The Healing Kitchen
The Healing Kitchen is where our belief that food is medicine comes to life. This is the heart of the Meals for Health and Healing program, where nutrient-dense meals are prepared with care for people living with cancer and their caregivers. It is also a vibrant gathering place; here, we welcome our teen volunteers who learn hands-on skills in nutrition, cooking, and service, alongside adult volunteers and our staff who share their time and knowledge.
Beyond daily meal preparation, the kitchen hosts learning events and workshops throughout the year, bringing together many parts of our community. Here, the work of the Giving Garden and the mission of healing through food come to fruition, transforming harvest, education, and compassion into nourishment, connection, and hope.
"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
Recipes Week of 9.29.26
ORGANIC BUTTERNUT SQUASH SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 t organic extra virgin olive oil
1 organic onion, diced
1 organic carrot, sliced thin
1 organic stalk of celery, sliced thin
4 c large diced organic butternut squash (about 1 small local organic butternut squash)
1 pint cherry tomatoes
3 cloves organic garlic, smashed
¼ t Organic Health & Healing Spice Blend
3-4 c water (as needed to cover vegetables in the pot)
1 sprig of local organic thyme
1 sprig of local organic oregano
¼ c coconut milk
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Place diced squash, onions, carrots, cerly and garlic on a sheet pan. Toss with a little oil, salt & pepper.
Roast vegetables until fork tender. Puree soup in batches in a blender until smooth. Stir in coconut milk.
Taste and adjust seasoning.
ORGANIC CHICKEN MARSALA WITH SWEET POTATOES
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
CHICKEN:
4 organic boneless skinless chicken breast cutlets, pounded thin
2tc dried Italian blend herbs
Ghee
Olive oil
2 cloves garlic, minced
1 pint organic mushrooms, sliced
1-2 shallots, diced
22c dried Italian blend herbs
½ c organic vegetable stock
1 t sherry vinegar
organic fresh parsley, minced for garnish
Salt and pepper to taste
INSTRUCTIONS:
Preheat oven to 400 degrees. Arrange chicken on a parchment lined baking sheet. Brush with a little olive oil and sprinkle with ½ cup of Italian herbs, and salt & pepper, and roast until internal temperature reaches 165 degrees (5-10 minutes).
Heat a saute pan over med high and add about a tablespoon of olive oil and a tablespoon of ghee. Saute shallots, mushrooms, and garlic one minute. Reduce heat to medium. Add remaining herbs, stock, and sherry vinegar and reduce by 1/2. Serve chicken on top of potatoes with a drizzle of sauce and fresh parsley garnish.
ORGANIC QUINOA TABBOULEH
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 cloves garlic, minced
2 stalks green onion, sliced
1 bunches organic parsley
2 c cases cooked quinoa
cherry tomatoes, halved
2 T organic extra virgin olive oil
3 T organic lemon juice
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Finely chop the parsley, onion and garlic. You can use the food processor, just don’t over pulse ingredients. Place in a large bowl and add the cooked quinoa and tomatoes.
Drizzle in olive oil and lemon juice and mix well.
Taste and adjust salt and pepper if needed. Serve chilled.
ORGANIC VEGETABLE STIR FRY
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
organic sesame oil
1/4 organic red onion, quartered and julienned (sliced thin)
5 c chopped local organic vegetables (snow peas, zucchini, eggplant, etc.)
1 organic clove garlic, minced
¼ t ginger powder
1 T organic Health & Healing Spice Blend
1 t Togarashi Spice Blend
¼-1/2 c organic vegetable stock
2 t organic tamari
2 t organic rice wine vinegar
4 c cooked rice (¼ c serving)
organic sesame seeds for garnish
Local organic chives for garnish
INSTRUCTIONS:
Heat a large saute pan over medium high and add enough oil to coat the bottom. Saute onions one minute. Add garlic, local vegetables, ginger, Togarashi, and Health & Healing blend and saute 5 more minutes. Reduce heat to medium and add stock, tamari, and rice vinegar and allow to simmer until sauce is reduced by half. Serve veggies over rice and garnish with chives and sesame seeds.
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
1 T local organic raw honey
¼ c organic balsamic vinegar
1 organic garlic clove, minced
Sea salt and organic black pepper to taste
CARROTS:
2 c local organic carrots, sliced thick on a bias
1 T organic unrefined avocado oil
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:
Preheat oven to 400 degrees. In a medium to large bowl, toss carrots with oil, maple, Dijon, thyme, and salt and pepper. Spread into a thin layer on parchment lined sheet pan and roast until fork tender and edges have begun to brown. Reduce oven temperature to 350 degrees.
Line a baking sheet with parchment paper. Whisk oil, balsamic, honey, Dijon, garlic, and salt and pepper until combined. Taste and adjust seasoning if needed. Evenly arrange salmon onto a baking sheet and drizzle or brush generously with balsamic mixture. Bake for 8-12 minutes until bright pink and flakey. Serve with carrots.
ORGANIC BEAN CURRY
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 c beans, soaked overnight
Organic olive oil
6 organic garlic cloves, minced
¼ organic onion, juienned
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.
Heat a large saucepan, add enough oil to coat the bottom, 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:
FOR THE DRESSING:
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
Sea salt and organic black pepper to taste
FOR THE COCONUT BACON:
½ c Tamari or liquid aminos
¼ c olive oil
1 T cumin
2 T maple syrup
2 t garlic powder
2 t smoked paprika
1 t black pepper,
12 oz unsweetened coconut flakes
4 c chopped local organic lettuces
INSTRUCTIONS:
Preheat the oven to 300 degrees and line a baking sheet with parchment paper. Toss coconut bacon ingredients together, lay in a thin layer on baking sheet, bake 20-30 min until flakes are crispy 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.
Recipes Week of 9.22.26
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
1 T organic curry powder
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, 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
½ onion, chopped
4 c seasonal 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, onion, 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 HERB ROASTED CHICKEN W/ POTATOES
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T organic olive oil spray
1 t organic onion powder
1 t organic garlic powder
½ t organic Health & Healing Spice Blend
½ t mixed organic dried sage
½ t organic dried oregano
1 lb organic pasture raised chicken leg
Sea salt and organic black pepper to taste
4 red potatoes, quartered
1 T olive oil
INSTRUCTIONS:
Preheat the oven to 350°F and line a baking sheet with unbleached parchment paper. In a small bowl, mix dried spices and herbs. Set the turkey breast on a baking sheet and spray generously with oil. Sprinkle with herb mixture and salt and pepper and pat down to make herbs stick. Bake until internal temperature reaches 165 degrees. Let rest 10 minutes, then slice. Using the same lined baking sheet, drizzle olive oil on the potatoes and sprinkle with salt & pepper. Roast until fork tender (35-40min).
ORGANIC CHIMICHURRI COD W/ RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
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
3 c cooked rice
COD:
Four 4 oz. wild caught cod filets
Organic extra virgin olive oil spray for baking fish
Salt & pepper
INSTRUCTIONS:
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.
Preheat oven to 350 degrees. Evenly arrange fish on the parchment paper lined baking sheet and sprinkle generously with salt and pepper. Spray generously with olive oil and bake for about 10-12 minutes until the internal temperature reaches 145 degrees.
Prepare the slaw, season with salt and pepper, and garnish with parsley. Serve with a spoonful of chimichurri on the fish alongside the rice.
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
Kalamata olives
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. Puree until smooth.
Divide greens. Garnish with carrots, cucumber, olives, and feta and serve dressing on the side.
ORGANIC QUINOA APPLE SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INSTRUCTIONS:
3 cups cooked quinoa
2 apples
½ c cups chopped walnuts
½ lbs fresh spinach
¼ c cups crumbled goat cheese
¼ c cups cranberries – optional
FOR THE DRESSING:
½ c olive oil
3 T cups apple cider vinegar
1 t maple syrup
1 t lemon juice
½ t Dijon mustard
1 clove garlic, minced
INSTRUCTIONS:
In a medium sized mixing bowl, combine dressing ingredients and whisk to combine. In a large bowl, combine salad ingredients and toss. Pour dressing over salad and toss again until fully incorporated. Serve chilled or at room temperature.
ORGANIC BLACK BEANS & RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
organic olive oil
1/2 c large organic red onion, diced
1 clove garlic, minced
1 small can tomato paste
3 c brown rice, cooked
1 t Organic Health & Healing Spice Blend
2 stalks celery, chopped
1 organic green pepper, chopped
1 t each basil, sage, paprika
2 c cooked black beans
1 c organic scallions, chopped
Salt & Pepper
Sea salt and organic black pepper to taste
INSTRUCTIONS: In a skillet with a little oil, Sauce onion, celery, peppers and garlic. Once onions are translucent, add the dry spices, 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.
Recipes Week of 9.15.26
ORGANIC POTATO SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
olive oil
1 leek, white and tender green parts only,
thinly sliced
1 small onion, diced
4 large organic russet potatoes,
peeled and diced
3 carrots, diced
3 celery rib, diced
½ c cashew cream or thick nut milk
1 T dried oregano
1 T paprika
1 T garlic powder
6 c fortified vegetable stock
¼ c goat cheese, grated
1 T parsley, minced
Chives, chopped for garnish
Salt and pepper to taste
INSTRUCTIONS:
In a large pot, add a little olive oil and saute the leek, onion carrot, and celery until soft. Add the potatoes, spices, and stock. Allow to simmer until potatoes are soft. Remove from the stove and add the remaining ingredients. Puree ½ the soup and add it back to the pot. Garnish with chives.
ORGANIC TOMATO BASIL QUINOA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
4 organic Roma tomatoes, diced
3 organic sun-dried tomatoes, soaked in hot water, then drained and chopped
1/3 c organic basil
1 organic garlic clove, minced
2 t organic olive oil
1 small local organic zucchini, diced
1/4 organic white onion, diced
1 T Organic Health & Healing Spice Blend
2 c organic quinoa, cooked
1/3 c organic arugula
Fresh organic basil cut into ribbons for garnish
INSTRUCTIONS:
In a blender, combine 1/2 the Roma tomatoes with the soaked sun-dried tomatoes. Add the basil and garlic.
Chop the remaining Roma tomatoes. Heat a medium pan over medium high heat and add enough oil to coat the bottom. Saute remaining tomatoes, zucchini, onion and spice blend until onions are soft. Then add the blender tomato sauce and stir in the cooked quinoa. Add arugula and stir again. Garnish with basil and serve.
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
Cherry tomatoes
Cucumber
Sweet peas
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 more oil if needed and season to taste with salt and pepper. Taste and adjust salt and pepper if necessary and set aside.
Assemble the salad, toss or drizzle with dressing and serve.
ORGANIC BALSALMIC SQUASH
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 t Health & Healing Blend
1 t thyme
1 t sage
1 t paprika
2 t garlic powder
1 organic white onion, medium diced
16 oz organic mushrooms, quartered
3 T olive oil
3 T balsamic vinegar
6 oz polenta, cooked
Sea salt & black pepper
INSTRUCTIONS:
Preheat the oven to 400 degrees. Combine the thyme, sage, paprika, and Health and Healing blend for the vegetables in a bowl. Toss mushrooms and onions with olive oil and balsamic. Toss again with the dry spice mix and add a teaspoon each of salt and pepper. Roast at 400 degrees until the vegetables are tender (about 10 minutes). Serve over cooked polenta.
ORGANIC TURKEY MEATLOAF
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
TOMATO JAM:
1/3 c local tomatoes, diced
1/4 c local raw honey (more or less to taste)
1 ½ t organic apple cider vinegar
Sea salt and black pepper to taste
MEATLOAF:
3 T Worcestershire Sauce
1 T organic extra virgin olive oil
1 small organic onion, diced
2 stalks organic celery, sliced thin
1 small local organic bell pepper, seeded and diced
2 t organic homemade Cajun seasoning (paprika, garlic powder, onion powder, dried thyme and oregano)
¼ t Organic Health & Healing Spice Blend
1 lb organic ground turkey or chicken
1 egg, beaten
¼ c GF breadcrumbs
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat the oven to 350° and line two small baking sheets with unbleached parchment paper. Place all ingredients for jam in a small saucepan and bring to a boil, stirring often, until jam thickens and flavors combine. Taste and adjust seasoning by adding more salt or pepper if it’s bland, more vinegar if it’s too sweet, or more honey if it’s not sweet enough. Puree if needed. then set aside while you prepare the meatloaf.
Warm a medium stainless steel skillet over medium-high heat. Coat the bottom of the pan with olive oil then saute onions, celery, and bell peppers (Cajun holy trinity) in a pinch of salt and pepper until tender. Put in the fridge to cool then add to a large mixing bowl with the dried spices, egg, worchestershire and a generous pinch of salt and pepper. Mix well to combine then add ground meat and mix gently to combine. Form into a loaf on a parchment paper lined baking sheet. Brush tomato jam on top and sprinkle with minced herbs. Place meatloaf in the oven and bake for 30 minutes. When the internal temperature of meatloaf reaches 165 degrees, remove from the oven and let rest for 5-10 minutes before slicing.
ORGANIC SPINACH & MUSHROOM FRITTATA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 organic leek, sliced
Organic olive oil
½ wheel garlic and herb almond cheese, grated
6 large pasture raised eggs, beaten
2 c sliced organic wild mushrooms
1 T Health & Healing Spice Blend
3 cloves organic garlic, minced
1 c organic baby spinach
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat the oven to 350°F. Warm a small saute pan over medium low heat. Add 1 tablespoon olive oil and saute the mushrooms in a pinch of salt and pepper until just softened. Add the garlic and spinach and saute until garlic is aromatic and spinach is wilted. Transfer cooked vegetables to the bowl of beaten eggs. Add a little more oil to the pan, so its well coated.
Pour in the beaten egg and do not stir. Cook in the pan for a few minutes until the egg sets up on the bottom and transfer to the oven and cook through (about 20-30 minutes).
Let cool enough to handle, turn out onto a cutting board, cut into slices, and serve.
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 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
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.
Recipes Week of 9.1.26
ORGANIC VEGETABLE SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
organic unrefined avocado oil
1 organic white onion, diced small
4 c chopped colorful local organic vegetables (carrots, broccoli, cauliflower, potatoes, zucchini, etc.)
3 cloves organic garlic, peeled and minced
2 T Health and Healing Spice Blend
1 T minced organic dried herbs (thyme, parsley, rosemary, or oregano)
2 quarts organic vegetable stock or mineral broth
Sea salt and organic black pepper to taste
2 T chopped fresh parsley or basil for garnish
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 stock or broth.
Bring to a boil, reduce heat to medium low, and simmer gently until potatoes are fork tender.
Taste and adjust seasoning. Garnish with fresh herbs to serve.
ORGANIC CHICKEN JAMBALAYA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 t organic raw honey
Avocado oil
2 lbs chicken, diced
1 onion, diced
1 celery rib, diced
1 bell peppers, diced
10 cloves garlic, minced
½ lb. pounds tomatoes, diced
1 t sea salt
1 t black pepper
1/2 T oregano
½ T paprika
1 T thyme
¼ c stock
1 pound okra, sliced
3 c cooked rice
Heat a large pan pot over medium high heat and add enough avocado oil to coat the bottom. Sear chicken for 2-3 minutes and remove from pan. Add onion, celery, and bell pepper and cook 5 minutes. Add garlic and cook 1 minute.
Add tomatoes, spices and stock and bring up to a boil. Reduce heat to medium low and add okra and chicken. Cover and simmer 20-30 minutes. Serve over cooked rice.
ORGANIC QUINOA FRIED RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 1/2 c organic quinoa
3 c organic vegetable stock
1 piece kombu
1 T olive oil
½ c organic red onion, diced
2 organic carrots, diced
½ c organic hearty greens, chopped
½ c organic peas
1 “ piece ginger root, grated
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 sesame 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 saute pan over medium-high heat. Add enough oil to coat the bottom and stir fry onions and carrots in a pinch of salt and pepper until softened (about 3 minutes). Add greens, peas, garlic, coconut aminos, ginger 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 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
¼ c olive oil
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 ingredients for dressing in a bowl or blender and mix well to combine. Season to taste with salt and pepper and set aside while you assemble the salad.
Top lettuce with chopped vegetables and almonds. Drizzle with dressing and serve.
ORGANIC COD PICCATA WITH LEMON CAPER SAUCE & SLAW
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
FISH:
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
1 t honey
1 t thyme
3 T mayonnaise
1 t organic capers with some juice (plus 1 T for garnish)
Sea salt and organic black pepper to taste
|
SLAW: |
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 red wine vinegar
½ bunches local organic parsley, chopped for garnish
Sea salt and organic black pepper to taste
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 mixture. Shake off excess. Arrange on a parchment lined baking sheet and bake until internal temperature reaches 145 degrees and outside is golden brown.
In a large bowl, combine the ingredients for the slaw. Toss well and set aside.
In a blender, combine the sauce ingredients (except the parsley & reserved capers) Puree until the sauce is smooth.
Heat a large saute pan over medium high heat and add enough oil to coat the bottom. Saute onions 3-4 minutes or until soft. Add garlic, greens, spice blend, honey and salt and pepper. Saute 5-7 minutes or until greens are wilted.
Serve a drizzle of sauce over the fish and serve a scoop of the greens on the side. Garnish with parsley and capers.
ORGANIC RED BEANS & RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
organic olive oil
½ c organic white onion, diced
2 stalks celery, diced small
1 organic green pepper, diced small
3 cloves garlic, minced
4 T tomato paste
1 t Organic Health & Healing Spice Blend
1 t each - thyme, oregano, paprika
2 c vegetable stock or mineral broth
4 c cooked Beans
1 c corn
2 tomatoes, diced
Lettuce or sprouts
1 bunches organic scallions, chopped
Salt & Pepper
Chia seeds
INSTRUCTIONS:
In a skillet with a little oil, saute onion, celery, peppers, and garlic. Once onions are translucent, add the tomato paste, spices, stock, and beans. Reduce to a simmer until liquid is reduced by half (about 20-30 min). Check for additional salt & pepper and garnish with remaining ingredients.
ORGANIC ROASTED BEET SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
3 to 4 small beets, whole and unpeeled
1 orange, zested and juice
1 teaspoon EVOO
2 cloves garlic, whole
walnuts
Goat cheese, crumbled
Salt and pepper to taste
Lettuces for serving
Place the beets, orange, oil, and garlic into a piece of foil and wrap tightly. Roast on a baking sheet at 400 F for about 45 minutes or until the beets are fork tender. Take out and let cool. Peel beets under running water for ease. Chop the beets to bite size pieces, about an inch or so. Build a beautiful roasted beet salad on lettuce with walnuts and goat cheese.
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.
