Orange Apple Cider

1 1/2 cups Martinelli’s Gold Medal 100% pure Cider
16 oz. Jimbo’s fresh squeezed organic orange juice
2 organic cinnamon sticks
3 organic star anise


  1. Place apple cider, star anise, and cinnamon sticks in a medium pot pan over medium –low heat.
  2. When liquid starts to steam and is hot to touch, turn the heat down to low and let it sit for 15 minutes.
  3. Remove from heat and add orange juice.
  4. Divide into 5 mugs and enjoy!

Chicken Quinoa Burrito Bowl

1 tbsp organic extra virgin olive oil
1/2 tsp organic garlic powder
1/2 tsp organic ground cumin
1 Ib organic boneless, skinless chicken breast
1/8 tsp sea salt
2 cups organic quinoa, cooked
2 cups organic romaine lettuce, shredded
1 cup organic pinto beans, rinsed
1 organic avocado, diced
1/4 cup organic salsa
1/4 cup Monterey Jack cheese, shredded


  1. Preheat broiler to medium heat.
  2. Combine oil, garlic powder and cumin in a small bowl.
  3. Oil a baking sheet, season chicken with salt and broil for 9 minutes. Turn and brush with the season mixture until the thicket part registers 165°F, 9 minutes more under the broiler. Transfer to a clean cutting board. Chop into small pieces.
  4. Assemble each burrito bowl with 1/2 cup quinoa, 1/2 cup chicken. 1/2 cup lettuce, 1/4 cup beans, 1/4 avocado, salsa and cheese.

Caprese Zoodles

2 organic zucchini noodles (zoodles), from produce department
2 tbsp organic extra virgin olive oil
Sea salt, to taste
Freshly ground organic black pepper, to taste
2 cups organic cherry tomatoes, halved
1 cup organic Mozzarella balls, halved
1/4 cup fresh organic basil leaves
2 tbsp organic balsamic vinegar


  1. Add zoodles to a large bowl, toss with olive oil and season with salt and pepper. Let marinate 15 minutes.
  2. Add tomatoes, Mozzarella and basil, toss until combined.
  3. Drizzle with balsamic and serve.

Healthy Chicken Casserole

2 cups organic wild rice, cooked
2 tbsp organic coconut oil
1/2 cup organic onion, chopped
3 medium organic sweet potatoes, peeled and cut into cubes
1 Ib organic Brussels sprouts, trimmed and halved
1 tsp fresh organic thyme
1/2 tsp organic paprika
Sea salt, to taste
Freshly ground organic black pepper, to taste
1/4 cup organic chicken stock
2 Ib organic boneless, skinless chicken breast
1/2 cup organic dried cranberries
1/2 cup organic almonds, sliced


  1. Preheat oven to 350° and grease a 9X13 baking dish.
  2. Making the chicken: heat 1 tablespoon of olive oil in a large skillet. Season chicken all over with salt and pepper. Add chicken to skillet and cook 6-8 minutes per side, or until cooked through. Let rest for 10 minutes, then cut into small pieces.
  3. In a large skillet over medium heat, heat oil. Add onion, sweet potatoes and Brussels sprouts. Season with thyme, paprika, salt and pepper. Sauté until vegetables are slightly softened, about 5 minutes. Add chicken broth, bring to a simmer, and cover for an additional 5 minutes.
  4. Mix in cooked rice, cooked chicken and cranberries. Transfer mixture to baking dish, top with sliced almonds, and bake 20 minutes.
  5. Let cool 5 minutes and serve.

Taco Lettuce Cups

1 organic onion, chopped
2 organic garlic cloves, chopped
2 tbsp organic coconut oil
Sea salt, to taste
Freshly ground organic black pepper, to taste
1 tsp organic chili powder
1 tsp organic cumin
1 Ib organic ground beef
1/2 cup organic tomato sauce
1/2 cup organic chicken stock
1/2 cup organic cheddar cheese, shredded
Large organic leafy lettuce, for serving
1 organic avocado, chopped
Organic salsa, for serving
Organic sour cream, for serving


  1. Heat oil in a large skillet over medium heat. Add onions and sauté until soft. Add garlic and cook until fragrant. Then add the ground beef, stirring occasionally, and sauté until cooked through. Stir in the spices, followed by the tomato sauce and chicken stock. Let simmer for 5-9 minutes to allow liquid to reduce. Season with salt and pepper. Turn off heat and set aside.
  2. Serve taco mixture in lettuce cups. Garnish with cheese, sour cream, avocado and salsa.

Acorn Squash & Mushroom Tacos with Cilantro-Lime Slaw

2 tbsp organic avocado oil, divided
3/4 cup organic yellow onion, diced
1/8 tsp sea salt
Pinch freshly ground organic black pepper
3 tsp garlic, minced, divided
1 tbsp organic cumin
2 tsp organic chili powder
1 tsp plus 1/8 tsp organic dried oregano, divided
1 organic acorn squash, peeled, seeded and diced
1 cup organic vegetable broth
2 tbsp organic tomato paste
8 oz organic baby portobello or button mushrooms, sliced
24 small organic white tortillas
Organic avocado slices for garnish
1/2 head organic green cabbage, very finely shredded
1 cup organic grated carrots
1/3 cup organic fresh cilantro, chopped
1/2 tsp organic coriander seeds
2 tbsp organic fresh lime juice
2 tbsp organic avocado oil
Pinch sea salt


  1. In a large skillet over medium heat, heat 1 tablespoon oil. Add onion and sea salt. Cook onions until translucent; then add 1 1/2 teaspoons garlic, cumin, chili powder, and 1 teaspoon oregano; cook about 1 minute.
  2. When the spices become fragrant, add diced acorn squash, broth and tomato paste. Stir, cover and cook for 10 minutes or until squash becomes tender. Taste, and add pinch each of salt and pepper, if desired. Remove from heat, and transfer squash mixture to a bowl. Using a potato masher, mash mixture until mostly smooth.
  3. Wipe out skillet with a paper towel and return to medium-high heat. Add remaining 1 tablespoon oil. When the oil is hot, add the mushrooms and remaining 1/8 teaspoon oregano to pan. Reduce heat to medium, and cook mushrooms without stirring until browned, about 5 minutes. Shake pan, and add remaining 1 1/2 teaspoons minced garlic; cook 1 minute more. Remove from heat, and transfer to a bowl; keep warm.
  4. Wipe out skillet again, and place over medium-high heat. Heat tortillas, one at a time, in dry skillet, turn once. Wrap tortillas in a towel to keep warm.
  5. To prepare slaw, in a medium bowl, combine shredded cabbage, carrot, cilantro and coriander seeds. In a separate bowl, combine lime juice, oil and salt; pour over slaw mixture, and toss until well combined.
  6. To assemble tacos, fill tortillas with squash mixture and top with mushrooms, slaw and avocado slices.

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.