Raw Summer Noodles with Pesto & Tempeh 

Click photos for instructions

For Noodles:

  • Two Yellow Squash
  • Two Zucchini 
  • Peeler or Julienne 

For Pesto:

  • Two cups spinach
  • Two garlic cloves
  • Four tbsp extra virgin olive oil
  • ½ tsp sea salt
  • ¼ cup water
  • ¼ cup sunflower seeds
  • Black pepper, to taste
  • Juice of half a lemon

In a processor, combine ingredients and run until smooth. Toss with noodles for even coating. Recipe makes two servings.

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