While the northeastern States are being hit by an early snow storm, it is merely a chilly, rainy day in the District. The gloominess outside called for an infusion of cheerfulness. Luckily, I finally got my act together to complete an Iron Chef Challenge for Vegan MoFo! The secret ingredients for this weekend are carrots and oats; the perfect recipe for some sunshine. This yummy breakfast shake tastes reminiscent of the fall-winter in transition, with cinnamon undertones and a nice hearty consistency. I might have to make these more often!
Carrot Oat Shake
2 organic carrots
1/2 banana (I think 4 slices of frozen peaches would be lovely, too)
1/4 cup rolled oats (or a multigrain oatmeal)
3/4 cup almond milk
5 drops vanilla stevia
1. Soak oats for thirty minutes in the milk.
2. Grate the carrots (optional, but recommended if using an immersion blender instead of legitimate one)
3. Blend everything until a nice, thick milkshake consistency. Yeah, that was pretty easy peasy...
agriculture almond amaranth animals apples apricot asparagus avocado baking banana bars basil beans bees beets berries biodiversity blog action day blueberries book bread Cabbage Cake carob carrots cashew cauliflower celery chard Cheese cherry chickpeas chocolate chocolate with a soul Cinnamon rolls climate change coconut coffee commodities contest cookies corn crisp cucumber culture dairy daring bakers dates deforestation dess dessert eggplant eggs Environment Ethics fair trade fennel figs film fish Food Waste Foodie blogroll Frugal Foodie Gardening garlic gender ginger gluten-free GMO grains granola grapes Greens hazelnut health history Holiday honey horseradish human rights hunger ice cream Indian Kale Kiwi kohlrabi lemon lentils lime Live Below the Line livestock macarons mango markets melon mint muffin Munchable Soapbox mushrooms nutrition nuts okra olive oil onion orange organic pasta Pastry peaches peanut butter Pears peas peppers Pie pistachio plum policy potatoes poverty Produce of the Week protein quinoa Rabe raw resources restaurants rhubarb risotto root vegetables salad seafood sesame smoothie SOS soup spinach Squash stevia strawberry sunchoke sunflower seeds sustainability sweet potato tea tempeh Tofu tomato tradition trains Travel Turnip Vegan Vegan MoFo water wheat berries winter squash zucchini