For five years The Recipe ReDux has been providing nutritious and delicious recipes and this month we’re celebrating by creating a recipe inspired by another Recipe ReDux Blogger. I’m making a Carrot Halwa Oatmeal based on Parsnip Carrot Cake Oats from Rebecca of Eggplant and Olive.
For ReDux’s birthday month, let’s celebrate each other! Pick a fellow ReDuxer, go to their blog and either make one of their recipes or create one of your own inspired by theirs. In your post, give your readers a little intro to this blogger, what you like about this blogger/their blog and either link to their recipe you made or share your brand new “inspired” creation.
There are so many great food bloggers in the Recipe ReDux group I could cook my way through all of their blogs. I chose Eggplant and Olive for three reasons. The first has to do with eggplant. There’s been an eggplant in my logo from almost the beginning. The second reason is all about the olives. I’ve been a member of Recipe ReDux for almost two years and the first recipe I submitted for the group was Gin Marinated Olives. Hard to ignore the signs, right?
It was Rebecca’s heartfelt posts on her struggles with disordered eating and appreciation for the Slow Food movement that sealed the deal. Rebecca shares stories of her life with husband William, her adventures with running, and beautifully photographed recipes backed up with nutrition facts and links.
Rebecca’s Parsnip Carrot Oats immediately brought Carrot Halwa to mind and so I set out to recreate the flavors of the unique Indian pudding made with carrots and flavored with cardamom and nuts. Date paste was used as a sweetener and I didn’t use any ghee or other fat. I found the end product, while tasty, lacked the sumptuousness from ghee and milk in the traditional preparation. A drizzle of sweetened condensed milk made a big difference in the flavor. (I had an open container otherwise I would have used coconut milk). The chopped pistachios sprinkled over top along with the shredded carrots visible in the oatmeal makes for as pretty an oatmeal as you’re likely to find. Enjoy!
- 1 cup old fashioned oats (not the quick cooking kind)
- 2 cups water
- 2 carrots, peeled and grated (about ½ cup)
- 1 teaspoon cardamom
- ½ teaspoon cinnamon
- pinch salt
- cracked black pepper
- date paste or other sweetener to taste (I used about ⅓ cup of date paste)
- chopped pistachios, for garnish
- drizzle sweetened condensed milk (optional...try coconut or other nut milk if you prefer)
- Bring the water to a boil and add the oats.
- Stir in the carrots, cardamom, cinnamon, salt and pepper. Cook for 5 - 10 minutes until the oatmeal and carrots are cooked through the way you like it.
- Remove from the heat. Stir in the date paste or whatever sweetener you prefer.
- Taste and adjust the seasonings as desired.
- To serve, spoon into a bowl and drizzle with the sweetened condensed milk. Top with the chopped pistachios.
Happy Birthday Recipe ReDux! Be sure to visit the other bloggers listed below to see what inspiration they found from this group of talented cooks.