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 4.9.2024
ORGANIC VEGETABLE GUMBO
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
organic unrefined avocado oil
Brown rice flour
1 T chili powder
2 T coriander powder
1 T cumin powder
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 organic health & healing spice Blend
2 t minced fresh organic herbs (thyme, parsley, summer savory, or oregano)
8 okra pods, sliced
1 c cooked brown rice
4-5 c organic homemade mineral broth
1 T chopped local organic basil for garnish
1 T chopped local organic parsley 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 chopped vegetables, garlic, herbs, and spices and saute for a few minutes seconds until aromatic. Add another pinch of salt and pepper, then cover vegetables with mineral broth.
Bring to a gentle boil then turn down to low and cover the pot with a lid and simmer gently until potatoes are fork tender.
To make the “roux”: In a saucepan, warm equal parts avocado oil and brown rice flour. Stir constantly with a wisk until the mixture smells like popcorn. Slowly whisk mixture into the pot of soup.
Garnish with chopped herbs and serve hot.
ORGANIC SPRING ONION SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
3 T organic extra virgin olive oil
2 lbsorganic spring onions, julienned
3 T c corriander
½ T onion powder
1 lb organic potatoes, diced
2 organic cloves garlic, minced
3 c homemade mineral broth or organic low sodium vegetable stock
2 t organic dried thyme
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Warm a large stockpot over medium-high heat. Coat the bottom of the pot with olive oil then add the onions. Season with a pinch of salt and pepper and cook over medium low heat, stirring often, until browned and caramelized (about 15-20 minutes).
Add the potatoes, garlic, mineral broth and all spices. Bring to a boil. Reduce to a simmer and cook until flavors combine (about another 5-10 minutes).
ORGANIC LENTIL DIAVOLO
(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
½ c organic local vegetables, diced
5 c organic chicken stock
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 allow to simmer for 30-35 minutes until lentils are cooked through and all liquid is absorbed. Taste for additional salt & pepper.
Turnip Fried Rice
25 lbs turnips, chopped into large chunks
12 carrots, small diced
10 lbs broccoli/broccolini
5 white onions
3 bunches scallions, sliced small for garnish
2 cartons liquid eggs
2 c coconut aminos
1 c grated ginger
1 c sesame oil
1 c sesame seeds
1 1/2 c olive oil
1/2 c rice vinegar
S/P to taste
Pulse turnips in food processor until rice size pieces form. In a large round pan, saute carrots, broccoli, onion, and ginger in olive oil 5 minutes. Add turnips, aminos, vinegar, and sesame oil and cook down another 5-10 minutes. In a separate pan, scramble eggs with S/P until fluffy. Add eggs, sesame seeds, and scallions to rice mixture and mix well. Garnish with more sesame seeds and scallions for serving.
ORGANIC 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 small red cabbage, julienned
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 POBLANO CORN SALAD W/ LEMONGRASS VINAIGRETTE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 organic poblano pepper, chopped
¼ organic red onion, diced
¼ bunch organic cilantro, diced
lettuces
1 c organic corn kernels
1 bunch organic greens, sauteed
3 T organic lime juice
3 T organic olive oil
Salt & Pepper to taste
Mix all ingredients for the salad in a bowl, toss to combine. Set aside
Lemongrass Vinaigrette
Yield: about 1 cup
4 Tbsp lemongrass, minced 2 Tbsp honey
4 Tbsp lime juice 2 Tbsp sesame oil
2 clove garlic, minced
2 Tbsp ginger, minced 2 tsp turmeric powder
S/P to taste
Whisk all ingredients together in a mixing bowl until combined. Serve a scoop of the corn salad on a bed of lettuce with the dressing on the side.
ORGANIC HONEY MUSTARD SALMON W/ SPINACH
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 t organic raw honey
2 t organic dijon mustard
1 t organic coconut aminos
Four 4 oz. wild caught salmon fillets
2 t finely minced organic parsley for garnish
Sea salt and organic black pepper to taste
1 lb fresh spinach, sauteed and seasoned w/ s&p
Salt and white pepper to taste
INSTRUCTIONS:
Mix mustard, honey, and coconut aminos in a small bowl. Arrange salmon evenly on a baking sheet and brush with honey mustard. Season with salt and pepper and bake salmon until bright pink and flakey all the way through (about 10-12 minutes). Serve with parsley garnish.
Saute spinach with a little oil, salt & pepper.
Recipes Week of 3.24.2024
ORGANIC 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 large 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
½ c unsweetened almond milk
1 sprig of local organic oregano
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. Remove oregano and thyme sprigs then puree soup in batches (adding the almond milk) in a blender until smooth.
Taste and adjust seasoning.
ORGANIC CABBAGE EGG DROP SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
3 cloves organic garlic, minced
1 tsp ground ginger
1 small cabbage, sliced thin
1 small white onion, diced
1 c just egg
8 c organic homemade vegetable stock
¼ tsp white pepper
2T Liquid Aminos
1 T organic olive oil
2 tsp organic toasted sesame oil.
scallion/chive for garnish
INSTRUCTIONS:
In a stockpot, heat up olive oil. Add onions, cabbage and a little salt. Saute until onions are translucent.
Add garlic, vegetable stock and ginger. Simmer until cabbage is tender. Once the cabbage is tender, use a large spoon to continually stir the soup, while slowly drizzling in the eggs. Add the sesame oil and taste for additional salt & pepper. Garnish with scallions.
ORGANIC SHRIMP PAELLA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T organic extra virgin olive oil + more as needed
1 small organic onion, diced
1 organic red pepper, diced
½ organic bunch scallions, diced
2 cloves organic garlic, minced
1/2 c organic tomato puree
1/2 t turmeric
1 t paprika
1/2 t saffron threads
1 clove organic garlic, minced and smashed
2 c uncooked brown rice
4 c organic vegetable stock
1/2 c organic peas
1 lb Wild Caught shrimp, peeled and deveined
Sea salt and organic black pepper to taste
INSTRUCTIONS:
In a saucepan, heat a little oil. Add the onion, peppers, scallions, garlic, tomato, turmeric, paprika, saffron, garlic and salt & pepper.
Add rice and stir for 5 min. Add the vegetable stock, stir once and allow to cook for an additional 5 min. Then reduce temperature, add the shrimp and peas and cover with aluminum foil. Cook for an additional 10 min.
ORGANIC QUINOA TABBOULEH
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
½ c cooked quinoa
2 bunches organic parsley
¼ c organic extra virgin olive oil
¼ c green onion, julienned thin
1 c cherry tomatoes, halved
3 T organic lemon juice
1 clove garlic, minced
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 seasonings. -
ORGANIC HERBED CHICKEN W/ HEARTY GREENS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Organic extra virgin olive oil
4 organic chicken leg/thigh combos
1 large organic lemon, slice half and squeeze
1 T organic Health & Healing Spice Blend
1 t organic dried oregano
1 t organic dried thyme
1 t organic paprika
2 T finely minced organic parsley for garnish
Sea salt and organic black pepper to taste
GREENS:
¼ c balsamic vinegar
1 small red onion, quartered and julienned thin
4 bunches organic greens ( kale, mustards, chard)
Splash of water for sauteing greens
4 cloves garlic, sliced thin
Sea salt and black pepper to taste
INSTRUCTIONS:
On a parchment lined baking sheet, arrange chicken. Drizzle chicken with oil then squeeze lemon juice on top. Season chicken with spice blend, herbs, paprika, and salt and pepper. Bake for 30-45 minutes ( depending on size) until chicken is nicely browned on top and cooked through (about another 30-45 minutes). Meanwhile, warm a large skillet over medium-high heat. Coat the bottom of the pan with olive oil and saute onions until tender. Add greens in batches and cook until wilted, adding more until all greens are in the skillet. Add garlic and a splash of water and cook until greens are tender. Season to taste with salt and pepper then serve.
ORGANIC MEDITERRANEAN BUTTER BEANS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
1 lbs butter beans, cooked
½ organic onion, diced
1 organic carrot, shredded
2 cloves garlic, minced
1 lemons, juiced and zested
1 lbs hearty greens, chopped
½ c parsley, chopped
¼ c dill, chopped
1 T paprika
2 T olive oil
½ c vegetable stock
½ bunch scallions, chopped finely
Salt & Pepper to taste
Instructions
In a large pot, heat oil and saute onions, carrots, garlic and greens 5-6 minutes or until greens are wilted. Add beans, stock, paprika, and 1 T each of salt and pepper, and simmer 20-25 minutes. Remove from heat and stir in lemon juice, zest, parsley, and dill. Garnish with scallions before serving.
ORGANIC GREEN SALAD w/ THOUSAND ISLAND DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
½ c organic avocado mayo
1 T tomato paste
1 T white vinegar
2 t honey
2 t chopped pickles
1 t onion, minced
Alkaline water if needed to thin out dressing
Sea salt and organic black pepper to taste
SALAD:
Local Lettuces
1 c chopped organic cucumbers
½ c shredded red cabbage
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 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.
Recipes Week of 4.2.2024
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 seasonal root vegetables, 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 homemade mineral broth
2 bay leaves
1 cooked beans, any variety
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 and vegetables with a pinch of salt for 3-5 minutes until softened. Add remaining ingredients and bring to a boil. Turn down to a simmer and cook until everything is tender and flavors combine. Season to taste with salt and pepper.
ORGANIC BUTTERNUT SQUASH SOUP
(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
4 c large diced organic butternut squash (about 1 small local organic butternut squash)
2 c organic potatoes, diced
3 cloves organic garlic, smashed
¼ t Organic Health & Healing Spice Blend
3-4 c water (as needed to cover vegetables in the pot)
1 sprig of local organic thyme
1 sprig of local organic oregano
¼ c coconut milk
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Place diced squash, onions, carrots, cerly and garlic on a sheet pan. Toss with a little oil, salt & pepper.
Roast vegetables until fork tender. Puree soup in batches in a blender until smooth. Stir in coconut milk.
Taste and adjust seasoning.
ORGANIC COD CAKES w/ TURNIP MASH
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
COD CAKES:
1 lb boneless skinless wild caught cod, cubed
1-2 c organic homemade mineral broth
¼ small organic red onion
1 clove organic garlic, smashed
¼ c organic white beans, drained & pureed
2 T minced organic cilantro
½ organic lime, zested
2 T arrowroot powder
½ c ground organic nuts (toasted & cooled first), divided
1 t organic cumin powder
½ t organic coriander powder
¼ t organic chili powder
1 organic pasture raised egg, beaten
Turnip and Potato Mash
15 lbs turnips, washed and medium diced
15 lbs potatoes, washed and medium diced
3 c mayonnaise
3 c almond milk
2 bunches chives, sliced thin for garnish
1 c fresh or dried dill
1/2 c olive oil
1/2 c garlic powder
S/P to taste
Boil potatoes and turnips in lightly salted water until soft and drain. In a large bowl, combine all remaining ingredients except chives and mash to combine. Re-season with S/P if necessary and garnish with chives for serving.
INSTRUCTIONS:
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Season cod generously with salt and pepper and bake until fish is cooked through (165 degrees) then flake with two forks. Place flaked cod in a large mixing bowl and set aside.
Turn on food processor fit with an S blade and drop in onions and garlic to mince. Scrape down sides then add half of the nuts, lime, cilantro, dried spices, and beaten egg and pulse to combine. Add to mixing bowl with the flaked cod, season with salt and pepper, and mix to combine. Form into 8 equal sized patties and coat in remaining ground nuts. Arrange on parchment paper lined baking sheet and drizzle with a little oil. Bake until patties are firm to the touch and golden browned on the outside.
ORGANIC CLEAN BBQ CHICKEN W/ PARSLEY RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
CHICKEN:
4 chicken breasts
organic unrefined olive oil
1 T Health & Healing Spice Blend
Sea salt and organic black pepper to taste
CLEAN BBQ SAUCE:
organic unrefined avocado oil
1/2 large sweet Vidalia onions, pulsed in the food processor
1 cloves organic garlic, pulsed in the food processor
1- 28 oz. jar or box of organic crushed tomatoes
1/4 c organic raw local honey (to taste)
1 T organic apple cider vinegar
1/2 T organic aminos
1/2 T organic smoked paprika (to taste)
1 T organic garlic powder
1 T organic onion powder
3 c organic brown rice, cooked and tossed w/ parsley
INSTRUCTIONS:
Preheat oven to 375°F and line large baking sheets and 2” hotel pans with parchment paper. Sprinkle generously with salt, pepper, and spice blend and bake until internal temperature reaches 165 degrees. Let rest until cool to the touch, then shred chicken and place in hotel pans. Taste chicken for salt and pepper and adjust seasoning as needed.
Warm a large rondeau over medium-high heat. Coat the bottom of the rondeau with avocado oil and saute onions with a pinch of salt and pepper until softened. Add garlic and saute for 30-60 seconds until aromatic. Add remaining ingredients and bring to a boil. Turn down to a simmer and cook for 1-2 hours until flavors combine then taste and adjust seasoning by adding more of whatever ingredients you’d like to taste more of. If you want it sweeter, add more honey. If you want it more smokey, add more paprika. If you want it to be more tangy, add more vinegar, and so on. Mix BBQ into shredded chicken then taste for salt and pepper and adjust as needed.
ORGANIC FRENCH POTATO SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 organic large Yukon Gold potatoes, large dice
4 organic red potatoes, large dice
2 organic turnips, large dice
1 c organic greens, chopped
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 and turnips 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 toss with the chopped greens, sprinkle with fresh thyme.
ORGANIC CILANTRO LIME 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
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 oven until fork tender ( about 25-30min). Toss cooled sweet potatoes with remaining ingredients, including the ½ remaining dressing. Check for salt & pepper. Serve.
ORGANIC DINNER SALAD WITH HONEY MUSTARD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
|
INGREDIENTS: 2 t finely minced organic parsley for garnish Sea salt and organic black pepper to taste |
SALAD:
4 c organic lettuces, chopped
¼ c sprouts
¼ c sliced almonds
1 organic carrot, shredded
INSTRUCTIONS:
Mix ingredients for the dressing in a bowl. Set aside
Divide salad greens evenly amongst four bowls and top with remaining vegetables. Serve with dressing on the side.
Recipes Week of 4.15.2024
ORGANIC CREAM OF CELERY SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 qt celery, chopped
1 qt veg stock
¼ c almond milk
2 T brown rice flour
olive oil
3 T nutritional yeast
2 cloves garlic, minced
3/4 T turmeric
S/P to taste
In a large pan, heat 2 cups oil and saute celery and garlic with spices 6-8 minutes or until soft. Add vegetable stock and bring to a boil. Allow to simmer 15-20 minutes. In a separate pan, Whisk brown rice flour and 3 c olive oil together over medium heat to make the roux until thoroughly combined. Add roux to soup and stir until incorporated. Stir in yeast and S/P to taste.
ORGANIC VEGETABLE TORTILLA SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T organic unrefined avocado oil
1 small organic white onion, diced
1 large organic poblano pepper, diced
½ organic red pepper, diced
4 cloves organic garlic, minced
1 t organic chili powder
½ t organic coriander
½ t organic dried oregano
¼ t Organic Health & Healing Spice Blend
2 c organic diced tomatoes
2-3 c organic homemade mineral broth or low sodium vegetable stock
1 organic lime, juiced
2 T chopped organic cilantro
Local organic radishes, sliced for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Warm a large stockpot over medium high heat. Coat the bottom of the pot with avocado oil and saute onions and peppers with a pinch of salt for 3-5 minutes until softened. Add garlic and spices and sauté for 30-60 seconds until aromatic. Add tomatoes and mineral broth and bring to a boil.
Turn down to a simmer and cook until tomatoes break down and flavors combine. Stir in cilantro and lime juice and zest (to taste). Season to taste with salt and pepper and serve hot.
ORGANIC HERBED CHICKEN W/ QUINOA & KALE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Organic extra virgin olive oil
4 organic chicken breast
1 T organic Health & Healing Spice Blend
1 t organic dried oregano
1 t organic dried thyme
1 t organic paprika
1 c organic quinoa
1 bunch organic kale, chopped and sauteed
2 carrots, roasted
2 T finely minced organic parsley for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
On a parchment lined baking sheet, arrange chicken. Drizzle chicken with oil then squeeze lemon juice on top. Season chicken with spice blend, herbs, paprika, and salt and pepper. Bake for 30-45 minutes ( depending on size) until chicken is nicely browned on top and cooked through (about another 30-45 minutes).
Cook Quinoa according to package instructions. Season to taste with salt & pepper and toss with fresh parsley and kale. Serve alongside chicken add the roasted carrot.
ORGANIC BLACKENED COD TACOS W/ MANGO
SALSA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Butter Lettuce for serving
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
Four 4 oz. wild caught cod filets
Organic extra virgin olive oil spray for baking fish
½ organic lemon, cut into 4 wedges for garnish
INSTRUCTIONS:
Place the minced herbs and dried spices in a small bowl and mix well to combine. Evenly arrange fish on the second parchment paper lined baking sheet (skin side down) and sprinkle generously with blackened seasoning. Spray generously with olive oil and bake for about 10-12 minutes until fish is bright pink and flakey all the way through.
Mango Salsa:
Mango
Red onion
Red Pepper
Cilantro
Lime juice
Salt & Pepper
ORGANIC VEGAN STROGANOFF
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
Ingredients
2 tbsp (30 ml) olive oil
½ yellow onion , diced
2 garlic cloves , finely chopped
1 lb baby portobello mushrooms , sliced
¼ c chopped local vegetables
1½ c vegetable broth
2 tsp tamari
1 teaspoon dried thyme
½ c vegan sour cream
2 tbsp arrowroot
1 lb quinoa pasta, cooked
Salt and black pepper , to taste
Fresh parsley , chopped
Instructions
Heat the olive oil in a pan over medium heat. Add onion and garlic and cook until fragrant and the onion is soft, about 5 minutes. Then add the mushrooms and cook until they release their juices and become soft, about 7 minutes.
Stir in the vegetable broth, tamari and thyme, and stir to combine. Reduce heat to medium-low and simmer until the liquid has reduced by a third, about 10 minutes. Mix in the Vegan Sour Cream and flour. Continue to simmer until the sauce thickens, another 3 minutes. Remove from heat.
Cook the pasta according to package directions, until al dente. Drain, rinse and return the noodles to the pot. Pour the mushroom sauce over the pasta and stir to coat. Season with salt and black pepper to taste. Divide the pasta between 4 bowls and garnish with freshly chopped parsley. Serve immediately.
Vegan Sour Cream ( 1 c)1 cup raw cashews, soaked for at least 4 hours if you do not have a high-powered blender*½ cup water1 tablespoon lemon juice, or more if needed1 teaspoon apple cider vinegar, heaping teaspoon fine sea salt, ¼ teaspoon Dijon mustard
ORGANIC CHICKPEA BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 c dried garbanzo beans, soaked overnight & rinsed
1 t coriander
½ t cumin
1 tsp organic lemon juice
½ small red onion, julienned
1 clove garlic, minced
1/2 c assorted vegetables, chopped ( carrots, peas, tomato, cabbage peppers, etc )
1 head radicio, quartered and roasted
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 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. Add the garlic, vinegar, oregano, dill, oil and parsley. Toss to coat.
Chop vegetables and build the bowl with a little of each ingredient. Serve over greens
Garnish with scallions.
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.
Recipes Week of 3.24.2024
ORGANIC SWEET POTATO STEW
(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 large organic sweet potatoes, chopped
- 3 cloves organic garlic, smashed
- ¼ t Organic Health & Healing Spice Blend
- 2 c organic vegetable stock
- 1 c organic corn kernels
- ½ c organic chopped tomatoes
- 3 T organic liquid aminos
- 2 T paprika
- 1 bay leaf
- 1 sprig of local organic oregano
- Organic parsley for garnish
- 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 nine ingredients with another pinch of salt and pepper and bring to a boil. Reduce heat to medium-low then simmer, uncovered, stirring occasionally, until vegetables are tender. Remove oregano and bay leaf.
Taste and adjust seasoning. Garnish.
GARDEN FRESH TOMATO BASIL SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
- 4 T olive oil
- 4 lb ripe garden tomatoes
- 2 onions, diced
- 6 cloves garlic, minced
- 4 c fresh basil leaves
- 1 t thyme, chopped
- 1 T olive oil for garnish
- Salt and pepper to taste
INSTRUCTIONS:
Preheat oven to 400 degrees and line a large baking sheet with parchment paper. Roast tomatoes in coconut 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 herbs and bring to a boil. Turn down to a simmer and cook until flavors are condensed (about 30 minutes). Puree in batches in a blender and serve with a drizzle of olive oil and garnish with a basil leaf.
TURKEY MEATBALLS w/ EGGPLANT MARINARA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
MEATBALLS:
- 1 lb ground turkey
- Olive oil
- ½ onion, diced
- 4 carrots, diced
- 4 celery stalks, diced
- 2 cloves garlic, minced
- Mineral broth as needed
- basil, cut into a chiffonade for garnish
- Salt and pepper to taste
SAUCE:
- 1 t organic unrefined coconut oil
- 1 small organic red onion, diced
- 2 large local organic garlic cloves, minced
- 1 t organic Health & Healing Spice Blend
- 3 c local organic tomatoes, diced
- 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
INSTRUCTIONS FOR SAUCE:
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 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.
INSTRUCTIONS FOR MEATBALLS:
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Form ground turkey 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.
Warm a skillet over medium high heat. Add a little oil and saute the onions, carrots, and celery with a pinch of salt and pepper until softened. 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 marinara sauce and basil garnish.
ORGANIC BLACKENED SALMON W/ BLACK BEAN SALSA
(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
SALSA:
- 1 c organic black beans cooked
- ½ c organic corn
- 2 organic Roma tomatoes, chopped
- ¼ bunch cilantro, chopped
- 3 green onions, sliced
- ¼ red onion, diced
- 1 red pepper, diced
- 1 clove garlic, minced
- 2 T lime juice
- 3 T olive oil
- Salt & pepper
INSTRUCTIONS:
Preheat the oven to 400°F
Place the minced herbs and dried spices in a small bowl and mix well to combine. Evenly arrange fish on the second parchment paper lined baking sheet (skin side down) and sprinkle generously with blackened seasoning. Spray generously with olive oil and bake for about 10-12 minutes until fish is bright pink and flakey all the way through. Mix the ingredients for the salsa in a bowl. Serve the fish with a scoop of salsa on top and lemon garnish.
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 (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 VEGAN QUINOA PASTA MAC ‘N CHEESE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
CHEESE SAUCE:
- ½ c raw organic cashews
- ½ c organic garlic cloves
- ½ c organic carrots, chopped into large chunks
- 2-3 c organic mineral broth
- 1 ½ c organic almond milk
- ½ T organic chickpea miso
- ½ T organic nutritional yeast (more to taste if needed)
- ¼ t organic paprika
- Sea salt and organic black pepper to taste
MAC:
- 1 lb. organic quinoa elbow pasta
- 4 c organic homemade vegan cheese sauce (recipe above)
- 2 T minced organic chives
INSTRUCTIONS:
Place the first four ingredients for cheese sauce in a medium saucepan and cover with mineral broth. Bring to a boil, then turn down to a simmer and cook for about 10-15 minutes until softened. Remove from heat, drain and rinse, then add Vitamix or food processor. Drizzle in almond milk and blend until smooth. Add remaining ingredients and puree to combine. Season to taste with salt and pepper.
Bring a large pot of salted water to a boil. Drop in quinoa pasta and cook until al dente. In a large bowl toss cooked pasta with vegan cheese sauce. Toss to combine. Garnish with minced chives.
ORGANIC MAPLE DIJON CARROTS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
- 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 and parsnips 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 serve hot.
Recipes Week of 3.12.2024
ORGANIC WHITE BEAN & KALE SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
- 2 t organic olive oil
- 1 small organic yellow onion, diced
- 4 cloves local organic garlic, minced
- ½ t Organic Health & Healing Spice Blend
- 1 T mixed organic dried herbs (parsley, rosemary, oregano, thyme, basil, sage)
- 1 bunch organic kale, chopped
- 1 c organic crushed tomatoes in a jar or a box
- 3 c organic homemade mineral broth
- 1 c cooked organic white beans
- 2 t organic fresh basil, chiffonade for garnish
- Salt and pepper to taste
INSTRUCTIONS:
Warm a large soup pot over medium high heat.
Add oil and saute onions in a pinch of salt and pepper until tender.
Add garlic and the spice blend and saute until aromatic (about 30 seconds).
Add dried herbs, crushed tomatoes, mineral broth and beans to the pot.
Bring to a boil, then turn down to a simmer and cook until vegetables are tender, and flavors combine. Add the kale.
Taste and adjust seasoning then serve hot with basil garnish.
ORGANIC HONEY MUSTARD CHICKEN W/ CAULIFLOWER
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
- INGREDIENTS:
- 2 t organic raw honey
- 2 t organic dijon mustard
- 1 t organic coconut aminos
- Four split chicken breasts
- 1 head organic cauliflower, florets removed
- 2 t finely minced organic parsley for garnish
- Sea salt and organic black pepper to taste
INSTRUCTIONS:
Mix mustard, honey, and coconut aminos in a small bowl. Arrange chicken evenly on a baking sheet and brush with honey mustard. Season with salt and pepper and bake until internal temperature is 165 degrees (about 30-40 minutes). Toss cauliflower with a little oil, salt & pepper. Roast until fork tender. Serve with parsley 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 cooked organic quinoa pasta, chilled
- 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
- ¼ c organic toasted pine nuts
- 2 T local organic 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 it aside.
Combine chilled cooked pasta with tomatoes, cucumber, red onion, pepper, nuts and basil.
Toss with vinaigrette, salt and pepper.
ORGANIC GARDEN HERB CRUSTED SALMON W/ ZUCHINNI & SQUASH
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
- 4 t organic extra virgin olive oil + more for sauteing seasonal vegetables
- 4 t finely minced organic herbs from the garden (lemon balm, summer savory, parsley, oregano, chives, basil, etc.)
- 1 clove organic garlic, finely minced
- 1 t organic lemon zest
- ¼ t Organic Health and Healing Spice Blend
- Four 4 oz. filets of wild caught Salmon
- 4 wedges of organic lemon for garnish
- Sea salt and organic black pepper to taste
- 1 each organic squash and zucchini- diced- roasted until fork tender
INSTRUCTIONS:
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a small bowl, mix 4 teaspoons of olive oil, herbs, garlic, lemon zest, and spice blend until well combined. Let fish rest until it comes to room temperature.
Brush the fish with herb oil then season well with salt and pepper. Evenly arrange the salmon on the parchment paper lined baking sheet and cook until bright pink and flakey all the way through (about 13-15 minutes).
Serve with vegetable and lemon wedge garnish.
ORGANIC ASIAN SALAD WITH SESAME GINGER DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
- 1” organic piece of organic ginger, grated
- 1 clove organic garlic, minced into a paste
- 1 t local raw honey
- 1 T organic coconut aminos
- ½ c organic rice wine vinegar
- ½ c organic toasted sesame oil (more or less to taste)
- 1 T organic sesame seeds
- Sea salt and organic black pepper to taste
SALAD:
- 3 c local organic lettuce, chopped
- 3 c local organic kale, chopped
- 1 c shredded organic purple cabbage
- ½ organic red bell pepper, julienned
- 1 mandarin orange, peel and sectioned
- ½ small local organic cucumber, sliced thin
- ¼ c organic raw cashews
- 1 organic scallion, sliced thin on a bias
INSTRUCTIONS:
Combine the first six ingredients for dressing in a small mixing bowl. While whisking, slowly add sesame oil to taste until emulsified.
In a large bowl, mix lettuce, kale, and cabbage. Divide greens evenly amongst four salad plates and top with remaining ingredients. Serve with vinaigrette on the side.
ORGANIC SESAME BOK CHOY W/ BROWN RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
- Organic olive oil spray
- 4 organic cloves, minced
- 1 organic shallot, minced
- 2 lbs local organic bok choy, quartered
- 2 T organic liquid aminos
- 1 t organic sesame oil
- 1 organic red pepper, seeded and diced
- Sea salt and black pepper to taste
INSTRUCTIONS:
Preheat the oven to 425 degrees. Spray a sheet pan with olive oil spray. Arrange the bok choy, shallot and red pepper in a single layer. Roast for 12 min (until fork tender).
Meanwhile, cook rice according to the pancake directions. Once complete, stir in the liquid aminos, salt & pepper.
Serve a scoop of the rice with the roasted bok choy mixture on top. Garnish with sesame seeds.
Recipes Week of 3.5.2024
ORGANIC VEGETABLE SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
- 2 T organic extra virgin olive oil
- ½ onion, diced
- 1 organic carrot, diced
- 1 stalk organic celery, diced
- ½ cup seasonal vegetables, diced (peas, zucchini, squash)
- 1 cloves organic garlic, minced
- 3 T Liquid Aminos
- ⅓ lemon, juiced
- ¼ t organic Health & Healing Spice Blend
- 3 c organic low sodium vegetable stock
- 2 t finely minced organic parsley for garnish
- Sea salt and organic black pepper to taste
INSTRUCTIONS:
Warm a large stockpot to medium high heat, add oil. Saute onions, garlic, celery, carrots and vegetables until vegetables are soft. Add spice blend, salt and pepper, aminos and vegetable stock. Bring to a boil and then reduce to simmer for 20-30min. Remove from heat, add lemon juice, serve with parsley garnish.
ORGANIC VEGETARIAN CHILI
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
- Organic olive oil
- 1/2 large organic onion, diced
- 2 stalks organic celery, diced
- 1 organic carrot, diced
- 1 organic green bell pepper, diced
- 1 clove organic garlic, minced
- 1 T Organic chili powder to taste
- 2 T Organic dried cumin to taste
- 1c Organic crushed tomatoes
- 1 Cinnamon sticks
- 2-3c organic homemade mineral broth
- 1 c cooked organic beans (6 c dried beans boiled in purified water until tender)
- 1 T organic cocoa powder
- organic cilantro, chopped for garnish
- Sea salt and organic black pepper to taste
INSTRUCTIONS:
Pour some olive oil in a large stockpot. Saute onions, celery, peppers, tomatoes and garlic with a pinch of salt and pepper for a couple minutes until slightly tender. Add the dried spices and saute for another minute. Add the mineral broth and beans and bring to a boil. Add cinnamon sticks, turn down to a simmer and cook, uncovered until chili is thickened, Season with salt and pepper. Remove cinnamon sticks and garnish with cilantro.
ORGANIC QUINOA PIZZA BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
- 1 c organic quinoa
- 2 c organic mineral broth
- 2 t organic unrefined avocado oil + more for sauteing vegetable toppings
- 1 small local organic yellow onion, diced
- 4 organic garlic cloves, minced
- 2 c local organic tomatoes, pureed
- 4 oz. organic tomato paste in a jar (substitute paste from BPA free lined can)
- 2 t organic oregano
- 1 t Organic Health & Healing Spice Blend
- 1 t local organic honey
- ½ small local organic bell pepper, diced small
- 4 oz. organic cremini mushrooms, sliced thin
- 8 organic Kalamata olives, sliced
- 8 oz. organic garlic & herb almond or cashew cheese, crumbled
- 4 large organic basil leaves, hand torn for garnish
- Sea salt and organic black pepper to taste
INSTRUCTIONS:
Place quinoa and mineral broth in a medium saucepan and bring to a boil with a pinch of salt and pepper. Turn down to low, cover, simmer until tender and 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 salt and pepper and 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 hand torn basil.
ORGANIC CHICKEN MARSALA WITH GARLIC MASHED POTATOES
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS - CHICKEN:
- 1.5 lb organic boneless skinless chicken breast cutlets, pounded thin
- 1/2 c brown rice flour
- 1 c organic mushrooms, sliced
- 1 T dried Italian blend herbs, rubbed in between your fingers to release essential oils
- 1 c organic chicken stock
- ½ organic onion, chopped
- 1 T olive oil
- organic fresh parsley, minced
- Salt and pepper to taste
INSTRUCTIONS:
Combine dried spices with brown rice flour in a shallow baking dish. Season chicken with salt and pepper. Coat chicken in flour mixture and shake off excess flour. Place in a frying pan with a little oil. Brown on both sides. Remove from the pan and set aside. In the same pan add herbs, mushrooms and shallots. Saute until shallots are cooked through. Add stock and reduce by 1/2. Add chicken back to pan and cook for an additional 10 min. Serve with fresh parsley garnish.
INGREDIENTS - MASH:
- 3 lb local organic potatoes, diced
- 3 large cloves local organic garlic, whole
- 1-2 T homemade organic avocado mayo
- Homemade organic nut milk as needed (about ¾ c)
- 2 T finely minced organic parsley
- Sea salt and organic black pepper for garnish
INSTRUCTIONS:
Preheat the oven to 375 degrees and line a baking sheet with unbleached parchment paper.
Place potatoes and garlic in a large pot and cover with alkaline water. Bring to a boil and then turn down to a simmer and cook until potatoes are fork tender. Strain liquid and place potatoes back in the pot. Add mayo and enough homemade nut milk (about a scant cup) to mash potatoes to desired consistency. Stir in minced parsley.
ORGANIC COD PICCATA WITH LEMON CAPER SAUCE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS
- 1/2 c organic brown rice flour
- 1 t organic dried oregano
- ¼ t organic Health & Healing Spice Blend
- ½ c organic nutritional yeast
- 1 lb organic cod
- 4 T organic extra virgin olive oil
- ½ small organic yellow onion, diced small
- ½ organic lemon, juiced
- 1 T organic capers with some juice
- Splash of organic homemade mineral broth or low sodium vegetable stock
- 2 t finely minced fresh parsley for garnish
- 1 bunch organic asparagus, roasted for serving
- Sea salt and organic black pepper to taste
INSTRUCTIONS
In a shallow baking dish, mix brown rice flour, oregano, spice blend, and nutritional yeast. Season with salt and pepper. Coat fish in a little flour. Shake off excess.
Heat a large skillet over medium-high heat until hot. Coat the bottom of the pan with olive oil then cook fish until evenly golden brown on the outside. Remove from the pan and add another drizzle of oil then saute onions in a pinch of salt and pepper until tender. Stir in lemon juice and deglaze the pan by scraping the bottom of the pan with a wooden spoon. Stir in capers with some of the juice and mineral broth and cook until flavors combine. Season sauce to taste with salt and pepper if needed. Serve with a drizzle of lemon caper sauce parsley and two asparagus stems on top.
ORGANIC CAESAR SALAD WITH CRISPY CHICKPEA “CROUTONS”
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
- 1 c cooked organic chickpeas
- 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 lettuce
- 12 organic cherry tomatoes, halved
- Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat the oven to 400 degrees and line a baking sheet with unbleached parchment paper.
Drain and rinse cooked chickpeas. Pat-dry a couple times then coat lightly in olive oil.
Season generously with salt and pepper and bake until golden brown and crispy on all sides (for about 60 minutes). Let cool and set aside. In a food processor add cashews, garlic, capers, nutritional yeast and olive oil. Puree until creamy. Add a little water if needed to thin it out. Divide salad greens among four salad plates and top with crispy chickpea “croutons” and tomatoes. Serve dressing on the side.
ORGANIC MEDITERRANEAN CABBAGE SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
|
|
|
- ¼ small head of local organic purple cabbage, diced
- ¼ small head of local organic green cabbage, diced
- ½ small organic red onion, quartered and julienned
- ½ small organic yellow or orange bell pepper, diced
- ½ c organic Kalamata olives
- ¼ c organic extra virgin olive oil
- ¼ c organic red wine vinegar
- 2 t local organic parsley, chopped for garnish
- Sea salt and organic black pepper to taste
INSTRUCTIONS:
Combine all ingredients and toss to combine. Season with salt and pepper and refrigerate to let flavors meld. Taste and adjust seasoning. Garnish with parsley. Serve cold or at room temperature.
Recipes Week of 3.19.2024
ORGANIC COCONUT CURRY LENTIL SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
- 2 t organic unrefined coconut oil
- 1 small organic onion, diced
- 6 cloves organic garlic, minced
- 1 t fresh organic ginger, grated
- 1 T organic tomato paste (in a glass jar)
- Organic curry powder (to taste please)
- 3-4 c organic homemade mineral broth
- 1 c organic unsweetened coconut milk
- ½ lb jar of organic crushed tomatoes
- 1 c organic split red lentils
- ½ bunch local organic greens, chopped
- Sea salt and organic black pepper to taste
- 2 T organic cilantro leaves picked for garnish
INSTRUCTIONS:
Warm a stockpot over medium high heat. Add the coconut oil and saute the onion once the oil is melted. Once the onion has softened, add the ginger and garlic and saute until aromatic (about 30-60 seconds). Add the tomato paste and curry powder and cook for another minute.
Add the mineral broth, coconut milk, diced tomatoes, and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Stir in greens and season with salt and pepper. Cook until greens are tender then garnish with cilantro.
ORGANIC PEA & WILD RICE SALAD
(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
- ¼ c fresh dill, minced
- ¼ c fresh parsley, minced
- 1 T grated lemon juice
- ¼ t grated lime juice
- Salt & pepper
Directions: Saute onion in 1 T olive oil for 10 min, or until browned. Remove from heat.
In a large bowl, toss everything together. Taste again for additional seasonings. Serve one scoop of the salad.
ORGANIC CALIFORNIA SALMON SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
- ¼ c organic red wine vinegar
- 1 t minced organic garlic
- 1 t minced organic onion
- 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
- 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.
CHICKEN SALTIMBOCCA W/ BRUSSELS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
- INGREDIENTS:
- 1.5 lb organic boneless skinless chicken breast cutlets, pounded thin
- 1 c brown rice flour
- 1 T dried Italian blend herbs, rubbed in between your fingers to release essential oils
- 1 t turmeric
- 3 T organic duck fat
- 1 T olive oil
- 2 lbs organic brussel sprouts, halved
- Salt and pepper to taste
INSTRUCTIONS:
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
Combine dried spices with brown rice flour in a shallow baking dish. Season chicken with salt and pepper. Combine fat and olive oil in a small bowl and set aside.
Coat chicken in flour mixture and shake off excess flour. Place on a baking sheet and drizzle with oil mixture. Season with salt and pepper. Bake until chicken is cooked through inside and crispy and golden brown on the outside.
On a parchment lined baking sheet toss Brussels in a little olive oil & salt & pepper. Roast until fork tender. Serve alongside the chicken.
ORGANIC ROASTED ROOT VEGETABLES
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
- 1 organic large Yukon Gold potatoes, large dice
- 1 organic large, sweet potato, large dice
- 1 parsnip, large dice
- 1 turnip, large dice
- 1 bunch organic radishes, whole
- 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 root vegetables in oil and garlic 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). Remove vegetables from the oven and sprinkle with fresh thyme.
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 - 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.
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.
