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To serve, divide carrot cake porridge between two bowls, and top with cream cheese yoghurt, currants, pumpkin seeds and a drizzle of honey. Recipe by Monica Mignone.
Preheat the oven to 425°. In a blender, puree the tomatoes until fairly smooth. Strain through a fine sieve into a saucepan, pressing on the solids; you should have about 2 1/2 cups of puree. Add ...
Slice the carrots in half crosswise, then lengthwise into 1/2-inch-thick pieces. In a large bowl, toss together the carrots, avocado oil, turmeric, garlic powder and thyme.
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