Key Lime Pie and Coconut Smoothie Bowl

Servings: 1
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup avocado
• 3/4 cup coconut milk*
• 1 cup baby spinach
• 2 tablespoons fresh lime juice
• zest from 1 lime
• 1 teaspoon vanilla extract
• 1–2 tablespoons honey
• 2 tablespoons dried coconut flakes
• 2 tablespoons pomegranate arils
• 1 kiwi, sliced

Directions:

Blend avocado, coconut milk, spinach, lime juice, lime zest, vanilla, and honey together until smooth and creamy. (You can add a little extra coconut milk if needed to get the right consistency.)

Pour into a bowl and garnish with dried coconut flakes, pomegranate, and sliced kiwi.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Andrea from Willamina, OR, won $50 for this recipe and photo! Submit your recipes and photos here!

Avocado Rosemary “Pasta”

Servings: 4
Preparation Time:  25 minutes

Ingredients:

• 1 large zucchini, spiral cut into strands
• 1 delicata squash, spiral cut into strands
• 1 large avocado, peeled and pitted
• 1 tablespoon olive oil
• 1/2 cup coconut milk*
• 1 teaspoon fresh rosemary, finely minced
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 lemon, zest and juice

Directions:

In a large saucepan, cover vegetable pasta strands with water and bring to a boil. Cook for just a few minutes until slightly soft. Be careful not to overcook.

In a small blender or Magic Bullet, combine avocado, oil, milk, rosemary, salt, pepper, lemon juice, and lemon zest; blend until smooth. Pour over pasta and heat until warm.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Courtney from Columbus, KS, just won $50 for this recipe and photo! Submit yours here.