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

Our Most Requested Recipes

Chicken Noodle Soup

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.

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