Chicken and Wild Rice Soup

1/2 cup organic butter
1 organic onion, finely chopped
1/2 cup organic celery, chopped
1/2 cup organic carrots, sliced
1/2 pound organic fresh mushrooms, sliced
3/4 cup organic all-purpose flour
6 cups organic chicken broth
2 cups organic wild rice, cooked
1 pound organic boneless skinless chicken breasts, cooked and cubed
1/2 tsp sea salt
1/2 tsp organic curry powder
1/2 tsp organic mustard powder
1/2 tsp organic dried parsley
1/2 tsp freshly ground organic black pepper
1 cup organic slivered almonds
3 tbsp organic dry sherry
2 cups organic half-and-half


  1. Melt butter in a large stock pot over medium heat. Stir in the onion, celery and carrots and sauté for 5 minutes. Add mushrooms and sauté for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
  2. Add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, and then pour in the half-and-half. Let simmer for 1 to 2 hours.

Three Bean Vegetarian Chili

2 organic red bell peppers
3 tbsp organic extra virgin olive oil
1 cup organic onion, chopped
2 tsp organic ground cumin
1 tsp organic crushed red pepper
1 tsp organic paprika
1/4 tsp sea salt
4 organic garlic cloves, thinly sliced
2 cups organic vegetable broth
1 1/2 cups organic butternut squash, cubed and peeled
1 (28-ounce) can organic tomatoes, undrained and chopped
1 (15-ounce) can organic pinto beans, rinsed and drained
1 (15-ounce) can organic cannelloni beans, rinsed and drained
1 (15-ounce) can organic red kidney beans, rinsed and drained
1/2 cup organic green onions, thinly sliced


  1. Preheat broiler.
  2. Cut bell peppers in half lengthwise. Discard seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a paper bag; fold to seal. Let stand 15 minutes. Peel and chop peppers.
  3. Heat a stock pot over medium-low heat. Add oil to the pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin and next 4 ingredients (through garlic);cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.

Tortilla Meatball Soup

2 organic jalapeño peppers
1 organic red bell pepper
2 organic ears of corn on the cob
4 (6-inch) organic corn tortillas, cut into 1/2-inch thick strips
Cooking spray
3/4 tsp sea salt, divided
6 organic garlic cloves, minced and divided
1/3 cup organic panko breadcrumbs
1 pound organic ground sirloin
1 large organic egg, lightly beaten
1 tbsp organic extra virgin olive oil
2 cups organic onions, chopped
2 cups organic red potatoes, cubed
1 cup organic carrots, sliced
3 cups organic chicken broth
2 cups water
1/2 cup organic shredded Monterey Jack cheese
1/4 cup organic shredded extra sharp cheddar cheese
1/2 cup organic fresh cilantro, chopped


  1. Preheat broiler.
  2. Cut jalapeños and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 4-6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalapeños, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside. Place tortilla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes or until golden brown, turning after 2 minutes. Set aside.
  3. Combine 1/4 teaspoon salt, 1 garlic clove, panko, and next 2 ingredients in a large bowl, and gently mix until just combined. With most hands, shape the meat mixture into 24 meatballs.
  4. Place a stock pot over medium heat. Add oil; swirl to coat. Add meatballs to pan; sauté for 8 minutes, turning to brown on all sides. Remove from pan. Add onion, potatoes, and carrots to a pan; sauté for 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute. Add peppers. broth, and 2 cups water; bring to a boil. Reduce heat; stirring occasionally. Return meatballs to pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done. Ladle 1 1/2 cups soup into each of the 6 bowls; top each serving with a handful of Monterey Jack cheese, cheddar cheese and cilantro. Top evenly with tortilla strips.


1 head organic green cabbage
1 1/2 tbsp kosher salt
1 tbsp organic caraway seeds


  1. Slice the cabbage into 8 wedges. Slice each wedge crosswise into thin ribbons.
  2. Place the cabbage in a big mixing bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. This will take 5-10 minutes. Add caraway seeds at this time as well.
  3. Grab handfuls of cabbage and pack them into the canning jar. Every so often, punch down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar.
  4. Once all the cabbage is packed into the mason jar, place the bag with the marbles to weigh it down.
  5. Cover the mason jar with cheese cloth and secure it with a rubber band or twine. This allows the air to flow in and out of the jar, but prevents dust or insects from getting into the jar.
  6. Press the cabbage every few hours-over the next 24 hours, press down the cabbage every so often with the marbles. As the cabbage releases liquid it will become more limp and compact and the liquid will rise over the top of the cabbage.
  7. If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon salt and 1 cup of water and add enough to submerge the cabbage.
  8. Ferment the cabbage for 3-10 days. While it’s fermenting keep away from direct sunlight and at a cool room temperature. Check daily and press it down if the cabbage is floating above the liquid.
  9. Due to this being a small batch it will ferment more quickly than larger batches. Start tasting it after 3 days; when it tastes good to you; remove the weight, screw on the cap and refrigerate. You can also allow the sauerkraut to continue to ferment for 10 days- it goes by taste. You may see bubbles coming through the cabbage while it’s fermenting; this is a sign of a happy fermentation process. If you see mold, skim it off right away and make sure the cabbage is submerged. Don’t eat moldy parts.
  10. Store the sauerkraut for several months. Since it’s fermented it can be kept for at least two months or longer in the refrigerator, as long as it smells and tastes good to eat.

Cashew Milk

3/4 cup raw unsalted organic cashews
3-4 cups filtered water, plus more for soaking cashews
1 1/2 tsp raw honey or organic agave nectar, or one whole pitted organic date (optional)
1/2 tsp organic vanilla extract (optional)
Dash of salt (optional)
Also Needed:
Blender or food processor; fine mesh strainer, nut bag, clean tea towel or cheesecloth; 1 quart glass jar or storage container.


  1. Place raw cashews in a bowl and cover with cold water. Allow soaking for at least one hour up to overnight, then drain and rinse.
  2. Combine soaked cashews and filtered water in a blender.
  3. For a whole milk texture, use 3 cups of water to 3/4 cup cashews. For a thinner texture, feel free to add more water–you can adjust the texture to taste. The more water you add, the lower the fat in the milk will be per serving; however, you don’t want to add too much liquid or it will turn watery. Best to add water in small batches till the texture seems right to you. Blend on low, then slowly raise the speed to high for 1-2 minutes till the milk is completely smooth and no chunks of nuts remain.
  4. Strain milk through a fine mesh strainer, tea towel, cheesecloth or nut bag into a storage container. A nut bag will work best for keeping your milk smooth and chunk-free.
  5. If using a mesh strainer, you will need to agitate the solids a bit to let all the milk drip through. Gently stir and move the solids around to make room from the liquid to come through. Similarly, if using a nut bag, you will need to gently squeeze the bag till all of the milk seeps through.
  6. Transfer milk to the refrigerator and chill thoroughly. It should be kept for 3-4 days if refrigerated. Shake it a bit before pouring to make sure it’s well blended.

Apple Jam

3 pounds organic apples, peeled, cored and sliced
1 1/2 cups water
3 cups organic sugar
3/4 tsp ground organic cinnamon
1/4 tsp organic cloves


  1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
  2. In a large saucepan, combine the apples and water and bring to a boil over med-high heat.
  3. Reduce heat and simmer, stirring until apples are soft. About 30 minutes.
  4. Transfer the apple mixture to a food processor and puree (this can be done in multiple batches if need be).
  5. Place pureed apples into a clean saucepan and add the sugar, cinnamon and cloves.
  6. Bring to a boil over med-high heat, stirring often.
  7. Reduce heat and simmer, still stirring, until puree thickens and holds it’s shape on a spoon.
  8. Ladle hot jam into prepared, hot jars, leaving 1/4′ headspace.

Burrito Bowl

3 tbsp organic fresh lime juice
2 tbsp organic extra virgin olive oil
1/2 tsp organic ground cumin
Sea salt and organic freshly ground black pepper, to taste
2 cups organic brown rice, cooked
1 can organic black beans
1/2 head organic romaine lettuce, chopped
1 cup organic fresh cilantro, chopped
1 pint organic grape tomatoes
1 organic avocado, sliced
1/2 small organic red onion, diced
Organic sour cream
Organic tortilla chips
Organic lime wedges
Organic hot sauce


  1. In a small bowl, whisk together the lime juice, oil, cumin and 1/2 teaspoon each salt and pepper.
  2. Divide the rice and beans among the serving bowls. Top with the lettuce, cilantro, tomatoes and avocados.
  3. Sprinkle with red onion, then drizzle with the dressing. Serve with sour cream, tortilla chips, lime wedges and hot sauce.

Veggie Pizza

1 Cadia pizza crust, thawed
1/4 cup organic pizza sauce
Sea salt and freshly ground black pepper to taste
1-2 cups organic spinach
1 1/2 cups organic mozzarella
1/4 cup organic grated parmesan cheese
1 cup organic heirloom tomatoes, thinly sliced
2-3 organic garlic cloves, minced
2 cups organic cauliflower, shaved
2 packages organic zucchini ribbons (produce department)
1-2 tbsp organic extra virgin olive oil


  1. Preheat oven to 450°, coat a large rimmed baking sheet with cooking spray. Using your fingers, spread the pizza dough so it covers the entire sheet. Lightly coat the surface of the dough with some extra virgin olive oil.
  2. Spread tomato sauce and season with salt and pepper. Top with spinach and cover with mozzarella and parmesan cheese. Add a layer of tomatoes, garlic cloves, and cauliflower. Top with zucchini and remaining mozzarella cheese. Season with salt and pepper.
  3. Cook in the oven for 10-12 minutes, rotating halfway through until crust is crispy and golden brown.

Chicken Stir Fry

4 bundles organic Asian noodles
2 medium organic carrots, thinly sliced
8-10 fresh organic shiitake mushrooms, sliced
4 cups shredded organic green cabbage
2 cups organic broccoli, coarsely chopped
4 whole organic scallions, thinly sliced
4 large organic eggs
4 tbsp organic coconut oil
1 tsp fresh ginger, peeled and minced
2 cups cooked organic chicken meat, shredded
2-4 tsp organic soy sauce
Sea salt and white pepper to taste
2-4 tsp organic sesame oil


  1. Bring a small pot of water to a boil and cook the noodles according to the directions on the package, drain and keep close. While waiting for the noodles to cook, arrange the rest of the ingredients near your stove (arrange the vegetables in individual bowls). Beat the eggs and season with salt and white pepper.
  2. Heat one tablespoon of oil in a large, wide chef’s pan or wok. Once hot, pour in the beaten eggs and stir frequently with a spatula to scramble. Once just cooked (about 1 to 2 minutes), transfer to a small bowl and set aside.
  3. Heat the remaining oil in the same pan and add the ginger. Once fragrant and beginning to sizzle, add the carrots, mushrooms, green cabbage, broccoli, scallions, along with a pinch of salt and white pepper. Cook, stirring occasionally, about 2 minutes, or until vegetables are just crisp-tender.
  4. Finish the stir fry in two batches: Combine half the chicken, a generous splash of soy sauce, half the cooked noodles, half the eggs and half of the vegetable mix in a pan. Stir briskly to incorporate. Taste and add more soy sauce if desired. Remove from heat, top with 2 teaspoons sesame oil.
  5. Transfer the cooked noodles to plates and repeat with cooking the second batch. Serve immediately once finished.

Chicken with Brussels Sprouts and Mustard Sauce

2 tbsp organic extra virgin olive oil
4 organic skinless, boneless chicken breast halves
1/4 tsp sea salt
1/4 tsp freshly ground organic black pepper
3/4 cup organic chicken broth, divided
1/4 cup organic apple cider, unfiltered
2 tbsp organic whole-grain Dijon mustard
2 tbsp organic butter, divided
1 tbsp organic flat leaf parsley, chopped
3/4 lb organic Brussels sprouts, trimmed and halved


  1. Preheat oven to 450°.
  2. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/8 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Remove chicken from pan; keep warm. Heat pan over medium heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.
  3. Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp and tender. Serve sprouts with chicken and sauce.