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 1.12.26
ORGANIC VEGETABLE STUFFED POTATO
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
4 Russet Potatoes
2 T olive oil
¼ red onion, sliced thin
½ c sliced mushrooms
1 garlic cloves, minced
½ red pepper, sliced thin
1 small zucchini, sliced thin & half moons
1 small yellow squash, sliced thin & half moons
12 oz diced tomatoes, drain off ½ of their juices
Fresh dill sprigs
Green onions, sliced for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat oven to 400 degrees. In a bowl, drizzle olive oil over the potatoes and toss to lightly coat. Sprinkle potatoes with 1 teaspoon sea salt and place on a parchment lined baking sheet. Bake for 50-60 minutes. Set aside.
While potatoes are baking, warm a skillet over medium-high heat. Add olive oil, the vegetables and garlic. Saute for 2 minutes, then add the diced tomatoes. Season with 1 teaspoon each of salt and pepper. Lower heat to medium-low and simmer 5 minutes.
Split the potato open and stuff with a spoonful of the vegetable mixture. Garnish with fresh dill and green onions.
ORGANIC HONEY SHRIMP STIR FRY
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 T organic sesame oil
2 lbs wild caught shrimp, peeled and deveined
3 T honey
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 tamari
2 T organic rice wine vinegar
2 t organic sesame seeds for garnish
Local organic chives for garnish
INSTRUCTIONS:
Season shrimp generously with salt, pepper, and spice blend. Drizzle with honey. Heat a large skillet over medium-high heat. Coat the bottom of the pan with oil and saute until evenly browned on all sides. Remove shrimp from the pan and add vegetables, garlic, and ginger, and stir fry 2-3 minutes. Add stock, tamari, and vinegar, and cook an additional 3 minutes until liquid has thickened a bit. Add shrimp back to pan and toss to coat with sauce. Serve with sesame seed and chive garnish.
ORGANIC QUINOA PASTA SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 T organic apple cider vinegar
1 t local organic parsley
1 t organic dijon mustard
1 t organic raw honey
¼ c organic extra virgin olive oil
4 c organic quinoa pasta, cooked and cooled
1 c garbanzo beans, cooked and cooled
1 c hearty greens, chopped
¼ c organic sun-dried tomatoes, chopped
½ small organic cucumber, quartered and sliced
¼ small organic red onion, quartered and julienned thin
2 T finely diced organic red bell pepper
½ c vegan feta, crumbled
¼ c organic toasted pine nuts
2 T organic fresh basil chopped
Sea salt and organic black pepper to taste
INSTRUCTIONS:
In a food processor, pulse the vinegar, parsley, mustard and honey.
Drizzle in olive oil until emulsified. Add a little water if needed to thin sauce out. Set aside.
Combine chilled cooked pasta with beans, greens, tomatoes, cucumber, red onion, pepper, feta, nuts, and basil.
Drizzle with dressing and toss to fully incorporate. Taste and adjust salt and pepper if needed. Chill until ready to serve.
ORGANIC LEMON CARROT GINGER SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 T olive oil
½ onion, sliced
6 carrots, sliced
1 large sweet potato, peeled & sliced
2 cloves garlic, smashed
1” inch piece grated ginger
3 c vegetable stock
3 T lemon juice
¼ c coconut milk
¼ c chives, chopped for garnish
Salt & pepper to taste
INSTRUCTIONS:
Heat a large stockpot over medium-high and add olive oil to coat the bottom. Add the onions, and a pinch of salt and pepper and cook over moderate heat, stirring, until softened (about 5 minutes). Add the carrots, potatoes, garlic, ginger, and stock, and another pinch of salt and pepper and bring to a boil. Reduce to a simmer, cook uncovered until the potatoes are easily pierced with a fork (about 15 minutes).
Puree the soup until smooth and add the lemon juice and coconut milk. Taste and adjust seasoning if needed, and garnish with chopped chives.
ORGANIC BBQ CHICKEN W/ BUTTERNUT
(c=cup; t=teaspoon; T=tablespoon)
Serves: 4
INGREDIENTS:
4 organic chicken thighs
2 T melted ghee
organic Health & Healing Spice Blend
1 medium butternut squash, diced
3 T olive oil
Sea salt and black pepper to taste
Parsley, minced finely for garnish
BBQ SAUCE:
½ c vegan mayo
2 T apple cider vinegar
1 t honey
1 t paprika
1 T liquid aminos or tamari
¼ t garlic powder
¼ t onion powder
1 t salt
1 t pepper
INSTRUCTIONS:
On a parchment lined baking sheet, arrange chicken. Drizzle chicken with ghee then sprinkle salt, pepper and spice blend. Bake for 25-30 minutes (depending on size) until chicken is nicely browned on top and internal temperature reaches 165 degrees.
Toss butternut squash with oil, salt and pepper. Arrange on a parchment lined baking sheet. Bake until fork tender and edges have begun to brown.
Mix all ingredients for the BBQ sauce with a whisk in a mixing bowl. Fill a squeeze bottle for easier distribution. Drizzle on cooked chicken and garnish with parsley, serve with butternut.
ORGANIC GREEN SALAD WITH HONEY MUSTARD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 t raw honey
2 t Dijon mustard
1 t coconut aminos
2 T olive oil
2 t finely minced parsley for garnish
Sea salt and black pepper to taste
SALAD:
4 c romaine lettuce, chopped
8 cucumber slices
8 radishes, sliced
8 beets, sliced
2 T pepitas
1 carrot, shredded
INSTRUCTIONS:
Combine ingredients for the dressing in a bowl and whisk. Set aside.
Divide salad greens evenly amongst four bowls and top with remaining vegetables. Serve with dressing on the side.
ORGANIC PINTO BOWL W/ AVOCADO CREMA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
2 c pinto beans, cooked
1 c dried bagged pintos, rehydrated
1 c cherry tomatoes, halved
1 c rice, cooked
1-2 bell peppers, julienned
1 c corn, cooked
2-3 sweet potatoes, cubed small and roasted until fork tender
1 cucumber, sliced
Cilantro, chopped for garnish
Lettuce leaves for serving
Avocado crèma
Pickled red onion
CREMA:
organic avocado, diced
1 c organic lime juice
12 organic garlic clove, minced
3 c organic extra virgin olive oil
Water if needed to thin
Sea salt to taste
PICKLED RED ONION:
1 red onion
1 cinnamon stick
6-8 allspice berries
1 T pickling salt
1 T coconut sugar
¾ c apple cider vinegar
¼ c water
INSTRUCTIONS:
FOR THE PICKLED ONION:
Thinly slice the red onion by halving through the root and slicing in the same direction.
Place the cinnamon stick, allspice, and onion slices in a heat-proof, wide-mouth jar or container (about 1 pint capacity). It might seem like they won’t fit, but the onion slices will shrink as they pickle.
Add the salt, sugar, vinegar and water to a small saucepan. Heat over medium-high, stirring to dissolve the salt and sugar. As soon as the mixture comes to a boil, remove from the heat and pour half of the liquid over the onion, pressing down the slices with the back of a spoon. Add the remaining liquid, continuing to press down the slices.
Cover and give the jar a gentle shake. Set aside to pickle for about 30 minutes. Serve right away, or cool to room temperature and place in the fridge in the pickling liquid, covered, for up to 1 week.
FOR THE AVOCADO CRÈMA:
Combine ingredients for the creme in a blender or food processor. Blend until smooth. Chill in refrigerator up to one week.
Build bowl by layering a lettuce base. Add a scoop of each of the toppings. Drizzle crema over the top. Garnish with cilantro and pickled onion.
Recipes Week of 12.15.25
ORGANIC CHICKEN CACCIATORE W/ BROCCOLI
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
4 organic chicken breasts
2 T olive oil
1 organic onion, diced
2 organic garlic cloves, minced
2 organic peppers, red or yellow, diced
1 organic carrot, large, diced
10 oz. wild mushrooms, sliced
1/2 c olives, pitted
8 sprigs fresh thyme
2 T basil and parsley, chopped
1 t dried oregano
1/3 c balsamic vinegar
28 oz organic crushed tomatoes
14 oz organic diced tomatoes
2 T organic tomato paste
1 c cooked broccoli
Salt and pepper
INSTRUCTIONS:
Heat oven to 375 degrees.Heat a little oil in a large ovenproof skillet and saute the onions and peppers. Saute until onions are translucent. Add garlic, peppers, carrots and mushrooms. Saute for an additional five minutes. Add tomatoes, olives, thyme, basil, parsley, oregano and vinegar. In an ovenproof pan, layer sauce and chicken.
Cover with foil and bake for 10 minutes. Remove the foil and continue to bake for an additional 10-15 minutes until the chicken is cooked thru. Serve with Broccoli.
ORGANIC WHITE BEAN & KALE SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 107—53Quarts
INGREDIENTS:
organic olive oil
3 heads celery, diced
25 carrots, diced ( freezer)
5 organic yellow onion, diced
3 heads local organic garlic, minced
2 c Organic Health & Healing Spice Blend
8 lbs potatoes, diced small ( freezer)
2 c mixed organic dried herbs (parsley, rosemary, oregano, thyme, basil, sage)
6 bay leaves
4 bunches organic kale, chopped small
2 cans organic crushed tomatoes in a jar or a box
organic vegetable stock ( enough to reach 62 Q)
4 # 10 cans cooked organic white beans, drained and rinsed
2 #10 cans organic white beans, smashed or pureed
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, mineral broth, potatoes 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. 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 104
INGREDIENTS:
1.2 cases cooked brown rice noodles
organic avocado oil
4 organic red onion, diced
6 organic cabbages/bok choy, julienned (frozen)
peas
Zucchini, diced
organic bell peppers, julienned
organic carrots, julienned
8 c organic tamari
1 c sesame oil
3-4 c organic vegetable stock
2 c organic local raw honey
1 c organic apple cider vinegar
chopped organic herbs (basil, cilantro, chives) for garnish
chopped almonds for garnish
INSTRUCTIONS:
Mix the coconut aminos, sesame oil, stock, 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 pasta and sauce. Slowly stir until the noodles soak up most of the sauce. Garnish with Almonds.
ORGANIC ASIAN SALAD WITH SESAME GINGER DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 105
INGREDIENTS:
DRESSING:
2” organic piece of organic ginger, grated
3 cloves organic garlic, minced into a paste
2 c local raw honey
2 c organic coconut aminos or tamari
4 c organic rice wine vinegar
4 c organic toasted sesame oil (more or less to taste)
organic sesame seeds
Sea salt and organic black pepper to taste
SALAD:
local organic lettuce, chopped
local organic kale, chopped
shredded organic purple cabbage
organic bell peppers, julienned
mandarin oranges, peel and sectioned
organic raw cashews
organic scallions, 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 104
INGREDIENTS:
FISH:
4 oz. wild caught cod fillets
organic avocado oil spray
1 c Organic Health & Healing Spice Blend
Sea salt and organic black pepper to taste
2 cases wild rice, cooked according to package directions ( yield 108 4oz scoops)
Candy roaster squash, diced
SAUCE:
5 bunches firmly packed flat-leaf parsley, trimmed of stems
2 heads garlic cloves
1 c fresh oregano leaves (can sub dried oregano)
2 c extra virgin olive oil
½ c red or white wine vinegar
sea salt & black pepper
Place all ingredients for the sauce into a food processor and blend until the consistency of a pesto. Check seasoning and adjust to taste.
INSTRUCTIONS:
Preheat the oven to 350 degrees and line a baking sheet with unbleached parchment paper.
Arrange squash in a single layer, brush with oil and sprinkle with salt & pepper. Roast until fork tender. Set aside.
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 is bright white and flakey. Serve over rice & squash w/ chimichurri on top.
ORGANIC POBLANO CORN & QUINOA SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 104
INGREDIENTS:
40 c quinoa
1 case organic poblano peppers, chopped
2 flats organic cucumber, chopped
4 organic red onions, minced
3 bunches organic cilantro, diced
1 flat organic tomatoes, chopped
1 case organic corn kernels
organic greens, sauteed
1 c organic lime, juiced
Organic limes, sliced for garnish
3 c organic olive oil
Salt & Pepper to taste
Cook rice according to package directions, set aside.
Mix all ingredients for the corn salad in a bowl, toss to combine.
ORGANIC POTATO BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
Olive oil
1 c mashed potatoes
½ c onion, sliced
½ c cooked black beans
½ c spinach, julienned
1 c shredded carrots
1 garlic clove
Parsley, for garnish
Salt & Pepper
DIRECTIONS:
In a saucepan, warm a little olive oil and saute spinach, carrots and onions until barely tender. Season with salt & 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.
Recipes Week of 1.6.26
ORGANIC WILD RICE SHIITAKE MISO SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
toasted sesame oil for sauteing
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
3 c organic vegetable stock
1 head bok choy, chopped
½ c 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-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 tamari. Cook until tender. Stir in garlic, bok choy and spice blend and cook until aromatic (about 30-60 minutes).
Top with vegetable stock 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.
ORGANIC MOROCCAN CHICKEN W/DIJON BRUSSEL SPROUTS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
4 organic skinless chicken thighs
MARINADE:
⅓ c olive oil
1 T cumin
1 T coriander
2 t paprika
1 t ground cinnamon
1 T tahini
2 T lemon juice
1 t onion powder
Salt and pepper
SAUCE:
1 clove garlic
2 T lemon juice
3 T tahini
1t cumin
1t coriander
Salt to taste
Water to thin out
INSTRUCTIONS:
Heat oven to 375 degrees. In a large bowl, combine the spices and olive oil. Toss the chicken in and allow it to marinate for 10-15 minutes. Place chicken on a parchment lined baking sheet and bake until the internal temperature reaches 165 degrees.
In a blender, pulse the garlic and lemon juice. Let stand 10 minutes, strain through a fine mesh strainer. With a whisk, mix the garlic sauce and remaining ingredients, adding cold water to thin as you go. Sauce should be the consistency of ketchup. Set aside.
ORGANIC DIJON BRUSSELS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
½ lb Brussel sprouts, cut in half
2 T maple syrup
1 T dijon or whole grain mustard
1 clove garlic, minced
1 ½ tablespoons avocado oil
Salt and pepper to taste
INSTRUCTIONS:
Toss the Brussels in oil and salt and pepper and roast in the oven at 375 F until crispy, about 20 minutes. Mix the maple, mustard and garlic together and set aside. Once the brussels are cooked and cooled, place them in a skillet and cook with the sauce until it is nice and sticky and coats the brussels, about 4 minutes.
Serve the Chicken with a drizzle of the lemon sauce and the brussels on the side.
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
INSTRUCTIONS:
In a small bowl, mix together the dry spices.
Preheat the oven to 400°F and line two large sheet trays with parchment paper. Place fish in a single layer. Spray lightly with oil and sprinkle with the spice mix. Bake until completely cooked through ( 15-20min)
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 then serve alongside blackened salmon.
ORGANIC EGGPLANT RAGU 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
1 T honey
1 medium local organic eggplant (about 1 lb), diced small
¼ c local organic basil, chopped
1 T local organic oregano, chopped
Sea salt and organic black pepper to taste
2 local zucchinis, zoodled into ribbons
Fresh basil, 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. Add tomatoes, eggplant, and herbs and cook until eggplant is softened, and sauce is thickened. Taste and adjust seasoning by adding more salt, pepper, herbs, garlic, or immune boosting spice blend. Serve over zoodles and garnish.
ORGANIC VEGETABLE QUINOA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 1/2 c organic quinoa
3 c organic vegetable stock
1 T 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 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 and stock. Bring to a boil. Stir once then turn down to a simmer and cook, uncovered, for 15-20 minutes until tender. Fluff quinoa with a fork and let cool. Warm a skillet over medium-high heat until smoking hot. Add oil 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 seeds.
ORGANIC CILANTRO LIME BLACK BEAN & SWEET POTATO BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
organic olive oil
1/2 c large organic red onion, diced
1 clove garlic, minced
2 lb organic sweet potatoes, cut into like sized pieces
1 t Organic Health & Healing Spice Blend
1 ½ T Cumin
2 c organic hearty greens, chopped
1 organic pepper, 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 the oven until fork tender ( about 25-30min). 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 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
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 12.8.25
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
1 bay leaves
2-3 c organic homemade mineral broth
1 organic garlic cloves, minced
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 oil. Saute onions, garlic, celery and carrots in a pinch of salt until tender and remove from pot. Add vegetables and stir. Add bay leaves and salt and 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.
ORGANIC SALMON SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
DRESSING:
¼ c organic red wine vinegar
1 t minced organic garlic
1 t minced organic shallots
1 t organic Dijon mustard
1 T local raw honey
¾ c organic extra virgin olive oil
Sea salt and black pepper to taste
SALAD:
6 c organic baby spinach
½ c organic seedless red grapes, cut in half
3 organic scallions, sliced thin on a bias
⅓ c sliced almonds
½ organic avocado, sliced and sprinkled with organic lime juice to prevent oxidation
4 roasted wild caught salmon fillets
INSTRUCTIONS:
Combine all ingredients for dressing in a mason jar and shake vigorously to combine. Season to taste with salt and pepper then taste and adjust seasoning.
Divide spinach evenly amongst four salad plates and top with remaining ingredients. Serve a drizzle of dressing over the top.
ORGANIC LEMONGRASS CHICKEN W/ NEW POTATOES
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
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INGREDIENTS: 4 garlic cloves, minced 3 stalks lemongrass, trimmed 1 T organic fish sauce 1 T organic chili sauce 2 t organic honey 3 T organic olive oil 1 organic red onion, sliced thin finely minced organic parsley for garnish Sea salt and organic black pepper to taste |
INSTRUCTIONS:
In a medium bowl, toss the chicken with the garlic, lemon grass, fish sauce, chili sauce, honey and a little salt & pepper. Allow to marinate for 15 min. In a large skillet over medium heat, add a little oil and saute the chicken mixture. Brown on all sides and cook for 3-5 min.
NEW 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 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 sprinkle with fresh thyme.
ORGANIC VEGETABLE QUINOA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
4 c cooked quinoa
1 T olive oil
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)
2 c seasonal vegetables, chopped
Sea salt and black pepper to taste
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INSTRUCTIONS:
Warm a medium skillet over medium-high heat. Add vegetables and saute in a pinch of salt and pepper for a few minutes until tender crisp.
Put citrus juice, spice blend, minced garlic, herbs, dijon, and honey in a medium mixing bowl and whisk to combine. Drizzle in olive oil to taste until vinaigrette is emulsified and season to taste with salt and pepper. Seta aside.
Combine cooked rice with vegetables and dressing. Toss to combine.
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
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.
ORGANIC RED PEPPER QUINOA PASTA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
½ red onions, large diced
¼ c lemon juice
½ c almond milk
1 box quinoa pasta
1 can white beans, drained
2 red bell peppers, large diced
¼ c nutritional yeast
1 large zucchini, chopped
1 can tomato paste (12 oz)
2 cloves garlic, minced
¾ T rosemary
½ T thyme
½ T sage
Boil, drain, and cool pasta.
Saute zucchini with a little olive oil until tender. Set aside.
Toss peppers and onions with olive oil, salt, and pepper and roast for 10 minutes at 400 degrees.
In a large saucepan, saute garlic in olive oil 5 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.
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 squash, cut into ribbons
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 simmer for 30-35 minutes until lentils are cooked through and all liquid is absorbed. Taste for additional salt & pepper. Serve over the 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.
