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Raw Zucchini Alfredo

Adapted from LifeExtension Daily News

Serves 2

1 zucchini
1 clove garlic, chopped
1 teaspoon sea salt
2 tablespoons Ellyndale Organics™ Extra Virgin Olive Oil*
2 tablespoons NOW Real Food® Pine Nuts*
6 sun-dried olives or fresh, uncured green olives
For sauce:
1 cup NOW Real Food® Raw Walnuts*
1cup Ellyndale Organics™ Extra Virgin Olive Oil*
2 cloves garlic
1 squeeze of fresh lemon juice
1 teaspoon freshly ground nutmeg
1 teaspoon freshly ground white pepper
2 leaves fresh basil
4 or 5 leaves fresh oregano (or other fresh herbs)
1 cup water
1/2 to 1 teaspoon sea salt to taste
  1. With a peeler, make ribbons of zucchini.
  2. Massage ribbons with garlic, sea salt and olive oil.

For sauce:

  1. In blender, add walnuts, olive oil, garlic, lemon juice, nutmeg, white pepper, basil, oregano, water and sea salt.
  2. Blend until creamy.
  3. Pour over zucchini ribbons.
  4. Top with pine nuts, olives and chopped herbs.

Per serving:
549 calories (85% from fat)
55 g total fat (6 g saturated)
0 g cholesterol
11 g carbohydrates
11 g protein
1,141 mg sodium
4 g dietary fiber

*NOW items available at your local health food store

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