Supporting Our Clients with Immune-Boosting Meals 

Mineral Broth

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 it’s 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.

ORGANIC CHICKPEA SALAD 

(c=cup; t=teaspoon; T=tablespoon) 

Serves 4 

INGREDIENTS: 

1 c dried garbanzo beans, soaked overnight & rinsed 

1 bay leaf 

1 t coriander 

½ t cumin 

2 t olive oil 

½ orange bell pepper, diced 

1 tsp organic lemon juice 

½ small red onion, julienned 

1 clove garlic, minced 

1/2 c assorted CSA vegetables, chopped ( cucumber, tomato, arugula) 

3 T white wine vinegar 

½ tsp dried oregano 

¼ tsp dried dill 

1 T olive oil 

2 t parsley, chopped 

1 scallion, sliced on a bias for garnish 

Salt & pepper to taste 

INSTRUCTIONS: 

In a saucepan, bring beans, bay leaf, and spices to a boil in salted water. Cook until tender (about 20 minutes), then drain and transfer to a big mixing bowl to cool. 

Gently saute CSA vegetables with the peppers, onions, and garlic in a skillet with a little oil.  Add to beans. Mix in remaining ingredients and taste and adjust seasoning. Garnish with scallions.  

ORGANIC TURKEY BURGERS WITH POTATO SALAD 
(c=cup; t=teaspoon; T=tablespoon) 

Serves 4 

INGREDIENTS: 

SALAD: 

BURGERS: 

3 T organic unrefined avocado oil 

1 c julienned tri-color bell peppers  

1 c julienned red onion 

2 T organic fajita spice blend, divided 

¼ t organic Health & Healing Spice Blend 

1 lb organic pasture raised ground turkey 

Splash of alkaline water 

Sea salt & organic black pepper to taste 

INGREDIENTS: 

1 organic large Yukon Gold potatoes, large dice 
1 organic large sweet potato, large dice 

4 organic red potatoes, large dice 

3 T  organic olive oil 
1 T garlic powder 

1 T onion powder  
Fresh thyme leaves 
Salt and pepper to taste 

INSTRUCTIONS: 

Preheat the oven to 400°F. In a large bowl, coat potatoes in oil and garlic and onion powder. Spread potatoes on a baking sheet and sprinkle evenly with salt and pepper. Roast in the oven until crispy and fork tender (about 30-45 minutes). Remove potatoes from the oven and sprinkle with fresh thyme. Set aside. 

BURGERS: Warm a small skillet over medium-high heat. Coat the bottom of the pan with oil then sauté bell peppers and onions in a pinch of salt and pepper and 1 teaspoon of fajita spice blend until tender then taste and adjust seasoning by adding more spices if needed. Turn heat down to low and cover and keep warm while you make the burgers.  

In a medium mixing bowl, combine 1 tablespoon of fajita spice blend, spice blend, and turkey and mix well to combine (being careful to not over-mix). Form into 4 equal sized patties then heat a large stainless steel skillet over medium-high heat until just smoking hot.  

Coat the bottom of the skillet with remaining avocado oil and sear turkey burgers presentation-side down (top-side down) until evenly golden browned (about 3-4 minutes). Flip once then turn heat down to low and add a small splash of alkaline water to the pan and cover and cook through until internal temperature reaches 170°F.  

ORGANIC ROASTED VEGETABLE MEDLEY 
(c=cup; t=teaspoon; T=tablespoon) 

Serves 4 

INGREDIENTS: 

1 T olive oil 

2 T Health & Healing Blend 

1.5 T Paprika 

1 T Garlic Powder 

4 c organic broccoli, cauliflower, okra, carrots 

Salt & Pepper 

INSTRUCTIONS: 

Pre heat oven to 425 degrees. Combine the dry spices in a bowl. On a parchment lined baking sheet,  toss vegetable with a little olive oil. Toss again with the dry spice mix. Roast at 425 degree until vegetable is tender. 

ORGANIC VEGAN COWBOY CHILI 

(c=cup; t=teaspoon; T=tablespoon) 

Serves 4 

INGREDIENTS: 

Organic olive oil 

1/2 large organic onion, diced 

2 stalks organic celery, diced 

1 organic carrot, diced 

1 organic red bell pepper, diced 

1 organic green bell pepper, diced 

1 organic butternut squash, diced small 

1 clove organic garlic, minced 

1 T Organic chili powder to taste 

2 T Organic dried cumin to taste 

1c Organic crushed tomatoes 

1 Cinnamon sticks 

2-3c organic homemade mineral broth  

1 c cooked organic beans (6 c dried beans boiled in purified water until tender) 

1 T organic cocoa powder 

organic cilantro, chopped for garnish 

Sea salt and organic black pepper to taste 

INSTRUCTIONS: 

Pour some olive oil in a large stockpot. Saute onions, celery, peppers, squash, tomatoes and garlic with a pinch of salt and pepper for a couple minutes until slightly tender. Add the dried spices and saute for another minute. Add the mineral broth and beans and bring to a boil. Add cinnamon sticks, turn down to a simmer and cook, uncovered until chili is thickened, Season with salt and pepper.  Remove cinnamon sticks and garnish with cilantro. 

ORGANIC ASIAN SALAD WITH 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 

3 c local organic kale, chopped 

1 c shredded organic purple cabbage 

½ organic red bell pepper, julienned 

1 orange, peeled 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 VEGETABLE QUINOA SESAME ZOODLES 

(c=cup; t=teaspoon; T=tablespoon) 

Serves 4 

INGREDIENTS: 

1 ½ c organic quinoa 

3 c organic homemade mineral broth 

1 T organic unrefined coconut oil 
½ organic red onion, diced 

1 organic zucchini, spiralized 

1 organic squash, spiralized 

1 bunch organic tat soi, chopped 

2 organic carrots, shredded 

2 organic garlic cloves, minced 
¼ c organic coconut aminos 

2 T organic Tahini 

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, 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. Warm a large stainless steel or cast iron skillet over medium-high heat until  hot. Add coconut oil and stir fry onions and carrots in a pinch of salt and pepper until softened (about 3 minutes). Add garlic, coconut aminos, tahini, squash, tat soi, zucchini 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 and serve hot.