60 : g Beeswax granules
300 : ml Pure turpentine
25 : g Pure soap or soap flakes
150 : ml Boiling water
6 : dr Essential oil of lavender
4 : Leeks; Sliced
3 : Beets ( Cups); Peeled And
-Cubed : -Cubed
2 : Potatoes; Peeled And Cubed
2 : Cloves Garlic; Minced
1 : ts Salt
1/2 : ts Pepper
2 : c Milk
1 : c Low-fat plain yogurt
1 : Green Onion; Thinly Sliced
3 : md Beets (about one pound)
3 : tb Vegetable oil
3 : tb White wine vinegar
1 : ts Orange zest
2 : tb Orange juice
2 : tb Green onion; sliced
1 : tb Mint; snipped
2 : c Romaine lettuce; torn
1 : Green apple, tart; diced
Fresh : Fresh mint; for garnish
1 : lb Beets without leave; (about
-6 : medium)
2 : sm Bunch arugula
1 : Red onion; halved and sliced
-thin : -thin
2 : tb White wine vinegar
1/2 : c Olive oil
4 : Trimmed beets (about 1
-pound); : -pound); scrubbed
1 : Asian/Bartlett or Anjou pear
1 : tb Apple jelly
2 : ts Fresh lemon juice
1/2 : ts Dijon mustard
1/4 : lb Mixed baby greens; (about 4
-cups : -cups loosely packed)
Garnish: : Garnish: chopped fresh
-chives : -chives
5 : Beets; (1-1/4 lb.)
3 : c Buttermilk
3/4 : c Chopped green onions
2/3 : c Light sour cream
2 : tb Chopped fresh dill or
0: Preheat oven to 425 degrees F
1: Grease a 12 muffin (2 1/2") tin
2: Combine mix and sweetener equivalent to 1/4 cup sugar in bowl; add yogurt
3: Add egg; beat with fork until well combined
4: Fold berries gently into batter with rubber spatula; place about 1/4 cup batter into each muffin cup
5: Combine lemon peel and remaining sweetener and mix well
6: Sprinkle over batter; bake until golden brown (20 to 25 minutes)
7: Serve hot
8: Yields 12 muffins
9: PER SERVING: 1 muffin = 1 Bread, 1/2 Fat Calories: 104 From Gemini's MASSIVE MealMaster collection at www
10: synapse
11: com/~gemini