We Support Our Clients with Immune-Boosting Meals
What We Cook
The Heimerdinger Foundation’s Meals 4 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 (for the first 12 weeks) and serves people living in Davidson and Williamson Counties who are currently in active cancer treatment. Since 2013, we have served and delivered over 200,000 meals to approximately 2,700 clients and their caregivers.
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.
"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, October 2023
Recipes Week of 12.8.25
ORGANIC VEGETABLE 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
2-3 c organic homemade mineral broth
1 organic garlic cloves, minced
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, garlic, celery and carrots in a pinch of salt until tender and remove from pot. Add vegetables and stir. Add bay leaves and salt and 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. Add cooked pasta. Remove bay leaves and serve with parsley garnish.
ORGANIC SALMON SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
DRESSING:
¼ c organic red wine vinegar
1 t minced organic garlic
1 t minced organic shallots
1 t organic Dijon mustard
1 T local raw honey
¾ c organic extra virgin olive oil
Sea salt and black pepper to taste
SALAD:
6 c organic baby spinach
½ c organic seedless red grapes, cut in half
3 organic scallions, sliced thin on a bias
⅓ c sliced almonds
½ organic avocado, sliced and sprinkled with organic lime juice to prevent oxidation
4 roasted wild caught salmon fillets
INSTRUCTIONS:
Combine all ingredients for dressing in a mason jar and shake vigorously to combine. Season to taste with salt and pepper then taste and adjust seasoning.
Divide spinach evenly amongst four salad plates and top with remaining ingredients. Serve a drizzle of dressing over the top.
ORGANIC LEMONGRASS CHICKEN W/ NEW POTATOES
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
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INGREDIENTS: 4 garlic cloves, minced 3 stalks lemongrass, trimmed 1 T organic fish sauce 1 T organic chili sauce 2 t organic honey 3 T organic olive oil 1 organic red onion, sliced thin finely minced organic parsley for garnish Sea salt and organic black pepper to taste |
INSTRUCTIONS:
In a medium bowl, toss the chicken with the garlic, lemon grass, fish sauce, chili sauce, honey and a little salt & pepper. Allow to marinate for 15 min. In a large skillet over medium heat, add a little oil and saute the chicken mixture. Brown on all sides and cook for 3-5 min.
NEW POTATOES:
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 VEGETABLE QUINOA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
4 c cooked quinoa
1 T olive oil
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)
2 c seasonal vegetables, chopped
Sea salt and black pepper to taste
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INSTRUCTIONS:
Warm a medium skillet over medium-high heat. Add vegetables and saute in a pinch of salt and pepper for a few minutes until tender crisp.
Put citrus juice, spice blend, minced garlic, herbs, dijon, and honey in a medium mixing bowl and whisk to combine. Drizzle in olive oil to taste until vinaigrette is emulsified and season to taste with salt and pepper. Seta aside.
Combine cooked rice with vegetables and dressing. Toss to combine.
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 oregano
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 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.
ORGANIC RED PEPPER QUINOA PASTA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
½ red onions, large diced
¼ c lemon juice
½ c almond milk
1 box quinoa pasta
1 can white beans, drained
2 red bell peppers, large diced
¼ c nutritional yeast
1 large zucchini, chopped
1 can tomato paste (12 oz)
2 cloves garlic, minced
¾ T rosemary
½ T thyme
½ T sage
Boil, drain, and cool pasta.
Saute zucchini with a little olive oil until tender. Set aside.
Toss peppers and onions with olive oil, salt, and pepper and roast for 10 minutes at 400 degrees.
In a large saucepan, saute garlic in olive oil 5 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.
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 squash, cut into ribbons
INSTRUCTIONS:
In a deep pan, saute the onion and garlic in a little olive oil. Add the paprika, red pepper, tomato paste and a little salt & pepper. Add the lentils and stock. Stir to combine and simmer for 30-35 minutes until lentils are cooked through and all liquid is absorbed. Taste for additional salt & pepper. Serve over the squash.
Recipes Week of 12.1.25
ORGANIC HERB ROASTED TURKEY WITH GLUTEN FREE GRAVY
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
TURKEY:
1 T organic olive oil spray
1 t organic onion powder
1 t organic garlic powder
½ t organic Health & Healing Spice Blend
½ t mixed organic dried sage
½ t organic dried oregano
1 lb organic pasture raised turkey breast
Sea salt and organic black pepper to taste
GRAVY:
6 T organic extra virgin olive oil, divided
½ c organic brown rice flour
~2 c organic low sodium vegetable broth
¼ c organic coconut aminos
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat the oven to 350°F and line a baking sheet with unbleached parchment paper. In a small bowl, mix dried spices and herbs. Set the turkey breast on a baking sheet and spray generously with oil. Sprinkle with herb mixture and salt and pepper and pat down to make herbs stick. Bake until internal temperature reaches 170°F. Let rest then slice.
Warm a large skillet over medium high heat. Place oil and flour in the pan and whisk constantly for a couple minutes to make a roux. Once roux smells like popped popcorn and is slightly browned, add vegetable broth, soy sauce, and a pinch of black pepper and simmer, whisking often until gravy is thick. If gravy is too thick, add more stock or a splash of water to thin out. Taste and adjust seasoning by adding salt or more pepper if needed then serve with turkey.
ORGANIC VEGETABLE STIR FRY
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
organic sesame oil
1 T organic Health & Healing Spice Blend
1/4 organic red onion, quartered and julienned (sliced thin)
5 c chopped local organic vegetables (snow peas, zucchini, eggplant, etc.)
¼ t ginger powder
1 organic clove garlic, minced
¼-1/2 c organic vegetable stock
2 t organic tamari
2 t organic rice wine vinegar
1 t Togarashi Spice Blend
4 c cooked rice ( ¼ c serving)
organic sesame seeds for garnish
Local organic chives for garnish
INSTRUCTIONS:
With a little sesame oil, stir fry until the veggies are tender. Add remaining ingredients. Serve with sesame seed and chive garnish over cooked rice.
ORGANIC BALSAMIC SALMON W/ ROASTED CARROTS
(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 + more for sauteing greens
1 T local organic raw honey
¼ c organic balsamic vinegar
2 c organic brown rice, cooked
1 organic garlic clove, minced
¼ organic onion, diced
Sea salt and organic black pepper to taste
CARROTS:
1 T organic unrefined avocado oil
2 c local organic carrots, sliced thick on a bias
2 t organic maple syrup
1 t organic stone ground dijon mustard
½ t minced organic thyme
1 T chopped local organic parsley
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Blanch carrots in a pot of boiling salted water for 2-3 minutes (depending on thickness) until slightly tender. Drain and transfer to a heated skillet with avocado oil. Add remaining ingredients and stir fry until veggies are tender and glazed. Season to taste with salt and pepper then set aside.
INSTRUCTIONS:
Preheat the oven to 350 degrees and line a baking sheet with unbleached parchment paper. Evenly arrange salmon onto a baking sheet then place dijon mustard, honey & vinegar in the vitamix and mix well until smooth. Slowly add in 1-2 T olive oil until its well blended. Taste and adjust seasoning then brush onto salmon and bake for 8-12 minutes until bright pink and flakey. Serve with carrots.
ORGANIC RED BEAN CURRY
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 c adzuki beans, soaked overnight
Organic olive oil
6 organic garlic cloves, minced
¼ organic onion, juienned
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.
In a saucepan, add a little oil 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.
ORGANIC CAESAR SALAD WITH CRISPY COCONUT “BACON”
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
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 lettuces
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat the oven to 400 degrees and line a baking sheet with unbleached parchment paper to make “bacon” below.
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 “bacon". Serve dressing on the side.
COCONUT BACON:
Tamari or liquid aminos, olive oil, cumin, maple syrup, garlic powder, smoked paprika, black pepper, unsweetened coconut flakes. Toss ingredients together, arrange on baking sheet, bake 10-12 min until flakes are crispy.
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 PUMPKIN RISOTTO
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INSTRUCTIONS:
olive oil
½ white onions, finely chopped
½ quart vegetable broth
½ quart full fat coconut milk
1 c cooked pumpkin puree
¼ c nutritional yeast
2 t sea salt
1 t ground cinnamon
1 t sage
½ t ground nutmeg
1 t dried thyme
4 cups brown rice, cooked
Instructions:
Add the oil to a large pot on medium high heat and then add the chopped onion and cook for 4-5 minutes, until it is translucent.
Add the remaining ingredients except the rice to the pot and stir everything well to combine.
Reduce the heat and allow the ingredients to simmer for 15-20 minutes, stirring frequently.
Add rice and mix well to combine.
Turn off the heat and place the lid on the pot. Let it stand for 5 minutes to allow the rice to soften even more.
Recipes Week of 11.24.25
ORGANIC MISO CORN CHOWDER
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 t organic extra virgin olive oil
1 organic onion, diced
1 organic carrot, sliced thin
1 organic stalk of celery, sliced thin
2 organic potatoes, diced
3 cloves organic garlic, smashed
¼ t Organic Health & Healing Spice Blend
2 c organic vegetable stock
1 c organic corn kernels
2 scallions, sliced
¼ c miso
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Warm a soup pot over medium-high heat. Coat the bottom of the pot with olive oil and saute onions, carrots, and celery with a pinch of salt and pepper until softened (about 3-5 minutes).
Add the next five ingredients with another pinch of salt and pepper and bring to a boil. Reduce heat to medium-low then simmer, uncovered, stirring occasionally, until potatoes are tender. Blend some of the soup in a blender and add back to the pot to thicken.
Taste and adjust seasoning. 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
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 sauté 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. Garnish with scallions.
ORGANIC PEA & WILD RICE SALAD W/ BROCCOLI
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
½ organic small red onion, chopped
3 T olive oil
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 head broccoli, florets removed
Salt & pepper
INSTRUCTIONS: On a parchment lined baking sheet arrange broccoli in a single layer. Toss with a little olive oil, salt & pepper. Roast at 400 degrees until fork tender.
Meanwhile, sauté onion in 1 T olive oil for 10 min, or until browned. Remove from heat.
In a large bowl, toss everything together ( except broccoli). Taste again for additional seasonings. Serve one scoop of the salad on a lettuce leaf. Top with broccoli.
ORGANIC COD TACOS IN LETTUCE CUPS with Jicama Slaw
(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
8 leaves of organic bibb lettuce for wrapping
8 corn tortillas
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 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 (it will be bright and flakey).
Using a spatula, cut fish into 1” cubes right on the baking sheet then serve in a tortilla with lettuce and slaw on top and lime wedges on the side.
SLAW INGREDIENTS:
1 orange, zested & juiced
1 T honey
2 T olive oil
2 T rice wine vinegar
1 lb jicama peeled, quartered, and thinly sliced ( may substitute green apple)
½ head green cabbage
1 bell pepper, sliced very thin
2 T 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 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)
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 BLACK BEAN BOWL W/ AVOCADO CREMA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
BOWL:
2 c black beans, rinsed and drained
½ c smashed black beans
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
3 T organic extra virgin olive oil
Water if needed to thin
Sea salt to taste
DIRECTIONS:
Mix with the whole cooked beans and add additional hot water as needed so beans are easy to scoop.
Combine ingredients for the crema in a small bowl. Whisk until smooth. Build the bowl by layering the rice, then the beans, then the vegetables. Drizzle crema on top to serve.
ORGANIC LEMON HERB BRAISED CHICKEN with SQUASH
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 small organic red onion, diced large
1 small spaghetti squash, baked and “strands” removed
Organic extra virgin olive oil
4 organic chicken leg/thigh combos
1 large organic lemon
1 Organic Health & Healing Spice Blend
1 t organic dried oregano
1 t organic dried thyme
1 t organic paprika
Splash of water
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat the oven to 425 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 cooked through (about another 30-45 minutes).
Recipes Week of 11.10.25
ORGANIC MINESTRONE SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 T organic olive oil
1 organic spring onion, green and white parts chopped
2 organic parsnips, diced
2 organic potatoes, diced
1 organic carrot, diced
1 organic celery rib, diced
4 cloves organic garlic, minced
2 large organic tomatoes, diced
1 t Organic Health & Healing Spice Blend
4 c organic vegetable stock
¼ c cooked bean ( any variety)
2 bay leaves
1 lb gf noodle, cooked
1 T organic parsley, chopped
1 T organic basil, chopped
Salt and pepper to taste
INSTRUCTIONS:
Warm a large stockpot over medium high heat. Add oil and saute onion, parsnips, potatoes, carrots, and celery with a pinch of salt for 3-5 minutes until softened. Add the next six ingredients and bring to a boil. Turn down to a simmer and cook until vegetables are tender and flavors combine. Add cooked noodle. Season to taste with salt and pepper and garnish with herbs. Serve hot.
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 GREEN SALAD w/ LEMONGRASS VINAIGRETTE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
4 T lemongrass, minced
4 T lime juice
2 T honey
2 T sesame oil
2 cloves garlic, minced
2 t lime zest
2 T ginger powder
2 t turmeric
Salt & pepper
SALAD:
Local Lettuces
Cherry tomatoes
Feta
Cucumber
peas
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Place all the ingredients for the dressing in a bowl and mix well to combine. Thin out with a little oil and season to taste with salt and pepper. Taste and adjust seasoning and set aside while you assemble the salad.
Top with chopped vegetables and serve.
ORGANIC ASIAN CHICKEN SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Olive oil
3 cooked chicken breast
½ c mayonnaise
2.t lemon juice
1 t curry powder
1 T honey
½ head finely chopped celery
6 T golden raisins
6 T chopped cashews
green beans, trimmed
Local lettuces for serving
Salt & Pepper to taste
Preheat the oven to 400 degrees. Coat chicken with olive oil, salt, and pepper, and roast until internal temp reaches 165 degrees. Allow the chicken to cool. In a medium sized mixing bowl, whisk together mayo, curry, lemon juice, and honey. Shred or chop cooked chicken and add to mayo mixture. Add celery, cashews, and raisins and mix to incorporate. Add salt and pepper to taste. On a separate baking sheet, toss the green beans with olive oil, salt & pepper and roast until fork tender. Serve chilled chicken salad atop local greens with green beans on the side.
ORGANIC ROASTED VEGETABLE POLENTA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
olive oil
Health & Healing Blend
Paprika
Garlic Powder
organic vegetables ( squash, zucchini, onion, carrot)
6 oz polenta, cooked
Salt & Pepper
INSTRUCTIONS:
Preheat the oven to 425 degrees. Combine the dry spices for the vegetables in a bowl. On a parchment lined baking sheet, toss vegetables with a little olive oil. Toss again with the dry spice mix. Roast at 425 degrees until the vegetable is tender.Serve over cooked polenta.
ORGANIC SHRIMP & VEGETABLE SKEWERS
(c=cup; t=teaspoon; T=tablespoon)
Serves 113
INGREDIENTS:
organic sesame oil
2 lbs wild caught shrimp, peeled and deveined
1 t organic Health & Healing Spice Blend
4 t organic red onion, quartered and julienned
4 c chopped local organic vegetables, chopped
1” piece organic ginger, grated
3 organic cloves garlic, minced
organic vegetable stock (as needed)
¼ c organic coconut aminos
1/3 c organic rice wine vinegar
1tc Togarashi Spice Blend
rice noodles, cooked
organic sesame seeds for garnish
Local organic chives for garnish
INSTRUCTIONS:
Season shrimp generously with salt, pepper, and spice blend. Skewer and bake until cooked through the ( about 5-7 minutes)
Stir fry the veggies are tender, combine with the cooked noodles. Add additional seasonings, oil or aminos as needed. Top with sesame seed and chive garnish.
ORGANIC BRAISED LENTILS W/ SWISS CHARD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
organic extra virgin olive oil
½ organic onions, diced
2 stalks organic celery, diced
2 organic carrots diced
ghee
1 bunch swiss chard, chopped fine
3 cloves organic garlic, minced
1organic red peppers, julienned
4 c organic lentils
9 c organic vegetable stock
1 T organic coriander
½ t organic cumin
1 t red wine vinegar
organic parsley, chopped for garnish
3 c cooked rice rice
Sea salt to taste
INSTRUCTIONS:
Soak Lentils. Warm a braiser over medium high heat. Add oil and ghee. Saute onion and celery and carrot and red pepper with a pinch of salt until translucent. Add garlic and saute for another minute. Set aside.
In a saucepan, heat a little olive oil and braise the swiss chard. Season with salt & pepper. Set aside
In a separate pot, cook lentils with vegetable stock, salt, and pepper, and bring to a boil. Turn down to a simmer and stir occasionally, cooking until lentils are tender and liquid is absorbed (about 35 minutes). Stir in the cooked vegetables, vinegar and herbs. Taste and adjust seasoning then serve over swiss chard and rice.
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.
