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Zucchini Farfalle

  • 1 triangle-blade spiralized zucchini – cut into smaller pieces
  • 1 cup rocket leaves
  • juice of 1 lemon
  • 2 teaspoons olive oil

Dehydrated Vegetables

  • 1 triangle-blade spiralized zucchini – cut into smaller pieces
  • 1 cup rocket leaves
  • juice of 1 lemon
  • 2 teaspoons olive oil
  • 1 red bell pepper
  • 2 tomatoes
  • 1 tablespoons chopped chives
  • 1 teaspoons turmeric
  • 1 teaspoons oregano
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon paprika
  • sprinkle chilli flakes

Fresh Vegetables

  • 1 triangle-blade spiralized zucchini – cut into smaller pieces
  • 1 cup rocket leaves
  • juice of 1 lemon
  • 2 teaspoons olive oil
  • 1 red bell pepper
  • 2 tomatoes
  • 1 tablespoons chopped chives
  • 1 teaspoons turmeric
  • 1 teaspoons oregano
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon paprika
  • sprinkle chilli flakes
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped chives
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    Method

    • step 1

      Cut the Dehydrated Vegetables and dehydrate at 42 degrees Celsius (108 degrees Fahrenheit) for 2-3 hours, until the tomatoes get dry taste.
    • step 2

      In a food processor or high speed blender, blend till smooth Dehydrated Vegetables
    • step 3

      Mix with the Fresh Vegetables, and heat to 42 degrees Celsius (108 degrees Fahrenheit).
    • step 4

      Serve with the Zucchini Farfalle
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