Serves: serves 2 with extra sauce
- 2-3 large zucchini
- 1 cup cherry or grape tomatoes, sliced in half
- olive oil, for drizzling
- sea salt and freshly ground black pepper
- hemp seeds & microgreens, for garnish (optional)
- ½ cup raw macadamia nuts, soaked at least 4 hours
- ¼ cup raw sunflower seeds, soaked at least 4 hours
- ¼ cup hemp seeds
- 2 tablespoons fresh lemon juice + ½ teaspoon zest
- 1 tablespoon white wine vinegar
- 1 small garlic clove
- handful of fresh herbs – basil, mint, oregano or tarragon
- ½ teaspoon sea salt
- ¾ cup water, more as needed
- Drain and rinse your macadamia nuts and sunflower seeds that have been soaking. Add them to a high speed blender with hemp seeds, lemon juice, lemon zest, white wine vinegar, garlic, herbs, salt and pepper, and water. Add a little olive oil, if necessary, to get your blade moving.
- Use a spiralizer or julienne peeler to cut the zucchini into noodle-sized shapes. (You could also use a regular vegetable peeler – peel thin strips and then slice them vertically.)
- Toss zucchini “noodles,” with a few spoonfuls of the ricotta, the tomatoes, a drizzle of olive oil and a few pinches of salt and pepper. Serve with extra ricotta on the side.
- Extra ricotta will keep in the fridge for about 1 day. If it gets a little watery on day 2, give it a stir until it’s cohesive again.