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 11.10.25
ORGANIC MINESTRONE SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 T organic olive oil
1 organic spring onion, green and white parts chopped
2 organic parsnips, diced
2 organic potatoes, diced
1 organic carrot, diced
1 organic celery rib, diced
4 cloves organic garlic, minced
2 large organic tomatoes, diced
1 t Organic Health & Healing Spice Blend
4 c organic vegetable stock
¼ c cooked bean ( any variety)
2 bay leaves
1 lb gf noodle, cooked
1 T organic parsley, chopped
1 T organic basil, chopped
Salt and pepper to taste
INSTRUCTIONS:
Warm a large stockpot over medium high heat. Add oil and saute onion, parsnips, potatoes, carrots, and celery with a pinch of salt for 3-5 minutes until softened. Add the next six ingredients and bring to a boil. Turn down to a simmer and cook until vegetables are tender and flavors combine. Add cooked noodle. Season to taste with salt and pepper and garnish with herbs. Serve hot.
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 GREEN SALAD w/ LEMONGRASS VINAIGRETTE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
4 T lemongrass, minced
4 T lime juice
2 T honey
2 T sesame oil
2 cloves garlic, minced
2 t lime zest
2 T ginger powder
2 t turmeric
Salt & pepper
SALAD:
Local Lettuces
Cherry tomatoes
Feta
Cucumber
peas
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Place all the ingredients for the dressing in a bowl and mix well to combine. Thin out with a little oil and season to taste with salt and pepper. Taste and adjust seasoning and set aside while you assemble the salad.
Top with chopped vegetables and serve.
ORGANIC ASIAN CHICKEN SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Olive oil
3 cooked chicken breast
½ c mayonnaise
2.t lemon juice
1 t curry powder
1 T honey
½ head finely chopped celery
6 T golden raisins
6 T chopped cashews
green beans, trimmed
Local lettuces for serving
Salt & Pepper to taste
Preheat the oven to 400 degrees. Coat chicken with olive oil, salt, and pepper, and roast until internal temp reaches 165 degrees. Allow the chicken to cool. In a medium sized mixing bowl, whisk together mayo, curry, lemon juice, and honey. Shred or chop cooked chicken and add to mayo mixture. Add celery, cashews, and raisins and mix to incorporate. Add salt and pepper to taste. On a separate baking sheet, toss the green beans with olive oil, salt & pepper and roast until fork tender. Serve chilled chicken salad atop local greens with green beans on the side.
ORGANIC ROASTED VEGETABLE POLENTA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
olive oil
Health & Healing Blend
Paprika
Garlic Powder
organic vegetables ( squash, zucchini, onion, carrot)
6 oz polenta, cooked
Salt & Pepper
INSTRUCTIONS:
Preheat the oven to 425 degrees. Combine the dry spices for the vegetables in a bowl. On a parchment lined baking sheet, toss vegetables with a little olive oil. Toss again with the dry spice mix. Roast at 425 degrees until the vegetable is tender.Serve over cooked polenta.
ORGANIC SHRIMP & VEGETABLE SKEWERS
(c=cup; t=teaspoon; T=tablespoon)
Serves 113
INGREDIENTS:
organic sesame oil
2 lbs wild caught shrimp, peeled and deveined
1 t organic Health & Healing Spice Blend
4 t organic red onion, quartered and julienned
4 c chopped local organic vegetables, chopped
1” piece organic ginger, grated
3 organic cloves garlic, minced
organic vegetable stock (as needed)
¼ c organic coconut aminos
1/3 c organic rice wine vinegar
1tc Togarashi Spice Blend
rice noodles, cooked
organic sesame seeds for garnish
Local organic chives for garnish
INSTRUCTIONS:
Season shrimp generously with salt, pepper, and spice blend. Skewer and bake until cooked through the ( about 5-7 minutes)
Stir fry the veggies are tender, combine with the cooked noodles. Add additional seasonings, oil or aminos as needed. Top with sesame seed and chive garnish.
ORGANIC BRAISED LENTILS W/ SWISS CHARD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
organic extra virgin olive oil
½ organic onions, diced
2 stalks organic celery, diced
2 organic carrots diced
ghee
1 bunch swiss chard, chopped fine
3 cloves organic garlic, minced
1organic red peppers, julienned
4 c organic lentils
9 c organic vegetable stock
1 T organic coriander
½ t organic cumin
1 t red wine vinegar
organic parsley, chopped for garnish
3 c cooked rice rice
Sea salt to taste
INSTRUCTIONS:
Soak Lentils. Warm a braiser over medium high heat. Add oil and ghee. Saute onion and celery and carrot and red pepper with a pinch of salt until translucent. Add garlic and saute for another minute. Set aside.
In a saucepan, heat a little olive oil and braise the swiss chard. Season with salt & pepper. Set aside
In a separate pot, cook lentils with vegetable stock, salt, and pepper, and bring to a boil. Turn down to a simmer and stir occasionally, cooking until lentils are tender and liquid is absorbed (about 35 minutes). Stir in the cooked vegetables, vinegar and herbs. Taste and adjust seasoning then serve over swiss chard and rice.
Recipes Week of 10.27.25
ORGANIC TURKEY STUFFED PEPPERS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T organic extra virgin olive oil
1 organic tomato, diced
1 small organic onion, diced
2 stalks organic celery, sliced thin
2 local organic bell pepper, sliced in half and seeded
2 t organic Italian seasoning
¼ t organic paprika
1 lb organic ground turkey or chicken
2 t organic cumin
1 c organic cooked brown rice
Organic parsley, garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat the oven to 350° and line a baking sheet with unbleached parchment paper. Arrange the peppers in a single layer.
In a skillet, brown the ground turkey with a little oil. Add the onion, celery, bell pepper 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.
ORGANIC VEGAN 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 zucchini, 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, 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 QUINOA TABBOULEH
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
½ c cooked quinoa
2 bunches organic parsley, minced
1 bunch kale, minced
¼ c organic extra virgin olive oil
¼ c green onion, julienned thin
1 c cherry tomatoes, halved
3 T organic lemon juice
1 clove garlic, minced
3 T pine nuts
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Finely chop the parsley, kale, onion and garlic. You can use the food processor, just don’t over pulse ingredients. Place in a large bowl and add the cooked quinoa, nuts and tomatoes.
Drizzle in olive oil and lemon juice and mix well.
Taste and adjust seasonings.
ORGANIC GINGER ORANGE GLAZED SALMON W/ SEASONAL VEGETABLE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
3 zucchini/squash, chopped
½ onion, sliced
Health & Healing spice Blend
Salt & pepper
FISH:
Four 4 oz. wild caught salmon fillets
2 t organic ground ginger
1 large organic sweet orange, juiced and zested
2 T local organic raw honey
4 small 1” pieces of fresh rosemary for garnish
Sea salt and organic black pepper for garnish
INSTRUCTIONS:
Preheat the oven to 350°F and line a baking sheet with unbleached parchment paper. Evenly arrange salmon fillets on a baking sheet and set aside.
Heat a large skillet over medium-high heat and coat the bottom of the pan with oil. Add onion and zucchini. Saute for 5-6 minutes while adding the spice blend and salt & pepper. Set aside.
Combine ginger, orange juice, honey, and a small pinch of salt in a small bowl and taste and adjust seasoning by adding more of any of the flavorings you’d like to taste more of then brush over salmon fillets. Bake for 5 minutes then glaze with remaining ginger orange sauce and continue cooking for 5-8 minutes until the fish is bright pink and cooked through. Garnish with orange zest and rosemary sprig and serve with seasonal vegetable.
ORGANIC EGGPLANT PRIMAVERA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Olive oil
4 c eggplant, diced
½ yellow onion, diced
3 c lentil pasta, cooked
2 cloves garlic, minced
½ t rosemary, minced
½ t oregano, minced
1 t thyme, minced
1 lb tomatoes, diced
1 can tomato paste
2 T honey
2 T basil
¼ c water
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 squash is fork tender. Taste and adjust seasoning and serve over pasta with parsley garnish.
ORGANIC CHICKPEA SHAKSHUKA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
olive oil
1 red pepper, diced
½ onion, diced
2 c garbanzo beans
2 garlic cloves minced
1 t cumin
1 t cinnamon
1 t paprika
3 T honey
1 t chili powder
28 oz crushed tomatoes
¼ c kalamata olives
1 T each Parsley & Cilantro, chopped
4 T olive oil
Salt & Pepper
INSTRUCTIONS:
Saute pepper, onions, and garlic in olive oil. Once soft, add the tomatoes, spices, and beans. Allow to simmer to combine flavors. Remove from the heat, add the olives, parsley and cilantro. Taste for additional salt & pepper.
ORGANIC GARDEN SALAD WITH GREEN GODDESS DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
2 T organic lime juice
1 clove organic garlic
1 bunch organic scallion
¼ c organic spinach
1 T parsley
1 T nutritional yeast
2 Trice wine vinegar
½ c olive oil
Sea salt and organic black pepper to taste
Local lettuce
Cucumbers
Cherry Tomatoes
Sprouts
Sliced almonds
In a blender, whisk together the ingredients for the dressing, slowly adding the oil as it mixes. Stop and taste for additional salt & pepper. Arrange salad with the remaining ingredients and serve the dressing on the side.
Recipes Week of 11.4.25
ORGANIC VEGETABLE SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
organic unrefined avocado oil
l organic white onion, diced
4 c chopped colorful local organic vegetables (carrots, broccoli, cauliflower, potatoes, zucchini, etc.)
3 cloves organic garlic, peeled and minced
2 T Health and Healing Spice Blend
1 T minced fresh organic herbs (thyme, parsley, summer savory, or oregano)
organic vegetable stock
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 with 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.
Taste and adjust seasoning. Garnish with chopped herbs and serve.
ORGANIC HONEY MUSTARD CHICKEN W/ SEASONAL VEGETABLE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 t organic raw honey
2 t organic dijon mustard
1 t organic coconut aminos
1 t apple cider vinegar
Four split chicken breasts
2 t finely minced organic parsley for garnish
organic black pepper to taste
VEGETABLE:
1 T olive oil
2 T Health & Healing Blend
1.5 T Paprika
1 T Garlic Powder
4 c organic seasonal vegetable, chopped,
Salt & Pepper
INSTRUCTIONS:
Preheat the oven to 425 degrees. Combine the dry spices for the vegetables 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 the vegetable is tender.
INSTRUCTIONS:
Mix mustard, honey, vinegar and coconut aminos in a small bowl. Arrange chicken evenly on a baking sheet and brush with honey mustard. Season with salt and pepper and bake until the internal temperature is 165 degrees (about 30-40 minutes). Serve with parsley garnish and vegetable.
ORGANIC ROASTED VEGETABLE PESTO PASTA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 clove organic garlic, minced
½ c local organic seasonal greens (kale, arugula, radish tops, etc.)
¼ c organic basil
¼ c organic baby spinach
3 T raw organic nuts
seasonal organic chopped vegetables ( tomato, zucchini, bell pepper, onion)
1 T organic lemon juice
1 T organic nutritional yeast
Organic homemade mineral broth as needed
organic unrefined avocado oil
Health and Healing Spice Blend
1 box cooked organic GF pasta
½ t fresh minced herbs
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Boil pasta according to package directions, Do not overcook!
On a parchment lined baking sheet, arrange the vegetables in a single layer, toss with a little olive oil and salt & pepper. Bake at 400 degrees until fork tender.
Gently stir to combine pasta and pesto. Add vegetables . Loosen with mineral broth if needed. Garnish with fresh herbs.
ORGANIC QUINOA FRIED RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 1/2 c organic quinoa
3 c organic vegetable stock
1 T olive oil
½ small organic red onion, diced
2 organic carrots, diced
½ c organic hearty greens, chopped
½ c organic peas
1 “ piece ginger, grated
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 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, ginger 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 GREEN SALAD w/ THOUSAND ISLAND DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
½ c organic avocado mayo
1 T tomato paste
1 T white vinegar
2 t honey
2 t chopped pickles
1 t onion, minced
water if needed to thin out dressing
Sea salt and organic black pepper to taste
SALAD:
Local Lettuces
Cucumber
cherry tomatoes
Carrot
Sliced almonds
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 a little oil and season to taste with salt and pepper. Taste and adjust seasoning and set aside while you assemble the salad.
Top with chopped vegetables and serve.
ORGANIC RED BEANS & RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
organic olive oil
½ large organic red onion, diced
3 cloves garlic, minced
4 T tomato paste
3 c brown rice, cooked
1 t Organic Health & Healing Spice Blend
2 stalks celery, chopped
1 organic green pepper, chopped
½ t each basil, sage, paprika
4 c cooked Beans
1/2 bunch organic scallions, chopped
Salt & Pepper
Sea salt and organic black pepper to taste
INSTRUCTIONS: In a skillet with a little oil, Sauce onion, celery, peppers and garlic. Once onions are translucent, add the dry spices, brown rice, stock, paste and beans. Reduce to a simmer and cook until brown rice is cooked completely and liquids are absorbed ( about 20-30 min).
check for additional salt & pepper and garnish with scallions.
ORGANIC COD PICCATA WITH LEMON CAPER SAUCE & CABBAGE
(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
SAUCE:
1 organic lemon, juiced
½ lemon, zested
3 T organic dijon mustard
¼ bunch parsley
1 t honey
1 t oregano
3 T mayonnaise
1 t organic capers with some juice ( plus 1 T for garnish)
Sea salt and organic black pepper to taste
Vegetable:
1 large organic cabbage, chopped
1 t health & healing spice blend
Salt & pepper
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.
In a hot skillet, heat a little olive oil. Saute the squash, sprinkling with the health & healing spice blend. Remove from heat and season with salt & pepper.
In a blender, combine the sauce ingredients ( except the parsley & reserved capers) Puree until the sauce is smooth.
Serve a drizzle of sauce over the fish and serve a scoop of the zucchini on the side. Garnish with parsley and capers.
Recipes Week of 10.20.25
ORGANIC VEGETABLE TORTILLA SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T organic unrefined avocado oil
1 small organic white onion, diced
1 large organic green chilis, diced
½ organic red pepper, diced
4 cloves organic garlic, minced
1 t organic chili powder
½ t organic coriander
½ t organic dried oregano
2 c organic diced tomatoes
2-3 c organic low sodium vegetable stock
1 organic lime, juiced
2 T chopped organic cilantro
1 c finely diced vegetables
1 c cooked black beans
2 corn tortillas, cut into strips
Local organic radishes, sliced for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Warm a large stockpot over medium high heat. Coat the bottom of the pot with avocado oil and saute onions and peppers with a pinch of salt for 3-5 minutes until softened. Add the finely diced vegetables. Add garlic and spices and sauté for 30-60 seconds until aromatic. Add tomatoes and stock and bring to a boil.
Turn down to a simmer and cook until tomatoes break down and flavors combine. Stir in cilantro and lime juice, beans, tortillas and season to taste with salt and pepper and serve hot.
ORGANIC ALMOND CRUSTED COD W/ VEGETABLE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
FISH:
¾ c raw organic almonds, finely ground in food processor to a breadcrumb consistency
4 wild caught cod fillets
1 organic pasture raised eggs, beaten
2 c seasonal vegetable
1 t organic garlic powder
1 t organic paprika powder
¼ t Organic Health & Healing Spice Blend
Organic avocado oil spray
Sea salt and black pepper to taste
INSTRUCTIONS:
Preheat the oven to 400°F and line a baking sheet with unbleached parchment paper. Beat egg with dried spices. Season fish with salt and pepper, then coat in egg and dredge in ground almonds (shaking off excess). Arrange fish evenly on a sheet tray, spray generously with avocado oil, and bake until golden brown and cooked through (about 17 minutes). On a separate parchment lined baking sheet, arrange the vegetable in a single layer. Spray with a little oil and season with salt and pepper. Roast for 8-10min. Serve alongside the fish.
ORGANIC HERBED CHICKEN W/ ALMOND SAUCE & VEGETABLE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Organic extra virgin olive oil
4 organic chicken leg/thigh combos
1 T organic Health & Healing Spice Blend
1 t organic dried oregano
1 t organic dried thyme
1 t organic paprika
1 lb seasonal vegetable
Sea salt and organic black pepper to taste
SAUCE:
3 T olive oil
2 T rice flour
2 c almond milk
1 ½ T Health & Healing Spice Blend
Salt and pepper to taste
To make the sauce: Make a blonde roux with the oil and flour. Add the almond milk and stir constantly until the sauce boils and starts to thicken. Pull from heat and add spice blend and salt and pepper.
INSTRUCTIONS:
On a parchment lined baking sheet, arrange chicken. 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).
On a parchment lined baking sheet, arrange the vegetable in a single layer. Spray with a little oil, then sprinkle with salt & pepper. Roast in the oven for 8-10 minutes. Serve chicken with vegetable on the side and drizzle the chicken with the sauce.
ORGANIC GARDEN SALAD WITH GREEN GODDESS DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
2 organic limes, juiced
1 clove organic garlic
1 organic scallion
½ c organic spinach
½ c parsley
¼ c nutritional yeast
¼ c rice wine vinegar
¼ c olive oil
Sea salt and organic black pepper to taste
Local lettuce
Cucumbers
Cherry Tomatoes
Sprouts
Sliced almonds
In a blender, whisk together the ingredients for the dressing, slowly adding the oil as it mixes. Stop and taste for additional salt & pepper. Arrange salad with the remaining ingredients and serve the dressing on the side.
ORGANIC BRAISED LENTILS W/ SWISS CHARD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T organic extra virgin olive oil
1 organic red onion, diced
1 organic celery stalk, diced
1 carrot diced
1 T ghee
1 bundle Swiss chard, chopped
2 cloves organic garlic, minced
½ organic red pepper, julienned
1 ¼ c organic lentils
4 c organic vegetable stock
1 acorn squash, sliced thin and seeds removed
1 T organic coriander
½ T organic cumin
1 T organic parsley, chopped for garnish
Sea salt to taste
INSTRUCTIONS:
Soak Lentils. Warm a braiser over medium high heat. Add oil and ghee. Sauté onion and celery and carrot and red pepper with a pinch of salt until translucent. Add garlic and saute for another minute. Set aside.
In a saucepan, heat a little olive oil and braise the Swiss chard. Season with salt & pepper. Set aside
Arrange squash on a baking sheet. Sprinkle with salt & pepper and roast until fork tender. Set aside
In a separate pot, cook lentils with vegetable stock, salt, and pepper, and bring to a boil. Turn down to a simmer and stir occasionally, cooking until lentils are tender and liquid is absorbed (about 35 minutes). Stir in the cooked vegetables and herbs. Taste and adjust seasoning then serve over Swiss chard with a ring of squash on top.
ORGANIC GREEK RICE W/ SHIRAZI
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 c brown rice, cooked
½ red onion, diced
3 T parsley, minced
2 T dill, minced
1 garlic clove, minced
1 T oregano
1 T thyme
3 T lemon juice
4 T olive oil
Salt & Pepper
SHIRAZI INGREDIENTS:
1 cucumber, diced very small
1 large heirloom tomato, diced very small
½ red onion, diced very small
3 T parsley, minced
2 T dill, minced
3 T lime juice
4 T olive oil
Salt & Pepper
INSTRUCTIONS:
Cook rice with water, red onion, parsley, dill, garlic, oregano, and thyme. Remove from heat and drizzle in olive oil, lemon juice and salt & pepper. Taste for additional seasonings.
Meanwhile, in a bowl combine all the ingredients for the Shirazi and toss lightly.
Serve a scoop of rice with a spoonful of Shirazi on top.
ORGANIC QUINOA PASTA MAC ‘N CHEESE WITH BROCCOLI
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS: 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 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
PASTA:
Ghee for greasing baking dish and drizzling on top of casserole (about ½ c)
1 lb. organic quinoa elbow pasta
1 head local organic broccoli, roasted
4 c organic homemade vegan cheese sauce (recipe above)
2 c organic almond cheese, grated
2 T minced organic chives
INSTRUCTIONS: Preheat the oven to 350°F and grease a large oven proof glass baking dish with ghee. 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. Drizzle in almond milk and blend until smooth. Season to taste with salt and pepper. Taste and adjust seasoning by adding more nutritional yeast if needed.
Bring a large pot of salted water to a boil. Drop in quinoa pasta and cook until al dente, then strain. Coat pasta generously with vegan cheese sauce. Serve pasta with a scoop of broccoli on the side.
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.
