Raw Spaghetti and Meatballs

SPAGHETTI
2-4 yellow and green zucchini squash cut on a saladacco, toss in a little lemon juice and set aside.

SAUCE
2 cups cherry tomatoes
1 cup sun dried tomatoes, soaked for 1-2 hrs
1 tsp tomato concentrate
2 dates, soaked for 2 hrs
3 tbsp olive oil
2 cloves garlic
3 tbs. fresh parsley
1 pinch fresh oregano
1 handful fresh basil
1 tsp italian seasoning
1 tsp sea salt

Blend everything until smooth. Add tomato soak water if you want sauce thinner. Toss with spagetti and serve with savory nut balls.

SAVORY NUT BALLS

1 small red onion
1 bell pepper
2 carrots
1 cup burdock puree. ( you can grate it fine, but it cannot be substituted)
1 cup soaked almonds
1/2 cup soaked sunflower seeds
1/4 c walnuts
2 cloves garlic
1 stick celery
pinch turmeric
1 tsp cumin
2 tsp dried cilantro or 1-2 c. fresh

Process everything in a food processor. Add a little water if needed. Lay a piece of parchment paper on table. Put burger mixture on top. Put another piece of parchement paper on top. Roll mixture to 1/2 inch thickness. Using cookie cutter or a cup, cut out patty shapes. Put on teflex sheets and dehydrate for 2 hrs at 145 degrees. This is using the excalibur dehydrator.