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 BROWN RICE NOODLE SOUP 

(c=cup; t=teaspoon; T=tablespoon) 

Serves 4 

INGREDIENTS: 

organic unrefined olive oil 

1/2 organic onion, diced  

½ organic leek, sliced 

2 celery stalks 

2 organic carrots, sliced 

1 clove garlic, minced 

1 bay leaves 

¼ c organic mushrooms  

1 t oregano 

1 T aminos 

 ½ T ginger powder 

2-3 c organic homemade mineral broth 

3 c organic chopped vegetables 

Cooked brown rice noodles 

organic sliced radishes, scallions, coriander leaves, pea shoots for garnish   

Salt and pepper to taste 

INSTRUCTIONS:

Warm a pot over medium heat and add a little oil. Sauté onion, carrot, celery and leek in a pinch of salt until tender and remove from pot. Add garlic, bay leaves, mushrooms, mineral broth and chopped vegetables.  Bring to a boil, then turn down to a simmer. Add oregano, aminos and ginger with a little salt & pepper. Simmer until vegetables are tender. Turn heat off. Add the cooked noodles and taste for additional salt & pepper.  Remove bay leaves and garnish with garnishes above. 

ORGANIC COD & VEGETABLE STIR FRY 
(c=cup; t=teaspoon; T=tablespoon) 

Serves 4 

INGREDIENTS: 

2 T organic sesame oil 

4 organic cod filets 

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 mineral broth or vegetable stock 

1 T organic coconut aminos 

2 T organic rice wine vinegar 

2 t organic sesame seeds for garnish 

Local organic chives for garnish 

INSTRUCTIONS: 

Season fish generously with salt, pepper, and spice blend. Heat a large skillet over medium-high heat. Coat the bottom of the pan with oil and sauté chicken until evenly browned on all sides.  

Remove chicken from the pan and add remaining ingredients. Stir fry until veggies are tender, then add chicken back to the pan and cook through on low. Serve hot with sesame seed and chive garnish 

ORGANIC TURKEY MEATBALLS W/ ZOODLES 
(c=cup; t=teaspoon; T=tablespoon) 

Serves 4 

INGREDIENTS: 

8 lb ground turkey 

Olive oil for browning 

1 T olive oil 

2 onions, diced 

8 carrots, diced 

8 celery stalks, diced 

1 head garlic, minced 

12 lb tomatoes, pureed 

1 c basil, chopped 

2 T oregano, chopped 

Mineral broth as needed 

½ c basil, cut into a chiffonade for garnish 

Squash & Zucchini zoodles 

Salt and pepper to taste  

INSTRUCTIONS: 

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

Warm a skillet over medium high heat. Add the oil and saute the onions, carrots, and celery in a  pinch of salt and pepper until softened. Add garlic and saute until aromatic (about 30-60 seconds). Add tomatoes 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.  

Roll chicken into meatballs and line up on a baking sheet. Season with salt and pepper and drizzle with olive oil and bake until browned on the outside and cooked through.  

Serve a scoop of zoodles, top with 2 meatballs and sauce on top. Garnish with basil.  

ORGANIC WHITE BEAN GRATIN W/ BROCCOLI 

(c=cup; t=teaspoon; T=tablespoon) 

Serves 4 

INGREDIENTS: 

T organic unrefined avocado oil + more for greasing baking dish 

4 c cooked organic white beans (2 c dried organic white beans boiled in salted filtered water until tender) ½ c organic homemade mineral broth 

½ c organic homemade hemp seed milk (2 T organic shelled hemp seeds + ½ c boiled filtered water, blended and strained through a fine mesh strainer) 

¼ small local organic onion, diced  

4 cloves organic garlic, minced 

1 t dried organic rosemary 

½ t organic Health & Healing Spice Blend 

1 c soft organic cashew cheese  

½ c steamed organic broccoli 

1 c ground raw organic almonds  

¼ c local organic parsley, minced for garnish 

Sea salt and organic black pepper to taste 

INSTRUCTIONS: 

Preheat the oven to 375°F and grease a baking dish with oil. Puree 2 cups of cooked white beans, mineral broth, and hemp seed milk in a blender and set aside. 

Warm a medium stainless steel or cast iron skillet over medium-high heat until hot. Add 2 tablespoons of oil and saute onion in a pinch of salt and pepper until tender. Add garlic and saute for 30 seconds until aromatic. Add tomatoes, rosemary, and spice blend and cook until tomatoes burst. Stir in remaining white beans, pureed beans, broccoli and soft cashew cheese then season to taste with salt and pepper.  

Pour into a greased baking dish and top with ground almonds. Drizzle with remaining oil and bake until golden brown on top (about 45 minutes).  

Serve hot with broccoli and parsley garnish. 

ORGANIC CHICKPEA SALAD 

(c=cup; t=teaspoon; T=tablespoon) 

Serves 4 

INGREDIENTS: 

1 c dried garbanzo beans, soaked overnight & rinsed 

1 bay leaf 

1 t coriander 

½ t cumin 

2 t olive oil 

½ orange bell pepper, diced 

1 tsp organic lemon juice 

½ small red onion, julienned 

1 clove garlic, minced 

1/2 c assorted CSA vegetables, chopped ( cucumber, tomato, arugula) 

3 T white wine vinegar 

½ tsp dried oregano 

¼ tsp dried dill 

1 T olive oil 

2 t parsley, chopped 

1 scallion, sliced on a bias for garnish 

Lettuce Leaves to serve 

Salt & pepper to taste 

INSTRUCTIONS: 

In a saucepan, bring beans, bay leaf, and spices to a boil in salted water. Cook until tender (about 20 minutes), then drain and transfer to a big mixing bowl to cool. 

Gently saute CSA vegetables with the peppers, onions, and garlic in a skillet with a little oil.  Add to beans. Mix in remaining ingredients and taste and adjust seasoning. Serve on lettuce leaf w/ scallion garnish.  

ORGANIC WEDGE SALAD WITH SOUTHWESTERN DRESSING 
(c=cup; t=teaspoon; T=tablespoon) 

Serves 4 

INGREDIENTS: 

DRESSING: 

½ c organic avocado mayo 
¼ c organic lime juice 
1 organic garlic clove, minced into a paste  

1 t dried organic oregano 

2 T finely minced organic cilantro 

½ t organic cumin 

½ t organic coriander 

½ t organic chili powder 

~2 T organic cold pressed avocado oil (more or less as needed) 

Alkaline water if needed to think out dressing 

Sea salt and organic black pepper to taste  

SALAD: 

2 small heads of organic Romaine lettuce, ends trimmed and sliced in half lengthwise  

1 c chopped local organic vegetables (cucumber, cherry tomatoes, zucchini, etc.) 

Sea salt and organic black pepper to taste 

INSTRUCTIONS: 

Place the first eight ingredients for dressing in a bowl and mix well to combine. Thin out with oil and season to taste with salt and pepper. Taste and adjust seasoning and set aside while you assemble the salad. 

Divide lettuce wedges amongst four salad plates and top drizzle with dressing. Top with chopped vegetables and serve.  

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.