Spicy Raw Vegetable Spaghetti Recipe

Ingredients

• a handful of pine nuts
• 2 tbsp furikake, or 1 tbsp each of black and white sesame seeds
• 2 carrots, peeled
• 2 medium beets, peeled
• 1 zucchini and 1 yellow squash, stalks removed
• 3 small radishes
• a large bunch of fresh cilantro leaves, large stalks removed, and finely chopped

• 3 celery stalks (about ¼ cup)
• 1 tbsp hemp oil
• 2 tbsp pumpkin seed oil
• 1 tbsp fresh lemon juice
• 2 tsp tahini
• salt and freshly ground black pepper

1. To make the dressing, combine all the ingredients together in a food processor or blender, then set aside.
2. To toast the pine nuts and sesame seeds, heat a small skillet over medium heat, add the pine nuts and seeds, and dry-fry, stirring until lightly golden.
3. Put the carrots, beets, zucchini, yellow squash, and radishes through a vegetable spiralizer to turn them into long, thick spaghetti-like strips. Or, use a vegetable peeler and cut them into long thick ribbons.
4. Place all the vegetable strips, except the beets, in a serving bowl and toss with the chopped cilantro leaves (adding the beets separately stops the whole salad from turning pink). Distribute among four serving plates, add the beets, pour over the dressing, scatter each portion with a few of the pine nuts and furikake or sesame seeds, and serve.