“Summer” Teriyaki Noodles       
A light and cooling summer recipe using zucchini for the “noodles”, instead of pasta, you’ll love it!  It’s quick, easy and yummy.  If you haven’t tried any living, raw food recipes, this is a great one to start with.  It’s the perfect blend of flavors and nutrients to keep you cool this summer, but well fueled for fun and activity.  Hemp seeds are a wonderful source of protein.

Serves 4

3 Tablespoons hemp oil
2 Tablespoons red wine
2 teaspoons tamari, (or soy sauce)
2 Tablespoons miso
2 Tablespoons raw agave nectar
1 Tablespoon fresh ginger, grated
1/4 cup hemp seeds
3 zucchinis
2 red bell peppers

In a small bowl, whisk together the hemp oil,
wine, tamari, miso, agave nectar, and ginger
until well blended.  Stir in 2 tablespoons
hemp seeds.

Using a japanese spiraler, mandolin slicer,
or vegetable peeler, make fettucini-style
noodles out of the zucchini.  In a large bowl,
add noodles and red pepper, pour on dressing,
toss gently.

Sprinkle with remaining hemp seeds and serve.

(Teriyaki not your thing?  you can
get creative, make up your own sauce
ideas to top the zucchini noodles.
I like fresh tomatoes, basil,
garlic and olive oil).