A delicious raw carrot pasta with a spicy and creamy bell pepper sauce.
4 large carrots
3 small red bell peppers
100 g raw shelled hemp seeds
200 ml home-made unsweetened almond milk
1 Tbsp hemp seed oil
1/2 garlic clove
1 level tbsp Celtic sea salt
1 tbsp dried marjoram
2 small chili peppers
Clean and core the bell peppers, cut each of them into 4-5 pieces lengthwise and place them onto the dehydrator racks.
Dehydrate for about 12-14 hours (it doesn’t matter if the bell peppers turn out only semi-dehydrated and not perfectly dehydrated) and at the same time let the hemp seeds soak in cold filtered water.
Drain and rinse well the hemp seeds, then throw all the sauce ingredients into the blender jar and blend until perfectly smooth. Set aside.
Spiralize carrots into spaghetti, put them into a colander, add some salt and let them drip dry for about 20-30 minutes. After this, wrap them in kitchen paper and squeeze slightly to get rid of as much water as possible.