Low-Fat Raw Curry Broth with Spaghetti and Veggies

6 button mushrooms, cut into chunks
1 roma tomato, diced
1/4 red onion, diced
1 zucchini, spiralized or julienned
handful of cilantro, chopped
3 oz. spinach, chopped
1/4 red pepper, diced
1/4 in. turmeric, grated
handful of carrot shavings
1 inch slice ginger, chopped
8 basil leaves, chopped

Put all in large bowl.

Broth
1 lime, squeezed
1/4 cup of chopped fresh coconut (in food processor - not juiced)
1 thin slice jalapeno
In juicer first and then into food processor:
Juice 5 roma tomatoes
Juice 1 in. ginger slice
Juice 1/4" in. turmeric
Juice 1 garlic
Juice 1 celery stalk

Use juicer and juice the last 5 ingredients.  Put juiced items in food processor with lime juice and fresh coconut pieces and jalapeno slice. Process for 2-3 minutes until coconut pieces are very small.  Don't blend basil because it gets basil gets bitter and less flavorful.  Pour over veggies.  Mix well and top with sprouts.