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RECIPE: (Serves 2)
-Soak 2 bags of 12oz Kelp Noodles for 24 hours in warm lemon water (obviously the water will not stay warm. DO NOT keep in fridge) One hour before you’re ready to make the sauce drain, rinse, and re-soak the noodles in warm lemon water.
-1/2 Zucchini peeled
-Small chunk of ginger
-2-3 TBSP hemp seeds
-2 TBSP Raw almond Butter
-1 TBSP Raw apple cider vinegar
-1 TBSP coconut aminos
-Spices to taste, i used ginger powder, cayenne, and paprika
-Blend all ingredients with 4-5oz of water in high speed blender until smooth.
-Chop veggies (broccoli, cabbage, carrots, ginger)
-Drain and rinse kelp noodles.
-Mix all ingredients together and viola! Enjoy!