Raw zucchini pasta and tomato sauce
2 large zucchini
2 cups sundried tomatoes (not in oil), soaked for 2 hours or more
1 small to medium tomato, diced
1/4 small onion, chopped
2 tablespoons lemon juice
1/4 cup extra virgin olive oil
1 tablespoon plus 1 teaspoon raw honey or Ojio brand agave nectar (optional)
2 teaspoons Celtic sea salt
pinch of hot pepper flakes
1 bunch fresh basil leaves, chopped
hemp seeds for garnish
Using a potato peeler, make zucchini ribbons (or use a vegetable spiralizer to make spaghetti noodles). Toss with 1 tbsp. olive oil, 1 tsp Celtic sea salt, pepper, and fresh thyme and oregano if desired. Set aside.
Squeeze and drain as much of the water out of the tomatoes as possible. Add the drained tomatoes to a high-speed blender with diced tomatoes, lemon juice, onion, agave, olive oil, Celtic salt and pepper and blend until smooth.
Top zucchini pasta with tomato sauce and garnish with basil and hemp seeds.