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“For years I have craved sugary foods, but didn’t know why. When I saw the local community center was offering a program on Stressed Out Bodies; Cravings, What Are These About I was intrigued to learn more. Michelle Sanderbeck's presentation helped me to understand why my body was craving certain foods and how to give my body the food and nutrients it needs so that I won’t crave the foods that I know that are not good for my health.” Andrew S.

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.

Breakfast Apple Nachos

2 apples, sliced
1/4 c. peanut butter, microwaved for 20 seconds
1/4 c. crushed graham crackers
1/4 c. chopped strawberries
1/4 c. blueberries
Raisins, for topping
Honey, for garnish

  On a large plate, arrange apple slices on top of one another. Drizzle peanut butter over apples and top with desired toppings. Finish with a drizzle of honey. Serve.

Recipe courtesy of Delish

Beet-and-Apple Salad

4 large beets (2 1/2 pounds)
5 thyme sprigs
1/2 cup extra-virgin olive oil, plus more for drizzling
Salt and freshly ground pepper
1/4 cup apple-cider vinegar
1 teaspoon Dijon mustard
3 tablespoons prepared horseradish
1/3 cup salted pistachios, chopped
1 green apple, thinly sliced

  Preheat the oven to 375°. In a baking dish, lightly drizzle the beets and thyme with olive oil. Season with salt and pepper. Cover with foil and roast until the beets are tender, about 1 hour and 45 minutes. Let cool, then peel the beets and cut them into 3/4-inch dice.

In a large bowl, whisk the vinegar with the mustard. Whisk in the remaining 1/2 cup of oil until emulsified. Add the horseradish and season with salt and pepper; toss with the beets and pistachios. Transfer the beets to a platter, top with the apple and serve.

Recipe Courtesy of George Mendes Food and Wine Magazine January 2011

Apple and Pear Ham Quesadillas

1 Honeycrisp Apple
1 Bartlett Pear
4 – 10 inch flour tortilla
1 cup shredded cheese, divided
4 slices (1 oz each) smoked ham, diced

  Core and thinly slice the apple and ear. Place 1 tortilla in a large 12 in skillet or on a griddle. Sprinkle ¼ cup cheese across tortilla. Place half of the apple and pear slices over the cheese in a circular fashion, alternating them to cover the tortilla evenly.

Sprinkle half of the diced ham then add another ¼ cup of cheese.

Top with a second tortilla. Cook over medium low heat for 2 – 3 minutes per side or until cheese is thoroughly melted.

Repeat for second quesadilla. Slice quesadillas and enjoy. Makes 2 quesadillas.

Recipe courtesy of Costco magazine

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