Sunday, January 31, 2010
30 years ... WHAT!
Saturday, January 30, 2010
it's a GIRL
Friday, January 29, 2010
she's MY american idol
Thursday, January 28, 2010
luck???
Wednesday, January 27, 2010
actions lead to understanding
Tuesday, January 26, 2010
teenage siblings
Monday, January 25, 2010
the power of prayer
Sunday, January 24, 2010
happy birthday BRYAN!
Saturday, January 23, 2010
Inspiring Conference
Friday, January 22, 2010
family fitness
Thursday, January 21, 2010
divine currents
Wednesday, January 20, 2010
cute blog, cute name
Sunday, January 17, 2010
Sunday Quote
Saturday, January 16, 2010
what i do after juicing
If you can’t use the pulp right away, freeze it in a plastic bag and defrost before baking. You can also use grated carrots – equal amounts apply. While I switched to whole wheat flour, you might experiment with other whole grains. Either way, it’s a delicious way to get your veggies and a healthy dose of fiber, starting at breakfast:)
Makes 12
2 Cups whole wheat flour
1 Cup extra virgin olive oil
1/4 cup water
1 Teaspoon sea salt
2 Teaspoons cinnamon
1 Teaspoon nutmeg
2 Teaspoons baking Soda
2 Teaspoons vanilla
3/4 Cup Sucanat or brown sugar
2 Cups carrot pulp
4 medium to large pastured eggs
1 Cup chopped pecans or walnuts
Preheat oven to 350 degrees. Grease approximately 12 muffin tins thoroughly. Mix the whole wheat flour, olive oil, water, salt, baking soda, eggs, and sugar first. After the first group of ingredients are blended, add in the remaining ingredients and mix again thoroughly. Put into muffin pan and cook for about 20 minutes. Let cool for about 10 minutes and serve.
(from Cook4Seasons.com)
I use applesauce instead of olive oil. I also use equal amounts of apple and carrot pulp.