FRESH SIDE DISH OR MAIN

Fresh Zucchini Noodles with Red Bell Peppers, Dill and Creamy Sauce
Raw, Vegan, Gluten-free, by Mary Fraser

A fresh zucchini noodle recipe with a creamy dairy-free sauce. Everyone has fun using the spiralizer to make these noodles and the sauce is quick and easy! All ingredients in this dish are uncooked, so use the freshest available. This fresh zucchini recipe needs to be eaten soon after made, as the zucchini will not last long after spiralized, as it will start to ‘weep’.

Yield: 2 Servings - Use Organic and Fresh Ingredients

Ingredients
•      2 Zucchini
•      4 Tablespoons Fresh Chopped Dill
•      1 Red Bell Pepper- Diced into ¼ inch squares

Steps
1. To make the zucchini into noodles using a vegetable peeler or spiral slicer. Cut the “noodles” into 4-8 inch long strips. Toss with some dill and red bell peppers in a bowl.
2. Add sauce, salt and pepper to taste and garnish with fresh dill.
3. Serve immediately.
Tip: Freshly cut zucchini noodles don’t last long, as they start to ‘weep’ and can turn into a puddle if left too long.

Creamy Sauce with Dill
Raw, Vegan, Gluten-free, by Mary Fraser
The sauce can be used for many different dishes and can keep 2 days in refrigerator.

Yields apx 1 ½ cups

Ingredients 
•    1 cup Raw Almond Milk
•    ½ cup Raw Cashews
•    ¼ cup chopped Fresh Parsley or Fresh Dill or a mixture of the two (add at end or dressing will turn green)
•    ¼ cup minced Red Onion
•    1 Tablespoon Lemon Juice
•    ½ Tablespoon Onion Powder
•    ½ Tablespoon Garlic Powder
•    ½ Tablespoon Dry Dill Weed (add at end or dressing will turn green)
•    ½ Tablespoon Nutritional Yeast
•    ½ teaspoon Celtic Sea Salt
•    optional: a couple drops of Liquid Stevia

Steps
1. Blend all ingredients in blender. You can make it more or less liquid by reducing or increasing the amount of water or nut milk.
2. Store sauce in an airtight container in the refrigerator. It keeps for about 3 days.

Enjoy!