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 5.19.25
ORGANIC TURKEY STUFFED PEPPERS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T organic extra virgin olive oil
1 organic tomato, diced
1 small organic onion, diced
2 stalks organic celery, sliced thin
2 local organic bell pepper, sliced in half and seeded
2 t organic Italian seasoning
¼ t organic paprika
1 lb organic ground turkey or chicken
2 t organic cumin
1 c organic cooked brown rice
Organic parsley, garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat the oven to 350° and line a baking sheet with unbleached parchment paper. Arrange the peppers in a single layer.
In a skillet, brown the ground turkey with a little oil. Add the onion, celery, bell pepper and dry seasonings. Season with salt & pepper. Once the onion is translucent remove from the heat. Stir in the tomatoes and cooked rice.
Scoop turkey mixture into the halved peppers. Bake for 20 min.
Garnish with parsley.
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 WEDGE SALAD WITH SOUTHWESTERN DRESSING
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
½ c organic avocado mayo
¼ c organic lime juice
1 organic garlic clove, minced into a paste
1 t dried organic oregano
2 T finely minced organic cilantro
½ t organic cumin
½ t organic coriander
½ t organic chili powder
~2 T organic cold pressed avocado oil (more or less as needed)
Alkaline water if needed to think out dressing
Sea salt and organic black pepper to taste
SALAD:
2 small heads of organic Romaine lettuce, ends trimmed and sliced in half lengthwise
1 c chopped local organic vegetables (cucumber, cherry tomatoes, zucchini, etc.)
Sea salt and organic black pepper to taste.
INSTRUCTIONS:
Place the first eight ingredients for dressing in a bowl and mix well to combine. Thin out with oil and season to taste with salt and pepper. Taste and adjust seasoning and set aside while you assemble the salad.
Divide lettuce wedges amongst four salad plates and top drizzle with dressing. Top with chopped vegetables and serve.
ORGANIC 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 saute CSA vegetables with the peppers, onions, and garlic in a skillet with a little oil. Add to beans. Mix in remaining ingredients and taste and adjust seasoning. 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, saute 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 BLACK BEAN BURGERS w/ ALL THE FIXINS’
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
14oz black beans, cooked
Organic olive oil
½ c organic bell pepper, diced
½ c organic onion, diced
Cooked Rice, Oats and chickpea flour
1 t Cumin
1 t onion powder
2 t Chili powder
1 t Garlic
1/2 t Smoked paprika
1 T aminos
Salt & pepper
Toppings:
Lettuce, sliced red onion, sliced tomato, Bubbies Pickles
Preheat the oven to 325°F (163°C). Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients. Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans. Form into patties– about 1/3 cup of mixture in each.To bake: Place patties on a parchment paper lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total.
ORGANIC COD TACOS IN LETTUCE CUPS with Beet 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
12 leaves of organic bibb lettuce for wrapping
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 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 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 lettuce cups with salsa on top and lime wedges on the side.
SLAW INGREDIENTS:
3 oranges, zested & juiced
3 T honey
¼ c olive oil
¼ c rice wine vinegar
12 lb jicama peeled, quartered and thinly sliced ( may substitute green apple)
2 beets, julienned or grated
5 colorful peppers, sliced very thin
½ 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.
Recipes Week of 5.12.25
ORGANIC VEGETABLE NOODLE SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
½ lb chickpea noodles, cooked
2 T olive oil
1 onion, diced
4 cloves garlic, minced
2 carrots, quartered, & sliced
2 celery stalks, sliced
4 c vegetable broth
1 c frozen peas, thawed
½ c seasonal vegetables, chopped
¼ c parsley, chopped
Salt and pepper to taste
INSTRUCTIONS:
Cook pasta according to package directions, strain, and set aside.
Warm a large soup pot over medium high heat. Sauté the onions in oil until softened (about 5 minutes), then add the garlic and sauté until aromatic (30-60 seconds. Add the vegetables and broth. Bring to a boil. Turn down to a simmer. Stir in the peas, cooked pasta, and parsley and taste and adjust seasoning.
ORGANIC CHICKEN SALAD W/ GREEN BEANS
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Olive oil
1 lb chicken breast
4 oz mayonnaise
¼ c lemon juice
2 T curry powder
2 T honey
½ c finely chopped celery
½ c golden raisins
½ c chopped cashews
1 c green beans, trimmed
Local lettuces
S/P 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 lettuces with green beans on the side.
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 ADZUKI 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
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.
ORGANIC POTATO BOWL
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
Olive oil
4 potatoes
½ c onion, sliced
½ c mushrooms, sliced & halved
½ c spinach, julienned
1 c shredded vegan parmesan
1 garlic clove
Parsley, garnish
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
DIRECTIONS:
In a saucepan, warm a little olive oil and saute spinach, mushrooms and onions until barely tender. Season with salt & pepper. DO NOT OVERCOOK. Build the bowl with potatoes on the bottom and a scoop of the sauteed vegetables. Garnish with a squirt of cheese sauce.
SAUCE: 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 to 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. Pour into a squeeze bottle and top off the potato.
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.
Recipes Week of 5.5.25
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 the greens are tender then garnish with cilantro.
ORGANIC RATATOUILLE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Olive oil
4 c seasonal diced or sliced vegetables
2 cloves garlic, minced
½ t rosemary, minced
½ t oregano, minced
1 t thyme, minced
1 lb tomatoes, diced
1 T parsley, chopped for garnish
Salt & pepper to taste
INSTRUCTIONS:
In a skillet, saute seasonal vegetables, garlic and herbs in a little oil with a pinch of salt and pepper for a few minutes. Add tomatoes and simmer until flavors combine and squash is fork tender. Taste and adjust seasoning, and garnish with parsley.
ORGANIC RATATOUILLE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Olive oil
4 c seasonal diced or sliced vegetables
2 cloves garlic, minced
½ t rosemary, minced
½ t oregano, minced
1 t thyme, minced
1 lb tomatoes, diced
1 T parsley, chopped for garnish
Salt & pepper to taste
INSTRUCTIONS:
In a skillet, saute seasonal vegetables, garlic and herbs in a little oil with a pinch of salt and pepper for a few minutes. Add tomatoes and simmer until flavors combine and squash is fork tender. Taste and adjust seasoning, and garnish with parsley.
ORGANIC CHIMICHURRI COD W/ CABBAGE SLAW
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
COD:
Four 4 oz. wild caught cod filets
Organic extra virgin olive oil spray for baking fish
Salt & pepper
CHIMICHURRI:
1 c firmly packed flat-leaf parsley, trimmed of stems
3-4 garlic cloves
2 T fresh oregano leaves (can sub 2 teaspoons dried oregano)
1/3 cup extra virgin olive oil
2 tablespoons red or white wine vinegar
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
Preparation
Place all ingredients for chimichurri into a food processor and blend until the consistency of a pesto. Check seasoning and adjust to taste. Set aside
INSTRUCTIONS:Evenly arrange fish on the parchment paper lined baking sheet and sprinkle generously with salt & pepper.. Spray generously with olive oil and bake for about 10-12 minutes until fish is bright pink and flakey all the way through.
In a saucepan, drizzle a little oil. Saute the peppers and onions until just barely tender. Do not overcook. Season with salt & pepper and garnish with parsley. Serve with a spoonful of chimichurri on the fish.
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.
ORGANIC GARDEN SALAD WITH TOMATO VINAIGRETTE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
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
Almonds
peas
Crumbled feta cheese
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, peas, nuts and feta and serve dressing on the side.
ORGANIC PINTO BOWL W/ AVOCADO CREMA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
1 c pinto beans, cooked
½ c cherry tomatoes, halved
½ c rice, cooked
½ orange bell peppers, julienned
¼ c corn, cooked
1 c sweet potatoes, cubed and cooked
¼ c pickled red onion
Cilantro garnish
Lettuce for serving
CREME:
1 organic avocado, diced
1 T organic lime juice
1 organic garlic clove, minced
3 T organic extra virgin olive oil
Water if needed to thin
Sea salt to taste
DIRECTIONS:
Combine ingredients for the creme in a small bowl. Whisk until smooth. Build the bowl by layering a lettuce base. Add a scoop of each of the toppings. Drizzle crema over the top. Garnish with cilantro.
ORGANIC PESTO PASTA SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 clove organic garlic, minced
1 c local organic seasonal greens (kale, arugula, radish tops, etc.)
½ c organic basil
½ c organic baby spinach
¼ c raw organic nuts
1 c seasonal organic chopped vegetables, chopped
2 T organic lemon juice
½ c organic nutritional yeast
Organic homemade mineral broth as needed
1 T organic unrefined avocado oil
¼ t Health and Healing Spice Blend
2 c cooked organic chickpea pasta
½ c fresh minced herbs
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Boil pasta according to package directions, Do not overcook!
Add garlic, seasonal greens, basil, spinach, pine nuts and lemon juice into a food processor and pulse until combined. Drizzle in mineral broth and avocado oil until creamy, then taste and adjust seasoning and set aside.
Gently stir to combine pasta and pesto. Add vegetables . Loosen with mineral broth if needed. Garnish with fresh herbs.
Recipes Week of 4.28.25
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)
½ can tomato paste
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 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
2 cloves garlic
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
3 organic shallot, 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,garlic, 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 BLACK BEAN/CILANTRO LIME RICE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
organic olive oil
1/2 c large organic red onion, diced
1 clove garlic, minced
1 t Organic Health & Healing Spice Blend
1 ½ T cumin
1 T coriander
2 c organic hearty greens, chopped
1 organic bell pepper, chopped
¼ c lime juice
½ c diced tomatoes
2 c cooked Black Beans
1 c organic cilantro leaves, chopped
1.5 c rice
3 c vegetable stock
2 green onion, sliced for garnish
Sea salt and organic black pepper to taste
INSTRUCTIONS: Cook rice in stock according to package directions. Remove from the stove and toss in the cilantro and lime. Set aside. In a small pot, saute onion, garlic, pepper and greens in a little olive oil. Add the dry spices, black beans and tomatoes. Allow to simmer until all the flavors have combined. Check for salt & pepper. Serve beans over rice.
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
2 T local raw honey
¼ c organic coconut aminos
¼ 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
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 and sesame seed garnish.
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
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 and cover and 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 crumbled nut cheese and hand torn basil.
ORGANIC ROASTED VEGETABLE POLENTA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 T olive oil
2 T Health & Healing Blend
1.5 T Paprika
1 T Garlic Powder
4 c organic vegetables ( squash, zucchini, onion, carrot)
1 bag polenta
Salt & Pepper
INSTRUCTIONS:
Preheat oven to 425 degrees. Combine the dry spices for the vegetables in a bowl. On a parchment lined baking sheet, toss vegetable with a little olive oil. Toss again with the dry spice mix. Roast at 425 degrees until the vegetable is tender.
Prepare Polenta according to directions. Season with salt & pepper. Serve a scoop of polenta with a scoop of vegetables on top.
ORGANIC SHRIMP & VEGETABLE STIR FRY
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 T organic sesame oil
1 lb wild caught shrimp, peeled and deveined
¼ t organic Health & Healing Spice Blend
½ small organic red onion, quartered and julienned (sliced thin)
3 c chopped local organic vegetables (snow peas, zucchini, eggplant, etc.)
1.5 T organic fresh ground ginger
2 organic cloves garlic, minced
¼ c organic vegetable stock
1 T organic coconut aminos
2 T organic rice wine vinegar
1 T Togarashi Spice Blend
1 c rice noodles, cooked
2 t organic sesame seeds for garnish
Local organic chives for garnish
INSTRUCTIONS:
Season shrimp generously with salt, pepper, and spice blend. Heat a large skillet over medium-high heat. Coat the bottom of the pan with oil and saute until evenly browned on all sides ( about 5-7 minutes)
Remove shrimp from the pan and add remaining ingredients. Stir fry until veggies are tender, toss the shrimp back in the pan and combine. Serve noodles on bottom, then veggies and shrimp. Top with sesame seed and chive garnish.
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.
