This recipe is featured in Raw Munchies’ cookbook, Mission Raw.
Makes 1 large bowl
Zucchini Farfalle
1 triangle-blade spiralized zucchini – cut into smaller pieces
1 cup rocket leaves
juice of 1 lemon
2 teaspoons olive oil
Dehydrated Vegetables
2 tomatoes
1 red bell pepper
1 tablespoon chopped chives
1 teaspoon turmeric
1 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon paprika
sprinkle chilli flakes
Fresh Vegetables
2 tablespoons chopped parsley
1 tablespoon chopped chives
1. Cut the Dehydrated Vegetables and dehydrate at 42 degrees Celsius (108 degrees Fahrenheit) for 2-3 hours, until the tomatoes get dry taste.
2. In a food processor or high speed blender, blend till smooth Dehydrated Vegetables.
3. Mix with the Fresh Vegetables, and heat to 42 degrees Celsius (108 degrees Fahrenheit).
4. Serve with the Zucchini Farfalle.
