Savory Oats With Turmeric Roasted Carrots, Kale, And Cranberry Ketchup

• Cranberry Ketchup
• 2 cups water
• 4 cups cranberries
• 8 dates
• 2 cups chopped purple onion
• 1 bay leaf
• 1/4 cup apple cider vinegar
• 2 tablespoons stone ground mustard
• 1 pinch salt to taste
• Carrots, oats, and kale
• 1 pound carrots
• 3-4 tablespoons melted coconut oil
• 1 teaspoon microplane grated garlic
• 1 teaspoon fresh ground black pepper
• 1 teaspoon turmeric
• 1 teaspoon coarse kosher salt
• 3 teaspoons fresh lemon juice
• 2 tablespoons sesame seeds
• 1 pinch salt to taste
• 4 cups packed kale
• 1 cup quick oats, plus water to cook them in
• 1 pinch salt and pepper

1. Combine the water, the cranberries, the dates, the onions, and the bay leaf in a saucepan. Cover and bring to a boil.
2. Uncover and cook over medium heat for 15 minutes. Remove bay leaf.
3. Add the mustard and cider vinegar and stir constantly for 5-7 min, until thickened.
4. Remove from heat and puree till smoothrn*ketchup recipe slightly adapted from taste of home
5. Preheat oven to 450 and cut the carrots onto 4-6 pieces lengthwise. Set aside.
6. Combine the coconut oil tsp, garlic, pepper, turmeric, salt, and lemon juice.
7. Toss carrots in tumeric mix, coat well.
8. Lay carrots in a single layer on a parchment-lined cookie sheet and sprinkle the sesame seeds over the top.
9. Roast for 18 minutes.
10. Wilt kale in microwave for 3-4 minutes
11. Bring 1 1/3 cup water to a boil.Add quick oats and stir till water is absorbed. Add salt and pepper to taste
12. Divide kale, carrots, and oats among serving bowls. Drizzle cranberry ketchup over top.
13. Serve with love.

ketchup, water, cranberries, dates, purple onion, bay leaf, apple cider vinegar, stone ground mustard, salt, carrots, carrots, coconut oil, garlic, fresh ground black pepper, turmeric, coarse kosher salt, lemon juice, sesame seeds, salt, packed kale, oats, salt

Taken from food52.com/recipes/66956-savory-oats-with-turmeric-roasted-carrots-kale-and-cranberry-ketchup (may not work)