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 2.3.25
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 BLACKENED COD W/ DUKKAH CABBAGE
(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
½ organic lemon, cut into slices for garnish
Bok Choy, julienned
Cabbage, julienned
Onion, julienned
Salt & Pepper
DUKKAH
⅛ c allspice
¼ c cumin
¼ c coriander
⅛ c paprika
Mixed nuts
Toast nuts and spices, Pulse in a food processor, sprinkle on cooked cabbage
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 bok choy, onion and cabbage until just barely tender. Do not overcook. Season with salt & pepper and garnish with dukkah.
ORGANIC CHICKEN MARSALA W/ CURRIED CAULIFLOWER
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1.5 lb organic boneless skinless chicken breast cutlets, pounded thin
1/2 c brown rice flour
1 c organic mushrooms, sliced
1 T dried Italian blend herbs, rubbed in between your fingers to release essential oils
1 c organic chicken stock
3 organic shallot, chopped
1 T olive oil
organic fresh parsley, minced
Salt and pepper to taste
INSTRUCTIONS:
Combine dried spices with brown rice flour in a shallow baking dish. Season chicken with salt and pepper.
Coat chicken in flour mixture and shake off excess flour. Place in a frying pan with a little oil. Brown on both sides. Remove from the pan and set aside. In the same pan add herbs, mushrooms and shallots. Saute until shallots are cooked through. Add stock and reduce by 1/2. Add chicken back to pan and cook for an additional 10 min. Serve with fresh parsley garnish.
ORGANIC CURRIED CAULIFLOWER
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 can organic coconut milk
¼ c organic chopped tomato
¼ c organic lemon juice
¼ organic onion, diced
3 organic garlic cloves, minced
1 t turmeric
½ t chili powder
1 t curry powder
1 head organic cauliflower, cut into florets
Organic vegetable stock ( see below for amount)
Organic parsley, chopped for garnish
Salt & Pepper to taste
INSTRUCTIONS:
In a large skillet, heat a little oil to medium heat and saute the onions until soft. Add the garlic and spices. Cook for one minute, constantly stirring. Add a splash of water to keep from sticking. Add all the remaining ingredients and enough vegetable stock so everything is covered in liquid. Simmer for 20 minutes. Serve with parsley garnish.
ORGANIC LENTIL DIAVOLO W/ PAPRIKA RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T organic unrefined avocado oil
¼ yellow onion, minced
2 cloves garlic, minced
½ T organic paprika
½ red pepper, diced
¼ c tomato paste
Sea salt and organic black pepper to taste
2 c organic lentils
5 c organic vegetable stock
2 c brown rice, cooked in stock, paprika, onion, garlic, salt & pepper
INSTRUCTIONS:
In a deep pan, saute the onion and garlic in a little olive oil. Add the paprika, red pepper, tomato paste and a little salt & pepper. Add the lentils and stock. Stir to combine and allow to simmer for 30-35 minutes until lentils are cooked through and all liquid is absorbed. Taste for additional salt & pepper. Serve over rice.
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
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 until soft. Build the loaded potato with the pepper medley. Then top with remaining ingredients.
ORGANIC VEGETABLE QUINOA FRIED RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 1/2 c organic quinoa
3 c organic homemade mineral broth
1 T 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 chia seeds 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 CHOPPED SALAD WITH AVOCADO DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
1 organic avocado, diced
1 T organic lime juice
¼ c cilantro leaves
1 organic garlic clove, minced
3 T organic extra virgin olive oil
¼ c-½ c cold water
Sea salt to taste
SALAD:
6 c organic lettuce, chopped small
¼ c sliced almonds
3 organic radishes, sliced
Black olives, sliced
½ c goat cheese, crumbled
INSTRUCTIONS:
Puree avocado, garlic, lime zest, lime juice, and olive oil in a food processor. Slowly drizzle in water until it reaches a creamy, smooth consistency. Season with salt to taste and serve alongside salad.
Build the salad with the remaining ingredients and serve dressing on the side.
Recipes Week of 1.20.25
ORGANIC WILD RICE SHIITAKE MISO SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Organic toasted sesame oil for sauteing
7 organic leeks, sliced
7 organic carrots, quartered and sliced thin
7 organic celery stalks, diced
1 c finely diced red bell pepper
7 lb. shiitake mushrooms, sliced
5 T organic coconut aminos
21 organic cloves garlic, smashed
1 ½ t organic Health & Healing Spice Blend
28 c organic mineral broth
1 c organic chickpea miso thinned out with mineral broth
14 c organic wild rice
14 organic scallions, sliced thin on a bias for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Warm a soup pot over medium high-high heat. Coat the bottom of the pot in sesame oil and saute leek, carrot, celery, and bell pepper until softened in a pinch of salt and pepper (about 5 minutes). Add mushrooms and aminos. Cook until tender. Stir in garlic and spice blend and cook until aromatic (about 30-60 minutes).
Top with mineral broth and bring to a boil. Reduce heat and simmer until flavors combine. Stir in miso mixture and wild rice and taste and adjust seasoning.
ORGANIC COD PICCATA WITH LEMON CAPER SAUCE & ASPARAGUS
(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
1 bundle asparagus
SAUCE:
½ small organic yellow onion, diced small
½ organic lemon, juiced
1 t organic dijon mustard
¼ bunch parsley
1 T organic capers with some juice
4-5 T Organic Olive oil
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. Shake off excess. Arrange on a parchment lined baking sheet and bake until cooked through and golden brown.
Trim the asparagus by removing the bottom 1-2”. Toss in a little olive oil and salt and pepper. Roast until fork tender.
In a blender, combine the sauce ingredients ( except the oil). Once pureed, slowly add the oil until the sauce is smooth.
Serve a scoop of the greens on the bottom, fish on top and drizzle of sauce over the fish with a few asparagus stalks and lemon wedge garnish.
ORGANIC HERBED CHICKEN W/MASHED POTATOES
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Organic extra virgin olive oil
4 organic chicken leg/thigh combos
1 T ghee
1 T organic Health & Healing Spice Blend
1 t organic dried oregano
1 t organic dried thyme
1 t organic paprika
4 organic Idaho potatoes
2 T finely minced organic parsley for garnish
Sea salt and organic black pepper to taste
GRAVY:
6 T organic extra virgin olive oil, divided
½ c organic brown rice flour
~2 c organic low sodium vegetable broth
¼ c organic coconut aminos
Sea salt and organic black pepper to taste
INSTRUCTIONS:
On a parchment lined baking sheet, arrange chicken. Drizzle chicken with ghee. 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).
Boil potatoes in salted water until tender. Drain and mash. Season with ghee, salt & pepper.
Warm a large skillet over medium high heat. Place oil and flour in the pan and whisk constantly for a couple minutes to make a roux. Once roux smells like popped popcorn and is slightly browned, add vegetable broth, soy sauce, and a pinch of black pepper and simmer, whisking often until gravy is thick. If gravy is too thick, add more stock or a splash of water to thin out. Taste and adjust seasoning by adding salt or more pepper if needed.
ORGANIC VEGETABLE STIR FRY
(c=cup; t=teaspoon; T=tablespoon)
Serves
INGREDIENTS:
2 c cooked brown rice
2 T organic sesame oil
¼ t organic Health & Healing Spice Blend
½ small organic red onion, quartered and julienned (sliced thin)
3 c chopped local organic vegetables (snow peas, zucchini, eggplant, etc.)
1.5 T organic fresh ground ginger
2 organic cloves garlic, minced
¼ c organic vegetable stock
1 T organic coconut aminos
2 T organic rice wine vinegar
2 t organic sesame seeds for garnish
Local organic chives for garnish
INSTRUCTIONS:
Heat a large skillet over medium-high heat. Coat the bottom of the pan with oil and saute vegetables with a little salt & pepper. Add the remaining ingredients ( except rice) and stir to combine flavors and reduce some of the liquids.
Serve a scoop of rice on the bottom and veggies on top. Garnish with chives and sesame seeds.
ORGANIC PINTO BEAN BOWL W/ AVACADO CREMA
(c=cup; t=teaspoon; T=tablespoon)
Serves
INGREDIENTS:
BOWL:
3 c pinto beans, cooked ( keep separate)
¼ tomato, diced( keep separate)
¼ c corn ( keep separate)
2 c cooked quinoa
1 c hearty greens, chopped ( keep separate)
1 poblano, roasted and diced
1 lime, sliced for garnish
1 T cilantro, for garnish
Sea salt and organic black pepper to taste
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 crema in a small bowl. Whisk until smooth. Build the bowl by layering a quinoa base. Add a scoop of each of the toppings. Drizzle crema over the top.
ORGANIC VEGETABLE PRIMAVERA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Olive oil
4 c seasonal diced & shredded vegetables
1 box lentil pasta, cooked
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, 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 veggies are fork tender. Taste and adjust seasoning and toss with the cooked pasta. Garnish with parsley.
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 1.27.25
ORGANIC POTATO LEEK SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T olive oil
2 leeks, white and tender green parts only, thinly sliced
1 clove garlic, minced
1 potato, peeled & diced
2 ribs celery, diced
¼ c almond milk
1 carrot, sliced
2-3 c vegetable stock
2 t thyme
1 bay leaf
Chives, diced for garnish
Salt and pepper to taste
INSTRUCTIONS:
Sauté the leeks in a little oil with a pinch of salt and pepper in a large stock pot until softened (about 5 minutes). Add remaining ingredients cover with vegetable stock and bring to a boil. Turn down to a simmer and cook until potatoes are tender. Remove the bay leaf and puree soup. Garnish with chives.
ORGANIC ORANGE GLAZED SALMON W/SEARED BOK CHOY & WILD RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
4 wild caught salmon filets
½ orange, zested & juiced
3 T water
1 T raw honey
1 T coconut sugar
½ t minced sage
Salt to taste
1 c wild rice, cooked in stock
2 heads bok choy, cut into quarters
Scallions, minced for garnish
INSTRUCTIONS:
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a small saucepan, combine orange, water, honey, sugar and sage. Bring to a boil. Turn down to a simmer and cook, stirring occasionally, until sauce is thickened. Transfer sauce to a blender and puree until smooth. Add salt and taste.
Arrange fish on baking sheet and season with salt. Brush with glaze and bake for five minutes. Reapply a second coat of glaze and finish baking until salmon is cooked through (about 3-5 more minutes).
In a skillet, add a little oil and sear bok choy. Serve with scallion garnish and wild rice.
ORGANIC TURKEY MEATLOAF W/ROASTED PARSNIPS
(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
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, 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 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 ROASTED PARSNIPS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
4 lb organic parsnips, diced large
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 parsnips in oil with garlic and onion powder. Spread 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 from the oven and sprinkle with fresh thyme.
ORGANIC BLACK BEAN BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
BOWL:
3 c black beans, cooked ( keep separate)
¼ c pickled radishes
2 c cooked brown rice
1 c hearty greens, chopped ( keep separate)
1 poblano, roasted and diced
1 red pepper, julienned
1 lime, sliced for garnish
1 T cilantro, for garnish
3 T pepitas
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Assemble Power bowl with a base of greens, a scoop of rice and remaining ingredients on top.
ORGANIC TOMATO BASIL QUINOA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 small zucchini, diced
2 t olive oil
1/4 white onion, diced
1 T Health & Healing Spice Blend
4 Roma tomatoes, diced
3 sun dried tomatoes, soaked in hot water, then drained and chopped
1 c raw quinoa
1/3 c basil
1/3 c arugula
1 garlic cloves, minced
INSTRUCTIONS:
Cook Quinoa with stock. In a blender, combine 1/2 the roma tomatoes with the soaked sun-dried tomatoes and 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 VEGAN BROCCOLI MAC ‘N' CHEESE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
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 nutritional yeast (more to taste if needed)
¼ t organic paprika
1 lb broccoli, florets removed
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. Remove pasta and drop broccoli in. Cook for 5 minute, and drain. In a large bowl toss cooked pasta and broccoli with vegan cheese sauce. Toss to combine. Garnish with minced chives.
ORGANIC DINNER SALAD WITH RANCH DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
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
1 c shredded red cabbage
½ c organic green peas
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.
Recipes Week of 1.13.25
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)
8 small organic red potatoes, quartered
1 medium local organic yellow squash, diced small
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 in chopped vegetables, garlic, herbs, and spices and saute for a few seconds until aromatic. Add potatoes, zucchini, and 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 SALMON WITH BRUSSEL SPROUTS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T organic extra virgin olive oil
¼ red onion, julienned
1 pound brussels, halved
1 garlic clove, minced
1 T liquid aminos
Sea salt and organic black pepper to taste
SALMON:
1 T local organic thyme, minced
1 T local organic oregano, minced
1 T organic paprika
1 t organic garlic powder
1 t organic onion powder
Four 4 oz. wild caught salmon filets
2 T melted ghee
½ organic lemon, cut into 4 wedges for garnish
INSTRUCTIONS:
Preheat the oven to 400°F and line two large sheet trays with parchment paper. Place all ingredients for brussels along with a drizzle of oil. Season with salt and pepper and mix well to coat. Spread into an even layer on the parchment paper lined baking sheet and roast in the oven until slightly tender and brown around the edges (about 15-20 minutes depending on size).
Place the minced herbs and dried spices in a small bowl and mix well to combine. Evenly arrange fish on the second parchment paper lined baking sheet (skin side down) and drizzle with the ghee and sprinkle with the herb mix. Bake for about 10-12 minutes until fish is bright pink and flakey all the way through. Serve with roasted brussels and lemon wedges.
ORGANIC BBQ CHICKEN W/ SWEET POTATO
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Melted ghee
4 organic chicken thighs
1 T organic Health & Healing Spice Blend
2 organic sweet potatoes, cut into wedges
2 T finely minced organic parsley for garnish
Sea salt and organic black pepper to taste
BBQ SAUCE:
½ c vegan mayo
¼ c apple cidar vinegar
2 t water
1 t liquid amions
¼ t garlic powder
¼ t onion powder
Salt & pepper to taste
INSTRUCTIONS:
On a parchment lined baking sheet, arrange chicken. Drizzle chicken with ghee then spinkle salt, pepper and spice blend. Bake for 30-45 minutes ( depending on size) until chicken is nicely browned on top and cooked through (about another 30-45 minutes).
Arrange potato wedges on a parchment lined baking sheet. Toss with oil, salt & pepper and spice blend. Bake until fork tender.
Mix all ingredients for the sauce with a whisk in a mixing bowl. Drizzle on cooked chicken and garnish with parsley.
ORGANIC BLACK BEAN BURGERS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
14oz black beans, cooked
Organic olive oil
½ c organic bell pepper, diced
½ c organic onion, diced
Cooked Rice, Oats and chickpea flour
1 t Cumin
1 t onion powder
2 t Chili powder
1 t Garlic
1/2 t Smoked paprika
1 T aminos
Salt & pepper
Toppings:
Lettuce, sliced red onion, sliced tomato, Bubbies Pickles
Preheat the oven to 325°F (163°C). Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients. Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans. Form into patties– about 1/3 cup of mixture in each.To bake: Place patties on a parchment paper lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total.
QUINOA TABBOULEH w/ GREEN BEANS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 c raw quinoa, cook in vegetable stock
½ pint cherry tomatoes, halved
2 scallions, sliced
1 clove garlic, minced
1 lemons, zested & juiced
3 T olive oil
3 T parsley, chopped
2 c green beans, trimmed
Salt & pepper to taste
INSTRUCTIONS:
Cook quinoa according to package instructions and transfer to a large bowl. Add remaining ingredients ( except green beans) and mix well. Taste and add salt and pepper if necessary.
Meanwhile, toss green beans in a little olive oil, salt & pepper. Roast until fork tender. Serve alongside the quinoa
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
Sliced almonds
carrots, shredded
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 MEDITERRANEAN RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 c rice
1 ½ c vegetable stock
1 organic shallot, minced
1 c organic greens, chopped
1 c organic cooked beans
½ c coconut milk
3 T lemon juice
1 c tomatoes, chopped
½ c marinated artichokes, chopped
1 T each ( basil, oregano, paprika)
Sea salt and organic black pepper to taste
INSTRUCTIONS:
In a casserole dish, combine all the ingredients. Stir to combine. Cover and bake at 400 degrees for 40 minutes. Taste for additional salt & pepper.
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.
