I just recently returned back to Indiana from my trip to California. I flew to my hometown of Santa Barbara to spend a week with my family and friends. I had briefly heard about the recent storm and mudslide that hit Montecito (a neighboring city of SB), but I had no idea the severity of it. Once I arrived into town, there was a gloomy feeling in the air and among the people. My lovely town was hit by an extreme natural disaster. The recent fires lead to a harsh overnight rainstorm, which in turn brought about a dangerous mudslide. Beautiful homes ruined, local businesses gone, streets and freeways completely flooded and families lost.
Because of the 101-freeway closure, some people could not commute to their jobs, business owners could not get to their stores to open up for business, farmers markets were empty and produce on shelves of grocery stores were bare. My heart is heavy with sadness thinking of all of the people who lost their homes, jobs, and can’t make money they depend on to live.
The Santa Barbara community has really come together to build a strong support system. My family (like many other families) had taken in a very kind soul of a person who had evacuated from Montecito before the storm. She has been staying with us for over 2 weeks now, with no sign of whether her home is okay. Her spirits seem high and she is grateful for her life. I am lucky to have learned so much from her and her experiences. You never know what someone is going through until you begin to hear his or her story. And there are so many inspirational stories in the world to be heard.
My story? I’ll share with you guys soon.
Now, here is my delicious Carrot Cake Cauliflower Oats recipe!
1/4 cup quick cooking oats
I used Trader Joe’s Organic Rolled Oats
1/4 cup riced cauliflower
I used Trader Joe’s frozen Organic Riced Cauliflower. I always keep this ingredient on hand because it is so versatile and a great way to add vegetables into oatmeal or smoothies!
1/4 cup shredded carrots
I like to buy whole carrots, then wash, peel and use a box-grater to shred them. I feel like the oats turn out more smooth and creamy rather than using the larger pre-shredded carrots.
1 cup vanilla almond milk (approximately)
2 tbsp ground flaxseed
1 tsp pumpkin pie spice
1 tsp cinnamon
1 pinch of pink Himalayan sea salt
Warm cinnamon apple slices
1 tbsp raisins
1 tbsp walnuts
1 tbsp maple syrup
1 tsp cinnamon
Begin heating a small pot on medium heat on the stove.
Add oats, riced cauliflower, shredded carrots, almond milk, flaxseed and spices to the pot. Stir continuously for 15 minutes to ensure the bottom does not stick. Optional: Add more liquid (almond milk or water) if the oats become too creamy. Remember, the oats will firm up as they cool down.
Once cooked, let the oats cool for about 5 minutes.
Meanwhile, slice ½ apple into small bite size pieces and sprinkle with cinnamon. Place them in the microwave for 30 seconds to warm up.
Slice the persimmon into small bite size pieces as well.
Once the oats are cooled slightly, add them into a bowl. Top with warm cinnamon apples, persimmon, raisins, walnuts, a drizzle of maple syrup and a sprinkle of cinnamon.