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
Dorit’s book: Celebrating Our Raw Nature