Zucchini Alfredo

Serves 4


2 cups pine nuts

1/2 cup fresh squeezed lemon juice

1/2 cup fresh tarragon (or fresh thyme)

1/4 cup olive oil

1 cup water

1 tsp. black pepper, ground

Hing (or garlic powder) to taste

2 tsp. salt

5-6 drops liquid stevia (optional)

Blend all ingredients in a high speed blender until creamy.


6 medium zucchini*


1/4 cup sun dried tomatoes, soaked and cut into strips

1/4 cup peas (frozen and thawed)

1/2 bunch fresh basil

Using a mandolin, slice zucchini into long strips, then cut into thinner strips (to your desired thickness).

Place in a bowl and massage with a little salt to bring out the juices and coat lightly in olive oil. Let set about 5 minutes, drain.

Top zucchini “noodles” with sauce and sprinkle with sun dried tomato strips and peas. Cut basil into fine strips and use as garnish.

NOTE: This is a “raw” food so it is full of beneficial nutrients and vitamins. If you wish to eat this warmed up, you can place in a dehydrator for an hour or in the stove at 200 degrees for 15-20 minutes. Check to make sure it doesn’t get too warm so the nutrients stay in tact.

*You can substitute zucchini noodles for Sea Tangle Kelp Noodles

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