The Healing Kitchen
The Healing Kitchen is where our belief that food is medicine comes to life. This is the heart of the Meals for Health and Healing program, where nutrient-dense meals are prepared with care for people living with cancer and their caregivers. It is also a vibrant gathering place; here, we welcome our teen volunteers who learn hands-on skills in nutrition, cooking, and service, alongside adult volunteers and our staff who share their time and knowledge.
Beyond daily meal preparation, the kitchen hosts learning events and workshops throughout the year, bringing together many parts of our community. Here, the work of the Giving Garden and the mission of healing through food come to fruition, transforming harvest, education, and compassion into nourishment, connection, and hope.
"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
Recipes Week of 2.2.26
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 CHICKEN SATAY W/GREEN BEANS
c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 t organic raw honey
3 t organic ground almonds
1/2 organic shallot, finely minced
1/2 t organic ground Tamarind
1 t organic coconut aminos
Four split chicken breasts, sliced into tenders
2 T olive oil
1 bunch green beans
2 t finely minced organic parsley for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat oven to 350 degrees. Combine honey, coconut aminos, almonds, shallot, and tamarind in a food processor until smooth. Divide mixture in half. Arrange chicken evenly on a baking sheet and brush with half the sauce mixture. Season with salt and pepper and bake until the internal temperature is 165 degrees (about 30-40 minutes). Remove chicken from oven and increase oven temperature to 400 degrees.
Using a clean brush, add the remaining sauce to chicken.
Arrange the green beans on a parchment lined baking sheet. Sprinkle with a little olive oil and salt & pepper. Roast at 400 degrees until fork tender, about 15 minutes. Serve the chicken with parsley garnish and green beans.
ORGANIC ROMESCO SALMON W/ GREENS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
SALMON:
¼ c raw organic almonds, toasted
1 small clove local organic garlic, smashed
½ local organic roasted bell pepper, seeds removed and roughly chopped
¼ c organic tomato, quartered and roasted until edges begin to brown
1 T organic parsley leaves
1 T paprika
½ T organic sherry vinegar
2 T organic extra virgin olive oil
Four 4 oz. wild caught salmon fillets
2 T minced local organic parsley for garnish
Sea salt and organic black pepper to taste
GREENS:
2 t organic extra virgin olive oil
2 cloves organic garlic, minced
Pinch of organic Health & Healing Spice Blend
1 bundle hearty greens, chopped
INSTRUCTIONS:
Preheat the oven to 350°F and line a baking sheet with parchment paper. Turn on the food processor, fit with an S blade and drop in almonds and garlic while the blade is spinning. Add roasted red pepper, tomato, parsley, paprika, and vinegar and puree. Drizzle in olive oil until you reach a pesto consistency. Season to taste with salt and pepper.
Arrange salmon on baking sheet and season generously with salt and pepper. Top with an even layer of romesco (about 1 ½ teaspoons per filet) and bake until romesco is browned nicely and salmon is bright pink and cooked all the way through (about 12-15 minutes, or until internal temperature of fish reaches 145 degrees). Garnish with parsley.
Heat a large pan over medium and add olive oil to coat the bottom. Saute greens with garlic, spice blend, salt and pepper until tender (about 5 minutes). Serve with salmon.
ORGANIC QUINOA PIZZA BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 c organic quinoa
4 c organic vegetable stock
organic unrefined avocado oil + more for sauteing vegetable toppings
½ local organic yellow onion, diced
4 cloves organic garlic, minced
1 c local organic tomatoes, pureed
2 T organic tomato paste
1 t organic oregano
1 t organic Health & Healing Spice Blend
1 t local organic honey
1 organic bell pepper, diced small
1 c organic cremini mushrooms, sliced thin
½ c Kalamata olives, sliced
1 c organic garlic & herb almond or cashew cheese, crumbled
½ c organic basil leaves, hand torn for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Place quinoa and stock in a medium saucepan and bring to a boil with a pinch of salt and pepper. Turn down to low and cover and simmer according to package directions, set aside.
Warm a medium saucepan over medium-high heat. Add oil and saute onions in a pinch of salt and pepper until tender. Add garlic and saute for 30-60 seconds until aromatic. Pour in tomatoes, tomato paste, herbs, spices, and honey and bring to a boil. Turn down to a simmer and cook until thickened. Taste and adjust seasoning by adding more salt, pepper, honey, or herbs.
Heat a stainless-steel skillet over medium-high heat. Coat the bottom of the pan with avocado oil and saute the bell peppers in a pinch of salt and pepper until tender-crisp. Add mushrooms and another pinch of salt and pepper and saute with more oil if needed. Taste and adjust seasoning then stir in the sliced olives. Divide quinoa amongst four bowls and top with sauce and vegetable toppings. Garnish with crumbled nut cheese and hand torn basil.
ORGANIC PROTEIN WINTER ROOT VEGETABLE BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 organic large Yukon Gold potatoes, large dice
1 T ghee
1 T nutritional yeast
2 T almond milk
1 parsnip, large dice
1 turnip, large dice
3 T organic olive oil
1 T onion powder
1 T rosemary
1 c cooked white beans
½ c walnuts, toasted and chopped
Fresh thyme leaves
Fresh parsley, minced
Salt and pepper to taste
LEMON-HEMP DRESSING:
½ c hemp hearts (hulled hemp seeds)
1/3-1/2 c water (use as needed to thin)
3 T fresh lemon juice
1 clove garlic
2 t nutritional yeast
1 t sage
Salt and pepper to taste
INSTRUCTIONS:
In a medium pot, bring potatoes to a boil. Once fork tender, remove from the stove, drain and mash with ghee, almond milk, nutritional yeast, salt and pepper to taste, and set aside.
Preheat the oven to 400°F. In a large bowl, coat root vegetables in oil, rosemary, and onion powder. Spread vegetables on a baking sheet and sprinkle evenly with salt and pepper. Roast in the oven until crispy and fork tender (about 30-45 minutes).
Combine all ingredients for lemon hemp dressing in a blender and puree until smooth. It is best to start by using 1/3 cup of water and add more if needed. Taste dressing for salt and pepper and adjust if necessary.
Remove vegetables from the oven and sprinkle with fresh thyme and parsley. To serve, layer mashed potatoes, beans, then roasted vegetables, and drizzle with dressing.
ORGANIC BLACK BEAN BURGERS AND VEGGIE TOPPINGS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Organic olive oil
1 organic bell pepper, diced
½ organic onions, diced
¼ c organic oats
½ t cumin
1 t onion powder
2 t chili powder
½ t garlic powder
1/2 t paprika
1 t liquid aminos or tamari
1 can organic black beans, drained and rinsed
1 t sea salt
1 t black pepper
TOPPINGS:
Lettuce, sliced red onion, sliced tomato, dill pickles
INSTRUCTIONS:
Preheat the oven to 350 degrees. Heat a large pan over medium and add enough oil to coat the bottom. Saute pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients. Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans. Form into patties– about 1/3 cup of mixture in each. Place patties on a parchment paper lined baking sheet and bake for 10 minutes on each side, 20 minutes total. Serve with toppings.
ORGANIC BLUEBERRY SALAD WITH RASPBERRY BALSAMIC
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
SALAD:
lettuce
goat cheese, crumbled
walnuts, toasted
fresh blueberries
DRESSING:
¼ c frozen raspberries, thawed
2 T balsamic vinegar
3 T olive oil
½ t Dijon mustard
½ t honey
Salt to taste
INSTRUCTIONS:
Combine ingredients for dressing in a blender and purée until emulsified.
Divide salad greens among four plates and top with goat cheese and walnuts and drizzle with dressing.
Recipes Week of 1.6.26
ORGANIC VEGETABLE CHOWDER
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T organic unrefined avocado oil
½ small organic white onion, diced
4 c chopped colorful local organic vegetables (carrots, broccoli, cauliflower, potatoes, zucchini, etc.)
4 cloves organic garlic, peeled and minced
¼ t Health and Healing Spice Blend
2 t minced dried organic herbs (thyme, parsley, summer savory, or oregano)
1 medium local organic yellow squash, diced small
4-5 c organic homemade mineral broth
2 T fresh herb for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Warm a large stock pot over medium high heat. Coat the bottom of the pan with oil and saute onions in a pinch of salt and pepper until softened (about 5 minutes).
Stir in chopped vegetables, garlic, dried herbs and spices and saute for two minutes with another pinch of salt and pepper, then cover vegetables with mineral broth.
Bring to a gentle boil, turn down to low and cover pot with a lid. Simmer gently until potatoes are fork tender.
Puree ½ of the soup then add back to the chowder; taste and adjust seasoning.
Garnish with chopped fresh herbs and serve.
ORGANIC BLACKENED COD W/ PEPPER MEDLEY
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
COD:
1 T thyme, minced
1 T oregano, minced
1 T paprika
1 t garlic powder
1 t onion powder
1 t turmeric
Four 4 oz. wild caught cod filets
extra virgin olive oil spray for baking fish
½ lemon, cut into 4 wedges for garnish
Avocado oil
4 colorful peppers, diced
½ onion, diced
Parsley, chopped
Salt & Pepper
INSTRUCTIONS:
Place the minced herbs and dried spices in a small bowl and mix well to combine. Evenly arrange fish on the parchment paper lined baking sheet and sprinkle generously with blackened seasoning. Spray generously with olive oil and bake for about 10-12 minutes until the fish reaches 145 degrees with internal thermometer.
Heat a saute pan over medium high heat, and add enough oil to coat the bottom. Saute the peppers and onions until just barely tender. Do not overcook. Season with salt & pepper and garnish with parsley.
ORGANIC TURKEY MEATBALLS w/ VEGETABLE MARINARA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 lb ground turkey
1 T garlic powder
1 T onion powder
Olive oil
½ onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
2 lb tomatoes, pureed
3 T dried basil
2 T dried thyme
2 T dried oregano
1 c seasonal vegetables, diced
Mineral broth as needed
basil, cut into a chiffonade for garnish
Salt and pepper to taste
INSTRUCTIONS:
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
In a medium sized bowl, combine turkey, 1 tsp salt, 1 tsp pepper, garlic powder, and onion powder and mix.
Form ground turkey into meatballs and line up on a baking sheet. Drizzle with olive oil and bake until browned on the outside and internal temperature reaches 165 degrees.
Warm a skillet over medium high heat. Add enough oil to coat the bottom and saute the onions, carrots, and celery with a pinch of salt and pepper until softened (about 5 minutes). Add garlic and saute until aromatic (about 30-60 seconds). Add tomatoes, seasonal vegetables, and herbs and cover with mineral broth. Bring to a boil, then turn down to a simmer and cook uncovered until sauce is thickened (30-45 minutes). Taste and adjust seasoning.
Serve meatballs in the marinara sauce and basil garnish.
ORGANIC MEXICAN QUINOA CASSEROLE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
¼ c organic unrefined avocado oil
1 organic onion, diced
½ local organic poblano or bell pepper, diced
½ c local organic tomatoes, diced
1 clove organic garlic, minced
½ t organic ground cumin
½ t chili powder
½ t organic ground coriander
¼ t organic turmeric powder
2 organic limes, zested & juiced
¼ c organic homemade mineral broth
1 c cooked organic kidney beans, rinsed
2 c white organic quinoa, cooked
½ c organic cilantro, chopped for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat the oven to 350°F and grease an oven proof casserole dish with avocado oil.
Coat a large skillet with avocado oil then saute onions, peppers, and tomatoes in a pinch of salt and pepper until softened. Add garlic and spices and saute for 30-60 seconds until aromatic. Pour in lime juice and mineral broth and let simmer until tomatoes are softened and broken down into a sauce. Stir in kidney beans and quinoa and season to taste with salt and pepper. Spread evenly in a greased baking dish.
Bake quinoa casserole about 20-25 minutes then let rest for 10 minutes and slice. Serve hot with cilantro garnish.
ORGANIC AVOCADO PESTO PASTA
(c=cup; t=teaspoon; T=tablespoon)
Serves: 4
INGREDIENTS:
2 Avocados
2 cups Basil, fresh
½ c walnuts
2-3 T olive oil
3 cloves Garlic
1 Lemon, Juice of
2 t sea salt
1 box GF pasta, cooked according to directions
1 c seasonal vegetables, cooked
¼ c hemp seeds
8-10 cherry tomatoes, halved
INSTRUCTIONS:
In a food processor, combine the avocados, basil, nuts, oil, garlic, lemon and pulse to combine. Season with salt.
Toss with pasta, vegetable and hemp seeds. Garnish w/ tomatoes.
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 thyme
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 for dressing except parsley 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 SQUASH/CILANTRO LIME RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
3 c cooked brown rice (cooked in vegetable stock)
½ c organic cilantro, chopped
2 t lime juice
organic olive oil
½ large organic red onion, diced
3 cloves garlic, minced
3 c organic hearty greens, chopped
1 organic bell pepper, chopped
1 T organic Health & Healing Spice Blend
½ T cumin
½ T coriander
2 tomatoes, diced
1 local squash, diced and roasted
green onions, sliced for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
In a medium sized bowl, toss brown rice with the cilantro and lime. Set aside.
Heat a medium sized saute pan over medium high heat. Saute onion, garlic, pepper and greens in a little olive oil. Add the dry spices and tomatoes. Allow to simmer until all the flavors have combined. Check for salt & pepper. Combine with rice and garnish with roasted squash & green onions.
Recipes Week of 1.20.26
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 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.
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.
