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 4.13.26
ORGANIC WILD RICE SHIITAKE MISO SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
avocado oil
1 organic leek, sliced
1 organic carrot, quartered and sliced thin
1 organic celery stalk, diced
1 c finely diced red bell pepper
1 lb shiitake mushrooms, sliced
1 T organic tamari
2 organic cloves garlic, smashed
1 ½ t organic Health & Healing Spice Blend
1 head bok choy, chopped
3 c organic vegetable stock
½ c organic chickpea miso thinned out with mineral broth
1 c organic wild rice, cooked
4 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 heat. Add enough oil to coat the bottom and saute leeks, carrot, celery, and bell pepper until softened in a pinch of salt and pepper (about 5 minutes). Add mushrooms and tamari. Cook until tender. Stir in garlic, bok choy 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. Garnish with scallions.
ORGANIC TURKEY STUFFED PEPPERS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
4 local organic bell pepper, sliced in half and seeded
organic extra virgin olive oil
1 lb organic ground turkey or chicken
1 organic onion, diced
2 stalks organic celery, sliced thin
2 t organic Italian seasoning
1 t organic paprika
1 t organic cumin
8 oz tomato puree or diced tomato
3 c organic cooked brown rice
Organic parsley, chopped for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat the oven to 350° and line a baking sheet with parchment paper. Arrange the peppers in a single layer on baking sheet.
Heat a large pan over medium heat and add enough oil to coat the bottom. Brown the ground turkey for 4-5 minutes and then add the onion, celery, and dry seasonings. Season with salt & pepper. Once the onion is translucent, remove from the heat. Stir in the tomatoes and cooked rice.
Scoop turkey mixture into the halved peppers. Bake for 20 min.
Garnish with parsley to serve.
ORGANIC BLACKENED SALMON WITH CREOLE CABBAGE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
SALMON:
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 salmon filets
Organic extra virgin olive oil spray for baking fish
½ organic lemon, cut into 4 wedges for garnish
CABBAGE:
2 T organic unrefined avocado oil
1 large organic onion, diced
2 cloves organic garlic, minced
¼ t organic Health & Healing Spice Blend
½ t organic ground allspice
1-2 t organic paprika
1 small head local organic cabbage, diced
1-2 T local organic honey
1-2 t organic lemon juice
1-2 t organic apple cider vinegar
2 T finely minced organic parsley
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat the oven to 350°F and line two large sheet trays with parchment paper. In a small bowl, combine the dry spices for the salmon. Arrange fish in a single layer. Spray lightly with oil and sprinkle with the spice mix. Bake 10-15 minutes or until internal temperature reaches 145 degrees.
Warm a large skillet over medium-high heat. Add enough oil to coat the bottom of the pan and saute onion in a pinch of salt and pepper until softened. Stir in garlic and spices and cook until aromatic (about 30 seconds). Add cabbage and remaining ingredients and cook until cabbage is tender, and flavors combine. Taste and adjust seasoning then serve alongside blackened salmon. Garnish with lemon.
ORGANIC MUSHROOM POMODORO W/ ZOODLES
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
SAUCE:
1 t organic unrefined coconut oil
1 small organic onion, diced
2 large local organic garlic cloves, minced
1 t organic Health & Healing Spice Blend
3 c local organic tomatoes, diced
8 oz can tomato puree
1 cans tomato paste
2 T honey
1 lb organic mushrooms, diced small
1 T thyme
1 T oregano
Sea salt and organic black pepper to taste
2 local zucchinis, zoodled into ribbons
Fresh basil, chopped for garnish
INSTRUCTIONS:
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 it is aromatic. Reduce heat to medium low and add tomatoes, honey, mushrooms, and herbs and simmer until mushrooms are softened, and sauce is thickened. Taste and adjust seasoning by adding more salt and pepper if needed. Serve over zoodles and garnish with basil.
ORGANIC VEGETABLE QUINOA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T avocado oil
½ organic red onion, diced
2 organic carrots, diced
½ c organic hearty greens, chopped
½ c local vegetables, chopped
2 organic garlic cloves, minced
¼ c organic coconut aminos
1 T organic rice wine vinegar
1 1/2 c organic quinoa, cooked
1 t organic roasted sesame oil
2 organic scallions, sliced on a bias for garnish
Organic shelled hemp seeds for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Heat a medium pan over medium high heat. Add enough oil to coat the bottom and stir fry onions and carrots and local vegetables 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 hemp seeds.
ORGANIC CILANTRO LIME BLACK BEAN & SWEET POTATO SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
½ c olive oil
¼ c lime juice
1 t organic Health & Healing blend
1 ½ T cumin
1 clove garlic, minced
Sea salt and organic black pepper to taste
SALAD:
1/2 c large organic red onion, diced
2 lb organic sweet potatoes, cut into like sized pieces
2 c organic hearty greens, chopped
1 organic pepper, diced
2 c cooked black beans
1 c organic cilantro leaves, chopped
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 until fork tender (about 20-25 minutes). Toss cooked sweet potatoes with remaining ingredients, including the ½ remaining dressing. Check for salt & pepper. Serve.
ORGANIC DINNER SALAD WITH RANCH DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
RANCH:
½ c avocado mayo
1-2 t unsweetened almond milk (as needed to thin out dressing)
½ t apple cider vinegar
1 clove garlic, minced into a paste
1 t onion powder
1 t garlic powder
1 t dill
1 minced 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
pepitas
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.
Recipes Week of 4.6.26
ORGANIC WHITE BEAN & KALE SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 t organic olive oil
2 stalks celery, diced
2 carrots, diced
1 small organic yellow onion, diced
4 cloves local organic garlic, minced
1 t Organic Health & Healing Spice Blend
1 T mixed organic dried herbs (parsley, rosemary, oregano, thyme, basil, sage)
1 bay leaf
1 c organic crushed tomatoes in a jar or a box
3 c organic vegetable stock or mineral broth
1 c cooked organic white beans
1 bunch organic kale, chopped
2 t organic fresh basil, chiffonade for garnish
Salt and pepper to taste
INSTRUCTIONS:
Warm a large soup pot over medium high heat.
Add oil and saute onions, celery and carrots with 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, bay leaf, broth and beans to the pot. Bring to a boil, then turn down to a simmer and cook until vegetables are tender, and flavors combine. Remove the bay leaf. Puree half the soup. Add the kale.
Taste and adjust seasoning then serve hot with basil garnish.
ORGANIC THAI NOODLE BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T organic coconut aminos
1 T lemongrass, grated
½ c organic homemade mineral broth
1 T organic local raw honey
½ T organic apple cider vinegar
organic avocado oil
½ small organic red onion, diced
1 organic zucchini, julienned
½ organic cabbage, julienned
1 c snap peas
1 organic red bell pepper, julienned
1 small organic carrot, julienned
¼ c sliced mushrooms
2 c cooked brown rice noodles
½ c chopped organic herbs (basil, cilantro, chives) for garnish
chopped almonds for garnish
INSTRUCTIONS:
Mix the coconut aminos, lemongrass, mineral broth, honey, and vinegar together in a small bowl and set aside.
Warm a large wok or skillet over medium high heat. Add avocado oil and saute vegetables until tender crisp. DO NOT OVERCOOK. Add the cooked noodles and sauce. Toss to combine and garnish with fresh herbs and almonds.
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
2 T local raw honey
¼ c organic coconut aminos
¼ c organic rice wine vinegar
½ c organic toasted sesame oil
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 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 CHIMICHURRI COD W/ SQUASH & WILD RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
PESTO:
1 cup firmly packed flat-leaf parsley, trimmed of stems
3-4 garlic cloves
1 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
FISH:
Four 4 oz. wild caught cod fillets
¼ c organic avocado oil spray
1 t Organic Health & Healing Spice Blend
Sea salt and organic black pepper to taste
2 c wild rice, cooked according to package directions
1 large squash, sliced
INSTRUCTIONS:
Place all ingredients for pesto into a food processor and pulse until the consistency is smooth. Check seasoning and adjust to taste.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Arrange the cod evenly on a baking sheet and spray with avocado oil. Season with salt, pepper, and spice blend. Bake for 10-12 minutes until the fish reaches an internal temperature of 145 degrees.
In a saucepan, add a little olive oil and saute the squash. Sprinkle with salt & pepper. Toss cooked rice with squash. To serve, top rice mixture with fish filet and spoon chimichurri on top.
ORGANIC POBLANO CORN SALAD W/ RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 organic poblano pepper, seeded and chopped
1 organic cucumber, chopped
¼ organic red onion, diced
¼ bunch organic cilantro, minced
2 large organic tomatoes, chopped
1 c organic corn kernels, steamed or roasted
1 bunch organic greens, sauteed
½ organic lime, juiced and zested
3 T organic olive oil
2 c rice, cooked
Salt & Pepper to taste
1 organic lime, sliced for garnish
INSTRUCTIONS:
Mix all ingredients for the salad in a bowl, toss well to combine. Garnish with cut limes.
ORGANIC POTATO BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Olive oil
½ c onion, sliced
½ c spinach, julienned
1 c shredded carrots
1 garlic clove
2 T dried thyme
1 T paprika
½ c black beans, cooked and seasoned with salt and pepper
1 c mashed potatoes
Parsley, chopped for garnish
Salt & Pepper
INSTRUCTIONS:
In a saucepan, warm a little olive oil and saute spinach, carrots, garlic, and onions until barely tender, and add thyme, paprika, salt, and pepper. DO NOT OVERCOOK. Build the bowl with potatoes on the bottom and a scoop of the sauteed vegetables with a spoonful of beans. Garnish with chopped parsley.
ORGANIC LOADED SWEET POTATO
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
4 organic sweet potatoes, whole
¼ c bell peppers, julienned
¼ red onion, julienned
2 cloves garlic, smashed
1 t each: cumin, oregano, thyme, chili powder, garlic powder, onion powder
¼ c cooked black beans
¼ c corn, roasted
¼ c tomatoes, chopped
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. Add the dry spices and saute until soft. Build the loaded potato with the cooked beans and pepper medley. Then top with the corn and tomatoes.
Recipes Week of 3.31.26
ORGANIC VEGETABLE 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
2 organic garlic cloves, minced
2 bay leaves
2-3 c organic homemade mineral broth
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 enough oil to coat the bottom. Saute onions, garlic, celery and carrots in a pinch of salt until tender. Add local vegetables and stir. Add bay leaves, salt & pepper, and broth. Bring to a boil, then turn down to a simmer. Simmer until vegetables are tender and flavors have combined. Taste and adjust seasoning. Add cooked pasta. Remove bay leaves and serve with parsley garnish.
CITRUS SALMON SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
FOR THE DRESSING:
2 medium oranges, zested and juiced
1 lime, zested and juiced
1 lemon, zested and juiced
3 T dijon mustard
3 T honey
1 t tarragon
1/2 t turmeric
½ c olive oil
Salt & pepper to taste
FOR THE SALAD:
3-4 lbs salmon, baked and flaked
1 orange, segmented
½ c almonds, toasted and chopped or slivered
3 scallions, thinly sliced
1 carrot, cut into thin ribbons
1 lb greens (spinach, kale, arugula, etc)
INSTRUCTIONS:
In a small bowl, whisk together all the ingredients for the dressing except the oil. Then, while whisking, slowly drizzle oil in until combined.
In a medium bowl, combine ingredients for salad and toss to fully incorporate. Drizzle with dressing, toss again, and serve chilled.
ORGANIC LEMONGRASS CHICKEN W/ POTATOES
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
FOR THE CHICKEN:
2 lbs organic chicken thighs, diced into cubes
4 garlic cloves, minced
3 stalks lemongrass, trimmed
1 T organic fish sauce
1 T organic chili sauce
2 t organic honey
1 t organic coconut aminos
3 T organic olive oil
finely minced organic parsley for garnish
Sea salt and organic black pepper to taste
FOR THE POTATOES:
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 oven to 400 degrees. In a medium bowl, toss the chicken with the garlic, lemon grass, fish sauce, chili sauce, honey, aminos, oil, and a little salt & pepper. Allow to marinate for 15 min. Arrange chicken on a parchment lined baking sheet and bake for 10-15 minutes, or until chicken reaches internal temperature of 165. Serve with potatoes and garnish with parsley.
In a large bowl, coat potatoes in oil, 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.
ORGANIC VEGETABLE QUINOA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T olive oil
2 c seasonal vegetables, chopped
1 small lemon, juiced
½ t Health & Healing Spice Blend
1 clove garlic, minced into a paste
¼ c local fine herbs (basil, parsley, cilantro, chives)
½ t dijon mustard
1 t raw honey
extra virgin olive oil to taste (about ¾ c)
Sea salt and black pepper to taste
4 c cooked quinoa
INSTRUCTIONS:
Warm a medium pan over medium-high heat and add enough oil to coat the bottom. Add vegetables and saute in a pinch of salt and pepper for a few minutes until tender crisp.
Combine lemon juice, spice blend, minced garlic, herbs, dijon, and honey in a medium mixing bowl and whisk to combine. Drizzle in olive oil while whisking until vinaigrette is emulsified. Season to taste with salt and pepper.
Combine cooked quinoa with vegetables and dressing. Toss to combine.
ORGANIC DINNER SALAD W/ ITALIAN DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
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 dried basil
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
Artichokes
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 and drizzle with dressing to serve.
ORGANIC RED PEPPER QUINOA PASTA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Organic olive oil
1 large zucchini, large diced
½ red onion, large diced
2 red bell peppers, large diced
2 cloves garlic, minced
½ c almond milk
1 can white beans, drained
¼ c nutritional yeast
1 can tomato paste (12 oz)
¾ T rosemary
½ T thyme
½ T sage
¼ c lemon juice
16 oz quinoa pasta, cooked
INSTRUCTIONS:
Preheat oven to 400 degrees. Heat a large pan over medium high heat and add enough oil to coat the bottom. Saute zucchini until tender and set aside.
Toss peppers and onions with olive oil, salt, and pepper and roast for 10 minutes.
In a large saucepan, saute garlic in olive oil 3 minutes or until soft. Add beans, herbs, almond milk, nutritional yeast, and tomato paste. Simmer for 20-25 minutes. Remove from heat, add lemon juice and mash bean mixture until it has reached a creamy consistency. Blend cooked peppers and onions with ½ c olive oil until smooth. Add pepper mixture to bean mixture and combine. Season with salt and pepper to taste. Pour sauce over pasta and toss to fully incorporate, adding the zucchini on top.
ORGANIC LENTIL DIAVOLO W/ ZOODLES
(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 chicken stock
2 squashes, cut into ribbons
INSTRUCTIONS:
Heat a large pan over medium high heat and add enough oil to coat the bottom. Saute the onion and garlic for 3 minutes. Add the paprika, red pepper, tomato paste and a little salt & pepper. Add the lentils and stock. Stir to combine and simmer on medium low for 30-35 minutes until lentils are cooked through and all liquid is absorbed. Taste for additional salt & pepper. Serve over the squash.
Recipes Week of 3.24.26
ORGANIC MISO CORN CHOWDER
(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
2 organic potatoes, diced
3 cloves organic garlic, smashed
¼ t organic Health & Healing Spice Blend
1 t dried rosemary
1 t dried thyme
2 c organic vegetable stock
1 c organic corn kernels
¼ c miso
2 scallions, sliced
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Warm a soup pot over medium-high heat. Coat the bottom of the pot with olive oil and saute onions, carrots, and celery with a pinch of salt and pepper until softened (about 3-5 minutes).
Add the remaining ingredients (except scallions) with another pinch of salt and pepper and bring to a boil. Reduce heat to medium-low then simmer, uncovered, stirring occasionally, until potatoes are tender. Blend some of the soup in a blender and add back to the pot to thicken.
Taste and adjust seasoning. Garnish with scallions.
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
½ small red onion, julienned
1 clove garlic, minced
1/2 c assorted vegetables, chopped (cucumber, tomato, arugula)
1 tsp organic lemon juice
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.
Heat a large pan over medium high heat and add enough oil to coat the bottom. Saute peppers, onions, and garlic until softened (about 3 minutes). Add to beans. Mix in remaining ingredients and taste and adjust seasoning. Garnish with scallions.
ORGANIC PEA & WILD RICE SALAD W/ BROCCOLI
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 head broccoli, florets removed
3 T olive oil
½ small red onion, chopped
1 cup wild rice, cooked
1 organic carrots, shredded
2 c organic peas, cooked
½ c pistachios
3 T dijon mustard
¼ c vegan mayo
¼ c fresh dill, minced
¼ c fresh parsley, minced
1 T grated lemon zest
¼ t grated lime zest
2 T honey
1 head broccoli, florets removed
Salt & pepper
INSTRUCTIONS:
Preheat oven to 400 degrees. Toss broccoli with a little olive oil, salt & pepper and arrange on a parchment lined baking sheet in a single layer. Roast at 400 degrees until fork tender.
Meanwhile, saute onion in 1 T olive oil for 5-6 minutes and remove from heat. In a small bowl, whisk together Dijon, mayo, dill, parsley, zest, honey, and salt and pepper.
In a large bowl, toss onion and dressing with remaining ingredients (except broccoli). Taste again for additional seasonings. To serve, scoop rice mixture and top with broccoli.
ORGANIC COD TACOS IN LETTUCE CUPS with Jicama Slaw
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
FOR THE SLAW:
1 orange, zested & juiced
1 T honey
2 T olive oil
2 T rice wine vinegar
1 lb jicama peeled, quartered and thinly sliced (may substitute green apple)
½ head green cabbage
1 bell pepper, sliced very thin
2 T bunch cilantro, minced. Use ½ and save ½ for garnish.
FOR THE TACOS:
1 t organic paprika
1 t organic dried garlic powder
½ t organic dried onion powder
½ t organic dried cumin (more or less to taste)
½ t organic dried coriander (more or less to taste)
2 T organic unrefined avocado oil
Four 4 oz. filets of wild caught cod
1 lime, cut into wedges for garnish
8 leaves of organic bibb lettuce for wrapping
8 corn tortillas
Sea salt and organic black pepper to taste
INSTRUCTIONS:
To prepare the slaw, combine the zest and juice of the oranges with the oil, vinegar, honey and a pinch of salt.
Toss the prepared vegetables with the dressing until well coated.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Mix spices in a small bowl and set aside. Arrange fish on a parchment paper lined baking sheet evenly and drizzle with avocado oil. Season well with salt and pepper then sprinkle evenly with spice mix. Bake until the fish is cooked through and reaches an internal temperature of 145 degrees
Using a spatula, cut fish into 1” cubes right on the baking sheet then serve in a tortilla with lettuce, slaw, and cilantro on top and lime wedges on the side.
ORGANIC GREEN SALAD WITH SOUTHWESTERN DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
½ c organic avocado mayo
¼ c organic lime juice
1 organic garlic clove, minced into a paste
1 t dried organic oregano
2 T finely minced organic cilantro
½ t organic cumin
½ t organic coriander
½ t organic chili powder
~2 T organic cold pressed avocado oil (more or less as needed)
Sea salt and organic black pepper to taste
SALAD:
2 small heads of organic Romaine lettuce, ends trimmed and sliced in half lengthwise
1 c chopped local organic vegetables (cucumber, cherry tomatoes, zucchini, etc.)
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Place the first eight ingredients for dressing in a bowl and mix well to combine. Thin out with oil and season to taste with salt and pepper. Taste and adjust seasoning and set aside while you assemble the salad.
Divide lettuce wedges amongst four salad plates and drizzle with dressing. Top with chopped vegetables and serve.
ORGANIC BLACK BEAN BOWL W/ AVOCADO CREMA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
BOWL:
2 c black beans, rinsed and drained
½ c smashed black beans
1 T cumin
1 t chili powder
1 t coriander
3 c cooked brown rice
cherry tomatoes, halved
cucumbers, sliced & halved
shredded carrots
shaved red onion
CREMA:
1 organic avocado, diced
2 T organic lime juice
1 clove garlic, minced
1 t cumin
3 T organic extra virgin olive oil
Water if needed to thin
Sea salt to taste
INSTRUCTIONS:
Combine smashed beans with the whole cooked beans and spices and mix well.
Combine ingredients for the crema in a blender and puree until smooth. Build the bowl by layering the rice, then the beans, then the vegetables. Drizzle crema on top to serve.
ORGANIC LEMON HERB BRAISED CHICKEN with SQUASH
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Organic extra virgin olive oil
4 organic chicken leg/thigh combos
1 large organic lemon
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
1 small spaghetti squash, seasoned with salt and pepper, baked, and “strands” removed
INSTRUCTIONS:
Preheat the oven to 400 degrees. Drizzle chicken with oil then squeeze lemon juice on top of chicken. Season chicken with spice blend, herbs, paprika, and salt and pepper. Bake until chicken is nicely browned on top and reaches an internal temperature of 165 degrees (about 30 minutes).
Serve chicken with squash.
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.
