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Yield
Serves one, with potentially enough sauce for a second dish. -
Equipment
None
Ingredients
2 carrots
¼ cup raw almond butter
1 teaspoon braggs liquid amino acids, or more to taste
1 tablespoon vinegar of choice
dash salt
dash black pepper
4 drop hot sauce of choice
½ teaspoon ginger juice or ginger
warm water
¼ cup raw slivered almonds
Recipe Directions
1. Julienne the carrots. I have a special peeler that does this. Alternately you could make linguini rather than spaghetti by using a regular peeler. Arange it in your bowl.
2. Whisk together remaining ingredients, except slivered almonds, adjust seasoning to your personal taste and restir. Pour over carrots.
3. Sprinkle slivered almonds over the top.
4. Snarf and gloat.
Notes:
-Measures are approximate. I lack the ability to measure apparently.
-This dish can be made quite extravagant with the use of exotic carrots. I use local organic purple carrots.
-My camera doesn’t work, if you make it and take a picture I’ll post it here.
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Comments
Top voted
cherie03
Jun 05, 2010
This sounds delightful, easy, filling, but light and exotic
ambikalee
Jun 07, 2010
I love Carrot noodles and this sounds right up my sassy ginger loving alley!
Thanks and Yummy!
All
ambikalee
Jun 07, 2010
I love Carrot noodles and this sounds right up my sassy ginger loving alley!
Thanks and Yummy!
cherie03
Jun 05, 2010
This sounds delightful, easy, filling, but light and exotic
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