Zucchini Carrot Cakes (weight management dog treats)

May 7th, 2011 § 0 comments § permalink

Makes 2 dozen mini cakes


2 eggs
1 small zucchini, shredded
1 small carrot, shredded
2 tablespoons pumpkin-seed oil or sunflower oil
¼ cup milk, skim
¼ cup pumpkin seeds
¾ cup whole-wheat flour
½ teaspoon baking powder
½ teaspoon cinnamon
1 pinch salt


In a medium mixing bowl whisk together the eggs, zucchini, carrots and pumpkin seeds and milk until smooth and creamy. Add the pumpkin seeds and mix and set aside. In a smaller mixing bowl combine the flour, baking powder, cinnamon and the salt and mix well. Slowly add the dry goods to the wet a little at a time until combined and batter like constancy. Place by spoonfuls onto a greased cookie sheet (or lined with parchment paper) bake little mini cakes in the preheated oven for 10-15 minutes or until golden brown and a toothpick interested in each cake comes out clean. Allow to cool, store in a airtight container in the refrigerator for up to 3 weeks.

Red Basil Cinnamon Lip Gloss (Brown Tint)

April 24th, 2011 § 0 comments § permalink


1 tablespoon shea butter
1 tablespoon pumpkin seed oil
1 tablespoon beeswax
½ tablespoon Vitamin E oil
1 cinnamon stick
¼ cup fresh cinnamon basil


Wrap basil with kitchen twine or in cheese cloth for easy removal. Heat up ingredients in small saucepan, and let simmer for 7 to 10 minutes, infusing ingredients. Discard basil, and fill it into jars. Let harden.

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