Zucchi Ghetti

2 med. Zucchinis
1/4 cup Nama Shoyu or Celtic Sea salt
2 cups Tomatoes
3/4 cup Hemp Oil
1 tsp. Peeled Ginger
5 Pitted sundried Olives
1 T. Garlic
1/2 cup Sun dried tomatoes (presoakd)
1 Hot pepper
2 T. Hemp seed nuts
1/4 cup Fresh basil leaves
1/2 Lemon, juiced
1/4 cup Fresh Oregano leaves

For angel hair Zucchi-Ghetti, finely shred the zucchinis in the Spiral Slicer. For the sauce, blend the tomatoes, ginger and the rest of the ingredients in a blender until well liquefied. For garnish, top with spearmint leaves and cubed red bell peppers and tomatoes and side dress with cress leaves

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature