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 Fall Minestrone Soup
(c=cup; t=teaspoon; T=tablespoon)

Serves 4

INGREDIENTS:

2 T organic unrefined coconut 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

1/4 c cooked organic beans ( any variety)
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 coconut oil and once melted, sauté 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.

ORGANIC SALMON PATTIES WITH LEMON AIOLI & KALE SALAD

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

Serves 4

INGREDIENTS:

SALAD:

Juice of ½ organic lemon

1 t local organic raw honey

Organic extra virgin olive oil to taste

4 c finely chopped local organic kale

2 organic carrots, grated

¼ c organic sugar free dried cranberries

¼ c organic pine nuts

Sea salt and organic black pepper to taste

AIOLI:

¼ c organic olive or avocado oil mayo

1-2 cloves organic garlic, minced into a paste

1 t organic lemon juice

2 t finely minced parsley 

Salt to taste

SALMON:

1 lb. wild caught skinless salmon, skin removed and diced into 1” cubes
1 organic shallot, quartered
2 cloves organic garlic, smashed
½ t organic rosemary, minced
2 T organic parsley
1 T organic basil
4 T organic extra virgin olive oil

Sea salt and organic black pepper to taste

INSTRUCTIONS:

Combine lemon juice and honey in a small bowl and whisk in olive oil until emulsified. Season to taste with sea salt and black pepper then dress kale with vinaigrette to taste. Divide dressed kale amongst four salad plates and top with remaining ingredients. Place all ingredients for aioli in a food processor and pulse to combine. Season to taste with salt then taste and adjust seasoning by adding more lemon juice or salt. Stir in parsley and set aside. Put everything except olive oil in a big bowl and mix to combine. Pulse in batches in the food processor until roughly minced. Shape into four burgers. Warm a large pan over medium high heat. Add oil and sear burgers (4-5 minutes). Flip and cook through then serve immediately with aioli and kale salad.

ORGANIC MEATLOAF WITH STEAMED GREEN BEANS
(c=cup; t=teaspoon; T=tablespoon)

Serves 4

INGREDIENTS:

TOMATO JAM:

1/3 c local organic cherry tomatoes 

1/4 c local raw honey (more or less to taste)

1 ½ t organic apple cider vinegar

Sea salt and black pepper to taste

MEATLOAF:

1 T organic ground flax seeds

3 T alkaline water

1 T organic extra virgin olive oil

1 small organic onion, diced

2 stalks organic celery, sliced thin

1 small local organic bell pepper, seeded and diced

2 t organic homemade Cajun seasoning (paprika, garlic powder, onion powder, dried thyme and oregano)

¼ t  Organic Health & Healing Spice Blend

1 lb organic ground turkey or chicken

2 t finely minced local organic thyme and oregano

Sea salt and organic black pepper to taste

GREEN BEANS: 

3 c local organic green beans

3 T organic extra virgin olive oil

½ organic lemon, zested and juiced

Sea salt and organic black pepper to taste 

INSTRUCTIONS:

 Preheat the oven to 350° and line two small baking sheets with unbleached parchment paper. Place all ingredients for jam in a small saucepan and bring to a boil. Using a wooden spoon, burst open cherry tomatoes to release juices then cook jam on high, stirring often, until jam thickens and flavors combine. Taste and adjust seasoning by adding more salt or pepper if it’s bland, more vinegar if it’s too sweet, or more honey if it’s not sweet enough, then set aside while you prepare the meatloaf. Combine ground flax seeds and water for meatloaf in a small bowl. Set aside.  Warm a medium stainless-steel skillet over medium-high heat. Coat the bottom of the pan with olive oil then sauté onions, celery, and bell peppers (Cajun holy trinity) in a pinch of salt and pepper until tender. Put in the fridge to cool then add to a large mixing bowl with the dried spices, flax egg, and a generous pinch of salt and pepper. Mix well to combine then add ground meat and mix gently to combine.  Form into a loaf on a parchment paper lined baking sheet. Brush tomato jam on top and sprinkle with minced herbs. Steam Green Beans over the stove. Once tender, remove and place in a bowl. Then drizzle with oil and lemon juice then sprinkle generously with salt, pepper and lemon zest and mix well to combine.  Place meatloaf in the oven and bake for 30 minutes. When the internal temperature of meatloaf reaches 165 degrees, remove from the oven and let rest for 5-10 minutes before slicing. 

ORGANIC TERIYAKI 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 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 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 cooked quinoa

1/3 c organic basil

1/3 c organic arugula

1 organic garlic cloves, minced

INSTRUCTIONS:

In a blender, combine 1/2 the Roma tomatoes with the soaked sun-dried tomatoes. 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 CAESAR SALAD WITH CRISPY CHICKPEA “CROUTONS”

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

Serves 4

INGREDIENTS:

1 c cooked organic chickpeas 

¼ c organic cashews, soaked for at least 2 hours and drained

½ head roasted organic garlic

1 T organic capers, with some brine

1 T organic nutritional yeast

1 T organic extra virgin olive oil

⅛ c organic lemon juice 

4 c chopped local organic Romaine lettuce

12 organic cherry tomatoes, halved

Sea salt and organic black pepper to taste 

INSTRUCTIONS:

Preheat the oven to 400 degrees and line a baking sheet with unbleached parchment paper.

Drain and rinse cooked chickpeas.

Pat dry a couple times then coat lightly in olive oil. 

Season generously with salt and pepper and bake until golden brown and crispy on all sides (for about 60 minutes). Let cool and set aside.

In a food processor add cashews, garlic, capers, nutritional yeast and olive oil. Puree until creamy. Add a little water if needed to thin out.

Divide salad greens among four salad plates and top with crispy chickpea “croutons” and tomatoes. Serve dressing on the side.