Supporting Our Clients with Immune-Boosting Meals 

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The Heimerdinger Foundation’s Meals for 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 and serves people living in Davidson and Williamson Counties who are currently in active cancer treatment. Since 2013, we have served and delivered over 125,000 meals to approximately 1,500 clients.

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

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This Week's Recipes

Mineral Broth

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.

Organi Carrot Basil Soup
ORGANIC CARROT BASIL SOUP 
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
 organic olive oil
1/2 large organic onion, sliced thin
1 stalks local organic celery, sliced thin
3 local organic carrots, sliced
2 organic new red potatoes, cut into like sized pieces
1 t Organic Health & Healing Spice Blend
1 ½ -2 c organic homemade mineral broth 
1 c organic unsweetened almond milk 
local organic basil (to taste)
Sea salt and organic black pepper to taste
 
INSTRUCTIONS:
Warm a large stock pot over medium high heat. Add oil and saute onions, celery, and carrots in a pinch of salt and pepper for 3-5 minutes until softened. Add potatoes and spice blend and stir. Pour in mineral broth and bring to a boil. Turn down to a simmer and cook until potatoes are fork tender. Stir in almond milk and basil and season to taste with salt and pepper. Puree in a blender until smooth, then taste and adjust seasoning. 
Organic Ginger Organe Glazed Salmon Over Braised Greens
ORGANIC GINGER ORANGE GLAZED SALMON OVER BRAISED GREENS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
 
INGREDIENTS:
GREENS:
2 T organic extra virgin olive oil
1 small organic red onion, julienned thin
4 cloves organic garlic, minced
1 t organic Health & Healing Spice Blend
2 local organic bunches of hearty greens (kale, Swiss Chard, radish tops, beet tops, turnip greens, etc.), chopped
2 t organic apple cider vinegar
1 T local organic raw honey
Splash of organic low sodium vegetable broth
Sea salt and organic black pepper for garnish
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 a pinch of salt and pepper and saute onions until tender. Stir in garlic and spice blend and cook until aromatic (about 30 seconds). Add chopped greens in batches and cook until wilted, adding more as space becomes available in the pan. Stir in apple cider vinegar, honey, and vegetable stock and cook until greens are tender and flavors combine. Taste and adjust seasoning by adding more of any of the flavorings you’d like to taste more of then keep on low while you cook the fish.
 
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 fish is bright pink and cooked through. Garnish with orange zest and rosemary sprig and serve atop braised greens.
 
Organic Roasted Chicken with Blackberry BBQ Sauce
ORGANIC ROASTED CHICKEN w/ BLACKBERRY BBQ SAUCE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
 
INGREDIENTS:
 
1 whole organic chicken, bone-in
1 t organic health & healing spice blend
2 T organic unrefined coconut oil
1 c organic homemade bbq sauce
4 sprigs organic rosemary
Organic homemade mineral broth as needed (about ½ c)
4 large purple kale leaves for plating
Sea salt and organic black pepper to taste
 
INSTRUCTIONS:
 
Preheat the oven to 375°F and line a large baking sheet with unbleached parchment paper. Season spatchcocked hens generously with salt and pepper, then sprinkle with spice blend and set aside.
 
Warm a large cast iron or stainless steel skillet over medium-high heat until smoking hot. Add coconut oil and once melted, sear hens presentation side down (top-side down) until evenly browned. Place the presentation side up on a parchment paper lined baking sheet with figs and rosemary. Coat the bottom of the sheet tray with a splash of mineral broth and bake until cooked through (internal temp should be 165°F). 

 

 
 
Organic Roasted Broccoli
ORGANIC ROASTED BROCCOLI
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
 
INGREDIENTS:
 
1 ½ T organic extra virgin olive oil
½ c chopped local organic broccoli
4 cloves organic garlic, minced
¼ t Health and Healing Spice Blend
¼ c finely minced local organic herbs 
Juice of half a lemon
 
INSTRUCTIONS:
 
Toss broccoli in the oil, garlic and spice blend. Place on parchment paper lined baking sheets and bake for 15-20 min, until broccoli is fork tender. Drizzle in a little lemon juice and garnish with fresh herbs.
Organic Clean Quinoa Pasta Mac 'n Cheese
ORGANIC CLEAN QUINOA PASTA MAC ‘N CHEESE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
 
CHEESE 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 ½ 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
 
MAC:
1 lb. organic quinoa elbow pasta
1 head local organic broccoli, finely chopped
4 c organic homemade vegan cheese sauce (recipe above)
2 T minced organic chives 
 
INSTRUCTIONS:
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 or food processor. Drizzle in almond milk and blend until smooth. Add remaining ingredients and puree to combine. Season to taste with salt and pepper.
 
Bring a large pot of salted water to a boil. Drop in quinoa pasta and cook until al dente. In a large bowl toss cooked pasta with vegan cheese sauce. Toss to combine. Garnish with minced chives.
Organic Caesar Salad with Crispy Chickpea "Crountons"
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.  
 
Organic Tomato Basil Quinoa
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.
White Beans

Last Week's Recipes

Mineral Broth

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 Garden Fresh Gazpacho
ORGANIC GARDEN FRESH GAZPACHO
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
 
INGREDIENTS:
 
4 T olive oil
4 lb ripe garden tomatoes
2 onions, diced
6 cloves garlic, minced
4 c organic cucumber, chopped
1 t thyme, chopped
3 T apple cider vinegar
1/4 c mineral broth
1 T olive oil for garnish
Salt and pepper to taste
 
INSTRUCTIONS:
 
Preheat oven to 400 degrees and line a large baking sheet with parchment paper. Roast tomatoes in a little oil and salt and pepper for 30-45 minutes until softened and juices release. 
 
Add cooled tomatoes to the remaining ingredients and taste for additional salt & pepper. Serve cold.
Chickpea Miso Soup
CHICKPEA MISO SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
 
INGREDIENTS:
 
1 T olive oil
2 onions, julienned
2 T ginger, grated
4 cloves garlic, minced
2 c baby bok choy, sliced
4 c water 
1 T coconut aminos
1 c chickpea miso paste
2 T scallions, sliced on a bias for garnish
Salt to taste
 
INSTRUCTIONS:
 
Saute onions, ginger, and garlic in a pot with a little oil until softened and aromatic. 
Add cabbage, and bok choy and saute for another two minutes. 
Cover with water and bring to a boil. 
Turn down to a simmer and for another 3-5 minutes.
Stir in coconut aminos and chickpea miso paste and taste and adjust seasoning. Garnish with scallions and serve. 
Organic Meatloaf with Roasted Okra
ORGANIC  MEATLOAF WITH ROASTED OKRA 
(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
 
OKRA: 
16 small local organic okra pods, whole
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 saute 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. Spread okra pods evenly onto the second parchment paper lined baking sheet. 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. Add okra to the oven and cook both for another 15 minutes. When the internal temperature of meatloaf reaches 165 degrees, remove from the oven and let rest for 5-10 minutes before slicing.  Serve hot alongside roasted okra.
 
 
Organic Cod Tacos in Lettuce Cups
ORGANIC COD TACOS IN LETTUCE CUPS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
 
INGREDIENTS:
1 t organic paprika
1 t organic dried garlic powder
½ t organic dried onion powder
½ t organic dried cumin (more or less to taste)
½ t organic dried coriander (more or less to taste)
2 T organic unrefined avocado oil
Four 4 oz. filets of wild caught cod
1 lime, cut into wedges for garnish
12 leaves of organic nappa cabbage for wrapping
Sea salt and organic black pepper to taste
 
INSTRUCTIONS:
Preheat the oven to 350°F and line a baking sheet with parchment paper. 
 
Mix spices in a small bowl and set aside. Arrange fish on parchment paper lined baking sheet evenly and drizzle with avocado oil. Season well with salt and pepper then sprinkle evenly with spice mix. Bake until fish is cooked through (it will be bright and flakey). 
 
Using a spatula, cut fish into 1” cubes right on the baking sheet then serve in lettuce cups with slaw on top and lime wedges on the side. 
 
SLAW INGREDIENTS:
1 orange, zested & juiced
1 T honey
3 T olive oil
3 T rice wine vinegar
2 carrots shredded
1/4  small red onion, julienned
1 yellow peppers, sliced very thin
½ bunch cilantro, minced. Use ½ and save ½ for garnish
Combine the zest and juice of the oranges with the oil, vinegar, honey and a pinch of salt.
Toss the prepared vegetables with the dressing until well coated.
 
Organic Roasted Potao Hash
ORGANIC ROASTED POTATO HASH
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
 
INGREDIENTS:
1 organic large Yukon Gold potatoes, large dice
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 Roasted with Wild Rice
ORGANIC ROASTED BROCCOLI w/ WILD RICE
(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
1 c organic wild rice
Salt & Pepper
 
INSTRUCTIONS:
 
Pre heat oven to 425 degrees. Combine the dry spices 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 vegetable is tender. Cook rice according to package directions. Combine cooked rice with the broccoli.
Organic Garden Salad with Scallion Vinaigrette
ORGANIC GARDEN SALAD WITH SCALLION VINAIGRETTE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
 
INGREDIENTS:
 
½ organic lemon, juiced 
1 T organic Dijon mustard
1 T organic maple syrup 
1 scallions minced local organic scallions
1 clove organic garlic, minced 
Organic extra virgin olive oil to taste 
4 c local organic lettuce, chopped
1 local organic carrot, sliced thin on a bias
 local organic sprouts
 
Place lemon juice, Dijon mustard, maple syrup, scallions, and garlic in a blender and pulse to combine. Drizzle in olive oil until emulsified and season to taste with salt and pepper. 
 
Divide greens evenly amongst four salad plates and top with carrots and sprouts. Serve vinaigrette on the side. 
 

Our most Requested Recipes

Organic Black Bean & Sweet Potato Salad

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.

 
Organic Tomato Basil Soup
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 Chicken Noodle Soup
ORGANIC CHICKEN 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
3 T organic gluten free flour (coconut, almond, or quinoa flour)
2-3 c organic homemade mineral broth
1 organic garlic cloves, minced
1 lb organic pasture raised chicken thighs, cut into 1” pieces
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 and carrots in a pinch of salt until tender and remove from pot. Add garlic.  Add gluten free flour to make a roux. Cook (stirring frequently) until lightly browned. (Your roux should look like wet sand and it will smell like freshly popped popcorn when it’s done.) Add mineral broth to the roux and stir. Add cooked carrots and onions, garlic powder, bay leaves and salt and pepper. Bring to a boil, then turn down to a simmer. Add chicken, vegetables, and stir. Simmer until chicken is cooked through, then taste and adjust seasoning. Add cooked pasta.Remove bay leaves and garnish with parsley.
Organic Clean Quinoa Pasta Mac 'n Cheese
ORGANIC CLEAN QUINOA PASTA MAC ‘N CHEESE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
 
INGREDIENTS:
 
CHEESE 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 ½ 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
 
MAC:
1 lb. organic quinoa elbow pasta
4 c organic homemade vegan cheese sauce (recipe above)
2 T minced organic chives

 

INSTRUCTIONS:
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 or food processor. Drizzle in almond milk and blend until smooth. Add remaining ingredients and puree to combine. Season to taste with salt and pepper.
Bring a large pot of salted water to a boil. Drop in quinoa pasta and cook until al dente. In a large bowl toss cooked pasta with vegan cheese sauce. Toss to combine. Garnish with minced chives.
Organic Dinner Salad with Ranch Dressing
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
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.
Chicken Noodle Soup

Breakfast Smoothie Recipe

avocado and mango smoothie

Avocado and Mango Smoooooothie 

1 ripe avocado 
1/2 c frozen or fresh mango
1/2  c fresh kale, stems removed 
1  frozen or fresh banana 
2 T fresh lime juice, plus 1/2 teaspoon zest
2 t local honey 
pinch of sea salt
pinch of coriander
pinch of dried ginger (optional) 
3/4 c coconut milk 
8 ice cubes
Halve the avocado and remove the pit. Scoop the flesh into a blender. Add remaining ingredients and blend until smooth. If it is too thick for your liking add another 1/4 cup of coconut milk. Not sweet enough? Add another teaspoon of honey and blend again. Enjoy!!!

Organic Homemade Mineral Broth Recipe

“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.

IMG_1062