#savemeabite

Dessert: yogurt and banana ice cream with freshly shredded coconut and red beet purée served with a German cookie and strawberry.

Directions: Mix a banana with 1/4-1/2 of yogurt. Freeze. 

Beet Puree: Bring water to a boil in a medium saucepan. Reduce heat (until bubbles are soft) and cook beets until tender (about 10 to 15 minutes). Drain beets and rinse with cold water for three minutes to stop the cooking process.

Bring water to a boil in a medium saucepan. Reduce heat (until bubbles are soft) and cook beets until tender (about 10 to 15 minutes). Drain beets and rinse with cold water for three minutes to stop the cooking process.

Once the banana yogurt cream is semi-hard, place the cookie and strawberry into the top of the dish. Top with freshly grated coconut and beet puree. 

Garnish with leftover pieces of the meal. For example, use the avocado skin to hold a cup of the filling to easily pour onto a tortilla shell. Or peel the skin off a tomato to place in the shape of a rose.

Rose garnish: Simply trace your knife around the tomato in a consecutive stream. Go back and slice the skin away from the tomato. Using the tomato skin, shape into a rose. Put in a dish of mashed potatoes or simply on a plate as pictured above. If you would like to add a stem, use any fresh herb. In this case, fresh parsley has been used as the stem and leafs of the rose. 

Zucchini Boats: Preheat the oven to 450 degrees. Cut one zucchini into thin and long slices. Place slices on a greased baking sheet. Put oil on both sides of the slices before seasoning with a pinch of salt and pepper.

Next, create an herb puree by blending up fresh herbs and spices. Pictured above includes parsley, oregano, and oil. Place herbs down the length of the zucchini slice. Top with sliced cherry tomatoes and place in the oven for 20 minutes (give or take). 

Burritos - Avocado bowls: Cook up your favorite quinoa - pictured above is a garlic and herb quinoa. Next, saute mushrooms, red pepper, green pepper, yellow pepper, green chili pepper, spinach, kale, and enoki. Season ingredients with cayenne pepper, black pepper, and cajun seasoning.

Cut up an avocado to use in the burritos (along with fresh salsa and Parmesan). Save the avocado skins.

Place ingredients for the burrito into the avocado bowl. One avocado shell is perfect for one serving in a medium size shell. Top with warm kale and serve.