Carrots: It'S What'S For Breakfast

• 1/3 cup brown teff grains
• 1 cup fresh organic carrot juice (or bottled)
• 2/3 cup finely shredded fresh organic carrots
• 1 teaspoon fresh orange peel and 1 tsp. juice
• 1 teaspoon lemon zest and 1 tsp. juice, Meyer if available
• 1/3 cup fresh blueberries or pomegranate seeds (or dried cranberries or cherries)
• 1/3 cup cashews, crushed (or sub pine nuts or pepitas)
• 1/2 cup finely grated raw carrot
• 1-2 teaspoons peeled grated ginger
• mint leaf for garnish, optional

1. Heat the grains of teff in a pan to bring out more flavor. Then add the carrot juice and 3/4 cups of finely grated carrots. Bring to a boil. Cover and let simmer for 15-20 minutes until the liquid is absorbed. Let sit for 5 minutes.
2. Meanwhile combine the blueberries (or other fruit), citrus zest and juices, nuts and 1/2 cup raw carrot with the grated ginger.
3. Combine the fruit mix with the warm porridge. Serve while warm. Garnish with mint leaves. This can also be eaten cool as a side salad if you like. For the cold version, line small dishes (like custard cups) with parchment paper. Fill with the warm porridge; using a wooden spoon push the mix down. Let cool, then invert on a plate as a molded dome (see photos).

brown teff grains, fresh organic carrot juice, fresh organic carrots, fresh orange, lemon zest, fresh blueberries, cashews, carrot, ginger, mint leaf

Taken from food52.com/recipes/9892-carrots-it-s-what-s-for-breakfast (may not work)