Green Mountain Parfait

G0lubka.blogspot.com has these amazing looking treats. They are healthy, and nutritious! They look so splendid I think these would be worthy of a party or a fancy dinner!Go here for the recipe, as well as many other recipes to tantalize your taste buds!

photo from G0lubka.blogspot.com

Light Green Layer - Avocado Ice Cream
3 hass avocados
1 cup meat of fresh young coconut OR cashews
1/4 cup coconut oil
juice and zest of 1 1/2 limes
5 dates - pitted
1/2 vanilla bean
1/3 cup light raw agave nectar
1 cup water

Combine all ingredients, except the lime zest, in a high speed blender until smooth. Reserve 1/3 of the mixture for the forest green layer. Chill well and put into an ice cream maker for 25 minutes or however long your brand of ice cream machine suggests. Add the lime zest directly into the ice cream machine after about 15 minutes of churning. Freeze for 1-2 hours before serving.

If you don't have an ice cream maker, there is an option to make avocado mousse instead of ice-cream. Just exclude the water and coconut meat/cashew, add about two more avocados and adjust the amount of agave to taste. Chill in the refrigerator until the mousse thickens.

Forest Green Layer
In a high speed blender, combine the reserved 1/3 of avocado mixture with some fresh spinach until the desired colour is achieved. Make ice cream according to the instructions above.

White Layer - Vanilla Cream
1 cup meat of young Thai coconut
1/4 cup coconut water
1/4 cup coconut oil
1/2 vanilla bean
1/4 cup light raw agave nectar
1/2 cup dry coconut flakes OR cashews

Combine all the ingredients in a high speed blender until smooth. Reserve about 1/3 of the mixture for the Violet Layer. Chill in the refrigerator until the cream thickens.

Violet Layer - Blueberry Cream
In a high speed blender, add fresh blueberries or blueberry powder to the reserved 1/3 of vanilla cream until the desired colour is reached. Chill in the refrigerator until the cream thickens.

Mango Buckwheat Crunchies
1 cup sprouted buckwheat
flesh of 1/2 ripe mango
2 dates - pitted

In a blender, puree the mango flesh and dates. Transfer to a mixing bowl together with the sprouted buckwheat and mix well to coat the sprouts.
Spread on Teflex sheets and dehydrate overnight or until completely dry and crispy.

Assembly
1-2 cups fresh cherries - pitted
1 cup fresh or freeze dried sour cherries (optional) - pitted

Cut the fresh cherries in half. Optionally, dehydrate the fresh cherries at 115F for 1-2 hours.
Using a piping or Ziploc bag, squeeze some avocado ice cream into a tall glass to make a first layer. Follow by the forest green layer, and then more avocado ice cream mixed with cherries. Sprinkle with mango buckwheat crunchies and top with blueberry and vanilla cream. You can arrange the layers in any way you want. Aesthetically, it's nice to take care to arrange the layers unevenly to create the hilly landscape appearance.