Spaghetti
2 zucchini
2 roma tomatoes, cut in half and sliced
3 oz. arugula, chopped
1 shallot or 1/4 red onion, diced
4 tbsp. of tahini sauce (see below)
sprouts
Spiralize zucchini and add arugula, tomato and shallot to bowl. Add tahini sauce (see below) and mix well. Put sprouts on top.
Tahini Sauce (will make more than you use)*
1 cup soaked sesame seeds
2 lemons, squeezed for juice
1/8 tsp of cumin, or to taste
1 garlic clove
water, as needed
Soak sesame seeds for 4 hours. Drain and put in fridge for 4 hours. Put in high speed blender with lemon juice, cumin and garlic clove. Add water as needed to blend it until creamy. Will take some patience and about 6-8 minutes of blending. Keep adding water as needed to keep it all moving. Scrape down sides as needed. \
*Have to use 5-8 oz. of seeds to have enough volume to be able to blend until smooth. Keep extra in fridge for up to 3 days.
2 zucchini
2 roma tomatoes, cut in half and sliced
3 oz. arugula, chopped
1 shallot or 1/4 red onion, diced
4 tbsp. of tahini sauce (see below)
sprouts
Spiralize zucchini and add arugula, tomato and shallot to bowl. Add tahini sauce (see below) and mix well. Put sprouts on top.
Tahini Sauce (will make more than you use)*
1 cup soaked sesame seeds
2 lemons, squeezed for juice
1/8 tsp of cumin, or to taste
1 garlic clove
water, as needed
Soak sesame seeds for 4 hours. Drain and put in fridge for 4 hours. Put in high speed blender with lemon juice, cumin and garlic clove. Add water as needed to blend it until creamy. Will take some patience and about 6-8 minutes of blending. Keep adding water as needed to keep it all moving. Scrape down sides as needed. \
*Have to use 5-8 oz. of seeds to have enough volume to be able to blend until smooth. Keep extra in fridge for up to 3 days.
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