Carrot slices/ rainbow slices

Rainbow slices: with beetroot, carrot, red and white cabbageThis is a recipe I have been meaning to write up for ages.

I make it for almost every weekend, or for long journeys.  So that where ever we go we have a healthy snack. breakfast/ lunch/ dinner that everyone loves.

Oats are full of B vitamins, so great for post-natal depression.

This is also quite a grounding, nourishing and fulfilling food to take on flights.

I used to make it on Sunday when the twins were at school, for packed lunch, and even the teachers asked for the recipe :)

Whenever anyone has smelled it cooking, or tasted some, they have asked for the recipe.  I have not yet met someone who hasn’t enjoyed it, so hope you will too!

The really simple and easy recipe is adapted from The Vegetarian Baby by Rose Elliot on p142.  Her recipe features only carrot and is 1/4 the size of mine, as I make a batch to last.  I have made a lot from this book, but this is by far our family’s super-star recipe.  It is quick, versatile, portable, nutritious and there are never leftovers :)

Although I recommend a big batch as it disappears quickly, you could divide all ingredients by 4, to try for a first time.  That smaller batch would serve 4 with salad for a main meal.

I added other vegetables as I usually have this salad ready-made, and it tastes just as good with a broader range of vitamins/ minerals.  This more colourful version I named ‘Rainbow slices’.

Rainbow slices with greens and sliced beetrootIf children are really averse to vegetables or certain colour foods, I would suggest starting with carrot and then maybe trying to introduce some white cabbage or beetroot, then maybe greens and turnip later to the recipe.  You can always go back to just carrot if it doesn’t work out.

Children love helping with this one; cracking eggs, measuring, mixing and buttering. (I do the chopping myself whilst they watch).

Options:

  1. You can use this recipe for vegan cheese and use 1 tablespoon soya flour mixed with 3 tablespoons of water instead of egg.
  2. To freeze 1/4 of the big batch: Bake for 10 mins at 190oC (375oC) gas mark 5, cool, freeze.  To use, allow to thaw for 2-3 hours, then bake for 15-20 minutes.
  3. Try different vegetables, any that grate easily and do not contain so much water.

Prep time: 15-20 mins.*

Cooking time 45 mins- 1 hr (depending on oven).*

*(Less for the 1/4 recipe)

You will need:

  • Preferably a motorised grater, but you could grate by hand.
  • A very large baking dish with lid (or two medium ones). The book recommends, for the 1/4 recipe, a 20X30cm (73/4 x 12in) swiss roll tin.
  • A sharp knife.
  • Chopping board.
  • Large mixing bowl.
  • Spatula.
  • Mixing spoon.
  • Teaspoon.
  • A small bowl and fork for beating eggs.
  • 700g of grated veg (any or all of carrot, beetroot, red cabbage, white cabbage, turnip, turnip leaves, marrow).
  • 700g grated cheddar cheese.  (Mature/ strong tasting is best).
  • 600g porridge oats (organic if possible).
  • 4 free-range eggs.
  • 4 teaspoons of mixed dried herbs (I use one each of oregano, coriander, basil and thyme).
  • Butter (or coconut oil) for greasing baking dish well.

Method:

  1. Put  oats, cheese and the vegetables into the mixing bowl.
  2. Crack and beat the eggs, 1 by 1.  Add each one to the mixture.
  3. Add in the herbs and mix it all up very well.
  4. Put the oven on to preheat to 190oC (375oC or gas mark 5).
  5. Grease the base and sides of the baking dish very well.
  6. Put the mixture into the tin and flatten it down.  Place in oven.
  7. Check after 40 mins.  May need to stay in the oven for some 5-15 minutes more.
  8. I hope you enjoy and please let me know how you get on :-)

Hannah-Marie

I'm a Yoga teacher and mother to 5-year old twins, with an interest in health, wellness and movement. In addition to articles on here, my work can be found by searching on Elephant Journal for my name, which will bring up recipes and mindful living articles. Thanks for reading :-)

2 thoughts on “Carrot slices/ rainbow slices

    1. Thank you and re your q about storage. I would store in the fridge up to 7 days.

      Probably less if your fridge is on a cooler setting or the weather is warm. In a securely sealed container is best.

      I have kept it this way up to 10 days in the fridge on a low temp, but it depends also on the water content of the veg and freshness of the involved ingredients :)

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