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.

 

NATURE’S DAILY DOSE #BEET ROOT/GINGER ROOT/CARROT JUICE

Whenever I can, I try to incorporate wholesome ingredients and foods in my daily dietary plan. And, one way I like to do so is through the juicing of fresh fruits and vegetables. I can never get tired of combining beet root, ginger root and carrots. To give an extra punch I like to add fresh citrus juice in the form of lemons and limes.

For me, there’s no need to add sugar as these root vegetables are loaded with their natural sweetness. Moreover, they are packed with beneficial fibers, beta-carotene, vitamins, minerals and a host of other nutrients that are great for the body.

My digestive system will be super-happy for the entire week. It will be leaping with joy. Salud!

PULP TOO GOOD TO TOSS!! #CARROT AND BEET MUFFINS

I couldn’t bear to toss. I made myself beet and carrot juice. I incorporated finely chopped ginger root and a squeeze of lime. With a splash of water, all ingredients were placed in standing blender. This was blended and then strained so as to remove pulp.

BEET/CARROT JUICE
BEET/CARROT JUICE

Though most of the juice was extracted, I retained the pulp which still contained enormous fibers, beta-carotene, and other nutrients. I decided to make  carrot and beet muffins. I added shredded carrot to same and combined.

PULP FROM BEET/CARROTS ALONG WITH SHREDDED CARROT FOR MUFFINS
PULP FROM BEET/CARROTS ALONG WITH SHREDDED CARROT FOR MUFFINS

Other ingredients:

  • Whole-wheat and all-purpose flour (1 cup ea.)
  • Baking soda (1 teaspoon)
  • Baking powder (1 teaspoon)
  • Flax-seed (2 table-spoons)
  • Dark sugar (1/4 cup)
  • Granulated sugar (1/4 cup)
  • Butter (1 stick)
  • Vegetable oil (1/4)
  • Salt (pinch)
  • Cinnamon (2 teaspoon)
  • Vanilla (1 teaspoon)
  • Raisins (1/4 cup)
SOME OF THE MAIN INGREDIENTS FOR BEET AND CARROT MUFFINS
SOME OF THE MAIN INGREDIENTS FOR BEET AND CARROT MUFFINS

Method:

  1. Butter, oil and sugar were creamed and then  vanilla added.
  2. All dry ingredients were combined and then gradually added to creamed butter and sugar.
  3. Pulp of carrots and beets along with shredded carrots and raisins were added and folded.
  4. Batter was then placed in sprayed muffin pan.MIXED CARROT AND BEET MUFFINS READY FOR BAKING
  5. Muffins were baked in a pre-heated oven at 370 fahrenheit until done.

    BAKED CARROT AND BEET MUFFINS
    BAKED CARROT AND BEET MUFFINS

IT’S A RE-RUN!! ##VEGGIE AND FRUIT JUICE FEST!

I couldn’t  help myself; I had these summer fruits and veggies peering at me. When I bought them, I had great plans and intentions for them. However, because of my crazy schedule, I had put off utilizing those wholesome products. Knowing that their shelf lives were quite short I took the plunge. I pulled my tired derriere from my favorite spot on my sofa and got to work. (N.B. My Facebook friend (Gloria) inspired me to embark on this juicing session. Thanks Gloria!).Yay!

It was the perfect timing. You see, today is officially the first day of summer. And like always, I love to take advantage of summer’s delights. I figured what better way to enjoy earth’s bountiful harvests then to express all the beneficial juices from them. Moreover, I could enjoy much-needed vitamins, minerals, fibers and antioxidants in my body.

So, like a skilled knife-person I chopped my way to goodness.

SOME OF THE FRUITS AND VEGETABLES BEING PREPPED FOR JUICING
SOME OF THE FRUITS AND VEGETABLES BEING PREPPED FOR JUICING

Before that, I made sure to rinse fruits and veggies thoroughly with cold water. Then, I did a quick rinse with a little hot water so as to remove any residual dirt or pesticide.

I made three concoctions. One was done with a combination of watermelon,cantaloupe, ginger root, and a mix of citrus. Another one drink was carrots, beetroot, ginger root and a citrus mix. Also, the next was cucumber, ginger root, and lime juice. A splash of simple syrup was added to each juice.

I blended each drink to perfection; and then placed them in containers. The carrot, ginger, and beetroot version was strained in order to remove the left-over pulp.

Guys, I was proud of yours truly. Of course, I couldn’t resist. I had to sample my work. I grabbed a straw and sipped a combination of the watermelon and carrot/beetroot. I was in heaven.