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Great Lunch and Learn

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.

Lentil Vegetable Soup

• 1 tbsp extra virgin olive oil
• 2 small onions, diced
• 2 stalks celery, diced
• 2 medium carrots, diced
• 2 cloves garlic, minced
• 1 tsp salt, plus more to taste
• 1½ tsp italian seasoning
• 2 bay leaves
• 1 cup trimmed and chopped green beans (I used frozen)
• 4 cups vegetable broth + 1 cup water
• 2 tbsp tomato paste
• 1-15oz caned diced tomatoes (not drained)
• 1 medium potato, cubed
• 1 cup lentils
• 2 cups spinach
• 1 tbsp balsamic vinegar

  1 Heat oil over medium heat in a large pot or dutch oven.

2 Once oil is hot, add onions, celery, carrots, and a dash of salt. Sautee for about 7 minutes.

3 Add garlic and sautee for another 2 minutes. Stir in the salt, italian seasoning, and bay leaves. Sautee for another minute. Add green beans, vegetable broth, water, tomato paste, diced tomatoes, potato, and lentils. Give it a stir, bring to a boil, then simmer (covered) on low for 35-45 minutes, or until lentils are tender.

Stir in spinach and balsamic vinegar. Season with salt and pepper to taste

Carrot Ginger Soup

Just a few simple ingredients combine to make a flavorful (and creamy, thanks to the coconut milk) soup that’s sure to please your taste buds. Fresh onion, carrot, ginger, and garlic are all full of antioxidants, vitamins, and minerals to help strengthen your immunity during the cold winter months.

  • 1 tablespoon coconut oil
  • 1 yellow onion, chopped
  • 2 to 3 carrots, chopped
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon fresh garlic, minced
  • 1 1/2 teaspoons curry powder
  • 1 3/4 cups vegetable broth
  • 1 (14-ounce) can full fat coconut milk
  • Sea salt and pepper, to taste

In a large pot, sauté onion in oil over medium heat for five minutes.

Add carrots, ginger, garlic, and curry powder and toss vegetables until coated in spice. Cook an additional five minutes.Add broth and bring to a boil. Lower heat and simmer 20 to 25 minutes until carrots are soft.

Remove from heat and allow to cool until just warm.

Puree mixture in blender until smooth.

Return mixture to low-medium heat and stir in coconut milk. Add salt and pepper to taste.

Recipe courtesy of The Chopra Center

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