Coconut Rice Avocado Stack

Details

Category: Recipes

Ingredients:

Top Layer: Vegetable Medley
• Vegetables of various colors (e.g., carrot, red pepper, yellow pepper, zucchini, yellow squash, cucumber, broccoli stalk, several green stems of green onions)
• 2 Tbsp olive oil (or whatever amount that moistens all the vegetables, but does not leave puddles)
• juice of an organic lemon
• 1 tsp ground ginger
• pinch Celtic sea salt

Middle Layer: Avocado slices
• 1-2 Haas avocados

Bottom Layer: Coconut Rice
• 1 small head of cauliflower or half of a large one
• 1 1/2 cups raw coconut flakes
• 4 pinches of blended seasoning of cinnamon, lavender, thyme, nutmeg, and cayenne)
• 2 garlic cloves
• pinch Celtic sea salt
• 1/2 tsp turmeric
• 3/4 cup organic coconut oil

Directions:

Slice the vegetables into thin strips (julienne) and put into a bowl.

Add the lemon juice, ginger and Celtic sea salt and stir.

Sprinkle just enough olive oil over the vegetables so that all the vegetables are moist, but not soaking in olive oil.

Marinade for at least 30 minutes.

Lightly chop the cauliflower so that pieces are of similar size in food processor.

Place chopped cauliflower into food processor. Pulse till finely chopped.  Remove from food processor.

Place coconut flakes in food processor. Add spices, garlic and pinch of salt.  Pulse till finely chopped.

Combine finely chopped coconut flakes with finely chopped cauliflower and add the turmeric.

Add coconut oil and stir until well mixed.

Cut avocado in half, then cut lengthwise for approximately 1/4 inch thick slices.

Build layers:
For the bottom layer, use a large cookie cutter to shape the coconut rice in.  Pack it in so that the coconut rice holds the shape and then take out the cookie cutter by carefully pulling it up.
For the middle layer, lay 2 or 3 slices of the avocado across the top of the coconut rice.
For the top layer, drape the marinated vegetable medley on top of the avocados, making sure that several colors are used.