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 CREAM OF MUSHROOM SOUP
(c=cup; t=teaspoon; T=tablespoon)

Serves 4

INGREDIENTS:

1 T organic avocado oil
1 organic yellow onion, sliced
4 organic carrots, sliced
4 organic celery stalks, sliced
3 lb organic wild mushrooms (oyster, shiitake, maitake, cremini, etc.), cut in half
2 large Yukon Gold potatoes, quartered and sliced
4 c homemade organic mineral broth
1 t Health and Healing Spice Blend
4 sprigs organic thyme
1 c homemade organic almond milk 

1 pkg organic enoki mushrooms, chopped for garnish
Sea salt and organic black pepper to taste

INSTRUCTIONS:

Heat 1 tablespoon of avocado oil in a large stockpot. Add the onion, carrot, and celery, and saute in a pinch of salt and pepper until softened (about 5 minutes). Add wild mushrooms, potatoes, broth, spice blend, and thyme and bring to a boil. Reduce to a simmer and cook until the potatoes are tender (about 20 minutes).

Stir in the almond milk and remove the thyme sprigs. Puree the soup and taste and adjust seasoning. Garnish with enoki mushrooms and serve hot.

ORGANIC TURKEY MEATLOAF w/ SEASONAL VEGETABLES
(c=cup; t=teaspoon; T=tablespoon)

Serves 4

INGREDIENTS:

TOMATO JAM:

1/3 c local organic cherry tomatoes 

1/4 c local raw honey (more or less to taste)

1 ½ t organic apple cider vinegar

Sea salt and black pepper to taste

MEATLOAF:

1 organic egg, beaten

3 T alkaline water

1 T organic extra virgin olive oil

1 small organic onion, diced

2 stalks organic celery, sliced thin

1 small local organic bell pepper, seeded and diced

2 t organic homemade cajun seasoning (paprika, garlic powder, onion powder, dried thyme and oregano)

¼ t  Organic Health & Healing Spice Blend

1 lb organic ground turkey

2 t finely minced local organic thyme and oregano

Sea salt and organic black pepper to taste

OKRA: 

16 small local organic vegetables, diced

3 T organic extra virgin olive oil

½ organic lemon, zested and juiced

Sea salt and organic black pepper to taste 

INSTRUCTIONS:

 Preheat the oven to 350° and line two small baking sheets with unbleached parchment paper. Place all ingredients for jam in a small saucepan and bring to a boil. Using a wooden spoon, burst open cherry tomatoes to release juices then cook jam on high, stirring often, until jam thickens and flavors combine. Taste and adjust seasoning by adding more salt or pepper if it’s bland, more vinegar if it’s too sweet, or more honey if it’s not sweet enough, then set aside while you prepare the meatloaf. Warm a medium stainless steel skillet over medium-high heat. Coat the bottom of the pan with olive oil then saute onions, celery, and bell peppers (Cajun holy trinity) in a pinch of salt and pepper until tender. Put in the fridge to cool then add to a large mixing bowl with the dried spices, egg, and a generous pinch of salt and pepper. Mix well to combine then add ground meat and mix gently to combine.  Form into a loaf on a parchment paper lined baking sheet. Brush tomato jam on top and sprinkle with minced herbs. Spread vegetables onto the second parchment paper lined baking sheet. Drizzle with oil and lemon juice then sprinkle generously with salt, pepper and lemon zest and mix well to combine.  Place meatloaf in the oven and bake for 30 minutes. Add okra to the oven and cook both for another 15 minutes. When the internal temperature of meatloaf reaches 165 degrees, remove from the oven and let rest for 5-10 minutes before slicing.  Serve hot alongside roasted veggies.

ORGANIC HONEY MUSTARD SALMON w/ ASPARAGUS

(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 

1 bunch organic asparagus, trimmed

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 salmon and asparagus evenly on a baking sheet and brush with honey mustard. Season with salt and pepper and bake until salmon until bright pink and flakey all the way through (about 10-12 minutes). Serve with parsley garnish.

ORGANIC QUINOA & CAULIFLOWER COUS COUS
(c=cup; t=teaspoon; T=tablespoon)

Serves 4

INGREDIENTS:

¼ c c organic fresh basil, chiffonade 

1 T lemon juice

½ T lemon zest

3 T  organic olive oil

1 T organic olive oil

1/2 c organic yellow onion, chopped fine

3 c organic cauliflower, minced

2 c organic quinoa, cooked

½ tsp salt

¼ tsp pepper

INSTRUCTIONS:

Combine the basil, lemon zest, lemon juice, oil and maple syrup in a blender. Puree.

Heat a large pan with the remaining oil. Add the onions and saute about 4 min. Add the cauliflower, stir thoroughly. Add salt and pepper, cook until cauliflower is soft about 10 min. Add ½ of the pureed sauce and cook another 10 min. Adjust the salt and pepper, add the remaining sauce and cooked quinoa and mix thoroughly.

ORGANIC LASAGNA BOWL

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

Serves 4

INGREDIENTS:

1 organic zucchini, peeled into long strips

1  organic yellow onion, chopped

2 organic garlic cloves, minced 

16oz organic mushrooms, sliced

1 T organic tomato paste

28oz organic jar roasted tomatoes, drained

5 oz baby spinach

1 T organic Health & Healing Spice Blend

¼ c fresh organic basil

Olive oil

½ c grated almond cheese

Sea salt and black pepper to taste

INSTRUCTIONS:

Peel zucchini into long even strips with a vegetable peeler or mandolin. Toss lightly with salt and place on paper towels to remove as much water as possible. In a large round, add a little olive oil. Add the onion, mushrooms and garlic until onions are translucent. Add the tomato paste, tomatoes and salt & pepper. Reduce to a simmer. Allow sauce to simmer for about 10 min. Remove from heat and stir in spinach and zucchini. Taste and adjust seasonings and garnish with basil.

ORGANIC GINGER CUCUMBER NOODLE SALAD

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

Serves 4

INGREDIENTS:

1 organic scallion, minced

1 cloves organic garlic, minced 

1/4 t fresh grated organic ginger (more or less to taste)

1 t organic sesame oil

2 T organic vinegar

1 T organic aminos 

1/2 T organic raw honey (more or less to taste)

4 local organic cucumbers, spiralized into long noodles 

1 organic carrots, grated

handful organic snow peas, julienned finely

Organic black sesame seeds for garnish

Sea salt to taste

INSTRUCTIONS:

Place first seven ingredients in a small bowl and whisk to combine. Taste and adjust seasoning by adding more ginger or honey if needed. Season to taste with salt and set aside. 

Gently toss cucumber noodles, carrots, and snow peas in a large mixing bowl to combine. Divide evenly amongst four salad plates and drizzle with dressing. Garnish with sesame seeds and serve immediately.

ORGANIC BLUEBERRY SPINACH SALAD W/ RASPBERRY BALSAMIC

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

Serves 4

INGREDIENTS:

SALAD:

6 c arugula

½ c almond cheese, crumbled

¼ c walnuts, toasted 

½ c fresh blueberries

DRESSING:
¼ c frozen raspberries, thawed

¼ c balsamic vinegar

¼ c flax oil

½ c olive oil

1 t Dijon mustard

1 t honey 

Salt to taste

INSTRUCTIONS:

Combine ingredients for dressing in a blender and purée until emulsified. 

Divide salad greens among four plates and top with goat cheese and walnuts and drizzle with dressing