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"The long term benefits of homeopathy to the patient is that is not only alleviates the presenting symptoms but it reestablishes internal order at the deepest levels and thereby provides a lasting cure." George Vithoulkas

Balsamic Cherry and Goat Cheese Crostini

Ingredients
makes 20 crostini
• 1 lb fresh cherries, pitted and roughly chopped
• one French baguette, cut into 1/2 inch diagonal slices
• 1 tbs honey
• 1/2 tsp balsamic vinegar
• 4 tbs fresh basil, cut into thin ribbons, divided
• 8 oz plain, creamy goat cheese
• kosher salt and freshly ground black pepper
• extra virgin olive oil





  Instructions
Preheat the oven to 350 degrees

In a medium saucepan, combine the cherries, honey, vinegar, 2 tbs basil and a pinch of salt. Cook over medium low heat for 5 minutes, stirring occasionally, until the cherries are just starting to release their juice. Remove from the heat and let cool slightly.

Meanwhile, arrange bread slices on a sheet pan. Brush lightly with olive oil, sprinkle with salt and pepper, and bake for 10 minutes, or until lightly toasted.

To assemble the crostini, spread a layer of goat cheese onto each slice, then top with a spoonful of cherries. Sprinkle the remaining 2 tbs of basil over the crostini and serve immediately.

Note: While you can make the cherry mixture in advance, the longer it sits, the more the cherries lose their bright red color. I would recommend making them right before serving.

This recipe courtesy of the Barefoot Contessa


Carrot, Apple and Beet Salad

Ingredients
• 2 cups, peeled and shredded Cal-Organic Bunch Carrots
• 2 cups, peeled and shredded Cal-Organic Red Beets
• 2 apples, peeled and shredded
• 1 lemon, juiced
• 2 tbsp. avocado oil
• 1/2 cup roasted sunflower seeds
• Pinch of sea salt




  Instructions
1. Combine all ingredients in a bowl and toss together.

2. Serve by itself or on top of greens.

3. Store leftovers in the refrigerator for 3-5 days.

Recipe created by Flora & Vino.

Summer Stone Fruit Salad

Ingredients
2 Peaches, sliced
2 nectarines, sliced
2 plums, sliced
2 cups strawberries, hulled and sliced
2 cups grapes
1 ½ cup blueberries
3 Tbsp. Fresh lemon juice (about 1 lemon)
3 Tbsp. balsamic vinegar
2 Tbsp. maple syrup
Handful of candies pecans



  Instructions
In a large serving bowl, combine peaches, nectarines, plums, strawberries, grapes and blueberries.

In a small bowl, combine lemon juice, balsamic vinegar and maple syrup.

Drizzle dressing onto the fruit and gently toss to combine. Adjust dressing to taste if needed.

Serve immediately or refrigerate until later. Add pecans just before serving.

Makes 6 8 servings.

Recipe courtesy of Mountain View Fruit Sales

Avocado Salad

Ingredients
• 1 cucumber, diced
• 4 roma tomatoes, diced
• ½ red onion, diced
• 3 ripe avocados, diced
• ¼ cup fresh cilantro, chopped
• 1 lemon, juiced
• 2 Tbsp extra virgin olive oil
• Salt and pepper, to taste


  Instructions
1. Place diced cucumber, tomatoes, onion, and avocado to a bowl.
2. Add cilantro, olive oil, lemon juice, and salt and pepper.
3. Gently toss until everything is incorporated.
4. Enjoy!

Recipe courtesy of BioTrust Naturally Honest


Avocado Smoothie

Ingredients
• ¼ ripe avocado
• 1 Tbsp minced ginger
• ½ cup frozen mango cubes
• 1/3 cup Greek yogurt
• 1 Tbsp lemon juice
• 1 cup water
• 1 cup ice cubes
• Cayenne pepper, to taste

  Instructions
1. Toss all ingredients into your blender. Blend until smooth.

2. Enjoy!

Recipe courtesy of BioTrust Naturally Honest


Avocado Spinach Dip

Ingredients
• 2 ripe avocados
• 1/4 cup Greek yogurt
• 2 Tbsp grated Parmesan cheese
• 1 Tbsp lemon juice
• 1 Tbsp soy sauce, reduced sodium
• 1 tsp garlic powder
• 1 ten-oz package frozen chopped spinach, thawed
• Salt and pepper, to taste
• 2 scallions, chopped


  Instructions
1. Place avocados, yogurt, Parmesan cheese, lemon juice, soy sauce, garlic powder, salt and pepper in a blender or food processor until smooth.

2. Add spinach and pulse just until incorporated.

3. Fold in scallions, or add on top before serving.

4. Enjoy!

Chef Notes: This is great with pita wedges, cucumber slices, or any veggie for that matter.

Recipe courtesy of BioTrust Naturally Honest


Broccoli Salad

Ingredients
8 ounces bacon
Salt
5 cups small broccoli florets
1 cup mayonnaise
1 tablespoon cider vinegar
1/3 cup chopped onion
1/4 cup sugar
3/4 cup raisins
1/2 cup sunflower kernels


  Instructions

1. Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.

2. Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.

3. In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.

4. Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.


Recipe courtesy of Trisha Yearwood

Ginger Cannellini Bruschetta

Ingredients
Makes approximately 16

• 4 Tbsp. garlic ghee
• 2 tomatoes
• Approx. 2 cups (16 oz.) small white beans (cannellini), soaked and cooked until tender
• ⅛ cup olive oil
• 2 Tbsp. balsamic vinegar
• 3 Tbsp. ginger preserve
• 1 tsp. dried dill weed
• 1 tsp. coarse salt
• ½ tsp. fresh ground pepper
• 1 very fresh baguette, cut lengthwise and in 3-inch slices


  Instructions

1. Quarter tomatoes and slice into ¼-inch pieces and place in medium bowl.

2. Add the white beans, olive oil, vinegar, dill, ginger preserve, salt, and pepper and stir to combine. Set aside.

3. Heat oven to 350° F. Melt some garlic ghee and brush on baguette slices.

4. Place on baking sheet and bake until golden brown, about 10 to 15 minutes.

5. Just before serving, divide bean mixture liberally among toasted bread slices. Enjoy!

Recipe courtesy of Edible Ayurveda

Pan Seared Scallops with Wilted Spinach

Ingredients
20 ounces sea scallops
salt and pepper
2 teaspoons butter
1 teaspoon olive oil
2 garlic cloves minced
6 ounces baby spinach washed and dried
Juice from fresh lemon





  Instructions
1. Pat sea scallops dry with a paper towel.
2. Lightly sprinkle scallops with salt and pepper on the top and bottom.
3. Heat 1 teaspoon of butter in a large pan over medium heat.
4. Carefully place half the scallops in the pan and allow them to cook, untouched, for about 2-3 minutes on each side or until the side touching the pan is lightly browned and has a light brown crust. The sides will be opaque when done.
5. Remove scallops to a plate and keep warm.
6. Add 1 teaspoon of butter to the pan and repeat process with remaining scallops.
7. Add olive oil to pan and swirl to coat.
8. Add garlic and spinach to the pan and turn in pan for 1-2 minutes until wilted.
9. Serve scallops over spinach. Squeeze fresh lemon over the top.

Serves 4

Recipe courtesy of Margory Pilley



Spicy Kiwi Salsa

Ingredients
8 kiwis, ripe but firm
1 jalapeño pepper, minced
1/4 cup(s) cilantro, chopped
1/8 cup(s) Sweet Onion, finely chopped
Pinch of sea salt




  1. Peel the 8 kiwis and trim the ends.
2. Finely dice the kiwi. Now, this is why you want the fruit to be firm but ripe. Firm kiwi will dice like a cucumber. But dicing overly ripe kiwis is like trying to dice pudding–not fun!
3. Add the kiwi, 1 jalapeño, 1/4 cup of cilantro, 1/8 cup of sweet onion and pinch of seas salt to a small mixing bowl and gently stir together.
4. This salsa is best enjoyed the same day.

Makes 6 servings.

Recipe courtesy of Jerry James Stone


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