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"Homeopathy… cures a larger percentage of cases than any other treatment and is beyond a doubt a safer more economical and the most complete medical science.” Mahatama Ghandi

Carrot, Apple and Beet Salad

• 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

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

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

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

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