Pink Cookies?

I'm snowed in. Class was canceled(yay!) due to the 8-14 inches of snow that fell around Flagstaff last night. I'm kind of hibernating anyway because I've been sick(I have never sneezed so much in my life!) It's been a lot of lemon, ginger, honey tea and warm, yummy foods. Yesterday, I made an Indian Biryani(pilaf) and Aloo Paratha(potato-filled whole wheat flat bread) from Mark Bittman's How to Cook Everything: Vegetarian. It was spicy and delicious; but I didn't take any pictures...
This morning I woke up and made some carrot and beet juice. At Tap Root in Anchorage, I've had carrot cookies that use the left over carrot pulp from their juice bar. They are cakey and slightly sweet and totally satisfying. In an attempt to recreate these little treats I , per my norm, googled a recipe to work from. I found a carrot pulp cookie recipe and looked forward to the brilliant color the beets would add. Sure enough, these cookies carry the signature pink of fresh beets, which translates to: very good for you. I love that they're whole wheat and could be made vegan with an easy egg and honey(I used turbinado sugar) substitute. Basically, these won't last long around here.
So, for the rest of the day I will enjoy not having to take the test that was scheduled in my first class today and maybe I'll do some reading. Should be relaxing and wonderful.