The Healing Kitchen
The Healing Kitchen is where our belief that food is medicine comes to life. This is the heart of the Meals for Health and Healing program, where nutrient-dense meals are prepared with care for people living with cancer and their caregivers. It is also a vibrant gathering place; here, we welcome our teen volunteers who learn hands-on skills in nutrition, cooking, and service, alongside adult volunteers and our staff who share their time and knowledge.
Beyond daily meal preparation, the kitchen hosts learning events and workshops throughout the year, bringing together many parts of our community. Here, the work of the Giving Garden and the mission of healing through food come to fruition, transforming harvest, education, and compassion into nourishment, connection, and hope.
"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
Recipes Week of 6.30.26
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
½ small red onion, julienned
1 clove garlic, minced
1/2 c assorted vegetables, chopped (cucumber, tomato, arugula)
1 tsp organic lemon juice
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.
Heat a large pan over medium high heat and add enough oil to coat the bottom. Saute peppers, onions, and garlic until softened (about 3 minutes). Add to beans. Mix in remaining ingredients and taste and adjust seasoning. Garnish with scallions.
ORGANIC PEA & RICE SALAD W/ VEGETABLE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
3 T olive oil
½ small red onion, chopped
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 c seasonal vegetable, chopped
Salt & pepper
INSTRUCTIONS:
Preheat oven to 400 degrees. Toss vegetable with a little olive oil, salt & pepper and arrange on a parchment lined baking sheet in a single layer. Roast at 400 degrees until fork tender.
Meanwhile, saute onion in 1 T olive oil for 5-6 minutes and remove from heat. In a small bowl, whisk together Dijon, mayo, dill, parsley, zest, honey, and salt and pepper.
In a large bowl, toss onion and dressing with remaining ingredients (except vegetable). Taste again for additional seasonings. To serve, scoop rice mixture and top with vegetable.
ORGANIC COD TACOS IN LETTUCE CUPS w/ SLAW
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
FOR THE SLAW:
1 orange, zested & juiced
1 T honey
2 T olive oil
2 T rice wine vinegar
½ head green cabbage
1 bell pepper, sliced very thin
2 T bunch cilantro, minced. Use ½ and save ½ for garnish.
FOR THE TACOS:
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
8 leaves of organic bibb lettuce for wrapping
Sea salt and organic black pepper to taste
INSTRUCTIONS:
To prepare the slaw, 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.
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 a 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 the fish is cooked through and reaches an internal temperature of 145 degrees
Using a spatula, cut fish into 1” cubes right on the baking sheet then serve in a tortilla with lettuce, slaw, and cilantro on top and lime wedges on the side.
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 (more or less as needed)
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 drizzle with dressing. Top with chopped vegetables and serve.
ORGANIC BLACK BEAN BOWL W/ AVOCADO CREMA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
BOWL:
2 c black beans, rinsed and drained
½ c smashed black beans
1 T cumin
1 t chili powder
1 t coriander
3 c cooked brown rice
cherry tomatoes, halved
cucumbers, sliced & halved
shredded carrots
shaved red onion
CREMA:
1 organic avocado, diced
2 T organic lime juice
1 clove garlic, minced
1 t cumin
3 T organic extra virgin olive oil
Water if needed to thin
Sea salt to taste
INSTRUCTIONS:
Combine smashed beans with the whole cooked beans and spices and mix well.
Combine ingredients for the crema in a blender and puree until smooth. Build the bowl by layering the rice, then the beans, then the vegetables. Drizzle crema on top to serve.
ORGANIC SUMMER SQUASH SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1lb summer squash, chopped
2 small potatoes, diced
½ medium onion, diced
2 cloves garlic
2 t thyme
1 T olive oil
2 c vegetable stock
½ c coconut milk
Juice of ½ lemon
Salt and pepper to taste
INSTRUCTIONS:
Warm oil in a stockpot over medium heat. Add all the vegetables and aromatics, until the onions begin to soften, about 5 minutes. Add the broth and bring to a boil.
Reduce the heat and simmer, stirring occasionally until all the vegetables are soft; 15-20 minutes.
Let cool slightly. Transfer to a blender and puree until smooth.
Place pan over medium-low heat stir in coconut milk and lemon juice. Salt and pepper to taste.
ORGANIC LEMON HERB BRAISED CHICKEN w/ Vegetable
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
Organic extra virgin olive oil
4 organic chicken breast
1 large organic lemon
1 organic Health & Healing Spice Blend
1 t organic dried oregano
1 t organic dried thyme
1 t organic paprika
Sea salt and organic black pepper to taste
1 c seasonal vegetable, chopped
INSTRUCTIONS:
Preheat the oven to 400 degrees. Drizzle chicken with oil then squeeze lemon juice on top of chicken. Season chicken with spice blend, herbs, paprika, and salt and pepper. Bake until chicken is nicely browned on top and reaches an internal temperature of 165 degrees (about 30 minutes).
Serve chicken with seasonal vegetable.
Recipes Week of 6.16.26
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
1 T organic curry powder
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, 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
½ onion, chopped
4 c seasonal 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, onion, 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 HERB ROASTED CHICKEN W/ POTATOES
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
TURKEY:
1 T organic olive oil spray
1 t organic onion powder
1 t organic garlic powder
½ t organic Health & Healing Spice Blend
½ t mixed organic dried sage
½ t organic dried oregano
1 lb organic pasture raised chicken breast
Sea salt and organic black pepper to taste
4 red potatoes, quartered
1 T olive oil
INSTRUCTIONS:
Preheat the oven to 350°F and line a baking sheet with unbleached parchment paper. In a small bowl, mix dried spices and herbs. Set the turkey breast on a baking sheet and spray generously with oil. Sprinkle with herb mixture and salt and pepper and pat down to make herbs stick. Bake until internal temperature reaches 165 degrees. Let rest 10 minutes, then slice. Using the same lined baking sheet, drizzle olive oil on the potatoes and sprinkle with salt & pepper. Roast until fork tender (35-40min).
ORGANIC CHIMICHURRI COD W/ CABBAGE SLAW
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
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
COD:
Four 4 oz. wild caught cod filets
Organic extra virgin olive oil spray for baking fish
Salt & pepper
|
SLAW: |
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
INSTRUCTIONS:
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.
Preheat oven to 350 degrees. Evenly arrange fish on the parchment paper lined baking sheet and sprinkle generously with salt and pepper. Spray generously with olive oil and bake for about 10-12 minutes until the internal temperature reaches 145 degrees.
Prepare the slaw, season with salt and pepper, and garnish with parsley. Serve with a spoonful of chimichurri on the fish alongside the slaw.
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
Kalamata olives
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. Puree until smooth.
Divide greens. Garnish with carrots, cucumber, olives, and feta and serve dressing on the side.
ORGANIC QUINOA APPLE SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INSTRUCTIONS:
3 cups cooked quinoa
2 apples
½ c cups chopped walnuts
½ lb lbs fresh spinach
¼ c cups crumbled goat cheese
¼ c cups cranberries – optional
FOR THE DRESSING:
½ c olive oil
3 T cups apple cider vinegar
1 t maple syrup
1 t lemon juice
½ t Dijon mustard
1 clove garlic, minced
INSTRUCTIONS:
In a medium sized mixing bowl, combine dressing ingredients and whisk to combine. In a large bowl, combine salad ingredients and toss. Pour dressing over salad and toss again until fully incorporated. Serve chilled or at room temperature.
ORGANIC LOADED SWEET POTATO
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
4 organic sweet potatoes, whole
¼ c bell peppers, julienned
¼ red onion, julienned
2 cloves garlic, smashed
1 t each: cumin, oregano, thyme, chili powder, garlic powder, onion powder
¼ c cooked black beans
¼ c corn, roasted
¼ c tomatoes, chopped
INSTRUCTIONS:
Preheat the oven to 400°F. In a large bowl, coat potatoes 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 split the tops to stuff.
In a saucepan, add a little olive oil and saute the peppers, garlic and onion. Add the dry spices and saute until soft. Build the loaded potato with the cooked beans and pepper medley. Then top with the corn and tomatoes.
Recipes Week of 6.23.26
ORGANIC CHICKEN MARSALA WITH POTATOES
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
CHICKEN:
4 organic boneless skinless chicken breast cutlets, pounded thin
2 T dried Italian blend herbs
Ghee
Olive oil
2 cloves garlic, minced
1 pint organic mushrooms, sliced
1 shallot, diced
1 c organic vegetable stock
¼ c sherry vinegar
organic fresh parsley, minced for garnish
Salt and pepper to taste
2 organic russet potatoes, diced
INSTRUCTIONS:
In a pot of boiling water add the diced potatoes with a pinch of salt. Boil until fork tender. Drain and mash with a potato masher or fork. Add additional salt & pepper to taste and set aside.
Preheat oven to 400 degrees. Arrange chicken on a parchment lined baking sheet. Brush with a little olive oil and sprinkle with ½ cup of Italian herbs, and salt & pepper, and roast until internal temperature reaches 165 degrees (5-10 minutes).
Heat a saute pan over med high and add about a tablespoon of olive oil and a tablespoon of ghee. Saute shallots, mushrooms, and garlic one minute. Reduce heat to medium. Add remaining herbs, stock, and sherry vinegar and reduce by 1/2. Serve chicken on top of potatoes with a drizzle of sauce and fresh parsley garnish.
ORGANIC QUINOA TABBOULEH
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 garlic cloves, minced
5 green onion, sliced
1 bunches organic parsley
1 c cooked quinoa
cherry tomatoes, halved
1 c cucumber, chopped
3 T organic extra virgin olive oil
1 T organic lemon juice
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 salt and pepper if needed. Serve chilled.
ORGANIC VEGETABLE STIR FRY
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
organic sesame oil
1/4 organic red onion, quartered and julienned (sliced thin)
5 c chopped local organic vegetables (snow peas, zucchini, eggplant, etc.)
1 organic clove garlic, minced
¼ t ginger powder
1 T organic Health & Healing Spice Blend
1 t Togarashi Spice Blend
¼-1/2 c organic vegetable stock
2 t organic tamari
2 t organic rice wine vinegar
4 c cooked rice (¼ c serving)
organic sesame seeds for garnish
Local organic chives for garnish
INSTRUCTIONS:
Heat a large saute pan over medium high and add enough oil to coat the bottom. Saute onions one minute. Add garlic, local vegetables, ginger, Togarashi, and Health & Healing blend and saute 5 more minutes. Reduce heat to medium and add stock, tamari, and rice vinegar and allow to simmer until sauce is reduced by half. Serve veggies over rice and garnish with chives and sesame seeds.
ORGANIC BALSAMIC SALMON W/ SQUASH MEDLEY
(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
1 T local organic raw honey
¼ c organic balsamic vinegar
1 organic garlic clove, minced
Sea salt and organic black pepper to taste
Vegetable
2 c local organic squash & zucchini. chopped
1 T organic unrefined avocado oil
2 t health & healing spice blend
½ t minced organic thyme
1 T chopped local organic parsley
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Preheat oven to 400 degrees. In a medium to large bowl, toss vegetables with oil, spice blend, thyme, and salt and pepper. Spread into a thin layer on parchment lined sheet pan and roast until fork tender and edges have begun to brown. Reduce oven temperature to 350 degrees.
Line a baking sheet with parchment paper. Whisk oil, balsamic, honey, Dijon, garlic, and salt and pepper until combined. Taste and adjust seasoning if needed. Evenly arrange salmon onto a baking sheet and drizzle or brush generously with balsamic mixture. Bake for 8-12 minutes until bright pink and flakey. Serve with carrots.
ORGANIC BEAN CURRY
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 c beans, soaked overnight
Organic olive oil
6 organic garlic cloves, minced
¼ organic onion, julienne
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.
Heat a large saucepan, add enough oil to coat the bottom, 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.
GARDEN FRESH TOMATO BASIL SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
olive oil
2 lbs ripe garden tomatoes
½ onion, diced
3 garlic cloves, minced
1 c diced potatoes
2 c tomato puree
1 c Vegetable stock
fresh basil leaves
1 T thyme, chopped
½ can tomato paste
1 T honey
Salt and pepper to taste
INSTRUCTIONS:
Preheat the oven to 400 degrees and line a large baking sheet with parchment paper. Roast tomatoes in 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 remaining ingredients. Bring to a boil. Turn down to a simmer and cook until flavors condense (about 30 minutes). Puree in batches in a blender and garnish with a basil leaf.
ORGANIC ROASTED BEET SALAD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
3 to 4 small beets, whole and unpeeled
1 orange, zested and juice
1 teaspoon EVOO
2 cloves garlic, whole
walnuts
Goat cheese, crumbled
Salt and pepper to taste
Lettuces for serving
Place the beets, orange, oil, and garlic into a piece of foil and wrap tightly. Roast on a baking sheet at 400 F for about 45 minutes or until the beets are fork tender. Take out and let cool. Peel beets under running water for ease. Chop the beets to bite size pieces, about an inch or so. Build a beautiful roasted beet salad on lettuce with walnuts and goat cheese.
Recipes Week of 6.9.26
ORGANIC MINESTRONE SOUP
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 T organic olive oil
1 white onion, diced
2 organic parsnips, diced
2 organic potatoes, 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 vegetable stock
¼ c cooked bean (any variety)
2 bay leaves
1 lb gf noodles, cooked
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, parsnips, potatoes, carrots, and celery 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 vegetables are tender, and flavors combine (20-30 minutes). Add cooked noodle and remove bay leaves. Season to taste with salt and pepper and garnish with herbs. Serve hot.
ORGANIC TOMATO BASIL QUINOA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
4 organic Roma tomatoes, diced
3 organic sun dried tomatoes, soaked in hot water, then drained and chopped
1/3 c organic basil
1 organic garlic clove, minced
2 t organic olive oil
1 small local organic zucchini, diced
1/4 organic white onion, diced
1 T Organic Health & Healing Spice Blend
2 c organic quinoa, cooked
1/3 c organic arugula
Fresh organic basil cut into ribbons for garnish
INSTRUCTIONS:
In a blender, combine 1/2 the roma tomatoes with the soaked sun-dried tomatoes. Add the basil and garlic.
Chop the remaining roma tomatoes. Heat a medium pan over medium high heat and add enough oil to coat the bottom. Saute remaining tomatoes, zucchini, onion and spice blend until onions are soft. Then add the blender tomato sauce and stir in the cooked quinoa. Add arugula and stir again. Garnish with basil and serve.
ORGANIC GREEN SALAD w/ LEMONGRASS VINAIGRETTE
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
DRESSING:
4 T lemongrass, minced
4 T lime juice
2 T honey
2 T sesame oil
2 cloves garlic, minced
2 t lime zest
2 T ginger powder
2 t turmeric
Salt & pepper
SALAD:
Local Lettuces
Cherry tomatoes
Feta
Cucumber
Sweet peas
Sea salt and organic black pepper to taste
INSTRUCTIONS:
Place all the ingredients for the dressing in a bowl and mix well to combine. Thin out with a little more oil if needed and season to taste with salt and pepper. Taste and adjust salt and pepper if necessary and set aside.
Assemble the salad, toss or drizzle with dressing and serve.
ORGANIC VEGETABLE POLENTA
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
1 t Health & Healing Blend
1 t thyme
1 t sage
1 t paprika
2 t garlic powder
1 organic white onion, medium diced
16 oz organic vegetables, quartered
3 T olive oil
3 T balsamic vinegar
6 oz polenta, cooked
Sea salt & black pepper
INSTRUCTIONS:
Preheat the oven to 400 degrees. Combine the thyme, sage, paprika, and Health and Healing blend for the vegetables in a bowl. Toss mushrooms and onions with olive oil and balsamic. Toss again with the dry spice mix and add a teaspoon each of salt and pepper. Roast at 400 degrees until the vegetables are tender (about 10 minutes). Serve over cooked polenta.
ORGANIC SHRIMP STIR FRY
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
2 lbs wild caught shrimp, peeled and deveined
1 T sesame oil
1 t organic Health & Healing Spice Blend
1 t Togarashi Spice Blend OR ½ t ginger powder and ½ t coriander
Organic avocado oil
4 t organic red onion julienned
4 c chopped local organic vegetables, chopped
1” piece organic ginger, grated
3 organic cloves garlic, minced
2 T sesame oil
¼ c organic coconut aminos
1/3 c organic rice wine vinegar
Organic sesame seeds for garnish
Local organic chives for garnish, chopped small
INSTRUCTIONS:
Preheat oven to 350 degrees. Toss shrimp with sesame oil and seson generously with salt, pepper, and spice blends. Skewer and bake on a parchment lined sheet pan until cooked through (about 5-7 minutes).
Heat a large pan over medium high heat and add enough avocado oil to coat the bottom. Stir fry the onions and local veggies 3 minutes and then add garlic and grated ginger. Saute until onions are tender and add aminos, rice wine vinegar, 2 T sesame oil and cooked rice noodles. Increase heat to high, toss ingredients to coat with sauce, and saute 1 more minute. Remove from heat. To serve, plate noodle and vegetable mixture, top with shrimp skewers, and garnish with sesame seeds and chives.
ORGANIC BRAISED LENTILS W/ SWISS CHARD
(c=cup; t=teaspoon; T=tablespoon)
Serves 4
INGREDIENTS:
organic extra virgin olive oil
½ organic onion, diced
2 organic celery stalk, diced
2 carrot diced
ghee
1 c swiss chard, chopped
2 cloves organic garlic, minced
1 organic red pepper, julienned
2 c organic lentils
5 c organic vegetable stock ( to cook lentils)
1 T organic coriander
½ T organic cumin
organic parsley, chopped for garnish
Sea salt to taste
INSTRUCTIONS:
Soak Lentils. Warm a braiser over medium high heat. Add oil and ghee. Saute onion and celery and carrot and red pepper with a pinch of salt until translucent. Add garlic and saute for another minute. Set aside.
In a saucepan, heat a little olive oil and braise the swiss chard. Season with salt & pepper. Set aside
In a separate pot, cook lentils with vegetable stock and salt and pepper, and bring to a boil. Turn down to a simmer and stir occasionally, cooking until lentils are tender and liquid is absorbed (about 35 minutes). Stir in the cooked vegetables and herbs. Taste and adjust seasoning then serve over swiss chard.
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.
