Supporting Our Clients with Immune-Boosting Meals 

We Cook

The Heimerdinger Foundation’s Meals for 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 and serves people living in Davidson and Williamson Counties who are currently in active cancer treatment. Since 2013, we have served and delivered over 125,000 meals to approximately 1,500 clients.

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

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Our most Requested Recipes

Organic Black Bean & Sweet Potato Salad

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.

 
Organic Tomato Basil Soup
ORGANIC TOMATO BASIL QUINOA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4

 

INGREDIENTS:
   
1 small local organic zucchini, diced
2 t organic olive oil
1/4 organic white onion, diced
1 T Organic Health & Healing Spice Blend
4 organic Roma tomatoes, diced
3 organic sun dried tomatoes, soaked tin hot water, then drained and chopped
1 c organic raw quinoa
1/3 c organic basil
1/3 c organic arugula
1 organic garlic cloves, minced
 
INSTRUCTIONS:

 

Cook Quinoa with stock. In a blender, combine 1/2 the roma tomatoes with the soaked sun-dried tomatoes, herbs.  Add the basil and garlic. 
Chop the remaining roma tomatoes and zucchini. In a medium pan, combine the chopped tomatoes and onion with a little oil and cook until onions are soft. Then add the blender tomato sauce and stir in the cooked quinoa. Add zucchini and arugula. Stir again. Garnish with Basil and serve.
 
Organic Chicken Noodle Soup
ORGANIC CHICKEN NOODLE SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4

 

INGREDIENTS:
organic unrefined olive oil
1/2 organic onion, diced 
2 celery stalks
2 organic carrots, sliced
1 bay leaves
3 T organic gluten free flour (coconut, almond, or quinoa flour)
2-3 c organic homemade mineral broth
1 organic garlic cloves, minced
1 lb organic pasture raised chicken thighs, cut into 1” pieces
1/2 c local organic vegetables, diced
Cooked chickpea pasta
organic parsley, chopped for garnish
Salt and pepper to taste

 

INSTRUCTIONS: Warm a pot over medium heat and add oil. Saute onions and carrots in a pinch of salt until tender and remove from pot. Add garlic.  Add gluten free flour to make a roux. Cook (stirring frequently) until lightly browned. (Your roux should look like wet sand and it will smell like freshly popped popcorn when it’s done.) Add mineral broth to the roux and stir. Add cooked carrots and onions, garlic powder, bay leaves and salt and pepper. Bring to a boil, then turn down to a simmer. Add chicken, vegetables, and stir. Simmer until chicken is cooked through, then taste and adjust seasoning. Add cooked pasta.Remove bay leaves and garnish with parsley.
Organic Clean Quinoa Pasta Mac 'n Cheese
ORGANIC CLEAN 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 elbow 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 Dinner Salad with Ranch Dressing
ORGANIC DINNER SALAD WITH RANCH DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4

 

INGREDIENTS:
   
RANCH: 
½ c organic avocado mayo
1-2 t organic unsweetened almond milk (as needed to thin out dressing)
½ t apple cider vinegar
1 clove garlic, minced into a paste
1 t organic onion powder
1 t organic garlic powder
1 organic scallion, minced
2 t finely minced parsley
Sea salt and organic black pepper to taste
 
SALAD:
4 c organic romaine, chopped
8 organic cucumber slices
8 organic cherry tomatoes
1 organic carrot, shredded

 

INSTRUCTIONS:
Combine ingredients for dressing in a small mixing bowl and season to taste with salt and pepper then set aside. 
 
Divide salad greens evenly amongst four bowls and top with remaining vegetables. Serve with dressing on the side.
Chicken Noodle Soup

Breakfast Smoothie Recipe

avocado and mango smoothie

Avocado and Mango Smoooooothie 

1 ripe avocado 
1/2 c frozen or fresh mango
1/2  c fresh kale, stems removed 
 frozen or fresh banana 
2 T fresh lime juice, plus 1/2 teaspoon zest
2 t local honey 
pinch of sea salt
pinch of coriander
pinch of dried ginger (optional) 
3/4 c coconut milk 
8 ice cubes
Halve the avocado and remove the pit. Scoop the flesh into a blender. Add remaining ingredients and blend until smooth. If it is too thick for your liking add another 1/4 cup of coconut milk. Not sweet enough? Add another teaspoon of honey and blend again. Enjoy!!!

Organic Homemade Mineral Broth Recipe

“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.

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