Carrot Powder Recipes

(All Recipes = One Serving)

(Delight Doug’s

Richard’s Choice

“Just eat it right off the spoon! It tastes that good!”

Drink Recipes

Apple Refresher

• 2

   

  ounces

   

  purified water
• 6 ounces apple juice (preferably organic)
• 2

   

  tsps

   

  Seagate carrot powder
• · Stir vigorously or mix in

   

  blender

Orange Zest

• 2

   

  ounces

   

  purified water
• 6

   

  ounces

   

  orange juice
• 2

   

  tsps

   

  Seagate Carrot Powder
• · Mix in a blender until smooth

Apple-Carrot Smoothie

• 4

   

  ounces

   

  purified water
• 4 ounces apple juice (preferably organic)
• 1 frozen, ripe banana
• 2

   

  tsps

   

  Seagate Carrot Powder
• · Mix in a blender until smooth

Orange-Carrot Smoothie

• 4

   

  ounces

   

  purified water
• 4

   

  ounces

   

  orange juice
• 1 frozen, ripe banana
• 2

   

  tsps

   

  Seagate Carrot Powder
• · Mix in a blender until smooth and frothy

Tropical Dream

• 4

   

  ounces

   

  purified water
• 4 ounces pineapple-coconut juice
• 2 T. strawberry yogurt
• 2

   

  tsps

   

  Seagate Carrot Powder
• · Mix in a blender until smooth and frothy

 Carrot Jewel (Or 24 “carrot”/karat)

• 8 ounces plain soy milk (preferably non-GMO)
• 2

   

  tsps

   

  Seagate Carrot Powder
• · Stir vigorously or mix in a blender

Carrot Shake

• 8

   

  ounces

   

  vanilla rice milk
• 2

   

  tsps. Seagate Carrot Powder
• · Stir vigorously or mix in a blender until smooth

Cinnamon-Spice Delight

• 8

   

  ounces

   

  vanilla rice milk
• 1 frozen, ripe banana
• 2

   

  tsps. Seagate Carrot Powder
• dash of cinnamon
• · Mix in a blender until smooth

Gold Rush

• 4

   

  ounces

   

  purified water
• 4 ounces papaya juice
• ½ frozen, ripe banana
• ½ tsp bee pollen
• 1 T. berry yogurt
• 2

   

  tsps

   

  Seagate Carrot Powder
• · Mix in a blender until smooth

Protein Boost

• 8 oz. plain soy milk (preferable

   

  non-GMO)
• 2 T. vanilla yogurt
• 12-15 raw almonds
• 1 T. protein powder
• 2

   

  tsps

   

  Seagate Carrot Powder
• · Mix in a blender until smooth

Breads, Biscuits, and Bars

Warm Winter Nut Bread

• ½ cup light brown sugar 3 T Seagate Carrot Powder
• ¾ cup of milk
• 1 cup of white flour
• 2 cups whole wheat flour
• 1 tsp salt
• 2 ½ tsp baking powder
• ¾ tsp of baking soda
• ½ cup of molasses
• 1 cup

   

  coarse

   

  chopped walnuts

Preheat oven to 275 degrees. Grease 2 loaf pans. Put the brown sugar in a large bowl, add ¾ cup of cold water until sugar dissolves. Stir in the molasses and milk. Add the flour, salt, baking powder, baking soda, and carrot powder and mix well. Stir in the walnuts. Spoon into loaf pans and bake for 2 hours. Cool onto racks before serving.

Note: The recipes beginning with #13 are adapted for Seagate Carrot Powder by Julia Wright. Julia developed a love for cooking at an early age and spends her time cooking and experimenting in the kitchen. In the need to address her own special dietary needs, she has come to believe that a person does not need to trade food flavor and preference to achieve and maintain health.

Grandma Ernie’s Muffins

(This recipe can be used for diabetics)

• 1 cup white flour
• ½ cup whole wheat flour
• 1 ½ tsp cinnamon
• 1/8 tsp nutmeg
• ½ tsp cardamon
• 1 cup pumpkin (can or fresh)
• 1/3 cup of water
• 1/3 cup apple juice concentrate
• 2 eggs ½ cup oil
• 1 ½ tsp baking soda
• ½ cup walnuts
• ½ cup

   

  currents

   

  or dried cranberries
• 2 heaping T. of Seagate Carrot Powder

Preheat oven to 325 degrees. Prepare 15 standard muffin cups with paper liners. In a large bowl mix flour, spices, carrot powder, baking soda. In a small bowl mix together pumpkin, oil, water, apple juice concentrate, eggs. Add pumpkin mixture to flour, stir gently, not over-mixing, then add nuts and currents.

Bake 18 to 20 minutes, or until a cake tester comes out clean. Cool on rack. Yields 15 muffins.

Julia’s Oatmeal Bars

• 4 cups of oatmeal
• 1T. Seagate Carrot Powder
• 1 cup brown sugar
• ½ cup of dark syrup
• 3

   

  tsps

   

  vanilla
• 2/3 cup butter
• ½ cup chopped walnuts

Mix oatmeal and sugar in a large bowl. Melt butter over low heat and blend in corn syrup and vanilla. Mix into oatmeal and sugar. Spread in greased 9” x 12”

 

bakin

 

pan. Bake 12 minutes at 375 deg. Cool.

Topping:

2/3 cup chunky peanut butter

1 package semisweet chocolate chips

Melt chocolate chips in double boiler or over very low heat. Stir in peanut butter and blend. Spread on

 

cooled

 

oatmeal mixture. Refrigerate till firm. Cut into small squares.

Herbed Lentil Loaf

• 2 cups cooked lentils
• 2 cups broccoli, chopped
• ½ tsp salt
• 1 ½ cups cooked brown rice
• 3 eggs
• 6 oz grated cheddar cheese
• 1 T. soy sauce
• ½ of a sautéed onion
• 1 cup milk
• ¼ tsp each: thyme rosemary
• 3 T. Seagate Carrot Powder

Mix all ingredients together except for eggs and milk. Place mixture in a greased casserole dish. Stir eggs and milk together. Pour eggs and milk over ingredients in the casserole dish.

Bake at 375 for 45 minutes. Top with additional cheese if desired. Let stand for 5 minutes before serving. Serves 8.

Mediterranean Basil Biscuits

• ½

   

  cup

   

  soy milk
• ½

   

  cup

   

  orange juice
• 2 cups white flour
• 2 T. Seagate Carrot Powder
• ½ tsp salt
• 2

   

  tsps

   

  baking powder
• 8 T. margarine
• 3 T. fresh or
• 2 T. dried basil
• ½ tsp baking soda

Preheat oven to 450 deg. Blend soy milk and orange juice together, and let stand to curdle. Yes, soy milk can curdle! Stir flour, baking powder, baking soda, salt, and carrot powder. Add the basil. Cut the margarine into ¼”x ¼” size pieces, and blend into flour mixture until it reaches the consistency of cornmeal. Add the liquid ingredients to the dry, making sure not to over-mix.

With a greased tablespoon, drop the batter onto a greased baking sheet. Bake 12 – 14 minutes or until golden brown.

Canadian Ginger Bread

• ¼ cup margarine
• 1/3 cup molasses
• 1 egg
• 1 ½ cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp cinnamon
• 2 T. Seagate Carrot Powder
• 1 tsp ground ginger
• ¼ tsp cloves
• ¼ cup lightly packed brown sugar

In a mixing bowl, cream the margarine and sugar until light and fluffy. Preheat oven to 350 deg., add flour, carrot powder

 

and

 

spices, with ¾ cup boiling water. Stir gently, careful not to overmix. Spoon the batter into an 8 x

 

4 inch

 

loaf pan that has been greased. Bake until a tester comes out clean, approx. 40-45 minutes. Let cool, then move to a cooling rack

Cyd’s Potato Soup

• 3 T. butter
• 4 leeks, sliced thinly, cleaned
• ½ onion 2 stalks celery sliced thinly
• 3 ½ cups milk
• ¼ tsp celery seed
• 2 T. Seagate Carrot Powder
• 3 medium potatoes, peeled &cubed
• Salt and pepper to taste

Melt butter in a large pot and add the leeks, onions and the celery. Cook about 8 minutes over medium heat. Stir

 

on

 

one cup of chicken or vegetable stock and cook for about 10 minutes. Add the potatoes and the carrot powder, 2 cups of water, and cook for about 10 minutes more. Add the milk, cover, and cook until the potatoes are just tender. Yields about 8 ½ cups.

Island Chicken

• 3 lbs. Chicken pieces
• 1 large onion, diced
• 2 T. lime juice
• 3 T. Seagate Carrot Powder
• ½ tsp dried thyme
• ½ tsp dried rosemary
• ¼ cardamom
• ¼ cinnamon
• ¼ tsp cinnamon
• ¼ ginger
• 2 cups chicken broth
• 1

   

  cup

   

  coconut milk
• ½ tsp salt
• 1 T margarine
• 2 T white flour
• ¼ tsp nutmeg
• 1 large tomato, peeled, seeded, and chopped

Remove skin and all visible fat from chicken. Place chicken, onion, thyme, rosemary, ginger, lime juice, and cinnamon in a large glass mixing bowl; cover and chill for 2 hours, turning pieces after 1 hour. Transfer chicken into a covered casserole; add the chicken broth, coconut milk, carrot powder, salt and simmer until chicken is

 

tender,

 

about 1 ½

 

hours. In a small saucepan melt margarine over medium heat, add nutmeg, cardamom

 

and

 

flour; mix until well-blended. Strain 1 ½ cups cooking liquid from the chicken into the flour mixture. Cook the sauce, stirring continuously until thickened and smooth. Place chicken on a warm platter and serve the sauce.

Rice Stuffed

 

Bellpeppers

• 4 large red

   

  bellpeppers
• 1 cup cooked wild rice
• 2

   

  T oil
• ½ cup chopped celery
• ½ onion, minced
• 2 T curry powder
• ¼ tsp salt
• 3 T Seagate Carrot Powder
• ¼ cup parmesan
• 3 cups cooked brown or white rice

Wash

 

bellpeppers, cut in half, remove seeds and stems. In a medium saucepan sauté onion and celery, until onions are soft, about 10 minutes. Add curry and carrot powder, salt, and continue sautéing for another 5 minutes. Preheat oven to 400 deg. Add the rice and continue to cook over medium heat for about 10 minutes. Divide the rice into the 4

 

bellpeppers

 

and sprinkle parmesan cheese. Place on a baking sheet and bake for 15 to 20 minutes.

Carrot and Curry Rice

• 1 cup white rice
• 1

   

  cup

   

  water
• 1

   

  cup

   

  orange juice
• 2 T sweet curry powder
• 3 T. oil
• 2 T. Seagate Carrot Powder
• 1 onion, diced
• 1 bay leaf
• 1 ripe mango (fresh or frozen), cubed (optional)
• Salt to Taste

Saute’ onion and oil until onions are translucent. Add rice and spices, and cook for 3 minutes. Add water, orange juice, bay leaf, and turn up to high heat for 10 minutes. After it has boiled turn heat down very low, add mango cubes, and let steam for 15 minutes. Serve warm.