Recipe: Carrot Grindage

Cinnamon Carrot Grindage

I often find myself low on food supplies by the end of the week. My refrigerator is running empty, and my energy to make a nice meal is gone. Usually, these restrictions are a blessing in disguise. They force me to be creative.

Last week, I bought a 5 pound bag of organic carrots. It was cheap, and I am a fan of carrots. I am very careful to buy only what I will eat because I hate throwing food away. By the end of the week, my refrigerator looked like an empty abyss – a few carrots here, half a jar of coconut milk there, eggs, kombucha, and a row of condiments. That was about it.

My usual aim with dinner is to get a filling amount of healthy fats and a half-pound of vegetables. With that in mind, I threw the few things left in my fridge together. It turned into this recipe, which I call cinnamon carrot grindage.

Why is it called grindage? There are two parts to the story of why I call this recipe grindage.

First, I didn’t want to call it soup, because it’s sweeter than that. I didn’t want to call it a mishmash because there aren’t that many ingredients, and the ingredients blend more than mash. I didn’t want to call it porridge because there’s no meal or cereal in it, and it’s not goopy like porridge. I didn’t want to call it stew because the ingredients aren’t stewed together. It’s too soupy to be a salad. And it’s not bibimbap because there’s no rice in it.

So, I was left searching for a fitting name. This time of year (Spring) always brings out nostalgia for my extreme-sport-obsessed childhood, so I’ve been reminiscing about Rocket Power. Many Rocket Power fans will remember that the Rockets, in all their surfer vibe coolness, called food “grindage.” When the word grindage came to mind as an option, it just seemed to fit. It, at least, makes sense in my limited experience of being a foodie.

Cinnamon Carrot Grindage Recipe

Ingredients

1/2 lb. to 1 lb. carrots (sliced into 2-3 inch long chunks)
1/2 cup coconut milk (organic, with no added ingredients)
1 or 2 eggs
1/2 tsp cinnamon
Dash of turmeric

Instructions
1. Put the carrots in a bowl and microwave for 5 minutes.
2. Pour the coconut milk over the carrots.
3. Sprinkle the cinnamon and turmeric over the carrots.
4. Let the mix soak while you fry the egg(s).
5. Fry the egg(s) gently, leaving the yolk soft, but not runny.
6. Put the fried eggs in the bowl with carrots, milk, and spices.
7. Mix the ingredients until there’s an even coating of cinnamon on everything and the eggs are broken up.
8. Eat the carrots and eggs with a fork, then drink the cinnamon coconut milk at the end.

A quick note on the carrots: I like to buy organic carrots and then leave the skin on, just wash them with light soap to get the dirt off. Also, after microwaving, some of the carrots will still be a little hard, some will be very soft. That is part of the wonderful experience of this dish.

Enjoy!
Joe

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