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 11.11.2024
ORGANIC CAULIFLOWER SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T olive oil
1 yellow onion, diced
1 red pepper, diced
1 T paprika
1 T rosemary
1 T thyme
4 c vegetable stock
1 small head cauliflower, large stem removed & florets chopped
2 T lemon juice
1 t nutmeg
½ c flat leaf parsley, chopped
Salt & pepper to taste
INSTRUCTIONS:
On a parchment lined baking sheet. Arrange the cauliflower in a single layer. Toss with a little oil, salt and pepper. Roast in a 400 degree oven until soft. Add 1 T of oil in a large stockpot. Add the onion and a pinch of salt and pepper and cook over moderate heat, stirring, until softened (about 5 minutes). Add the spices, stirring frequently, for 1-2 minutes. Add remaining ingredients along with the roasted cauliflower and another pinch of salt and pepper and bring to a boil. Reduce to a simmer and cook until cauliflower is tender (10-15 minutes).
Taste and adjust seasoning, puree and garnish.
ORGANIC CABBAGE EGG DROP SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
3 cloves organic garlic, minced
1 tsp ground ginger
1 small cabbage, sliced thin
1 small white onion, diced
3 eggs
8 c organic homemade vegetable stock
¼ tsp white pepper
2T Liquid Aminos
1 T organic olive oil
2 tsp organic toasted sesame oil.
scallion/chive for garnish
INSTRUCTIONS:
In a stockpot, heat up olive oil. Add onions, cabbage and a little salt. Saute until onions are translucent.
Add garlic, vegetable stock and ginger. Simmer until cabbage is tender. In the meantime, crack the eggs into a bowl and whisk. Once the cabbage is tender, use a large spoon to continually stir the soup, while slowly drizzling in the beaten eggs. Add the sesame oil, aminos and
taste for additional salt & pepper. Garnish with scallions.
ORGANIC MOLE’ CHICKEN & BEAN BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T organic Health & Healing Spice Blend
Four split chicken breasts
2 t finely minced organic parsley for garnish
Sea salt and organic black pepper to taste
1 can beans, drained and rinsed
INSTRUCTIONS:
Arrange chicken evenly on a baking sheet. Season with salt, pepper and spice blend. Bake until internal temperature is 165 degrees (about 30-40 minutes).
MOLE SAUCE:
¾ c olive oil
5 white onions, diced
20 cloves garlic, peeled and minced
1 ½ cup chili powder
¾ c brown rice flour
5 T ground cinnamon
6 T ground cumin
2 ½ T dried oregano
8-10 cups vegetable stock
1 ½ c almond butter (salted, soaked, and pureed almonds)
2 cans tomato paste
8 T unsweetened cocoa powder
4 T sea salt
Heat oil in a medium saucepan over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Add garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant. Add chili powder, flour, cinnamon, cumin, and oregano, and stir until everything is evenly mixed. Continue sautéing for 1 more minute, stirring occasionally.
Remove pan from heat. Add vegetable stock and stir until combined.
Use an immersion blender to puree the mixture until smooth. Or transfer it in two small batches to a traditional blender, and purée until smooth, being very careful since warm liquids expand when they are blended.
Return the saucepan to medium-high heat. Add almond butter, tomato paste, cocoa powder and sea salt, and whisk until combined. Continue cooking until the mixture reaches a simmer and the sauce as thickened.
Reduce heat to medium-low. Taste and season the sauce with more salt if needed. Serve sauce drizzled over the chicken with a scoop of beans.
ORGANIC BALSAMIC SALMON W/CABBAGE & WILD RICE
(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 wild rice, cooked
1 organic garlic clove, minced
1 c organic cabbage, chopped
1 c organic hearty greens, chopped
¼ organic onion, diced
Sea salt and organic black pepper to taste
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.
Cook onion and garlic in a little olive oil, once soft, add the cabbage and greens.
Cook rice according to package directions. Season with salt & pepper.
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
Pistachios
Goat cheese, crumbled
Salt and pepper to taste
Lettuce 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.Chop the beets to bite size pieces, about an inch or so. Build a beautiful roasted beet salad on lettuce with pistachios and goat cheese.
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
1 t local raw honey
1 T organic coconut aminos
½ 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
1 c shredded organic purple cabbage
½ organic red bell pepper, julienned
1 mandarin 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 RATATOUILLE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Olive oil
4 c seasonal diced & shredded vegetables
1 c organic peppers, diced
2 cloves garlic, minced
½ t rosemary, minced
½ t basil, chopped
½ t oregano, minced
1 t thyme, minced
1 lb tomatoes, diced
1 T parsley, chopped for garnish
1 c cooked quinoa
Salt & pepper to taste
INSTRUCTIONS:
In a skillet, sauté 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. Serve over Quinoa.
Recipes Week of 10.28.2024
ORGANIC VEGETABLE SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 T organic extra virgin olive oil
½ onion, diced
¼ head cauliflower, diced
1 organic carrot, diced
1 stalk organic celery, diced
½ cup seasonal vegetables, diced ( peas, zucchini, squash)
1 cloves organic garlic, minced
3 T Liquid Aminos
⅓ lemon, juiced
¼ t organic Health & Healing Spice Blend
3 c organic low sodium vegetable stock
2 t finely minced organic parsley for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Warm a large stockpot to medium high heat, add oil. Saute onions, garlic, celery, carrots, cauliflower, vegetables and cashews until vegetables are soft. Add spice blend, salt and pepper, turmeric, and vegetable stock. Bring to a boil and then reduce to simmer for 20-30min. Remove from heat, add lemon juice, serve with parsley garnish.
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 CHICKEN W/ VEGAN “MAC N CHEESE”
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Organic extra virgin olive oil
4 organic chicken tenders
1 Organic Health & Healing Spice Blend
1 t organic dried oregano
1 t organic dried thyme
1 t organic paprika
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat the oven to 425 degrees. Drizzle chicken with oil. Season chicken with spice blend, herbs, paprika, and salt and pepper. Bake until chicken is nicely browned on top and cooked through (15-30 min)
ORGANIC VEGAN QUINOA PASTA MAC ‘N CHEESE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
CHEESE SAUCE:
½ c raw organic cashews
½ c organic garlic cloves
½ c organic carrots, chopped into large chunks
2-3 c organic mineral broth
1 ½ c organic 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
MAC:
1 lb. organic quinoa pasta
4 c organic homemade vegan cheese sauce (recipe above)
2 T minced organic chives
INSTRUCTIONS:
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.
Bring a large pot of salted water to a boil. Drop in quinoa pasta and cook until al dente. In a large bowl toss cooked pasta with vegan cheese sauce. Toss to combine. Garnish with minced chives.
ORGANIC BLACKENED COD W/ ARABIC SALAD & GREENS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
COD:
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 cod filets
Organic extra virgin olive oil spray for baking fish
2 c chopped hearty greens
SALAD: ARABIC SALAD IS A MINCED SALAD. VEGETABLES SHOULD BE VERY SMALL
1 cucumber, minced
3 roma tomatoes, minced
¼ red onion, minced
¼ bunch parsley, minced
4 scallions, minced
3 T -1/4 c olive oil
½ T cumin
1 T lemon juice
Salt & pepper
INSTRUCTIONS:
Place the herbs and dried spices for the fish 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. Saute green with a little olive oil, salt & pepper just until they start to wilt.
In a bowl, combine the ingredients for the salad and toss well. Serve with cooked greens and fish.
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
3 c brown rice, cooked
1 t Organic Health & Healing Spice Blend
2 stalks celery, chopped
1 organic green pepper, chopped
1 t cilantro, minced
1 T lime juice
3 T tomato paste
2 c cooked Beans
2 c vegetable broth
1 c organic scallions, chopped
Salt & Pepper
INSTRUCTIONS: In a skillet with a little oil, Sauce onion, celery, peppers and garlic. Once onions are translucent, add the cilantro, tomato, stock and beans. Reduce to a simmer and cook until beans are soft ( about 20-30 min). Add lime juice and use a masher to mash some of the beans.
Check for additional salt & pepper and serve over rice. Garnish with scallions.
ORGANIC DINNER SALAD W/ ITALIAN DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
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DRESSING:
6 T organic extra virgin olive oil
2 T organic white wine vinegar
1 T organic lemon juice
1 t organic dijon mustard
½ t local raw honey
1 t dried organic oregano
1 t dried organic sage
1 T fresh organic parsley, minced
1 t organic garlic powder
¼ organic Health & Healing Spice Blend
Sea salt and organic black pepper to taste
SALAD:
2 c organic spring mix
red cabbage, julienned
8 organic cherry tomatoes
1 organic carrot, sliced thin on a bias
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.
Mix arugula and spring mix in a large bowl. Divide mixed greens evenly among four salad plates and top with remaining vegetables. Drizzle with vinaigrette and serve immediately.
ORGANIC SPAGHETTI SQUASH WITH EGGPLANT RAGU
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
SAUCE:
1 t organic olive oil
1 small organic red onion, diced
2 large local organic garlic cloves, minced
1 t organic Health & Healing Spice Blend
3 c local organic tomatoes, diced
1 medium local organic eggplant (about 1 lb), diced small
¼ c local organic basil, chopped
1 T local organic oregano, chopped
1 large spaghetti squash
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Cut spaghetti squash in half. Scoop out the seeds. Place on a parchment lined baking sheet. Bake at 400 degrees for 40 minutes ( depending on size). Remove from the oven and using a fork, remove the meat of the squash. It will resemble spaghetti strands.
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 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 squash.
Recipes Week of 11.4.2024
ORGANIC ENCHILADA SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T olive oil
1 lb dried black beans, cooked
1 bell peppers, diced
1 red onion, diced
2 cloves garlic, minced
1 c spinach, chopped
3 oz frozen corn
3 oz canned green chiles
4-6 quarts veggie stock
1 c lime juice
8 oz cashews, soaked
2 white corn tortillas, torn/cut into straps
2 T cilantro, minced
INSTRUCTIONS:
Heat a large pot and saute garlic, onion, pepper, and spinach 8-10 minutes. Add stock, beans, corn, chiles and lime. Simmer 10-15 minutes. Blend cashews until they reach a creamy consistency and add to soup. Simmer 20 minutes, stirring occasionally. Add strips of tortilla and remove from heat. Stir tortillas into soup until they begin to dissolve, garnish with chopped cilantro, and serve.
LEMONY CARROT GINGER SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T unrefined olive oil
1 leek, sliced
1 lb carrots, sliced
1 medium sweet potato, peeled & sliced
3 cloves garlic, smashed
2 t grated ginger
4 c mineral broth
½ lemon, zested & juiced
1 T chives, chopped for garnish
Salt & pepper to taste
INSTRUCTIONS:
Add oil in a large stockpot. Add the leeks, 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 mineral broth, 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, taste and adjust seasoning, and garnish with lemon zest and chopped chives.
ORGANIC GARLIC LIME SHRIMP BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 lbs wild shrimp, peeled and deveined
2 T Olive Oil
3 garlic cloves, grated
1 T garlic, minced
¼ red onion, ,minced
2 t paprika
½ c cilantro, half minced & half reserved for garnish
1 t lime zest
1 t lime juice
¼ c stock ( fish, vegetable, etc…)
2 carrots, cut into matchsticks
1 cucumber, cut into matchsticks
Salt & pepper
RICE:
3 c cooked black rice
INSTRUCTIONS:
Preheat oven to 425 degrees In a large bowl, toss the shrimp with a little oil, salt and pepper. Roast until cooked through 10-12min. Meanwhile, saute the onions and garlic in a little olive oil. Add the stock, paprika, lime juice and zest and minced cilantro. To serve, layer rice, then shrimp, then vegetables. Drizzle with the sauce. Garnish with the remaining cilantro.
ORGANIC PESTO LENTIL PASTA
(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 pine 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.
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
¼ c eggplant, diced small
2 organic garlic cloves, minced
¼ c organic aminos
1 T organic rice wine vinegar
1 t organic roasted sesame oil
2 organic scallions, sliced on a bias for garnish
Organic chia seeds or hemp seeds for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Warm a medium saucepan over medium high heat. Add quinoa, vegetable stock 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 and sesame oil and taste and adjust seasoning. Garnish with scallions and sesame seeds.
ORGANIC TOMATO & SAGE BEANS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 t organic olive oil
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, sage, oregano)
1 c organic fresh tomatoes, chopped
1 c cooked organic white beans
1 bunch organic greens, chopped
Salt and pepper to taste
INSTRUCTIONS:
Warm a large pot over medium high heat. Add a little oil and saute greens until they just start to wilt. Season with salt & Pepper and set aside. To the same pot,add oil and saute onions in 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, and beans to the pot. If needed, add stock.
Simmer until vegetables are tender and flavors combine.
Taste and adjust seasoning. Serve over the greens.
ORGANIC GARDEN SALAD WITH SCALLION VINAIGRETTE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
½ organic lemon, juiced
1 T organic dijon mustard
1 T organic maple syrup
1 scallions minced local organic scallions
1 clove organic garlic, minced
Organic extra virgin olive oil to taste
4 c local organic lettuce, chopped
1 local organic carrot, sliced thin on a bias
local organic sprouts
Place lemon juice, dijon mustard, maple syrup, scallions, and garlic in a blender and pulse to combine. Drizzle in olive oil until emulsified and season to taste with salt and pepper.
Divide greens evenly amongst four salad plates and top with carrots and sprouts. Serve vinaigrette on the side.
Recipes Week of 10.21.24
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, celery 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 VEGETABLE GUMBO
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
organic unrefined avocado oil
Brown rice flour
1 T chili powder
2 T coriander powder
1 T cumin powder
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 organic health & healing spice Blend
2 t minced fresh organic herbs (thyme, parsley, summer savory, or oregano)
8 okra pods, sliced
1 c cooked brown rice
4-5 c organic homemade mineral broth
1 T chopped local organic basil for garnish
1 T chopped local organic parsley for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Warm a large stock pot over medium high heat. Coat the bottom of the pan with oil and saute onions in a pinch of salt and pepper until softened (about 5 minutes).
Stir chopped vegetables, garlic, herbs, and spices and saute for a few minutes seconds until aromatic. Add another pinch of salt and pepper, then cover vegetables with mineral broth.
Bring to a gentle boil then turn down to low and cover the pot with a lid and simmer gently until potatoes are fork tender.
To make the “roux”: In a saucepan, warm equal parts avocado oil and brown rice flour. Stir constantly with a whisk until the mixture smells like popcorn. Slowly whisk mixture into the pot of soup.
Garnish with chopped herbs and serve hot.
ORGANIC TURKEY MEATLOAF W/GREEN BEANS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
TOMATO JAM:
1 onion, diced
4 garlic cloves, minced
3 T tomato paste
4 c local tomatoes, pureed
1/4 c local raw honey (more or less to taste)
1 ½ t organic apple cider vinegar
½ t chili powder
¼ t cinnamon
¼ t dried ginger
¼ t allspice
1 T molasses
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
BEANS:
On a parchment lined baking sheet, arrange the beans in a single layer. Drizzle with a little olive oil and sprinkle with salt & pepper. Roast until fork tender.
INSTRUCTIONS: Preheat the oven to 350° and line two small baking sheets with unbleached parchment paper. In a saucepan with a little oil, saute the onions and garlic until soft. Add the remaining ingredients and simmer until 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, 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, Worcestershire 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 the 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 CALIFORNIA SALMON SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
¼ c organic red wine vinegar
1 t minced organic garlic
1 t minced organic shallots
1 t organic Dijon mustard
1 T local raw honey
¾ c organic extra virgin olive oil
Sea salt and black pepper to taste
SALAD:
6 c organic baby spinach
½ c organic seedless red grapes, cut in half
3 organic scallions, sliced thin on a bias
⅓ c sliced almonds
½ organic avocado, sliced and sprinkled with organic lime juice to prevent oxidation
4 roasted wild caught salmon fillets
INSTRUCTIONS:
Combine all ingredients for dressing in a mason jar and shake vigorously to combine. Season to taste with salt and pepper then taste and adjust seasoning.
Divide spinach evenly amongst four salad plates and top with remaining ingredients. Serve a drizzle of dressing over the top.
ORGANIC MEXICAN QUINOA CASSEROLE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
¼ c unrefined avocado oil
1 c white quinoa
2 c water
1 onion, diced
½ local poblano pepper, diced
½ c local tomatoes, diced
1 clove garlic, minced
½ t ground cumin
½ t ground coriander
¼ t turmeric powder
2 limes, zested & juiced
¼ c homemade mineral broth
1 c cooked kidney beans, rinsed
½ c cilantro, chopped for garnish
Sea salt and 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 DINNER SALAD WITH HONEY MUSTARD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS: 2 t finely minced organic parsley for garnish Sea salt and organic black pepper to taste |
SALAD:
4 c organic romaine, chopped
8 organic cucumber slices
8 organic cherry tomatoes
1 organic 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.
ORGANIC CILANTRO LIME BLACK BEAN & SWEET POTATO BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
olive oil
1/2 c large red onion, diced
1 clove garlic, minced
2 lb sweet potatoes, cut into like sized pieces
1 t Health & Healing Spice Blend
1 ½ T Cumin
2 c hearty greens, chopped
1 pepper, chopped
¼ c lime juice
2 c cooked Black Beans
1 c cilantro leaves, chopped
Salt & Pepper
Sea salt and 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.
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.