Carrot-Beet Salad

For this salad I used carrots and beets and shredded them using the food processor. Then I peeled and cored and apple and chopped it up. You can either put the apple through the food processor or leave it as small chunks. I left them as small chunks to add some crunch to my salad. Using a citrus juicer, I juiced a fresh lime and mixed in the lime juice. I didn't use all of the lime juice, just added some till I enjoyed the taste. If you have any juice left you can either use it in your carrot juice or add it to a glass of water. If you do not have a citrus juicer you can always use the store bought pre-made lime juice.


Once made - enjoy! This salad you can keep in the refrigerator, but it is best eaten within the first few days. This is a great salad as a snack or before your main meal in replace of a green salad or as a side dish with your meal.

French Breakfast Muffins:

Ingredients MUFFINS: 2 cups flour ---- 2/3 cup sugar ---- 2 1/2 teaspoons baking powder ---- 1/2 teaspoon salt ---- 1/4 teaspoon nutmeg ---- 1 large egg ---- 1 cup plus 2 tablespoons milk ---- 6 tablespoons unsalted butter, melted and slightly cooled ---- 1 teaspoon vanilla extract ---- CINNAMON-SUGAR TOPPING: 1/2 cup sugar ---- 1/2 teaspoon cinnamon ----- 2 tablespoons unsalted butter, melted and slightly cooled ---- Instructions: 1. Heat the oven to 375°. Butter the bottoms (only) of 12 standard-size muffin cups and set the pan aside. 2. Measure the flour, sugar, baking powder, salt, and nutmeg into a large mixing bowl and combine them with a whisk. 3. In a medium-size bowl, whisk the egg until it's frothy. Blend in the milk, melted butter, and vanilla extract. Make a well in the dry ingredients and pour in the liquid mixture. 4. Using a wooden spoon, mix the batter just until it's evenly blended, then spoon it into the muffin cups, filling each about two-thirds full. 5. Bake the muffins on the center rack for 15 minutes. Then rotate the pan and bake for an additional 5 to 7 minutes. Transfer the pan to a wire rack until the muffins are cool enough to handle, about 5 minutes, then remove them from the cups. 6. Before the muffins lose their warmth, prepare the topping. Mix the sugar and the cinnamon in a small bowl. Melt the butter and transfer it to a separate small bowl. Set both bowls next to the muffins. 7. Working one muffin at a time, quickly dip the tops in the melted butter and then in the cinnamon sugar, rolling each muffin in all directions to cover the entire top. If you'd like more topping, roll them in the cinnamon sugar for a second time while they're still warm. Serve immediately.

Carrot/Apple/Beet Greens Juice:

Juicing is very healthy for you. For this juice today I used carrots, one apple, and beet greens to juice in my juicer. If you aren't used to juicing vegetables it is a good idea to add some sweetness such as an apple (green apples work wonderful) or some fresh squeeze lemon, lime, or grapefruit.
I made enough to have a drink now and one for a little later in the early afternoon. This was really delicious :)

Nut Cookies

This recipe uses a dehydrator. I haven't tried it yet with using the oven, but I am sure you can. A dehydrator keeps the enzymes, but the next time I make these I'll try using the oven.
Recipe:
1/2 cup to 1 cup of Almonds
1/2 cup or so of Walnuts
1/3 cup or so of Pecans
1/2 cup or less of maple syrup
1/4 cup water (more or less as needed) When I made this I don't think I needed much water at all.



Grind the nuts first in the food processor until fine. With the food processor still running, pour in the maple syrup. If the mixture is too thick or crumbly slowly pour in water until the mixture is smooth. You don't want to add too much water.


Make balls and push them flat. If using a dehydrator can either place directly onto the dehydrator or use parchment paper or teflex sheets. If using an oven place on parchment paper on a cookie sheet.
Dehydrator: dehydrate at 105 degrees for 24 hours (or overnight). In morning or after 8-10 hours flip them over. Dpending on how firm you want them will determine how long to keep them in the dehyrator, but you do not want to dry them out too much.
Oven: Place on the lowest setting and flip over after 30 min. and keep doing that until you feel like it is done.



You can eat them once they are finished. Personally I didn't like them to well from the dehydrator. Instead of wasting them I placed them in the freezer and ate them once frozen. They were alot better and tasted pretty good. But this is a recipe that I may not really try again for a good while. It was okay, but it could have been better.




Recipe: "Hallelujah Kids by Julie Wandling"