ c parsley
¼ c nutritional yeast
¼ c rice wine vinegar
¼ c olive oil
Sea salt and organic black pepper to taste
Local lettuce
Cucumbers
Cherry Tomatoes
Sprouts
Sliced almonds
In a blender, whisk together the ingredients for the dressing, slowly adding the oil as it mixes. Stop and taste for additional salt & pepper. Arrange salad with the remaining ingredients and serve the dressing on the side.
ORGANIC BRAISED LENTILS W/ SWISS CHARD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T organic extra virgin olive oil
1 organic red onion, diced
1 organic celery stalk, diced
1 carrot diced
1 T ghee
1 bundle swiss chard, chopped
2 cloves organic garlic, minced
½ organic red pepper, julienned
1 ¼ c organic lentils
4 c organic vegetable stock
1 acorn squash, sliced thin and seeds removed
1 T organic coriander
½ T organic cumin
1 T organic parsley, chopped for garnish
Sea salt to taste
INSTRUCTIONS:
Soak Lentils. Warm a braiser over medium high heat. Add oil and ghee. Saute onion and celery and carrot and red pepper with a pinch of salt until translucent. Add garlic and saute for another minute. Set aside.
In a saucepan, heat a little olive oil and braise the swiss chard. Season with salt & pepper. Set aside
Arrange squash on a baking sheet. Sprinkle with salt & pepper and roast until fork tender. Set aside
In a separate pot, cook lentils with vegetable stock and salt and pepper, and bring to a boil. Turn down to a simmer and stir occasionally, cooking until lentils are tender and liquid is absorbed (about 35 minutes). Stir in the cooked vegetables and herbs. Taste and adjust seasoning then serve over swiss chard with a ring of squash on top.
ORGANIC GREEK RICE W/ SHIRAZI
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 c brown rice, cooked
½ red onion, diced
3 T parsley, minced
2 T dill, minced
1 garlic clove, minced
1 T oregano
1 T thyme
3 T lemon juice
4 T olive oil
Salt & Pepper
SHIRAZI INGREDIENTS:
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:
Cook rice with water, red onion, parsley, dill, garlic, oregano and thyme. Remove from heat and drizzle in olive oil, lemon juice and salt & pepper. Taste for additional seasonings.
Meanwhile, In a bowl combine all the ingredients for the Shirazi and toss lightly.
Serve a scoop of rice with a spoonful of Shirazi on top.
ORGANIC QUINOA PASTA MAC ‘N CHEESE WITH BROCCOLI
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS: 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 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
PASTA:
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. Season to taste with salt and pepper. Taste and adjust seasoning by adding more nutritional yeast if needed.
Bring a large pot of salted 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.
Recipes Week of 3.24.25
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)
4-5 c organic homemade mineral broth
2 T fresh herb 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 with 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 BLACKENED COD W/ PEPPER MEDLEY
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
COD:
1 T thyme, minced
1 T oregano, minced
1 T paprika
1 t smoked paprika
1 t garlic powder
1 t onion powder
1 t turmeric
Four 4 oz. wild caught cod filets
extra virgin olive oil spray for baking fish
½ lemon, cut into 4 wedges for garnish
4 colorful peppers, diced
½ onion, diced
Parsley, chopped
Salt & Pepper
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 peppers and onions until just barely tender. Do not overcook. Season with salt & pepper and garnish with parsley.
ORGANIC TURKEY MEATBALLS w/ VEGETABLE MARINARA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 lb ground turkey
Olive oil
½ onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
2 lb tomatoes, pureed
3 T basil, chopped
2 T oregano, chopped
1 c seasonal vegetables, diced
Mineral broth as needed
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.
Form ground turkey 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 with a pinch of salt and pepper until softened. Add garlic and saute until aromatic (about 30-60 seconds). Add tomatoes, seasonal vegetables, 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.
Serve meatballs in the marinara sauce and basil garnish.
ORGANIC MEXICAN QUINOA CASSEROLE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
¼ c organic unrefined avocado oil
1 c white organic quinoa
2 c water
1 organic onion, diced
½ local organic poblano pepper, diced
½ c local organic tomatoes, diced
1 clove organic garlic, minced
½ t organic ground cumin
½ t chili powder
½ t organic ground coriander
¼ t organic turmeric powder
2 organic limes, zested & juiced
¼ c organic homemade mineral broth
1 c cooked organic kidney beans, rinsed
½ c organic cilantro, chopped for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat the oven to 350°F and grease an oven proof casserole dish with avocado oil. Cook quinoa with a pinch of salt and pepper according to package instructions and set aside.
Coat a large skillet with avocado oil then saute onions, bell peppers, and tomatoes in a pinch of salt and pepper until softened. Add garlic and spices and saute for 30-60 seconds until aromatic. Pour in lime juice and mineral broth and let simmer until tomatoes are softened and broken down into a sauce. Stir in kidney beans and quinoa and season to taste with salt and pepper. Spread evenly in a greased baking dish.
Bake quinoa casserole (about 30-45 minutes) then let rest for 10 minutes and slice. Serve hot with cilantro garnish.
ORGANIC AVOCADO PESTO
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
2 Avocados
2 cups Basil, fresh
½ c walnuts
2-3 T olive oil
3 cloves Garlic
1 Lemon, Juice of
8-10 cherry tomatoes, halved
3 Zucchinis, medium
1 carrot, shaved into ribbons
Sea salt
¼ c Hemp seeds
DIRECTIONS:
In a food processor, combine the avocados, basil, garlic and pulse to combine. Season with salt.
Toss with zoodles and hemp seeds. Garnish w/ carrot curls.
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
artichokes
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 VEGETABLE STIR FRY
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
organic sesame oil
1 T organic Health & Healing Spice Blend
½ organic red onion, quartered and julienned (sliced thin)
5 c chopped local organic vegetables (snow peas, zucchini, eggplant, etc.)
¼ t ginger powder
2 organic cloves garlic, minced
½ c organic vegetable stock
2 T organic coconut aminos
2 T organic rice wine vinegar
3 c cooked rice
organic sesame seeds for garnish
Local organic chives for garnish
INSTRUCTIONS:
With a little sesame oil, stir fry until veggies are tender. Add remaining ingredients. Serve with sesame seed and chive garnish over cooked rice.
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.
