Green Options » carrot

Fall Finale Muffins Pair Carrots and Apples (Recipe Included)

Lisa Kivirist — Thu, 12 Nov 2009 12:05:13 +0000

As the colder November winds start to blow here on our Wisconsin farm and B&B, Inn Serendipity, I feel a breeze of bittersweet. As I look at the pumpkins, potatoes and other root crops stacked up for the winter, I crave something else: One last taste of crunchy, flavorful garden fresh.

That’s when these Fall Finale Muffins show up on our breakfast table. Grab the last of the apples and pair them with shredded carrots for a hearty, healthy muffin packed with a nutritional boost. Because of the high amounts of fresh carrots and apples, along with dried cranberries and nuts, these muffins take on more of a crunchy produce feel than a typical bread-like muffin. Fall bounty you can hold in your hand.

Make an extra batch as these freeze surprisingly well. Here’s the recipe:

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Alkaline Eating for Better Body Chemistry, PH Levels, and Overall Health

Lucille Chi — Thu, 15 Oct 2009 18:43:11 +0000

Going to a body and nutrition expert with my husband is one of the best things we’ve done for ourselves. What was the key take away? Warning! Turn Alkaline!

Turn Alkaline? Are we magicians? Well according to biochemists we are! You can change your body chemistry with what you eat!

Chemicals have seeped into foods, air, and water, which in turn lower our system’s ability to control the chemistry of our body fluids, increasing illness and chronic disease.

The sad fact is that most food consumption in the wealthiest nations has shifted from nutritious raw foods to low nutritional value processed foods and we need to shift it back. Now that our total biological terrain is at risk, we urgently need to do some clean up by shifting our body chemistry back to the raw, organic foods it was designed to function on as we’ve evolved.

Below I’ve listed out a quick list of the good foods (alkaline) to treat your body to often…

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Kid-Friendly Recipes: Organic Carrot Cake with Cream Cheese Frosting

Jennifer Lance — Fri, 30 May 2008 22:42:39 +0000

For my daughter’s first birthday (and first taste of sweetness), we decided a carrot cake would be the healthiest choice. This weekend for an impromptu Memorial Day potluck, we revisited our carrot cake recipe, and this time my daughter got to help make it! Our organic carrot cake was the hit of the party, and it is a great way to use up those funky looking carrots from the garden.

Organic Carrot Cake

Preheat your oven to 350 degrees. Use butter or oil to grease and flour the bottom of a 13″ x 9″ x 2″ glass pan. Beat with an electric mixer for one minute:

1 1/2 cups organic sugar
1 cup vegetable oil
3 eggs (or egg replacer)

Add and beat for another minute:

2 cups organic flour (can use a mixture of whole wheat and unbleached white)
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon nutmeg

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Vegetables for Dessert: Carrot Raisin Cupcakes

Beth Bader — Fri, 08 Feb 2008 21:31:31 +0000

There are a lot of foods that sound healthy, but really aren’t. For example, “Simply Fruit” jam that contains less fruit than other ingredients, or “fruit medley” treats for toddlers that primarily contain corn syrup and no other fruit besides white grape juice. Basically, if you want a healthy treat that really is healthy, you are best off baking it yourself. That’s why I like this recipe I created. I started with a formula from Rose Levy Beranbaum’s The Bread Bible, and modified the spices and made it into a cupcake.

What I like about the recipe is that the main ingredient is carrots. In fact, the cupcakes contain more carrot than flour, oil or sugar. As an added bonus, using fruit or vegetables in a baked good really bumps the moisture content and lets you easily use whole grain flour. Add some raisins, and this dessert packs a lot of fiber and nutrition for the calories — and still tastes great. Recipe after the jump.

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