Supporting Our Clients with Immune-Boosting Meals 

Mineral Broth

Yields 6 to 7 quarts
(T=tablespoon)

INGREDIENTS:

6 unpeeled organic carrots

2 unpeeled medium organic yellow onions

1 organic leek, both white and green parts

1 stalk organic celery

4 unpeeled organic cloves garlic, halved

½ bunch organic parsley

4 medium organic red potatoes, quartered with skins on

2 organic Japanese yams or organic sweet potatoes, quartered with skins on

1 organic Garnet yam, quartered with skin on

1 T sea salt

1 strip of kombu

2 organic bay leaves

12 organic peppercorns

4 organic whole allspice or juniper berries

INSTRUCTIONS: 

Cut the above ingredients into large chunks and place in a 12 quart stockpot. Fill pot (two inches below rim) with filtered water, then cover and bring to a boil. Turn down to a simmer and cook uncovered for 2 - 6 hours until vegetables are tender and stock is a medium caramel color. Strain broth and serve hot or refrigerate/freeze, then reheat as needed.

This magic mineral broth is great to drink on it’s own, seasoned to taste with salt and pepper. It also makes an excellent base for soups, stews, sauces, and as a cooking liquid for grains and braised dishes.

ORGANIC SPRING ONION SOUP
(c=cup; t=teaspoon; T=tablespoon)

Serves 4

INGREDIENTS:

3 T organic extra virgin olive oil
2 bunches spring organic onions, julienned
½ c dried rosemary

½ c onion powder

1 lb organic shiitake mushrooms, sliced
6 organic cloves garlic, minced
4 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 pan 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). 

Place the mushrooms on a parchment lined baking sheet, toss with a little olive oil and roast in the oven until tender.  In a large stockpot, add the onions, mushrooms, 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 ALMOND CRUSTED COD WITH ZOODLES
(c=cup; t=teaspoon; T=tablespoon)

Serves 4

INGREDIENTS:

FISH:
¾ c raw organic almonds, finely ground in food processor to a breadcrumb consistency

4  wild caught cod fillets
1 organic pasture raised eggs, beaten

2 large zucchinis
1 t organic garlic powder
1 t organic paprika powder

¼ t  Organic Health & Healing Spice Blend
Organic avocado oil spray
Sea salt and black pepper to taste

INSTRUCTIONS:

Preheat the oven to 400°F and line a baking sheet with unbleached parchment paper. Beat egg with dried spices. Season fish with salt and pepper, then coat in egg and dredge in ground almonds (shaking off excess). Arrange fish evenly on a sheet tray, spray generously with avocado oil, and bake until golden brown and cooked through (about 17 minutes).

ORGANIC CHICKEN SAUSAGE & POTATO SALAD

(c=cup; t=teaspoon; T=tablespoon)

Serves 4

INGREDIENTS:

2 local organic potatoes, diced into 1” cubes

organic extra virgin olive oil for sauteing onions and chicken sausage + 1 T for the dressing

1/2 organic red onions, julienned thin

1 lb. organic chicken sausage, cut on a bias into ½” slices

3 T organic apple cider vinegar

1 T organic maple syrup

1 T organic dijon mustard

1 c chopped local organic greens

 finely minced local organic parsley, for garnish

 finely sliced local organic chives, for garnish

Sea salt and organic black pepper to taste

INSTRUCTIONS:Fill a big pot with cold salted water and add potatoes. Bring to a boil. Turn down slightly and cook until potatoes are fork tender, then strain and cool. Place cooled potatoes in a large mixing bowl. Warm a large rondeau over medium-high heat and coat the bottom of the skillet with olive oil. Saute onions and chicken sausage until sausage is browned and cooked through. Remove from the pan and cool completely. Add the apple cider vinegar, maple syrup, and dijon mustard to the pan. Whisk in the olive oil until sauce comes together. Mix the potatoes, sausage, and chopped greens. Add the sauce and toss. Taste and adjust seasoning by adding more salt or pepper then divide evenly amongst snapware containers. Garnish with parsley and chives.

ORGANIC CAPRESE ROASTED ASPARAGUS

(c=cup; t=teaspoon; T=tablespoon)

Serves 4

INGREDIENTS:

1 bundle organic asparagus, cut into thirds 

1 c organic cherry tomatoes 

3 T balsamic vinegar

¼ small organic red onion, chopped fine

2 T organic extra virgin olive oil
2 T finely chopped organic basil 

½ c grated almond cheese

Sea salt and black pepper to taste

INSTRUCTIONS:

Preheat the oven to 425 degrees. Place parchment paper on a baking sheet and set aside. In a bowl, toss together asparagus, onion, oil, tomatoes, herbs and salt and pepper. Arrange in a single layer on the baking sheet.  Roast for 15-20 minutes until asparagus is fork tender. Remove from the oven and serve.

ORGANIC WHITE BEAN GRATIN W/ SHAVED BRUSSELS

(c=cup; t=teaspoon; T=tablespoon)

Serves 4

INGREDIENTS:

4 T organic unrefined avocado oil + more for greasing baking dish
4 c cooked organic white beans (2 c dried organic white beans boiled in salted filtered water until tender)

½ c organic mineral broth

½ c almond millk

¼ small local organic onion, diced

4 cloves organic garlic, minced

1 t dried organic rosemary

½ t organic Health & Healing Spice Blend

½ c steamed organic brussel sprouts, shaved

1 c ground raw organic almonds

¼ c local organic parsley, minced for garnish

Sea salt and organic black pepper to taste

INSTRUCTIONS:

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

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

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

Serve hot with parsley garnish.

ORGANIC GARDEN SALAD WITH TOMATO VINAIGRETTE
(c=cup; t=teaspoon; T=tablespoon)

Serves 4

INGREDIENTS:

3 1/2 c Mixed Greens

1 roasted tomato

2 T local organic raw honey

1 tsp paprika

3 T organic sherry vinegar

3 T organic red onion, minced
½ c organic extra virgin olive oil

6 c local organic mixed greens
½ organic cucumber, thinly sliced

2 carrots, grated

Kalamata olives

Sea salt to taste

INSTRUCTIONS:

Combine the roasted tomato, olive oil, paprika, vinegar, honey, and a pinch of salt in a food processor. Taste and adjust for salt and pepper.

Divide greens.Garnish with carrots, cucumber, olives and serve dressing on the side. 

ORGANIC SEASONAL GREEN SALAD WITH CREAMY BALSAMIC DRESSING

(c=cup; t=teaspoon; T=tablespoon)

Serves 4

INGREDIENTS:

 ½ c organic balsamic vinegar

¼ c raw organic cashews

1 clove organic garlic, smashed

½  T organic dijon mustard

2 t organic raw honey

½ c organic extra virgin olive oil 

Alkaline water if needed to thin out dressing

 organic mixed greens (spring mix or mesclun)

large organic red cabbage, julienned

2 organic carrots, shredded

organic yellow or orange cherry tomatoes, halved

Sea salt to taste

INSTRUCTIONS:

Place first five ingredients in Vita Mix and puree. While blender is on high, drizzle in olive oil until emulsified. Season with salt and pepper and taste and adjust seasoning. If vinaigrette is too sweet or too vinegary or too oily, add a splash of water to dilute.