One Serving of Italian Herb Millet Tots (10 Tots)
- Small piece of fresh Turmeric
- Small piece of fresh Ginger
- ¼ of Lemon Zest
- ¼ of lemon Juice
- Sir Kensington’s Fabanaise (preferred amount)
- 2 Tablespoons Hummus
- 1- Small Tomato
- 2 Slivers of Avocado
- Small handful of Arugula
- 4-Marinated Mushrooms
- Olive Oil
Beet-Wash Beet, cut root off, place in one inch of water in bottom of pressure cooker. Dress Beet with salt and cover. Turn heat to medium high until pressure is up on cooker. Then reduce heat to low and cook for 8-12 minutes depending on the size of the beet. Once done, fork the beet for tenderness, the fork will slide right in if done. De-skin Beet and cut into slivers, like an apple.
Marinate for beets-De-skin Turmeric and Ginger then cut fine. Zest the lemon then add ½ TSP salt to HALF the T, G, and Lemon Z and let sit for a few minutes (the other half will be used for garnish at the end). Add Olive Oil and Lemon Juice and the Beets.
Tot Bread-In a Panini Makers add 10 tots in two rows of five making one long “piece of bread”. Slowly push tots every few minutes until you achieve a nice golden brown outside. The tots will weld to one another so don’t worry about then not sticking together; just make sure they all touch to begin with.
Vegetable Prep- Cut Tomatoes into sandwich slices. Cut avocado into ¼ inch slivers. Cut Tot Bread in half.
Assembly- On your plate: place half of Tot Bread on plate. Add Fabanaise then Hummus, topping it with the Tomato and Avocado. Top it with the other half of the Tot Bread. In one corner of the plate, add Arugula topped with the Beets and Mushrooms. Finish with the garnish of Turmeric, Ginger and Lemon Zest.