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 CREAMY TOMATO SOUP 
(c=cup; t=teaspoon; T=tablespoon) 

Serves 4 

INGREDIENTS: 

2 T organic extra virgin olive oil 

2 organic onions, diced

6 cloves organic garlic, minced 

4 lb ripe local organic tomatoes  

½ t organic Health & Healing Spice Blend 

1 t dried organic thyme 

½ c local organic basil 

1 organic orange, juice & zested 

½ c thick homemade cashew or almond milk (¼ c nuts pureed in ½ c boiled alkaline water then strained) 

1 T finely minced local organic parsley for garnish

Sea salt and organic black pepper to taste 

 
INSTRUCTIONS: 

Warm a medium soup pot over medium-high heat. Coat the bottom of the pot with oil and saute onions in a pinch of salt and pepper until softened. Add garlic and saute until aromatic (about 30-60 seconds). Add tomatoes, spice blend, and herbs and another pinch of salt and pepper, and bring to a boil.  

Turn down to medium low and cook, stirring often, until tomatoes cook through and flavors combine. Stir in nut milk, orange juice &zest  and taste and adjust seasoning.  

Blend in batches in a blender and serve hot with parsley garnish on top. 

CHICKEN SALTIMBOCCA WITH GARLIC MASHED POTATOES 

(c=cup; t=teaspoon; T=tablespoon) 

Serves 4 

INGREDIENTS: 
CHICKEN: 
1.5 lb organic boneless skinless chicken breast cutlets, pounded thin  
1 c brown rice flour 
1 T dried Italian blend herbs, rubbed in between your fingers to release essential oils 
1 t turmeric 

40 fresh sage leaves 
3 T organic duck fat 
1 T olive oil 
Salt and pepper to taste 

INSTRUCTIONS: 

Preheat the oven to 375 degrees and line a baking sheet with parchment paper.  

Combine dried spices with brown rice flour in a shallow baking dish. Season chicken with salt and pepper. Combine fat  and olive oil in a small bowl and set aside. 

Coat chicken in flour mixture and shake off excess flour. Place on a baking sheet and drizzle with oil mixture. Season with salt and pepper. Place a sage leaf of each chicken breast and bake until chicken is cooked through inside and crispy and golden brown on the outside. 

INGREDIENTS: 

MASH: 

3 lb local organic potatoes, diced 

3 large cloves local organic garlic, whole 

1-2 T homemade organic avocado mayo 

Homemade organic nut milk as needed (about ¾ c) 

2 T finely minced organic parsley 

Sea salt and organic black pepper for garnish 

INSTRUCTIONS: 

Preheat the oven to 375 degrees and line a baking sheet with unbleached parchment paper.  

Place potatoes and garlic in a large pot and cover with alkaline water. Bring to a boil and then turn down to a simmer and cook until potatoes are fork tender. Strain liquid and place potatoes back in the pot. Add mayo and enough homemade nut milk (about a scant cup) to mash potatoes to desired consistency. Stir in minced parsley. 

ORGANIC BLACKENED SALMON WITH MANGO  SALSA & ROASTED ASPARAGUS RICE 
(c=cup; t=teaspoon; T=tablespoon) 

Serves 4 

INGREDIENTS: 

ASPARAGUS:  

1 T organic extra virgin olive oil

1 bunch organic asparagus, trimmed 

 2 c organic brown rice, cooked

1 T local organic chives, sliced thin for garnish 

Sea salt and organic black pepper to taste 

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 

MANGO SALSA: 

1 organic ripe mango, dices 

¼ organic red onion, diced 

3 T organic cilantro, minced 

Drizzle of Lime juice, olive oil, salt & pepper 

INSTRUCTIONS: 

Preheat the oven to 400°F and line two large sheet trays with parchment paper. Place asparagus in a large bowl and drizzle with olive oil. Season with salt and pepper and mix well to coat. Spread into an even layer on the parchment paper lined baking sheet and roast in the oven until slightly tender and brown around the edges (about 15-20 minutes depending on size). Garnish with chives and cover with foil to keep warm while you bake the fish.  

Mix ingredients for the salsa together and set aside. 

Place the minced herbs and dried spices in a small bowl and mix well to combine. Evenly arrange fish on the second parchment paper lined baking sheet (skin side down) and sprinkle generously with blackened seasoning. Spray generously with olive oil and bake for about 10-12 minutes until fish is bright pink and flakey all the way through. Serve with roasted vegetable, rice, mango salsa and lemon wedges. 

ORGANIC BREADLESS PANZANELLA SALAD  

(c=cup; t=teaspoon; T=tablespoon) 

Serves 4 

INGREDIENTS: 

1 c cooked white beans (⅓ c dried beans, boiled in salted filtered water until tender and strained) 

12 organic cherry tomatoes, cut in half 

1 medium locally grown golden zucchini, sliced thin 

1 medium organic cucumber, cut into half moons 

½ organic orange bell pepper, diced 

1 T organic capers, drained 

1 t minced local organic oregano 

4-5 organic basil leaves, chopped 

1 clove organic garlic, grated 

½ t organic dijon mustard 

3 T organic red wine vinegar 

½ c organic extra virgin olive oil 

Sea salt and organic black pepper to taste 

INSTRUCTIONS: 

Combine all ingredients in a large salad bowl and mix. Season to taste with salt and pepper then serve chilled or at room temperature.  

ORGANIC LENTIL 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 

2 T paprika

¼ c organic extra virgin olive oil

4 c cooked organic quinoa pasta, chilled

¼ c organic tomatoes, chopped

½ small organic cucumber, quartered and sliced

¼ small organic red onion, quartered and julienned thin

2 T finely diced organic bell peppers

¼ c organic olives

2 T local organic basil chopped

Sea salt and organic black pepper to taste

INSTRUCTIONS:

In a food processor, pulse the vinegar, parsley, paprika, 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 tomatoes, cucumber, red onion, peppers, olives and basil.

Toss with vinaigrette and salt and pepper. 

ORGANIC DINNER SALAD WITH VEGAN 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.