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Spring Spaghetti
By GayleMarie Bradshaw
½ Red & Yellow Bell Pepper (sliced thin)
¼ Medium Onion
½ Cucumber
½ Apple
1 Handful Cilantro (to taste)
1 Large or several cherry tomatoes
½ Avocado
¼ c Braggs Apple Cider Vinegar
¼ c Olive oil (or better yet – Hemp oil)
Finely chops all ingredients. Place in bowl and add oil and vinegar.
To prepare the noodles:
1 Yam or 1 Zucchini or 1 Cucumber. Use a Saladico or julienne peeler to make spaghetti noodles.
This is a recipe you can use in the summer when your garden is in full production.
If you want a mariranar sauce you can make it with the following recipe
4 to 6 ounces sun-dried tomatoes (get a large jar, with Italian seasoning already in it)
2 to 3 fresh tomatoes
Fresh Italian herbs:
Basil or Oregano, to taste (Italian blends)
Celtic sea salt to taste, (if you are using sun dried tomatoes adjust your salt)
Olive oil
3 or 4 soft dates, pitted (get ½ #)
3 cloves fresh garlic, or to taste
Directions
To make the sauce, blend sun-dried tomatoes with fresh tomatoes, fresh herbs, sea salt,
1 Tbsp olive oil, dates, and 2 to 3 cloves of fresh garlic.
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