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Spiced Potato Salad

Yield: approx. 8 cups (16- ½ cup servings)
Prep time: 1 hour
Cooking time: 40 - 50 minutes minutes

  • 4 large Russet potatoes
  • 1 T kosher salt
  • 1 T olive oil
  • 2 medium yellow onions, diced small
  • 2 bunches green onions, diced small
  • 2 t garlic, finely chopped
  • 4 T Wholearth Spice ITALY SPICE BLEND
  • ½ cup red wine vinegar
  • ½ cup non fat yogurt
  • ½ cup mayonnaise
  • 2 T whole grain or Dijon mustard
  • 1 bunch dill, finely chopped
  • 1 bunch parsley, chopped
  • 1 bunch chives, chopped
  • ½ bunch tarragon, finely chopped
  • Salt and pepper to taste


  1. Slowly simmer potatoes in salted water in a four-quart stock pot until barely fork tender (cooking time will depend on the size of the potatoes).
  2. Heat olive oil to smoke point in sauté pan.
  3. Sauté onions, celery, green onions, garlic for 3- 5 minutes until tender.
  4. Add Wholearth Spice ITALY SPICE BLEND and continue to sauté for one minute, or until aromatic.
  5. Add red wine vinegar and set aside to cool.
  6. Dice potatoes and place in large mixing bowl.
  7. Mix sautéed ingredients together with potatoes.
  8. Add yogurt, mustard, mayonnaise and herbs.
  9. Season with salt and pepper.

Oven Fried (roasted) Italian Potatoes

Yield: 6 servings
Prep time: 15 minutes
Cooking time: 40 minutes

  • 2 T olive oil
  • 2 lb. Yukon, Yellow Fin, Red, or New potatoes, cut into 1 inch wedges
  • 2 T garlic, finely chopped
  • 2 T rosemary, finely chopped (optional)
  • 2 T Wholearth Spice ITALY SPICE BLEND
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees.
  2. Cut potatoes into large mixing bowl.
  3. Add all other ingredients and toss until evenly coated.
  4. Place onto sheet pan or into skillet.
  5. Place in oven and roast at 400 degrees for approximately 40 minutes or until tender and golden.

Italian Spiced Salmon with Braised Lentils and Baby Greens

Yield: 4 Servings

  • 2 T grape seed oil
  • 1 T extra virgin olive oil
  • 1 T garlic finely chopped
  • 1 large onion finely chopped
  • 1 cup organic French lentils
  • 2 T Wholearth ITALY SPICE BLEND
  • 2.5 cups organic vegetable stock
  • 1 12 oz. Organic ale(beer)
  • 1 yellow pepper (brunoised)
  • 1 red pepper (brunoised)
  • 1/4 cup balsamic vinegar
  • salt and pepper to taste


  1. Heat oils in skillet and sauté garlic and onion until soft, add lentils and ITALY SPICE BLEND and sauté to coat lentils with spices and oil.
  2. Add stock and beer, simmer until lentils are tender.
  3. Cool to room temp. and add remaining ingredients, set aside.

10 oz. Baby Greens (Spring Mix)

  • 1 T Whole Grain Mustard
  • 1 t Garlic (finely chopped)
  • 1 Small Shallot (minced)
  • 1 T Maple syrup
  • 1/4 cup Rice Vinegar
  • 1/4 cup Balsamic Vinegar
  • 1/2 cup Extra Virgin Olive Oil
  • 2 Lemons - 1 zested , 1 segmented
  • 1 T Tarragon
  • 1 T Chives
  • 1 T Parsley
  • salt and pepper to taste


  1. Combine all ingredients and let stand for one hour.


  • 4- 6 oz. Salmon Fillets (Wild King - not farm raised )
  • 1 T Extra Virgin Olive Oil
  • 1 T garlic, finely chopped
  • 2 T Wholearth ITALY SPICE BLEND
  • 1 T Grape seed oil
  • Salt and pepper to taste


  1. Preheat oven to 400.
  2. Combine olive oil, garlic, and ITALY SPICE BLEND.
  3. Rub over surface of salmon, then season with salt and pepper.
  4. Heat grape seed oil in skillet until hot.
  5. Place salmon into skillet flesh side down(not skin side).
  6. When golden, turn salmon over and place into oven to finish cooking


  1. Warm lentils over low heat and spoon onto plate covering surface.
  2. Divide vinaigrette in half and toss greens with one half, place greens on lentils.
  3. Set seared salmon onto greens.
  4. Spoon remaining vinaigrette onto salmon.

Grandma Dave's Spiced Granola Cookies


  • 1 cup organic butter (2 sticks)
  • 3/4 cup organic brown sugar
  • 3/4 cup granulated organic sugar
  • 2 omega-3 rich eggs
  • 1 T organic vanilla
  • 1 3/4 cup organic all-purpose flour
  • 1 t baking soda
  • 1/2 t salt (optional)
  • 2 3/4 cups Grandma Dave’s Granola
  • 1 t cinnamon
  • 1 t ginger


  1. Preheat oven to 350 degrees.
  2. Cream butter and sugar, add eggs and vanilla, and beat well.
  3. Combine flour, baking soda, salt, spices, and granola, and combine with butter and egg mixture.
  4. Drop by rounded tablespoons to un-greased cookie sheet. Bake 8-11 minutes for a chewy cookie, 12-14 minutes for a crisp cookie.
  5. Cool on sheet pan for 2-3 minutes.
  6. Remove to wire rack.

Makes approximately 4-5 dozen delicious cookies.

Miso Soup

Yield: approx. 2 quarts
Prep time: 20 minutes
Cooking time: approx. 1 hour

  • 1 T. olive oil
  • 1 T. ginger finely chopped
  • 1 T. garlic finely chopped
  • 1 T. lemon grass finely chopped
  • 1 qt. vegetable stock or water
  • 1/2 cup soy sauce(optional)
  • 1/4 cup seasoned rice vinegar (optional)
  • 10 oz. white or brown miso paste (unpasteurized, organic)
  • 12 oz. Tofu diced into ½ inch cubes
  • 1 T. Scallions cut on a bias (angle)


  1. Heat olive oil until hot in 2 gallon pot.
  2. Sauté ginger, garlic, and lemon grass to develop flavor.
  3. Add vegetable stock and simmer for 20 min
  4. Add all other ingredients and heat, but do not boil, as this may affect the beneficial enzyme qualities.
  5. Serve and enjoy!


Creating Comfort Through Nutrition
One of the most important things to keep in mind when you or a loved one is undergoing chemotherapy is comfort. It is essential that the chemotherapy patient have pleasant and peaceful surroundings, especially in the days immediately following treatment. Comfort can mean many things to many people, so it is imperative that there are open lines of communication between the patient and caregiver so that the patient can freely express his/her needs.
When it comes to comfort through nutrition, here are a few points that may help create a comfortable atmosphere, and aid in minimizing nausea and maximizing the absorption of nutrients:

  • Create a calming environment, especially when eating by playing soft music, avoiding television, news and other distractions.
  • Eat small amounts of easily digested foods frequently, such as:
    • Vegetable broth, brands such as Imagine and Pacific have organic, natural broths (watch out for high sodium varieties, especially if water retention is an issue)
    • Light soups
    • Crackers, preferably organic whole grain choices with minimal hydrogenated fats
    • Dry toast
    • Fresh grated ginger tea: grate 1 teaspoon of ginger root into one cup hot water and steep for five minutes
    • Mint or chamomile tea
    • Ice water or juice chips : freeze fresh juices into an ice tray for easy access
  • Try wearing a "Sea Band" on the wrist to minimize nausea. They can be purchased at your local pharmacy.
  • Take short walks after meals to aid digestion. While walking, inhaling fresh air and taking in scenic views may help quell feelings of nausea.
  • Take anti-nausea medicines you know are safe for you as recommended by your medical doctor

Here are Some Ways To Reduce Constipation:

  • Drink ample water between meals.
  • Eat high fiber snacks such as whole grain cereals, stewed fruit, hydrated prunes, and wheat bran.
  • Drink prune juice. Start out with half a cup to assess bowel tolerance.
  • Try aloe vera juice. Dilute one tablespoon in one cup of water (make sure to start with no more than one tablespoon to assess bowel tolerance). Aloe vera juice is known for promoting beneficial flora properties which may aid digestion and heal tissue. Aloe vera juice (for internal use) can be purchased at any natural foods market such as New Leaf Markets or Whole Foods.

General Tips for Eating:

  • If you do not feel well, eat small, frequent meals as opposed to three larger meals each day. Five meals a day is optimum.
  • Consume plenty of water -- 1 oz. per two pounds of body weight.
  • Eat slowly, and sit up or walk after each meal.
  • Eat foods that are high in potassium such as bananas, potatoes, broccoli, asparagus and un-sulfured red apricots. Try to consume predominantly organic fruits and vegetables.
  • Eat plenty of green, leafy vegetables. Try raw or marinated cabbage and other cruciferous vegetables such as broccoli, cauliflower and asparagus.
  • Try to eat foods that are in season for best nutrient density and freshness.
  • Keep a variety of healthy organic and convenient snacks readily available, such as: rice crackers, carrot sticks, and miso broth.
  • Chew your food slowly and thoroughly, and this will help with digestion. If you find that you are experiencing indigestion or slower than usual digestion, talk to your medical doctor about taking a natural digestive enzyme (such as papain, a supplement made from papaya enzyme found in most health food stores).

Chemotherapy can put a strain on friendly bacteria in the intestines. You can help restore this balance of "friendly bacteria" by eating acidophilus-rich foods such as yogurt, or with the approval of your physician, taking acidophilus supplements. Keeping a balance in internal flora will help the body restore proper digestive function. Always remember to discuss supplements that you are taking with your health care team.
It is a good idea to be open to experimenting with a variety of foods with different textures and odors to find the foods that feel comfortable for you during this time. Remember, some foods that you usually love may be extremely distasteful to you during treatment.
To Lessen Dry Mouth:

  • Chew on ice chips.
  • Eat fruit juice popsicles, or homemade fruit ice chips made in your ice tray.
  • Prepare broths to sip with meals. Miso is an excellent choice.
  • Try drinking several small glasses of water between meals.

Meringues with Berry Lemon Sauce


  • 9 egg whites
  • 1 cup sugar
  • 1 T cream of tartar or lemon juice
  • 1 vanilla bean pod, scraped
  • Combine egg whites with sugar and cream of tartar of lemon juice.
  • Whip to a soft peak
  • Add vanilla and continue to whip to firm, stiff peaks.

Berry Sauce:

  • 1 lb berries of choice, frozen or fresh
  • 1 cup sugar
  • ¼ cup Chambord brand liqueur or berry liqueur of choice
  • 1 cup water

Combine all ingredients in a medium sized saucepan . Bring to a boil and then immediately take down to a simmer for 15 minutes.
Puree mixture and strain.
Can serve at room temperature or chilled
Put together:

  1. Preheat oven to 225 degrees.
  2. Fill pastry bag with meringue mixture and pipe out in circles onto oven safe tray.
  3. Place in oven until golden. Turn oven off and let sit in oven for 2 hours.
  4. Remove from oven and serve with berry sauce.

Wholearth Spice Tomato Coulis


  • 1 T olive oil
  • 1 med onion, fine chopped
  • 1 T garlic, minced
  • 1 T Wholearth ITALY SPICE BLEND
  • 2 lb. tomatoes, fresh and diced
  • 2 T basil, chopped
  • 1 T parsley, chopped
  • 1 cup wine of choice (red or white)
  • salt and pepper to taste


  1. Heat 4 quart size pot
  2. Add olive oil. Sauté onion and garlic until translucent.
  3. Add Wholearth ITALY SPICE BLEND.
  4. Deglaze with wine and reduce by half.
  5. Add tomatoes and bring to a boil.
  6. Simmer for 30 minutes.
  7. Puree and strain. Reduce to desired consistency.
  8. Finish with parsley and basil.
  9. Serve with favorite

Basmati Rice Salad

Serves: 4-6
Part One Ingredients:

  • 2 T. olive oil
  • 1 cup Basmati rice
  • 1 1/2 cups vegetable broth or water
  • 3 cloves garlic, finely chopped
  • 1 large onion, diced small
  • 1 medium red bell pepper, diced small
  • 1 medium carrot, diced small
  • 3 stalks celery, diced small

Part Two Ingredients:

  • 1 European cucumber, peeled, seeded and diced small
  • 4 stalks celery, diced small
  • 2 bunches green onions, chopped
  • 2 bunches chives, chopped
  • 2 bunches parsley, chopped
  • 1 bunch tarragon, chopped
  • 1 bunch dill, chopped
  • Kosher salt and pepper to taste

Part One Method (Rice):

  1. Heat olive oil in sauce pot.
  2. Sauté vegetables and garlic in olive oil for 3 minutes on medium heat.
  3. Add Basmati rice. Continue to sauté until crackling.
  4. Add broth or water. Bring to a boil. Cover pot with tight fitting lid and turn heat down to simmer. 15 - 20 minutes.

Part Two Method:

  1. Add the Part Two ingredients after rice has cooled.
  2. Combine well.
  3. Can be served chilled, warmed or at room temperature.