RAWKIN RAW "pasta with fettucini sauce and garlic bread"

StepOne:"Fettucini" Sauce

3 1/2 c cashews, soaked for 6 hours

2 c almond milk

1/4 c lemon juice

1/2 c Braggs

5 cloves garlic

black pepper

Blend all ingredients.

Step Two: "Pasta"

2 zucchini &/or yellow squash, julienned or run through a spiral cutter

1/4 diced onion

1/4 c diced red bell pepper

Place vegi's on a plate, top with "fettucini" sauce, Garnish with green olives and serve with "garlic bread".

Step Three: Italian "Garlic Bread"

1 c walnuts, powdered

1 c flax seeds, powdered

1 jicama, thinly sliced

1 1/2 t sea salt

1/2 c olive oil

1-3 cloves garlic, minced or garlic powder to taste

1/2 c lemon juice

italian seasoning to taste

Dehydrate sliced jicama at 90-115 degrees for 4-6 hours.

Mix remaining ingredients then spread over jicama slices, Dehydrate for 2 hours more/

My Notes: This "fettucini" sauce is delicious! Michael and I use it on just about anything. You can put it on salads, you can add dried onion to it and it becomes an onion dip for crackers or vegi's. I highly recomment it. It is especially good with the julienned or spiral cut zucchini or yellow squash. Again, you do not miss the pasta. The "garlic bread" is a pleasant surprise.