1 small carrot peeled and grated

1/4 cup peeled and grated zucchini

1/2 cup chopped alfalfa sprouts

1 tsp. finely chopped parsley

1/8 cup chicken stock

1/4 tsp dried or fresh catnip

Combine veggies in a medium bowl. Add chicken stock and toss. Sprinkle with catnip and serve at room temperature. Store left overs in the refrigerator for up to 3 days.


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