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RECIPE
13 INGREDIENTS9 STEPS30MIN

Carrot and Zucchini Ribbons and Cilantro Pepita Pesto

5.0
2 Ratings

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The Simple Veganista

Hi, my name is Julie and I am The Simple Veganista. I love creating healthy, affordable, easy vegan recipes that everyone will love and are worth repeating!
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A fresh, nourishing and delicious raw recipe with vegetable ribbons and easy cilantro pepita pesto!
30MIN
Total Time

The Simple Veganista

Hi, my name is Julie and I am The Simple Veganista. I love creating healthy, affordable, easy vegan recipes that everyone will love and are worth repeating!
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
3
Large  Carrots
3
Small  Zucchini
to taste
Almond Parmesan
1/3 cup
Pepitas
2 Tbsp
Hemp Seeds
2 cloves
1
Jalapeño Pepper , deseeded
3 Tbsp
Extra-Virgin Olive Oil
1
Lemon , juiced
1/2 tsp
Pink Himalayan Sea Salt
1/2 tsp
Garam Masala
to taste
Water

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Nutrition Per Serving

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CALORIES
509
FAT
39.5 g
PROTEIN
16.1 g
CARBS
28.6 g

Cooking Instructions

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Step 1
Start with your cilantro pepita pesto, place Pepitas (1/3 cup) toasted or raw in a food processor and pulse a few times until seeds are fairly broken down.
Step 2
De-seed the small Jalapeño Pepper (1) but leave a few seeds for heat if you'd like.

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Nutrition Per Serving
Calories
509
% Daily Value*
Fat
39.5 g
51%
Saturated Fat
5.8 g
29%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
28.6 g
10%
Fiber
9.3 g
33%
Sugars
14.4 g
--
Protein
16.1 g
32%
Sodium
704.6 mg
31%
Vitamin D
--
--
Calcium
110.3 mg
8%
Iron
4.8 mg
27%
Potassium
1302.7 mg
28%
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