Abundant Health

2009-04-16T16:39:00.002-05:00

Making eating fruit and veggies fun for kids!!
We have done stuff like this before, but refreshing ideas are always good!
If we keep it fun, and the kids enjoy it, it too will be a treat , just like the sugar laden things we ar are trying to pull them away from.

We have been trying a NEW fruit, just one, when the kids go shopping with me.
No more than one, so that we do not quickly run out of things to try.
Today we tried ugli fruit and like it!

We are doing the kabobs tomorrow for lunch.

http://www.ehow.com/how_4621288_eating-fruit-fun-kids.html

http://www.ehow.com/how_4879127_eating-fruits-vegetables-fun.html

http://www.ehow.com/how_4581653_eating-apple-fun.html

This week Remove SUGAR

2009-03-31T06:44:00.003-05:00

My challenge to you for this week is to Remove ALL refined sugar from your diet!

Sugar can be replaced with the folowing;

1.Stevia
Calorie free and very sweet!
It can be purchased in packets, drops , or leaves.
You can also grow it. (from seeds or prepotted plants)
All of these sources of stevia are on ebay.

***Note This is the only sweetner that comes in a packet that I would recommend.

The other items are excitotoxins and have health implications with prolonged use, according to what I have read. They are also NOT in a natural state, they are processed.

2. Honey
Not Calorie free , but much better than sugar!!!
Locally this can be bought at wrights Dairy (raw), and Organic Harvest.
There are also several local bee keepers throughout the area.
Email me if you want more info on that.

3. Agave Nectar
Also not calorie free , but very sweet and a great replacement to sugar.
I actually prefer this to honey.
Almost all health food stores carry this.
Our local whole foods store and Organic Harvest carry this.

4. Real Maple Syrup - preferably organic

This would replace the syrup that is maple flavored , that most people currently put on their pancakes.

I also use this as a sweetener in other items.
this is not calorie free, but it is definitely a good sugar replacement.

I hope this helps you make btter chocies for your health and your families.

Exercise

2009-03-31T06:33:00.002-05:00

We have been studying the importance of Nutrition , in that we need to feed our bodies living food and stop consuming those things that are toxic to our body.

This week we are studying the importance of exercise in the equation of health in healing.
I would also add to that REST.

In this society where we move at the speed of light and we never have an unoccupied moment we must find balance and rest for our bodies.

Our bodies were not designed to be pushed past their limits by consuming a M*nster drink.

I hope that you have already been imlementing changes in your life, if not I challenge you to start, one item a week.

75% Raw VS 100% Raw Diet Lesson 10

2009-03-23T14:48:00.003-05:00

BREAKFAST
This would be about the same.

Start breakfast with a Glass of carrot juice and Barley Max or Wheat grass
(Hallelujah Diet 75% raw)

OR
Green Smoothie Handful of greens of choice and fruits of choice with water enough to blend
That's it! Easy and Delicious

OR Fresh fruit
Such as a cut up cantaloupe, or watermelon, or grapefruit, or oranges or a bowl of fresh strawberries

OR Fresh Veggies
Fresh Carrots, Celery stalks, or even a nice green salad.
Cut up a bowl full of fresh veggies for Breakfast!

LUNCH
Again this is going to be about the same
There are tons of raw recipes if you want to make some for lunch, or you can keep it simple.

Have a HUGE Salad with a variety of ingredients.
Make a fruit salad by cutting up your fresh fruit on had and adding a little agave nectar(or honey) and a little shredded coconut. Quick and easy

make a HUGE veggie salad by cutting up veggies on hand and tossing with a little olive oil and braggs liquid aminos, and apple cider vinegar
Again quick and easy!

Have a GREEN Salad, use toppings that are different to add variety , such as dried banana chips for croutons. (My girls LOVE this!)
Use dried fruits to add some texture and color ,as well as a little sweetness to your salad.

Do not be afraid to experiment here ! That is how we find NEW favorite dishes!!

EVENING
This also will be close to the same.
The 75% Raw you may have whole grain Breads and Pastas , Cooked beans and veggies.
I would follow the Pattern of raw and add to it Whole grains or other items, Keeping the MAIN portion Raw.

I will be posting Raw Recipes for you to try once a week, twice if I can find the time.

Snacking should be limited.
(Fresh ,Strained juice is good!)
We want to give our digestive system a break.
This way our body can work on healing and repairing.
Our bodies can not do that effectively if it is expending all the energy to constantly digest food.

Any questions Please email me anytime.

Next Oxygen, followed by Exercise.

Spaghetti and Meatballs

2009-03-17T09:07:00.002-05:00

Here is the improvement over white(bleached) pasta and sugar and chemical laden sauce.

You can buy wholewheat pasta, or spelt or vegetable pasta at the grocers and add to that Organic spaghetti Sauce with the meat already added.

Make a HUGE salad to go with this and you have improved the meal tremendously!!

Spaghetti Sauce Meatballs Better

2009-03-16T17:22:00.005-05:00

Spaghetti Sauce RecipeEasy Italian-Style
2 to 3 tablespoons olive oil
2 medium onions
1 medium green pepper, chopped
1 clove garlic, minced
1 tablespoon salt (Real salt or natural sea salt preferrably)
1/4 teaspoon pepper
1 can (6 ounces) tomato paste (organic)
2 cans (14.5 ounces each) diced or crushed tomatoes (organic or canned from your garden)
1 teaspoon dried leaf oregano

Heat oil; sauté onions, pepper and garlic in the oil until tender. Add salt, pepper, tomato paste, tomatoes, and oregano. Simmer for 30 minutes, stirring occasionally. Serve with hot cooked and drained spaghetti or similar pasta. Serves 6

Meatballs
Organic beef about a pound - pound and a half
organic free range egg or 2
Ground flaxseed or flaxseed meal (instead of breadcrumbs)
Oregano, onion powder, 2 cloves pressed garlic clove, fresh ground pepper, Real Salt or Sea Salt
any other spices that you love.

Roll into balls, bake in oven on cookie sheet about 325 until cooked through.

Noodles Make and dry them yourself using wholewheat or spelt flour.

WE often use a pasta maker , but you can also make the noodles easily without one.

HOMEMADE PASTA DOUGH - NOODLES

2 1/4 c. all-purpose flour (organic )
1/3 c. water
2 eggs
1 tbsp. olive or salad oil
1 tsp. salt
In large bowl with wooden spoon, stir 2 1/4 cups flour with remaining ingredients to make a stiff dough.
On well floured surface knead dough until smooth and not sticky, about 20 minutes.
Wrap dough with plastic wrap and let rest 30 minutes for easier rolling.
Makes 1 pound noodles.

** We frequently omit the egs and use whole grain when making this.
Experiment with it and see what your family likes.
Once you get the hang of making your own noodles you can also add in a little spinach, or herbs and spices.
Have fun with it and make it Look appealing! :o)

Noodles Sauce and Meatballs RAW BEST

2009-03-16T16:58:00.004-05:00

ALL

For the Noodles
Recipe 1
for the vegetable spaghetti:
4 med. carrots, peeled, and thinly sliced
2 med. parsnips, peeled, and thinly sliced
1 med. zucchini, thinly sliced
1 med. sweet potato or yam, thinly sliced
Use Spiral Slicer or vegetable peeler

Recipe 2
Zucchini Noodles: 2 zucchinis
Use Spiral Slicer or vegetable peeler

Recipe 3
Our most frequent a mix of zucchini and cucumbers
Use Spiral Slicer or vegetable peeler

The spiral SLicer makes nice noodles
You can find one here
http://www.amazon.com/gp/product/B0000DDVYE

or here
http://www.amazon.com/World-Cuisine-Tri-Blade-Plastic-Vegetable/dp/B0007Y9WHQ
Sauce

Pasta Sauce
10-12 “sundried” tomatoes, allow to soak for several minutes in warm water to soften.
1 large fresh tomato
1 large red pepper
1-2 stalks of celery
1 clove garlic
(4-5 fresh basil leaves)

Blend all of the sauce ingredients in a blender or Food Processor. Add the soaked sundried tomatoes last, a few at a time.

Pour nicely over the zucchini “pasta”.

Sauce 2:
6 Roma tomatoes
1 clove of garlic
1 tablespoon of oregano
1/4 cup of onions
1 cup of sundried tomatoes
2 medjol dates

For the sauce use a food processor and add all of the ingredients for the sauce until it is mixed together well.

meatballs
Soak for 6 hours - 2 cups each – whole almonds, sunflower seeds, brazil nuts.
Put in food processor and add onion, 5 garlic cloves, Braggs Aminos and other spices you want. Mix until it’s like a dough. Add a little more water if you need to so it holds together.

Make into meatballs and dehydrate them for 6 hours.

Making Recipes Healthier

2009-03-16T16:38:00.002-05:00

What we have talked about over the last week in addition to protoplasmic poision is making recipes healthier.

We took an example of spaghetti and meatballs in our class on Friday.
So let's start with that going from good,to better, and the best change.
Of course the BEst is optimal, all Raw and low in protein and fats.
When we change sweet treats to all raw food, we will frequently have a higher nut and fat ratio, this is much better than the cooked white sugar white flour version and even better than the cooked vegan version of our sweet treats.
Even though this is better this is not the staple of a raw diet either.

Note the previously posted Raw food pyramid. :O)

Now onto the recipe changes...

Say Goodbye to addictions

2009-03-16T16:28:00.002-05:00

THE KEY TO SELF-HEALING IS - HIGH ENERGY NOURISHMENT! (ENERGY SOUP)
By Dr. Ann Wigmore

WHY ENERGY SOUP? The reason is that it works! Energy Soup gives the body's cells fuel to be nourished which provides for self-healing in the quickest possible way. Another reason that this Energy Soup is high-energy nourishment that is fermented slightly from the blending with Rejuvelac. This means that Vitamin E in the the mixture prevents oxidation, so we can keep it all day. Energy Soup provides a complete form of basic elements that are needed for rebuilding health quicker. It helps to overcome addictions because it is easy to digest. Most of the essential elements are easy to digest and essential nutrients found in Energy Soup are important in providing a means for self-healing the body and mind, and in helping with addictions. It can also help with many other health problems that people suffer with every day, which generally have been brought on by poor nutrition, especially by overeating.

ENERGY SOUP (HIGH ENERGY NOURISHMENT) is best taken about five times per day in small amounts (1 cup or less per serving). For variety you can put into the Energy Soup 1/2 cup of cut-up banana or some alfalfa sprouts so there is something to chew. Chewing is important so that the food mixes with the saliva and thus the body can better begin the digestive process.

HOW TO MAKE ENERGY SOUP : We will begin with a list of the basic ingredients and amounts. But this is to be used only as a guideline. Generally, I do not like to specify amounts and measurements - use your own judgment and allow for your own creativity. It’s best to occasional add different ingredients such as peeled cactus, sweet potatoes or carrots, but the basic ingredients should be included. The most important elements and the ones that you will use in the largest quantity are the greens.

BASIC INGREDIENTS :
Seaweed (dulse)
Rejuvelac Sprouts - mung beans, green peas, lentils
(one handful is a good amount)
A large amount of a variety of organic greens
Peeled apples or watermelon, including rind, or papaya alfalfa

PREPARATION : Put your soup or salad in a blender, put about 1 tablespoon of dulse (if dulse is granulated use one teaspoon) and add about 1/4 to 1/3 blender full Rejuvelac (it may be necessary to later use more if the blender has problems handling the ingredients). Put in all of the ingredients that are tough and hardest to break down such as the sprouted mung, peas and lentils, sweet potatoes and carrots (if you should use sweet potatoes or carrots). Blend

Next, add lots of greens. The most important greens to use are the greens from your indoor garden such as sunflower greens and buckwheat lettuce. Other greens such as cilantro, watercress, parsley, celery (parsley and celery greens should be blended with the tougher ingredients because they take longer to break down) and carrot greens can be used. Any healthy organic greens can be used. Kale greens can be bitter tasting. Some people prefer milder tasting greens so use your own judgment to suit your needs. Fill the blender as full as possible and blend the greens lightly. Turn the blender off and allow the contents to "settle down". Keep adding greens and blending them lightly until there is about 1 1/2 inch of space left at the top of the blender. For taste, add one or two peeled/cored apples or some papaya. In Puerto Rico, we use papaya and in Boston we use apples or watermelon rind when in season. The last thing that goes into the soup is 1/2 or 1 whole avocado to thicken it. Blend the entire soup. If avocado is not used, then almond cream or soaked sunflower seeds can be used.

Most of all, Enjoy!

Ann Wigmore Recipes
These recipes produce broken down proteins, and enzymes and maintain the "Life Force" usually destroyed by cooking or processing. A diet of raw foods has been known to reverse disease and the effects of the standard American diet. Organic foods that promote vibrant health include: fruit, veggies, fresh raw juices,sprouted beans and seeds (mung bean, alfalfa are favorites), nuts, pure water and air. "Life Force" is the information memory stored in live plants and this can be absorbed by humans thereby bringing us spark.

REJUVELAC
1c wheat berries (organic soft white pastry wheat is best)
3c spring or filtered water.

Rinse wheat, remove floaters. Soak for 48 hrs. Pour off, drink. Add 2c water to the same wheat, this time soak for 24 hrs. Soak 3 times. Use a dark place. Ferment to taste, tart not sour. Use any seed with hull. We can add a bundle of wheatgrass to while fermenting. Variations cause different results. Fermentation is faster in warm weather.

ESSENE BREAD
4c soaked wheatberries
1/2 c to 1c minced veges
2 T seasoning(caraway seed, poppy seed, sesame seed, garlic ect..).

Soak wheat 15 hrs, allow to drain 15 hrs. wheat left from rejuvelac process can be used! Grind the wheat, add veges, season on top, form loaf. "Bake" in the Sun or warm place(70-90 deg) until firm(12-24 hrs). Bread may need to be turned so that bottom will dry. Enjoy !

WHEATGRASS (How to grow)
(organic; hard red winter wheat, unhulled sunflower seed, buckwheat seed) Soak 8-15 hrs(for best results drain 8 hours before seeding). Spread 1 inch of soil in a tray, wet thoroughly but not muddy. Put 1 layer of seed touching each other. Cover 4-8 pieces of wet newspaper then plastic or another tray without paper. On the 4th day remove cover, water seeds, place in the sun. Water once a day. On the 7th day cut close to the base(vitamin rich). Grind for juice or chew and remove pulp. In good soil the wheat may come up once more. Compost the used sod face down.

raw food pyramid

2009-03-16T16:25:00.001-05:00

Graves Disease CURED

2009-03-03T14:23:00.002-06:00

This was in my newsletter today from Hallelujah Acres
TALK ABOUT PERFECT TIMING!!!!From the Mailbag

Hallelujah Acres has thus far trained over 8,000 Health Ministers to help us take God’s Health Message to the world. These trained Health Ministers are currently located in every state in the United States as well as in 45 foreign countries, including our neighbors to the north – Canada. The below testimony is the result of one of these Canadian trained Health Ministers efforts to help others – in this case a Health Minister’s own daughter Jolie, who lives in Fredericton Junction, New Brunswick, Canada:

“In June 2006 my family doctor diagnosed me with Hyper-thyroidism. My family doctor sent me to see an internal medicine specialist/endocrinologist, and with further testing, I was formally diagnosed with Grave’s Disease. My symptoms included the right side of my thyroid was three times larger than it should be, a bulging eye, fast heart rate (a resting pulse of 110+ bpm) parched skin, sore throat, and the list went on and on.

“To deal with my Grave’s Disease, two paths were set before me: One being what the doctors wanted me to do – which involved giving me drugs to treat my rapid heart rate and undergoing radioactive treatment to kill my thyroid, followed by a life-long supply of little white pills to do what my missing thyroid could no longer do. My other option was to try and bring my condition under control by drastically changing my diet, which is what my mother wanted me to do, but which both my family doctor and my specialist said could have no effect on Grave’s Disease.

“Not being one to back down from a challenge I chose to follow mom’s advice and change my diet. I called my mom and she encouraged me to adopt The Hallelujah Diet. This was no surprise, as my mom is a Hallelujah Acres trained Health Minister. She quickly provided me with BarleyMax, Vitamin B-12, Fiber Cleanse, Digestive enzymes, and probiotics, as well as a juicer and lots of carrots. I was now equipped with an arsenal of natural, healthy products, and was ready to wage war against my over-active thyroid and my Grave’s disease.

“I immediately jumped into the Hallelujah Lifestyle with a promise to my doctors that if my resting heart rate went above 110 bpm, I would rush to the pharmacy for drugs, yet with a promise to myself that I would faithfully follow this Hallelujah Diet for 3 months before giving up on the diet. However, I did not need to wait three months to see results – My sore throat disappeared within just a few days. My heart rate started to come back to normal almost immediately, dropping 10 to 15 bpm every week until normal. And by the way, that original prescription the doctor gave me for heart rate medication (which I never had filled) makes a wonderful bookmark in Dr. Malkmus’ book, ‘The Hallelujah Diet.’

“My parched skin became well hydrated within the first couple of weeks. My bulging eye slowly returned to normal within a few months, and other physical issues I had that were not related to my thyroid also disappeared: arthritic joint pain, cracked heels, muscle soreness, just to name a few. But the final evidence that I was getting better would be my long-awaited thyroid ultrasound scheduled for 9 months after my original diagnosis. Not surprisingly, the results showed I no longer had a thyroid problem of any kind.

“Since then, any and all blood tests and routine checkups have confirmed I no longer have Grave’s Disease and that my thyroid is perfectly normal. On my most recent visit to the specialist I was presented with a clean bill of health and informed that I no longer needed to see a specialist or undergo any further testing. I did find it interesting that my endocrinologist had very little knowledge of the ‘vegan’ diet I used to restore my health, and she took detailed notes and questioned me extensively during my visits. Further proof and I mean no disrespect that ‘doctors don’t always know best.’

“So, two and a half years later, as I sit here typing this letter, I can say with the utmost confidence, ‘I AM HEALED!’ Not because my doctors sent me to the drug store or hospital in an effort to help my condition, but because God called me ‘Back to the Garden! – Where I found true healing by eating garden foods.’”

Greens Chlorophyll

2009-03-03T13:59:00.004-06:00

Lately I have been devouring books about greens at every opportunity.

Mostly Green for Life By Victoria Buetenko.

I just can not get enough! Enough information or enough in my diet!
I am sure that is a GOOD thing!!
I have been rotating my greens as much as possible, but I am having a hard time with those dark greens! Spinach is the exception! I LOVE LOVE LOVE Raw baby spinach!

I am going to plant the dark greens alongside my normal lettuces, maybe they will not be quite so strong coming from my Organic Garden!

I am going to pass on the mustard.
I usually only plant it to pull up contaminants I believe may have been in the soil, prior to my working with it.

May I suggest to you growing some greens!
Plant them in pots as houseplants and use them as decorative food. :o)

My 8 year old learned alot about chlorophyll this year in Science and we have definitely added to that knowledge!

Get a hold of Victoria's book Green for Life.
It is worth every penny! or Better yet , check it out at the library for FREE!!

Fill your body with Chlorophyll, you will be glad that you did!!

Juicing ... PULP and More PULP

2009-03-03T13:51:00.003-06:00

Now we are juicing , at least I hope so!!
What are we doing with all that pulp??

I am pulling up my recipes and have Given Credit to sites as well as authors names where I have them documented.

There are several Great recipes to follow.
We also feed them to the chickens and put them in dog treats!

Uses for juicer pulp
The juicer pulp is a side product of juicing. Most people throw this vegetable and fruit pulp away after they have made their juice. There are however many uses that you can put your juicer pulp to.
If you have a juicer that is efficient at extracting juice then the pulp that is left will be fairly dry, poorer juicers will extract less juice and leave a wetter pulp. The type of produce you are juicing will also influence the wetness of the pulp. Both wet and dry will contain a large amound of dietary fibre or 'roughage'.
Juicer pulp recipes
are very high in dietary fibre. The wetness of the pulp can also depend on what typ
By adding the juicer pulp to meal recipes we will increase the dietary fibre levels of these recipes. Adequate levels of dietary fibre are sadly missing in many 21st century western diets and this is causing many digestive disorders.
Juicing removes the great majority of fibre from fruits and vegetables and it is collected in the pulp. This means that drinking juice as well as consuming the pulp (not at the same time) is an ideal way to get both the benefits of high nutrient levels in the juice as well as high fibre levels from the pulp.
The pulp can add bulk to recipes and help retain moisture in the dishes we prepare.
Carrot and apple pulp muffins are a delicious way in which to use the juicer pulp to create a tasty treat. Carrot cake is another traditional recipe that can easily be converted to Carrot Pulp Cake.
Soft fruits often leave a wetter pulp than hard produce such as carrots or apples and so the flavour left in the pulp is often more intense. These soft fruits such as the various forms of berries, grape etc can be easily mixed with a little water and frozen to make delicious ice pops that are free from colourings, flavourings and the horrendous amounts of processed sugar syrups that are found in many commercial versions of the ice pop.
Soft fruit pulp is also great for adding into your own home made ice creams and sorbets or for using as dessert toppings.
If you don't have time to make up some of the tasty treats mentioned above on the day of juicing then you can simply put the pulp in a container / freezer bag and freeze the pulp until you are ready to use it. The nutritional properties of freshly made juice are at their peak straight away and the nutritional value rapidly declines due to oxidation of enzymes. The fibrous nature of juicer pulp on the other hand will not rapidly decline.
You can use vegetable and fruit pulp in 'layered' recipes such as vegetable lasagnes, moussaka, nut roasts, pates and terrines.

Make a veggies soup but using the puree.

Juicer pulp in the garden
One of the most natural and greenest uses for your juicer pulp is making garden compost with it. Just put the juicer pulp along with any peelings and cores of the fruit / vegetables used onto your compost heap and let the natural process of decomposition take place. This will result in production of garden compost that can be used to grow your own vegetables and fruits. Garden compost when dug into the soil helps improve soil structure that enables more oxygen to enter the soil and helps the water retention properties of the soil.
By spreading the garden compost on the soil surface it can act as a mulch. A mulch helps prevent weed growth by preventing light reaching the weed seeds and it also helps reduce the amount off time you spend watering of the plants as it reduces water loss through the soil surface.
As well as improving your garden this use of juicer pulp is also beneficial to the environment as it reduces the amount of waste that is sent to landfill sites. Help stop the sprawl of these landfill sites and recycle as much as possible. If you juice every day then you will be surprised at just how much pulp and peelings you collect in just one week of juicing.
Some people recommend using certain type of pulp for feeding to the birds in your garden. Try putting some juicer pulp on a bird table and see how they take to it. Carrot pulp seems to be popular.

PULP Cooked Veggie Chili

2009-03-03T13:50:00.001-06:00

Veggie Chili
This recipe will clean up the pulp left over from juicing.

* Soak 1 pound of dried kidney beans in 7 cups of water overnight.
* Drain the beans and replace the water.
* Add to beans: ½ cup zucchini pulp, 1/3 cup onion pulp, ½ cup bell pepper pulp, 1 cup tomato pulp, 4 garlic cloves, 1 tbs chili powder, 1 tbs basil, ½ tbs oregano, 1 tsp pepper, 2 tsp salt, 1 tsp cumin and 1 ½ cups tomato juice.
* Simmer for 4 hours.

Serves 8. Good for health and nutrition, especially general cleansing, blood pressure and skin

PULP Watermelon Muffins

2009-03-03T13:48:00.000-06:00

Watermelon Muffins Recipe by Kelsey Martin.

Prep time: 10 Minutes American
Cook time: 25 Minutes Servings: 12
Ingredients Convert Measures
 1-1/2 cups flour
 2 Error! Hyperlink reference not valid. baking soda
 1 teaspoon baking powder
 1 pinch salt
 1/8 Error! Hyperlink reference not valid. cinnamon
 6 Tablespoons butter
 2/3 cup sugar
 2 eggs
 1/2 cup milk
 1/2 cup watermelon juice
 1/2 cup watermelon pulp
 1/3 cup raisins
Directions
1. Sift flour, baking powder, baking soda, salt, and cinnamon in large bowl.
2. Cream butter and sugar; add eggs. Whip in milk, watermelon juice, pulp, and raisins.
3. Add wet mixture to dry ingredients; blend just to incorporate.
4. Fill greased muffin cups 2/3 full.
5. Bake 25 minutes.

Pulp Carot Marmalade

2009-03-03T13:47:00.003-06:00

CARROT PULP MARMALADE
3 oranges
4 cups of water
3 cups of carrot pulp
4 tablespoons of lemon juice
3 cups of honey
1/2 teaspoon of ground ginger
1 package of store-bought dried pectin
Peel all three oranges and cut the rinds into very narrow slices. Cook the slices in four cups of water until they're tender ... then let 'em sit at least seven hours (or overnight).
Once the peelings have had a chance to stand for seven (or more) hours, add the carrot pulp to them and boil for 10 minutes. Next, chop the oranges into a bowl and remove all seeds. Then introduce the oranges, lemon juice, honey, and ginger to the pulp/peelings mixture and boil for 20 minutes more.
If—after 20 minutes-the marmalade has begun to jell on its own ... terrific! Pour the mixture into hot, sterile canning jars and seal. Otherwise—if the jam hasn't thickened-you should stir in the dried pectin at this point. (I don't know why, but sometimes you'll need the pectin and sometimes you won't. All I can say is, when in doubt . . . use the pectin.) Boil the pectin-enriched marmalade for another 10 minutes, stirring constantly. Remove from heat, but continue to stir for an additional seven minutes. Finally, pour the marmalade into hot, sterile canning jars and seal.

PULP Baked Carrot Bread

2009-03-03T13:47:00.001-06:00

CARROT PULP BREAD

2/3 cup of vegetable oil
3/4 cup of honey
2 eggs
1-1 /2 cups of carrot pulp
1-1 /2 cups of whole wheat flour
1 teaspoon of cinnamon
1 teaspoon of baking soda
1 teaspoon of sea salt (optional)
Mix the oil and honey together as well as you can, then add the eggs and mix again. Stir in the carrot pulp. Now add the remaining ingredients and mix well ... pour the resulting concoction into a greased loaf pan (measuring approximately 8-1/2" X 4-1/2" X 2-5/8") ... and bake in a pre-heated 350°F oven for 60 to 65 minutes.

PULP Baked Carrot Cookies

2009-03-03T13:46:00.001-06:00

CARROT PULP COOKIES
3/4 cup of water
1 cup of carrot pulp
2/3 cup of vegetable oil
2/3 cup of honey
1 egg
2 cups of whole wheat flour
2 teaspoons of baking powder
1/ 2 teaspoon of sea salt (optional)
1 teaspoon of pure vanilla extract
1/2 teaspoon of pure lemon extract
Add the water to the carrot pulp in a small saucepan and cook over a very low heat for 10 minutes, stirring often to keep the pulp from scorching. Meanwhile, beat the oil and honey together in a bowl, then beat in the egg. Stir in the cooked carrot pulp, the flour, the baking powder, and—if you wish-the sea salt. Add the vanilla and lemon extracts, stir, and spoon the dough out onto a greased cookie sheet. Bake 12 to 15 minutes in a pre-heated 400°F oven. Happy eating!

Pulp Baked Carrot Muffins

2009-03-03T13:45:00.001-06:00

Carrot Pulp Muffins
The carrot is a wonderful item to have on hand and is one of the all time favorites for juicing. It is hardy in the fridge and blends very well with a wide range of other both vegetable and fruit juices. It is beneficial for our eyes as we all have heard but also helps give us Vitamins like A, B1 and C.
Because it’s so frequently called for in recipes, you’re bound to end up with an excess of carrot pulp. But don’t throw away that valuable pulp! It can be used in the ever popular carrot cake which is delicious. Or for a slight variation try making Carrot Pulp Muffins! Here’s a recipe that adds a little zing in the form of Pineapple Pulp:
Ingredients:
3.5 cups carrot pulp
1 cup pineapple pulp
3 cups whole-grain flour
1 cup canola oil
1 cup honey
6 egg whites
1 tbsp vanilla
1 tbsp baking soda
2 tbsp cinnamon
1 tsp nutmeg
1 cup crushed nuts
Directions:
Preheat your oven to 350 deg. Mix up the pulp from carrots and pineapple well. Add egg whites, honey, vanilla and oil to the mix. Sift the flour, baking soda, cinnamon and nutmeg together and add it gradually to mixture, stirring until it’s blended. Mix in the nuts.
Pour the batter into greased muffin cups making sure to leave some room (about 1/4 from the top) for expansion. Bake for 45 minutes.
Makes a dozen muffins.

Pulp Baked Carrot Cake

2009-03-03T13:43:00.002-06:00

Baked CARROT CAKE

2 egg substitute
1/4 cup raw unfiltered honey
1/4 cup real maple syrup
1/2 cup cold pressed olive oil
1-1/2 cup carrot pulp
1/2 cup nuts, chopped (walnute, pecans)

1-1/4 cup whole wheat pastry flour
1 tsp. baking soda
1 tbsp. cinnamon

Blend ingredients in order as listed and bake at 300 degrees for 20 minutes.
This makes one dozen cupcakes. Fill about 3/4 full.

Batter will not be stiff - on the creamy side.

TAHINI CREAM TOPPING

Mix tahini with pure maple syrup unitl the consistency of thick cream. Cut cupcake in half and drizzle on topping.

Very yummy!

Pulp crackers

2009-03-03T13:43:00.001-06:00

the recipe I use is off the HAcres video - Eating in the Outdoors.

3 T. ground flax seed mixed in a large bowl with 1/3 c. water. Let set for awhile.

Blend in Food Processor lc. sunflower seed, soaked for 2 hrs, then drained. 1 tsp. sea salt, and a little water if needed.

Add the sunflowers to the flax seed bowl along with lc. carrot pulp, 1/3 c. each finely chpd celery and red onion, 2 t minced red pepper and 2 t. chpd parsley. (I omit the onion and add some Frontier All-Purpose Seasoning as it is easier on the breath)

Blend in food processor, spread thin layer on teflex sheets, score into cracker shapes, dry 6 hours and then flip and take off teflex, dry 12-18 hours more.

Pulp Macaroons

2009-03-03T13:42:00.001-06:00

Golden Macaroons (I got this years ago from HA)
1 C grated raw carrots, packed (I use pulp)
1/2 C water
1/3 cup sweetener (honey or maple syrup)
1 1/2 C coconut
1 cup oat flour (You can blend dry oats to make flour)
1/2 t salt (opt)
1 t vanilla

Mix well. Let sit 10 min. Firmly pack dough into a tablespoon and drop on an oiled cookie sheet. (I usually just pack it into an oiled 9 X 12 pan and cut it later).
Bake at 325 for 30 minutes (up to 45 if using the pan)

Blend

pulp recipe kids Breakfast

2009-03-03T13:40:00.000-06:00

From hallelulah Acres
This is a recipe that my children love
for breakfast.
1 mashed banana
1 cup carrot pulp
1 Tbsp. flax oil or Udo's
1 Tbsp. almonds
1 tsp. pure vanilla (optional)
Mix together and enjoy.

Pulp Recipes Carob Devastation

2009-03-03T13:39:00.003-06:00

Carob Devastation

By Jeremy Safron

1 cup sprouted almonds
2 cups soaked dates
1 cup soaked raisins
1 TB pure vanilla
3 cups carrot pulp
2 cups walnuts
2 cups sunflower seeds
1 cup fresh shredded coconut
1 cup raw carob powder
2 cups Nut Crème

In a food processor, grind the almonds, dates, raisins and vanilla. In a large bowl mix the carrot pulp with the almond mix. In a food processor grind the walnuts and sunflower seeds into a powder. In separate bowl, mix the powdered nuts, coconut and carob. Gradually add the dry to the wet almond mix. ( I took ½ and formed it into a round cake and then sliced bananas on top and then I added the second ½ on top of that and then poured on the Nut crème. If you put in the frig for a while the cake is even better)

Nut Crème

5 dates, soaked
1 cup filtered water
1 cup soaked nuts of your choice (I use cashew or macadamia)
(You could add a few more dates and carob to make it “choco” frosting)

Pulp Carrot Cake

2009-03-03T13:39:00.001-06:00

Delicious Carrot Cake

This is really wonderful.
Recipe developed by my dear friend, Vanesa Clark.
Serves 4-6

CAKE
3/4 C of shredded/grated carrot
1/4 C fresh moist dates, pitted
1 T flax seed, ground
4 T coconut shreds
1 tsp vanilla
2 T blue agave nectar
2 T cashews, ground
1/4 -1/2 C raisins (not soaked)
1/4 T cinnamon
1/8 tsp nutmeg
1/8 tsp ground ginger
1/2 cup chopped nuts (pecans or walnuts)
1/4 tsp salt

Blend dates until they are a paste then add everything else except for nuts, raisins and about a handful of carrot shavings. Add nuts, raisins and carrot to the blend and pulse until well blended. Mold into desired shape and place in dehydrator about 4 hours at 115 degrees or until firm enough to hold frosting.

Frosting
1 C cashews (soaked in water for 2-3 hours)
4 T agave nectar
2 T orange juice
2 T coconut butter or oil
1/2-1 tsp vanilla
pinch of salt

Place all ingredients in a blender and process until smooth and creamy. Please in refrigerator and allow to thicken if necessary. Frost cake as you desire.