Tried these recipes....

Soaked Oatmeal Bars


Soaked Oatmeal Bars: Didn't turn out to be bars exactly, more of a scoop-out and eat with a spoon. I like it with rice milk and more honey drizzle on top. It's not really my favorite, but better than my usual of cup of coffee and go.





Avocado and Roasted Carrots: This is so good! I had it at a friends house last week and had to make it.


Avocados and Roasted Carrots
(from The Week)

Ingredients
4 Garlic Cloves, smashed and peeled
Sea Salt
1 1/2 t Cumin Seeds
1 1/2 t Coriander Seeds
1 1/2 t Red Pepper Flakes
1/4 Cup + 2 T Cup Extra Virgin Olive Oil
30 Young Carrots

3 Oranges, peeled and sectioned
3 Hass Avocados, sliced
2 T Lemon Juice
Handful Cilantro, chopped


Directions 
  • Preheat oven to 400 degrees. Pound garlic with a pinch of salt in mortar until you have wet, smooth paste. Put paste in a large mixing bowl. Add cumin, coriander, red pepper and 1/4 cup olive oil, stir well. 
  • Add carrots and toss well to coat. Sprinkle with 3 pinches of salt, crushing grains with fingers as you add, and toss again.
  • Put carrots in a large shallow baking dish in one layer, making sure to scrape extra garlic, spices and oil from the bowl. Pour 1/4 cup water into an empty spot in dish and tilt so water spreads across bottom. Cover tightly with foil and roast 25 minutes. 
  • Remove foil and keep cooking until carrots are lightly browned and about as tender and creamy as avocado flesh, but not so soft that they may fall apart, about 35 minutes more. 
  • While carrots are roasting, section oranges, set aside. When carrots are done, remove baking dish from oven and let it sit until carrots have cooled but are still warm. 
  • Put avocado slices in a large bowl, add oranges juice, lemon juice, remaining olive oil and a good pinch of salt. 
  • Toss gently with hands, then push avocado to one side. Add carrots to juices a handful at a time, tossing them in the juices before adding next handful and finely tossing avocados and carrots gently together. 
  • On a platter or in a serving bowl, stack carrots, avocado, and orange segments so they're facing this way and that. Top with cilantro and bring to table right away. 
  • Serves 4

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