ROCKED MY CARROTS/BEETS TWO WAYS

For me, it’s a big bonus when I can use my a particular food item more than one way. And, that’s how it was with a couple of popular root vegetables. These bold and vibrant vegetables are loaded with nutrients such as beta carotene, vitamins, and more that are beneficial for the body.

CARROTS AND BEET ROOTS
CARROTS AND BEET ROOTS

Decided to make a refreshing and healthy drink. Added fresh ginger root and lime juice along with cold water. All ingredients were blended and strained for a naturally sweetened drink without added sugar.

BEET ROOT, GINGER ROOT AND CARROT JUICE
BEET ROOT, GINGER ROOT AND CARROT JUICE

I hate to waste. So, I  then used the residual pulp to bake some delectable muffins.

BEET ROOT AND CARROT PULP
BEET ROOT AND CARROT PULP

With a couple of eggs, whole wheat/all-purpose flour, pinch of salt, baking powder/soda melted unsalted butter, brown sugar, cinnamon, powdered ginger a batter was done up. I made sure to toss in a few dried cranberries for added sweetness.

BATTER FOR CARROT AND BEET ROOT MUFFINS
BATTER FOR CARROT AND BEET ROOT MUFFINS

In no time my batter was ready  for muffin cups.

MUFFINS READY FOR BAKING
MUFFINS READY FOR BAKING

Carrot and beet root muffins were baked at 320 fahrenheit for twenty minutes and an additional five minutes at 350 degrees fahrenheit.

 

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