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"We believe being healthy does NOT require a prescription.” Michelle Sanderbeck, ND

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

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





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