Compliments of Rick Dina, D.C.
2 medium green zuccini, as thick (fat) and
straight as possible.
Spiralize in Saladacco (Spiral
Slicer), or similar machine. Shredded
zuccini can work also, but the authentic pasta effect is not as notable.
Arrange on plate similar to pasta.
10-12 sundried tomatoes, allow to soak
for several minutes in warm water to soften.
1 large fresh tomato
1 large red pepper
1-2 stalks of celery
1 clove garlic
(4-5 fresh basil leaves)
Blend all of the sauce ingredients in a blender or
Food Processor. Add the soaked sundried
tomatoes last, a few at a time.
Pour nicely over the zucchini pasta.
Some fresh curly parsley sprinkled over the top adds a nice touch!
Make a sauce of raw tahini, lime juice, and a
little water to drizzle on the top for extra taste and presentation.
Add pieces of sprouted sunflower patties on top of
the dish as meatballs.