1 small carrot peeled and grated1/4 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.
