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 7.21.26
ORGANIC WILD RICE SHIITAKE MISO SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
avocado oil
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
1 head bok choy, chopped
3 c organic vegetable stock
½ 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 heat. Add enough oil to coat the bottom and saute leeks, 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 mineral broth 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 with scallions.
ORGANIC STUFFED PEPPERS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
4 local organic bell pepper, sliced in half and seeded
organic extra virgin olive oil
1 lb organic pasture raised ground beef
1 organic onion, diced
2 stalks organic celery, sliced thin
2 t organic Italian seasoning
1 t organic paprika
1 t organic cumin
8 oz tomato puree or diced tomato
3 c organic cooked brown rice
Organic parsley, chopped for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat the oven to 350° and line a baking sheet with parchment paper. Arrange the peppers in a single layer on baking sheet.
Heat a large pan over medium heat and add enough oil to coat the bottom. Brown the ground turkey for 4-5 minutes and then add the onion, celery, and dry seasonings. Season with salt & pepper. Once the onion is translucent, remove from the heat. Stir in the tomatoes and cooked rice.
Scoop meat mixture into the halved peppers. Bake for 20 min.
Garnish with parsley to serve.
ORGANIC BLACKENED SALMON WITH POTATOES
(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
Potatoes:
2 T organic unrefined avocado oil
1 large organic onion, diced
2 cloves organic garlic, minced
¼ t organic Health & Healing Spice Blend
1-2 t organic paprika
8 red potatoes, large dice
2 T finely minced organic parsley
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat the oven to 350°F and line two large sheet trays with parchment paper. In a small bowl, combine the dry spices for the salmon. Arrange fish in a single layer. Spray lightly with oil and sprinkle with the spice mix. Bake 10-15 minutes or until internal temperature reaches 145 degrees.
Also on a baking sheet, arrange the potatoes in a single layer, top with olive oil and spices and toss together to combine. Roast until fork tender 25-30 minutes.
ORGANIC VEGETABLE POMODORO 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
2 T honey
1 lb organic seasonal vegetables, diced small
1 T thyme
1 T oregano
Sea salt and organic black pepper to taste
2 local zucchinis, zoodled into ribbons
Fresh basil, chopped for 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. Reduce heat to medium low and add tomatoes, honey, mushrooms, and herbs and simmer until vegetables are softened, and sauce is thickened. Taste and adjust seasoning by adding more salt and pepper if needed. Serve over zoodles and garnish with basil.
ORGANIC VEGETABLE QUINOA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T avocado 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 1/2 c organic quinoa, cooked
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:
Heat a medium pan over medium high heat. Add enough oil to coat the bottom 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 hemp seeds.
ORGANIC LENTIL & SWEET POTATO BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
½ c olive oil
¼ c lime juice
1 t organic Health & Healing blend
1 ½ T cumin
1 clove garlic, minced
Sea salt and organic black pepper to taste
SALAD:
1/2 c large organic red onion, diced
2 lb organic sweet potatoes, cut into like sized pieces
2 c organic hearty greens, chopped
1 organic pepper, diced
2 c cooked lentils
1 c organic cilantro leaves, chopped
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 until fork tender (about 20-25 minutes). Toss cooked sweet potatoes with remaining ingredients, including the ½ remaining dressing. Check for salt & pepper. Serve.
ORGANIC CRUDITES WITH RANCH DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
RANCH:
½ c avocado mayo
1-2 t unsweetened almond milk (as needed to thin out dressing)
½ t apple cider vinegar
1 clove garlic, minced into a paste
1 t onion powder
1 t garlic powder
1 t dill
1 minced scallion, minced
2 t finely minced parsley
Sea salt and organic black pepper to taste
VEGETABLES:
Local seasonal vegetables
Combine ingredients for dressing in a small mixing bowl and season to taste with salt and pepper then set aside. Serve with vegetables.
Recipes Week of 6.23.26
ORGANIC CHICKEN MARSALA WITH POTATOES
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
CHICKEN:
4 organic boneless skinless chicken breast cutlets, pounded thin
2 T dried Italian blend herbs
Ghee
Olive oil
2 cloves garlic, minced
1 pint organic mushrooms, sliced
1 shallot, diced
1 c organic vegetable stock
¼ c sherry vinegar
organic fresh parsley, minced for garnish
Salt and pepper to taste
2 organic russet potatoes, diced
INSTRUCTIONS:
In a pot of boiling water add the diced potatoes with a pinch of salt. Boil until fork tender. Drain and mash with a potato masher or fork. Add additional salt & pepper to taste and set aside.
Preheat oven to 400 degrees. Arrange chicken on a parchment lined baking sheet. Brush with a little olive oil and sprinkle with ½ cup of Italian herbs, and salt & pepper, and roast until internal temperature reaches 165 degrees (5-10 minutes).
Heat a saute pan over med high and add about a tablespoon of olive oil and a tablespoon of ghee. Saute shallots, mushrooms, and garlic one minute. Reduce heat to medium. Add remaining herbs, stock, and sherry vinegar and reduce by 1/2. Serve chicken on top of potatoes with a drizzle of sauce and fresh parsley garnish.
ORGANIC QUINOA TABBOULEH
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 garlic cloves, minced
5 green onion, sliced
1 bunches organic parsley
1 c cooked quinoa
cherry tomatoes, halved
1 c cucumber, chopped
3 T organic extra virgin olive oil
1 T organic lemon juice
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Finely chop the parsley, onion and garlic. You can use the food processor, just don’t over pulse ingredients. Place in a large bowl and add the cooked quinoa and tomatoes.
Drizzle in olive oil and lemon juice and mix well.
Taste and adjust salt and pepper if needed. Serve chilled.
ORGANIC VEGETABLE STIR FRY
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
organic sesame oil
1/4 organic red onion, quartered and julienned (sliced thin)
5 c chopped local organic vegetables (snow peas, zucchini, eggplant, etc.)
1 organic clove garlic, minced
¼ t ginger powder
1 T organic Health & Healing Spice Blend
1 t Togarashi Spice Blend
¼-1/2 c organic vegetable stock
2 t organic tamari
2 t organic rice wine vinegar
4 c cooked rice (¼ c serving)
organic sesame seeds for garnish
Local organic chives for garnish
INSTRUCTIONS:
Heat a large saute pan over medium high and add enough oil to coat the bottom. Saute onions one minute. Add garlic, local vegetables, ginger, Togarashi, and Health & Healing blend and saute 5 more minutes. Reduce heat to medium and add stock, tamari, and rice vinegar and allow to simmer until sauce is reduced by half. Serve veggies over rice and garnish with chives and sesame seeds.
ORGANIC BALSAMIC SALMON W/ SQUASH MEDLEY
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Four 4 oz. wild caught salmon filets
1 t organic dijon mustard
1-2T organic extra virgin olive oil
1 T local organic raw honey
¼ c organic balsamic vinegar
1 organic garlic clove, minced
Sea salt and organic black pepper to taste
Vegetable
2 c local organic squash & zucchini. chopped
1 T organic unrefined avocado oil
2 t health & healing spice blend
½ t minced organic thyme
1 T chopped local organic parsley
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat oven to 400 degrees. In a medium to large bowl, toss vegetables with oil, spice blend, thyme, and salt and pepper. Spread into a thin layer on parchment lined sheet pan and roast until fork tender and edges have begun to brown. Reduce oven temperature to 350 degrees.
Line a baking sheet with parchment paper. Whisk oil, balsamic, honey, Dijon, garlic, and salt and pepper until combined. Taste and adjust seasoning if needed. Evenly arrange salmon onto a baking sheet and drizzle or brush generously with balsamic mixture. Bake for 8-12 minutes until bright pink and flakey. Serve with carrots.
ORGANIC BEAN CURRY
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 c beans, soaked overnight
Organic olive oil
6 organic garlic cloves, minced
¼ organic onion, julienne
2 T ginger root, grated
14 oz crushed organic tomatoes
14 oz coconut milk
1.5 T cumin
1T coriander
1 t turmeric
¼ c fresh cilantro leaves
2 organic limes, juiced
2 c organic rice, cooked
Salt & pepper
INSTRUCTIONS:
Drain and rinse soaked beans, Add them to a stock pot and cover with water. Bring to a boil, then reduce heat and simmer until beans are tender. Drain and set aside.
Heat a large saucepan, add enough oil to coat the bottom, and saute garlic and onions until translucent. Add remaining ingredients (except lime). Add the beans and allow the pot to simmer for 15-20 min. Turn off the heat and add the lime. Serve over cooked rice.
GARDEN FRESH TOMATO BASIL SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
olive oil
2 lbs ripe garden tomatoes
½ onion, diced
3 garlic cloves, minced
1 c diced potatoes
2 c tomato puree
1 c Vegetable stock
fresh basil leaves
1 T thyme, chopped
½ can tomato paste
1 T honey
Salt and pepper to taste
INSTRUCTIONS:
Preheat the oven to 400 degrees and line a large baking sheet with parchment paper. Roast tomatoes in oil and salt and pepper for 30-45 minutes until softened and juices release.
In a large pot, saute onions with salt and pepper until softened. Add garlic and saute until aromatic. Add tomatoes and remaining ingredients. Bring to a boil. Turn down to a simmer and cook until flavors condense (about 30 minutes). Puree in batches in a blender and garnish with a basil leaf.
ORGANIC ROASTED BEET SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
3 to 4 small beets, whole and unpeeled
1 orange, zested and juice
1 teaspoon EVOO
2 cloves garlic, whole
walnuts
Goat cheese, crumbled
Salt and pepper to taste
Lettuces for serving
Place the beets, orange, oil, and garlic into a piece of foil and wrap tightly. Roast on a baking sheet at 400 F for about 45 minutes or until the beets are fork tender. Take out and let cool. Peel beets under running water for ease. Chop the beets to bite size pieces, about an inch or so. Build a beautiful roasted beet salad on lettuce with walnuts and goat cheese.
Recipes Week of 7.7.26
ORGANIC VEGETABLE CHOWDER
(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
2 organic garlic cloves, minced
2 bay leaves
2-3 c organic homemade mineral broth
1/2 c local organic vegetables, diced
organic parsley, chopped for garnish
Salt and pepper to taste
INSTRUCTIONS:
Warm a pot over medium heat and add enough oil to coat the bottom. Saute onions, garlic, celery and carrots in a pinch of salt until tender. Add local vegetables and stir. Add bay leaves, salt & pepper, and broth. Bring to a boil, then turn down to a simmer. Simmer until vegetables are tender and flavors have combined. Taste and adjust seasoning.. Remove bay leaves and puree. Serve with parsley garnish.
ORGANIC CITRUS SALMON SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
FOR THE DRESSING:
2 medium oranges, zested and juiced
1 lime, zested and juiced
1 lemon, zested and juiced
3 T dijon mustard
3 T honey
1 t tarragon
1/2 t turmeric
½ c olive oil
Salt & pepper to taste
FOR THE SALAD:
3-4 lbs salmon, baked and flaked
1 orange, segmented
½ c almonds, toasted and chopped or slivered
3 scallions, thinly sliced
1 carrot, cut into thin ribbons
1 lb greens (spinach, kale, arugula, etc)
INSTRUCTIONS:
In a small bowl, whisk together all the ingredients for the dressing except the oil. Then, while whisking, slowly drizzle oil in until combined.
In a medium bowl, combine ingredients for salad and toss to fully incorporate. Drizzle with dressing, toss again, and serve chilled.
ORGANIC VEGETABLE QUINOA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T olive oil
2 c seasonal vegetables, chopped
1 small lemon, juiced
½ t Health & Healing Spice Blend
1 clove garlic, minced into a paste
¼ c local fine herbs (basil, parsley, cilantro, chives)
½ t dijon mustard
1 t raw honey
extra virgin olive oil to taste (about ¾ c)
Sea salt and black pepper to taste
4 c cooked quinoa
INSTRUCTIONS:
Warm a medium pan over medium-high heat and add enough oil to coat the bottom. Add vegetables and saute in a pinch of salt and pepper for a few minutes until tender crisp.
Combine lemon juice, spice blend, minced garlic, herbs, dijon, and honey in a medium mixing bowl and whisk to combine. Drizzle in olive oil while whisking until vinaigrette is emulsified. Season to taste with salt and pepper.
Combine cooked quinoa with vegetables and dressing. Toss to combine.
ORGANIC DINNER SALAD W/ ITALIAN DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
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 oregano
1 t dried sage
1 t dried basil
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 except parsley for dressing 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 and drizzle with dressing to serve.
ORGANIC RED PEPPER QUINOA PASTA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Organic olive oil
1 large zucchini, large diced
½ red onion, large diced
2 red bell peppers, large diced
2 cloves garlic, minced
½ c almond milk
1 can white beans, drained
¼ c nutritional yeast
1 can tomato paste (12 oz)
¾ T rosemary
½ T thyme
½ T sage
¼ c lemon juice
16 oz quinoa pasta, cooked
INSTRUCTIONS:
Preheat oven to 400 degrees. Heat a large pan over medium high heat and add enough oil to coat the bottom. Saute zucchini until tender and set aside.
Toss peppers and onions with olive oil, salt, and pepper and roast for 10 minutes.
In a large saucepan, saute garlic in olive oil 3 minutes or until soft. Add beans, herbs, almond milk, nutritional yeast, and tomato paste. Simmer for 20-25 minutes. Remove from heat, add lemon juice and mash bean mixture until it has reached a creamy consistency. Blend cooked peppers and onions with ½ c olive oil until smooth. Add pepper mixture to bean mixture and combine. Season with salt and pepper to taste. Pour sauce over pasta and toss to fully incorporate, adding the zucchini on top.
ORGANIC LENTIL DIAVOLO W/ ZOODLES
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T organic unrefined avocado oil
¼ yellow onion, minced
2 cloves garlic, minced
½ T organic paprika
½ red pepper, diced
¼ c tomato paste
Sea salt and organic black pepper to taste
2 c organic lentils
5 c organic chicken stock
2 squashes, cut into ribbons
INSTRUCTIONS:
Heat a large pan over medium high heat and add enough oil to coat the bottom. Saute the onion and garlic for 3 minutes. Add the paprika, red pepper, tomato paste and a little salt & pepper. Add the lentils and stock. Stir to combine and simmer on medium low for 30-35 minutes until lentils are cooked through and all liquid is absorbed. Taste for additional salt & pepper. Serve over the squash.
ORGANIC CHICKEN CACCIATORE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
4 organic chicken breasts
olive oil
1 organic onions, diced
2 organic garlic cloves, minced
2 organic peppers, red or yellow, diced
1 organic carrot, diced
¼ c wild mushrooms, sliced
3 T olives, pitted
1 sprigs fresh thyme
1 T each basil and parsley, chopped
1 t dried oregano
1 t balsamic vinegar
2 c organic crushed tomatoes
2 c organic diced tomatoes
2 t organic tomato paste
Salt and pepper
Potatoes, cooked any way
INSTRUCTIONS:
Heat oven to 375 degrees.Season Chicken with salt and pepper. Heat oil in a large ovenproof skillet and sear chicken until both sides are brown. Set aside. In the pan, add onions and peppers. Saute until onions are translucent. Add garlic, peppers, carrots and mushrooms. Saute for an additional five minutes. Transfer everything to hotel pans and add tomatoes, olives, thyme, basil, parsley, oregano and vinegar. Cover and place in the oven for 45 minutes. Serve with potatoes.
Recipes Week of 6.30.26
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
½ small red onion, julienned
1 clove garlic, minced
1/2 c assorted vegetables, chopped (cucumber, tomato, arugula)
1 tsp organic lemon juice
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
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.
Heat a large pan over medium high heat and add enough oil to coat the bottom. Saute peppers, onions, and garlic until softened (about 3 minutes). Add to beans. Mix in remaining ingredients and taste and adjust seasoning. Garnish with scallions.
ORGANIC PEA & RICE SALAD W/ VEGETABLE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
3 T olive oil
½ small red onion, chopped
1 cup wild rice, cooked
1 organic carrots, shredded
2 c organic peas, cooked
½ c pistachios
3 T dijon mustard
¼ c vegan mayo
¼ c fresh dill, minced
¼ c fresh parsley, minced
1 T grated lemon zest
¼ t grated lime zest
2 T honey
1 c seasonal vegetable, chopped
Salt & pepper
INSTRUCTIONS:
Preheat oven to 400 degrees. Toss vegetable with a little olive oil, salt & pepper and arrange on a parchment lined baking sheet in a single layer. Roast at 400 degrees until fork tender.
Meanwhile, saute onion in 1 T olive oil for 5-6 minutes and remove from heat. In a small bowl, whisk together Dijon, mayo, dill, parsley, zest, honey, and salt and pepper.
In a large bowl, toss onion and dressing with remaining ingredients (except vegetable). Taste again for additional seasonings. To serve, scoop rice mixture and top with vegetable.
ORGANIC COD TACOS IN LETTUCE CUPS w/ SLAW
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
FOR THE SLAW:
1 orange, zested & juiced
1 T honey
2 T olive oil
2 T rice wine vinegar
½ head green cabbage
1 bell pepper, sliced very thin
2 T bunch cilantro, minced. Use ½ and save ½ for garnish.
FOR THE TACOS:
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
8 leaves of organic bibb lettuce for wrapping
Sea salt and organic black pepper to taste
INSTRUCTIONS:
To prepare the slaw, 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.
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 a 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 the fish is cooked through and reaches an internal temperature of 145 degrees
Using a spatula, cut fish into 1” cubes right on the baking sheet then serve in a tortilla with lettuce, slaw, and cilantro on top and lime wedges on the side.
ORGANIC GREEN 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)
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 drizzle with dressing. Top with chopped vegetables and serve.
ORGANIC BLACK BEAN BOWL W/ AVOCADO CREMA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
BOWL:
2 c black beans, rinsed and drained
½ c smashed black beans
1 T cumin
1 t chili powder
1 t coriander
3 c cooked brown rice
cherry tomatoes, halved
cucumbers, sliced & halved
shredded carrots
shaved red onion
CREMA:
1 organic avocado, diced
2 T organic lime juice
1 clove garlic, minced
1 t cumin
3 T organic extra virgin olive oil
Water if needed to thin
Sea salt to taste
INSTRUCTIONS:
Combine smashed beans with the whole cooked beans and spices and mix well.
Combine ingredients for the crema in a blender and puree until smooth. Build the bowl by layering the rice, then the beans, then the vegetables. Drizzle crema on top to serve.
ORGANIC SUMMER SQUASH SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1lb summer squash, chopped
2 small potatoes, diced
½ medium onion, diced
2 cloves garlic
2 t thyme
1 T olive oil
2 c vegetable stock
½ c coconut milk
Juice of ½ lemon
Salt and pepper to taste
INSTRUCTIONS:
Warm oil in a stockpot over medium heat. Add all the vegetables and aromatics, until the onions begin to soften, about 5 minutes. Add the broth and bring to a boil.
Reduce the heat and simmer, stirring occasionally until all the vegetables are soft; 15-20 minutes.
Let cool slightly. Transfer to a blender and puree until smooth.
Place pan over medium-low heat stir in coconut milk and lemon juice. Salt and pepper to taste.
ORGANIC LEMON HERB BRAISED CHICKEN w/ Vegetable
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Organic extra virgin olive oil
4 organic chicken breast
1 large organic lemon
1 organic Health & Healing Spice Blend
1 t organic dried oregano
1 t organic dried thyme
1 t organic paprika
Sea salt and organic black pepper to taste
1 c seasonal vegetable, chopped
INSTRUCTIONS:
Preheat the oven to 400 degrees. Drizzle chicken with oil then squeeze lemon juice on top of chicken. Season chicken with spice blend, herbs, paprika, and salt and pepper. Bake until chicken is nicely browned on top and reaches an internal temperature of 165 degrees (about 30 minutes).
Serve chicken with seasonal vegetable.
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.
