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

Serves 4 

INGREDIENTS: 

2 T Organic unrefined coconut oil 

1 Organic spring onion, green and white parts chopped 

2 Organic parsnips, peeled and cut into thin half moons 

1 Organic carrot, diced 

1 Organic celery rib, diced 

4 Cloves organic garlic, minced 

2 Large organic tomatoes, diced 

1 c Cooked beans (any variety) 

1 t Organic Health & Healing Spice Blend 

4 c Organic homemade mineral broth 
2 Bay leaves 
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 coconut oil and once melted, sauté onion, parsnips, and fennel with a pinch of salt for 3-5 minutes until softened. Add the next six ingredients and bring to a boil. Turn down to a simmer and cook until beans are tender and flavors combine. Season to taste with salt and pepper and garnish with herbs. Serve hot. 

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 sauté the onion once the oil is melted. Once the onion has softened, add the ginger and garlic and sauté 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 LEMON PARSLEY COD PICCATA WITH ZUCCHINI 

(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 parsley, minced 

Splash of organic homemade mineral broth or low sodium vegetable stock 

2 t finely minced fresh parsley for garnish 

Local organic zucchini, cooked 

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 sauté 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 parsley 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 the cooked zucchini and a drizzle of lemon sauce and parsley on top. 

ORGANIC HERB ROASTED CHICKEN W/ SWEET POTATO WEDGES 

(c=cup; t=teaspoon; T=tablespoon) 

Serves 4 

INGREDIENTS: 

3 organic sweet potatoes, cut into large wedges 

Organic extra virgin olive oil  

4 organic chicken leg/thigh combos 

1 T organic Health & Healing Spice Blend 

1 t organic dried oregano 

1 t organic dried thyme 

1 t organic paprika 

Splash of alkaline water 

2 T finely minced organic parsley for garnish 

Sea salt and organic black pepper to taste 

INSTRUCTIONS: 

Season chicken with spice blend, herbs, paprika, and salt and pepper.  

Bake at 400 degrees for 30 minutes, Chicken should be 165 degrees. On parchment lined baking sheets, drizzle a little oil over the potatoes. Season to taste with salt & pepper. Bake until fork tender.  

Garnish with parsley then serve.  

ORGANIC BUTTERNUT RISOTTO WITH ASPARAGUS 

(c=cup; t=teaspoon; T=tablespoon) 

Serves 4 

INGREDIENTS: 

1 organic Butternut squash, seeded and cubed 

1  bunch organic Parsley, chopped 

¼ organic yellow onion, minced 

1 t dried sage 

1 t garlic powder 

1 t dried rosemary 

Organic olive oil 

1 bundle organic asparagus, grilled 

1 c organic brown rice 

1 c organic vegetable stock 

½ c organic pureed cooked squash (use from squash above) 

Salt & Pepper 

INSTRUCTIONS:

Preheat oven to 425F. Peel and cut lengthwise into halves. And using a spoon, scoop out the seeds. Slice each half into strips, and each strip into cubes. 

Place cubed butternut squash on a large baking sheet. Season with salt, pepper, garlic, sage and rosemary.  Drizzle with olive oil and toss.  Spread the squash in one layer on the sheet pan, then place on middle rack of heated oven. After 15 minute mark, carefully remove the sheet pan from oven add the garlic cloves and drizzle with a little olive oil. Toss squash cubes. Return to oven for another 10 minutes. 

While squash is roasting, cook the rice with stock and pureed squash. In a large bowl, toss the cooked rice mixture with the roasted squash and top with the grilled asparagus.  

ORGANIC CABBAGE SAUTE’ 

(c=cup; t=teaspoon; T=tablespoon) 

Serves 4 

INGREDIENTS:

 organic extra virgin olive oil 

2 organic small onion, sliced thin 

¼ t Organic Health & Healing Spice Blend 

2 stalks organic celery, sliced thin 

1 organic carrot, peeled and julienned 

1 c organic green peas 

3 T white wine vinegar 

¼ c liquid aminos 

1-2 lbs organic cabbage, finely shredded 

1 T organic sesame oil 

1 T garlic powder 

Fresh ground pepper 

INSTRUCTIONS: 

In a skillet heat oil over medium heat, lightly sauté onion, carrot and celery for about 5 min. Add vinegar, aminos, peas and cabbage. Stir well and cover and allow to steam until cabbage is slightly wilted (about 5 min) Stir in sesame oil and garlic powder. Continue stirring and season to taste with pepper.   

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

Serves 4 

INGREDIENTS: 

3 1/2 c mixed greens 

1 organic tomato, roasted 

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 

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, and serve dressing on the side.