In skin care, however, we're most excited
not about the carrot itself, but the seed!
An article by Lisa Lai in The Harvard Business Review, Motivating Employees Is
Not About Carrots or Sticks, provides some points worth considering in looking at student and educator motivation in schools.
Not exact matches
Think hard
about the
carrots you offer new customers and make sure you «reward» existing customers just as much -; if
not more.
If someone acts as if they have the final say
about you «getting to heaven,» remember first that «getting to heaven» isn't even the point of Christian faith, and second, that anybody using a
carrot on a stick to manipulate your behaviors doesn't follow the God who gives grace with crazy generosity.
That's why in Christian music, I really like the artists who do talk
about their struggles and don't pretend that their walk with God is all peas and
carrots.
If these folk were donkeys, they wouldn't be making up stuff
about NP, they'd be asking if he wanted to hang out and be friends, eat
carrots and bray together
about stuff.
Add bell pepper, onion, and
carrots and stir fry until softened but
not browned or soggy,
about 5 minutes.
Small
carrots are used in the photo, but pre-cut baby
carrots work great if you aren't worried
about fancy presentation.
Normally I don't get super excited
about carrots and spinach and tomatoes.
Just don't actually forget
about it and burn the
carrots!
I will, however, still pay for their
carrot cake truffles, chocolate pound cake, raw macaroons, raw cheesecake, raw oreos and rum balls, so I wouldn't worry
about them losing much business.
I had heard
about carrot payasam but
not tried so far..
One little thing (and no, I don't care
about typos), you say to grate the
carrots but they look shredded to me.
I made this recipe tonight, even though I'm
not crazy
about carrot salads, normally because they are always too sweet.
Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks
Carrots (1 bunch), sliced into stick —
about the same size as zucchini Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (
not seen here but used.
this is crazy because yesterday I was talking to my bf
about what kind of birthday cake he wants and he told me he couldn't decide between crumb cake and
carrot cake.
You may think a parsnip cake sounds like a strange idea, but if you think
about carrot or courgette cake, there's
not much difference.
Don't worry too much
about it being frosted perfectly, instead take the time to garnish it with cookie words, candied
carrots, fruit, or almonds.
I didn't expect to come back from a trip to the Southern coast of Western Europe with a new idea
about carrot cake.
Oh and
about the heap of cream cheese you have to use up, I don't like cheesecake so I rarely ever make them but I do have quite a good recipe for
carrot cakes with cream cheese frosting (http://eatandbehappy.wordpress.com/2007/06/01/cleaning-out-the-fridge-part-ii/).
I am
not sure
about iceberg wedge (am
not a fan of iceberg, wedge or
not), but I have tried this dressing on a few things already (broccolini, shredded
carrots, unidentifiable lettuce, and just plain by itself) and I really like it.
That old wive's tale
about carrots helping you see in the dark isn't entirely off - target; they're very high in betacarotene, which is an important nutrient in maintaining healthy eyes.
1 slender
carrot,
about 2 ounces, scraped and cut into matchsticks 2 ounces daikon, scraped and cut into matchsticks 1 tablespoon mirin 1 tablespoon light - colored soy sauce 2 sheets hoshi yuba, softened (page 261) and coarsely shredded, or 1/4 cup finely broken hoshi yuba (1 / 4 - inch bits) I could
not find this and didn't add it.
You will need... 2 wild * (or if you can't find wild then organically farmed) salmon fillets (
about 200g) 1
carrot chopped 1/2 an onion whole a few peppercorns Bayleaf 40g vegan unhydrogenated olive oil spread 40g gluten free flour ** 400 ml coconut milk drink *** 100g fresh or frozen peas 200g broccoli broken into small florets 150g gluten free pasta shapes Handful of gluten free breadcrumbs
7/8 cup oil + 1/2 tsp sea salt (strange, I know but it is our «butter») 3 tbsp ground chia 9 tbsp water 1 cup unsweetened pineapple juice from concentrate (we can have pineapples on our diet — hollaaaa) 2 & 1/2 cup buckwheat (I use light as it has less of an aftertaste) 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 1/4 tsp salt 3 cups shredded
carrots optional: stevia (I put
about 1/2 tsp of the clear extract, you could put more as mine wasn't very sweet)
Since I didn't know
about the veg for meat substitution option at the time of ordering, I got a side plate of grilled
carrots and yukpn gold potatoes too.
4 large
carrots 1/2 finely diced onions 1/2 cup white wine 1/4 cup finely chopped kale (
about one leaf) 2 teaspoons olive oil, optional 1 teaspoon minced garlic 1 teaspoon salt, optional Trim the ends off of the
carrots then scrub the
carrots (peel if
not organic).
What's in it: 1 medium - sized spaghetti squash (
about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups
carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're
not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
If
not, canned chickpeas are just fine, simply throw them into the pot together with the
carrot and potato and simmer everything together for
about 20 minutes.
what ended up going into the pot was
about 2 months worth of bones and whatever wasn't consumed: neck bones etc. i also freeze
carrot ends and celery fronds, they went in, along with a few new scrubbed
carrots, with skin on.
Now, I don't know
about you, but the labor of grating
carrots is always a big drawback for me when it comes to
carrot cake.
Stir in beans, tomatoes, tomato paste, then stock, and simmer, partially covered, stirring occasionally, until
carrots are tender but
not falling apart,
about 30 minutes.
2 tablespoons coconut oil 1/2 large onion, diced 1 large
carrot, diced 1 celery stalk, diced 1 can coconut milk (
not low - fat) 3 cups homemade fish stock 1 - 2 dried chipotle pepper or 2 tablespoons paprika (or to taste) 1 sweet potato, coarsely chopped (
about 2 cups) 1 small butternut squash, peeled, seeded, and coarsely chopped (
about 4 cups) 1 1/2 pounds skinless salmon fillets, cut into 1 - inch cubes 2 tablespoons fresh dill, minced Sea salt and freshly ground black pepper to taste
packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (
about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large
carrots, cut into 2 - inch pieces (halve lengthwise if the
carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar
Healthy Food Processor Carrot Cake 300 g (
about 3)
carrots, roughly chopped 100 g (
about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (
not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins
While you might like to eat a
carrot stick once in awhile,
not too many of us are excited
about chomping on a whole zucchini, or potato.
2 lbs beef chuck roast, trimmed of large sections of fat and cut into 1 inch chunks olive, canola, or vegetable oil salt and pepper 1 large onion, diced 3 large
carrots 3 large white potatoes 2 large sweet potatoes 1 tsp dried thyme or 1 large sprig fresh thyme 1 large sprig fresh rosemary (dried tends to be to tough in the stew so I don't recommend it) 2 (14 oz) cans good quality beef broth, preferably low fat / low salt 1/2 of a 6 oz can of tomato paste,
about 2 rounded T 2 bay leaves
30 or so similarly sized (each
about the size of your pointer finger) young
carrots,
not peeled, 1/2 inch of the green tops left on
RECIPE Potatoes (
about 3 pounds, washed and scrubbed, peeled if
not organic) 1 large onion 1/2 cup potato flour (all purpose flour, wheat or gluten - free may be substituted) 2 Tablespoons olive oil (optional — if you are on an oil - free diet leave this out) 3/4 teaspoon salt (optional — if you are on a salt - free diet leave this out) 1 cup frozen spinach 1
carrot (washed and scrubbed, peeled if
not organic) 1/2 cup roasted buckwheat groats 1 cup water Tofu Sour Cream
Boil the
carrots for
about 15 minutes, or until the potatoes are fork tender but
not too soft (as they will break and become mashed when tossing the potatoes with the dressing).
The tomatoes are taller than I am (that isn't saying much), the
carrots are doing wonderful (see previous post
about carrot cake cupcakes), the bean are going for broke, and we have more peas than anyone should ever have at once.
Cut the flesh lengthwise into slices
about the same size as the
carrots — the slices should be sturdy enough that they don't break up when you toss them.
I actually don't think I used veggies to dip this time although I thought
about it with
carrots..
, 7 tomatoes, 14 bananas (2 bunches), 1 spaghetti squash (
not pictured), 6 zucchini, 2 pounds rolled or quick oats, 2 medium - large yellow onions, 1 bell pepper (
not pictured), 4 pounds
carrots (
about 12 total), 2 pounds rice (half white & brown), 5 pounds Russet potatoes, carton of almond milk, water, oil & seasonings on hand.
I'm here, so I'm obviously all
about creating delicious plant - based versions of traditionally meat based foods, but sometimes I have to laugh at myself, and yes, occasionally I get a snarky comment when I post a recipe for something like
carrot burgers before I realize how amusing the idea must be to someone who isn't me.
For those of you who are more particular
about your shortbread, I should mention, these cookies don't have quite as much snap as a shortbread made without moist, shredded apples and
carrots in the dough, but they are charming (and delicious) all the same.
Ingredients 270g of oats 3 ripe bananas (
about 340g) 3 red apples (
about 350g) 2
carrots (200g) 150g of sultanas 3 tablespoons of date syrup 2 tbs of nut butter — peanut butter is especially good (although you can ignore the nut butter totally if you don't eat nuts) 1 tablespoon of coconut oil 3 teaspoons of cinnamon 1 teaspoons of nutmeg 1 teaspoon of ground ginger Method Preheat the oven to 200C Grate the apples and
carrots (no need to peel them) and mash the bananas.
I would probably use it for just
about everything from smoothies, soups (I mean it doesn't get better then butternut squash,
carrot, and ginger soup), bulletproof tea, nut milks... but most importantly I would make babyfood for my baby boy!
But the main change was replacing bottled
carrot juice with more fresh orange juice, I don't know
about you, but I find
carrot juice unbearable.
Also, your food isn't so bad either;)(I could rave
about your
carrot, coffee, and chocolate scones for daaaays).