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 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, peeled and cut into thin half moons

1 organic carrot, diced

1 organic celery rib, diced

4 cloves organic garlic, minced

2 large organic tomatoes, diced

1 c cooked beans ( any variety)

1 t Organic Health & Healing Spice Blend

4 c organic homemade mineral broth

2 bay leaves

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, and fennel 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 beans are tender and flavors combine. Season to taste with salt and pepper and garnish with herbs. Serve hot.

CHICKEN CACCIATORE 

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

Serves 4

4 organic boneless and skinless chicken thighs

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

Salt and pepper

INSTRUCTIONS:

Heat oven to 375 degrees. Season Chicken with salt and pepper. Heat oil in a large ovenproof skillet and sear chicken until both sides are brown. Add onions and peppers. Sauté until onions are translucent. Add garlic, peppers, carrots and mushrooms. Sauté for an additional five minutes. Add tomatoes, olives, thyme, basil, parsley, oregano and vinegar. Cover skillet and place in the oven for 30-40 minutes until internal temperature reaches 165 degrees.

ORGANIC FLAKED SALMON & CSA VEGETABLES OVER RICE

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

Serves 4

INGREDIENTS:

1 c organic brown rice, cooked

2 t organic  oil

1 small organic red onion, julienned

4 c local organic seasonal vegetables, chopped

¼ c organic coconut aminos

1 ¼ c alkaline water

½ t organic grated ginger

1 clove organic garlic, minced

6 T local organic raw honey

2 T arrowroot powder

2 t sesame seeds for garnish

Salt and pepper to taste

INSTRUCTIONS: 

Cook rice according to package instructions and set aside.

In a skillet, combine the next three ingredients and stir fry for 1-2 minutes until slightly softened. Pour in coconut aminos, 1 cup of water, ginger, garlic, sugar, and honey and bring to a boil.

While that's coming to a boil, put ¼ cup of cold filtered water and 2 tablespoons of arrowroot powder in a small bowl and stir to combine. Pour into hot sauce, bring up to a boil once more, then stir to mix the slurry into the sauce. Let cook until sauce thickens and serve teriyaki vegetables over rice. Garnish with sesame seeds.

ORGANIC WHITE BEAN CHILI

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

Serves 4

INGREDIENTS:

1 T organic extra virgin olive oil

1 large local organic onion, diced

2 local organic bell peppers, diced

1 local organic summer squash, diced small

½ c sliced local organic okra

1 local organic tomato, diced

28 oz. jar of organic crushed tomatoes

6 cloves organic garlic, minced

3 T organic chili powder

1 T organic cumin powder

1 T organic dried oregano

~1 c homemade organic mineral broth (more or less as needed)

4 c cooked white beans (2 c dried beans boiled in salted filtered water with a piece of kombu until tender and strained)

½ bunch local organic sweet potato leaves, finely chopped

2 organic scallions, sliced on a bias for garnish

Sea salt and organic black pepper to taste

INSTRUCTIONS:

Warm a large soup pot over medium-high heat. Coat the bottom of the pot with oil then saute the first five ingredients 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 crushed tomatoes and beans and bring to a boil. Turn down to a simmer and cook, uncovered until chili is thickened, adding mineral broth if needed. Stir in sweet potato leaves then taste and adjust seasoning. Garnish with scallions and serve hot.

tender.

ORGANIC MEDITERRANEAN CABBAGE SALAD

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

Serves 4

INGREDIENTS:

¼ small head of local organic purple cabbage, diced

¼ small head of local organic green cabbage, diced

½ small organic red onion, quartered and julienned

½ small organic yellow or orange bell pepper, diced

½ c organic Kalamata olives

¼ c organic extra virgin olive oil

¼ c organic red wine vinegar

2 t local organic parsley, chopped for garnish

Sea salt and organic black pepper to taste

INSTRUCTIONS:

Combine all ingredients and toss to combine. Season with salt and pepper and refrigerate to let flavors meld. Taste and adjust seasoning. Garnish with parsley. Serve cold or at room temperature.

ORGANIC ROASTED VEGETABLE

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

Serves 4

INGREDIENTS:

1 T olive oil

2 T Health & Healing Blend

1.5 T Paprika

1 T Garlic Powder

4 c organic broccoli florets

Salt & Pepper

INSTRUCTIONS:

Pre heat oven to 425 degrees. Combine the dry spices in a bowl. On a parchment lined baking sheet,  toss broccoli with a little olive oil. Toss again with the dry spice mix. Roast at 425 degree until broccoli is tender.

ORGANIC ARUGULA SALAD WITH GINGER AVOCADO DRESSING

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

Serves 4

INGREDIENTS:

DRESSING:

1 ripe organic avocado

Juice and zest of ½ organic lime

1 organic garlic clove, minced

½ t grated organic ginger

½ t organic toasted sesame oil

3 T organic unrefined avocado oil

¼ c-½ c water

1 T minced organic cilantro

Sea salt to taste

SALAD:

6 c organic arugula

1 organic carrot, sliced thin on a bias

½ organic English cucumber, diced

¼ organic red bell pepper, julienned thin

2 organic scallions, sliced thin on a bias

INSTRUCTIONS:

Puree avocado, garlic, lime zest, lime juice, sesame oil, and avocado oil in a food processor. Slowly drizzle in water until it reaches a creamy, smooth consistency. Stir in minced cilantro and season to taste with salt and set aside. 

Divide salad greens evenly amongst four salad plates. Top with vegetables and serve dressing on the side.