Supporting Our Clients with Immune-Boosting Meals 

Mineral Broth

Yields 6 to 7 quarts
(T=tablespoon)

INGREDIENTS:

6 unpeeled organic carrots

2 unpeeled medium organic yellow onions

1 organic leek, both white and green parts

1 stalk organic celery

4 unpeeled organic cloves garlic, halved

½ bunch organic parsley

4 medium organic red potatoes, quartered with skins on

2 organic Japanese yams or organic sweet potatoes, quartered with skins on

1 organic Garnet yam, quartered with skin on

1 T sea salt

1 strip of kombu

2 organic bay leaves

12 organic peppercorns

4 organic whole allspice or juniper berries

INSTRUCTIONS: 

Cut the above ingredients into large chunks and place in a 12 quart stockpot. Fill pot (two inches below rim) with filtered water, then cover and bring to a boil. Turn down to a simmer and cook uncovered for 2 - 6 hours until vegetables are tender and stock is a medium caramel color. Strain broth and serve hot or refrigerate/freeze, then reheat as needed.

This magic mineral broth is great to drink on it’s own, seasoned to taste with salt and pepper. It also makes an excellent base for soups, stews, sauces, and as a cooking liquid for grains and braised dishes.

ORGANIC FRENCH ONION SOUP
(c=cup; t=teaspoon; T=tablespoon)

Serves 4

INGREDIENTS:

3 T organic extra virgin olive oil
2 organic yellow onions, julienned
1 organic sweet Vidalia onion, julienned
½ c dried rosemary

½ c onion powder

1 lb organic shiitake mushrooms, sliced

6 organic cloves garlic, minced
4 c homemade mineral broth or organic low sodium vegetable stock
2 T organic dried thyme

¼ c grated almond cheese for garnish
Sea salt and organic black pepper to taste

INSTRUCTIONS:
Warm a large pan over medium-high heat. Coat the bottom of the pot with olive oil then add the onions. Season with a pinch of salt and pepper and cook over medium low heat, stirring often, until browned and caramelized (about 15-20 minutes). 

Place the mushrooms on a parchment lined baking sheet, toss with a little olive oil and roast in the oven until tender.  In a large stockpot, add the onions, mushrooms, garlic, mineral broth and all spices.  Bring to a boil. Reduce to a simmer and cook until flavors combine (about another 5-10 minutes).

ORGANIC GARDEN HERB CRUSTED SALMON WITH CAULIFLOWER COUS COUS

(c=cup; t=teaspoon; T=tablespoon)

Serves 4

INGREDIENTS:

FISH::

4 t organic extra virgin olive oil + more for sauteing seasonal vegetables

4 t finely minced organic herbs from the garden (lemon balm, summer savory, parsley, oregano, chives, basil, etc.) 

1 clove organic garlic, finely minced

1 t organic lemon zest

¼ t Organic Health and Healing Spice Blend
Four 4 oz. filets of wild caught Salmon
4 wedges of organic lemon for garnish

Sea salt and organic black pepper to taste

1 head seasonal vegetable ( broccoli, cabbage, carrots, cauliflower) roasted until fork tender

INSTRUCTIONS:

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a small bowl, mix 4 teaspoons of olive oil, herbs, garlic, lemon zest, and spice blend until well combined. Let fish rest until it comes to room temperature. 

Brush the fish with herb oil then season well with salt and pepper. Evenly arrange the salmon on the parchment paper lined baking sheet and cook until bright pink and flaky all the way through (about 13-15 minutes). 

Serve with cauliflower cous cous and lemon wedge garnish.

INGREDIENTS:

¼ c c organic fresh basil, chiffonade 

1 T lemon juice

½ T lemon zest

3 T  organic olive oil

1 T organic olive oil

1/2 c organic yellow onion, chopped fine

4 cup organic cauliflower, minced

½ tsp salt

¼ tsp pepper

INSTRUCTIONS:

Combine the basil, lemon zest, lemon juice, oil and maple syrup in a blender. Puree.

Heat a large pan with the remaining oil. Add the onions and saute about 4 min. Add the cauliflower, stir thoroughly. Add salt and pepper, cook until cauliflower is soft about 10 min. Add ½ of the pureed sauce and cook another 10 min. Adjust the salt and pepper, add the remaining sauce and mix thoroughly.

ORGANIC CHICKEN SATAY WITH SEASONAL VEGETABLE

(c=cup; t=teaspoon; T=tablespoon)

Serves 4

INGREDIENTS:

2 t organic raw honey
3 t organic ground almonds

1/2 organic shallot, finely minced

1/2 t organic ground Tamarind
1 t organic coconut aminos
Four split chicken breasts, sliced into tenders

2 t finely minced organic parsley for garnish

Sea salt and organic black pepper to taste

INSTRUCTIONS:

Mix honey, coconut aminos, almonds, shallot, tamarind in a food processor until smooth. Arrange chicken evenly on a baking sheet and brush with mixture. Season with salt and pepper and bake until internal temperature is 165 degrees  (about 30-40 minutes). Serve with parsley garnish and steamed seasonal vegetable.

ORGANIC SQUASH GRATIN

(c=cup; t=teaspoon; T=tablespoon)

Serves 4

INGREDIENTS:

• 4 T organic unrefined avocado oil + more for greasing baking dish
  4 summer squash, sliced
• ½ c organic almond milk
• ¼ small local organic onion, diced 
• 4 cloves organic garlic, minced
• 1 c local organic heirloom tomatoes, diced
• 1 t dried organic rosemary
• ½ t organic Health & Healing Spice Blend
• 1 c soft organic cashew cheese 
• 1 c ground raw organic almonds 
• ¼ c local organic parsley, minced for garnish
• Sea salt and organic black pepper to taste

INSTRUCTIONS:

Preheat the oven to 375°F and grease a baking dish with oil. Layer the squash.

ORGANIC VEGETABLE WILD RICE SALAD

(c=cup; t=teaspoon; T=tablespoon)

Serves 4

1 organic medium onion, chopped

3 T olive oil

1 cup wild rice, cooked

4 organic carrots, shredded

1 large organic red pepper, diced

1 large organic zucchini, diced

3-4 T white balsamic vinegar

2 T raw honey

¾ tsp salt

½ tsp pepper

Serve on lettuce leaf

Directions: Saute onion in 1 T olive oil for 10 min, or until browned. Remove from heat.

In a large bowl toss everything together. Taste again for additional seasonings. Serve one scoop of the salad on a lettuce leaf.

ORGANIC CREOLE PAN FRIED CABBAGE
(c=cup; t=teaspoon; T=tablespoon)

Serves 4

INGREDIENTS:

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:

Warm a large skillet over medium-high heat. Coat the bottom of the pan with oil 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.

ORGANIC ARUGULA SALAD WITH RASPBERRY BALSAMIC

(c=cup; t=teaspoon; T=tablespoon)

Serves 4

INGREDIENTS:

SALAD:

4 c organic arugula

2 c organic mixed greens

½ c dried unsweetened fruit ( blueberries, cranberries, gogi )

4 organic thinly sliced red onion rings

¼ c walnuts, toasted 

DRESSING:
¼ c frozen raspberries, thawed

¼ c balsamic vinegar

¼ c flax oil

½ c olive oil

1 t Dijon mustard

1 t honey 

Salt to taste

INSTRUCTIONS:

Combine ingredients for dressing in a blender and purée until emulsified. 

Divide salad greens among four plates and top with sliced red onion, fruit and walnuts. Drizzle with dressing