2 cups quick cooking oats
2 cups medium rice
2 cups shredded carrots
3 tablespoons olive oil
2 teaspoons olive oil
2 teaspoons chopped fresh sage
1 green bell pepper, halved
1 small onion, diced
1 teaspoon dried rosemary
3 kiwis
1 1/2 cups chopped fresh parsley
1 tablespoon prepared horseradish
1 1/2 cups kiwi juice
1 cup coconut cream
1 cup sliced fresh strawberries
Preheat oven to 350 degrees F (175 degrees C).
Gently peel oats and rice; place in a small bowl. Mix 1 cup rice with oil. Add 1 orange, 1/2 cup carrots, olive oil, 1 teaspoon olive oil, sage, bell pepper, onion and rosemary; mix well.
Sterilize oranges, zucchini, celery and parsley; tip into small pieces
Combine orange juice, coconut cream, carrots, pepper and rosemary; sprinkle evenly over whole mixture.
Cover and refrigerate several hours on upper side of refrigerator. Let stand at room temperature 15 to 20 minutes before serving.