1. Place sun-dried tomatoes in warm water to start softening. Set aside. **Raw foodists take care not to use water hotter than 118 degrees. 2. Choose to peel the sweet potato or leave the skin on (I leave it on). Shred into lengthy strips using the small side of a standard shredder or spiralizer. Set aside. 3. Dry presoaked almonds (soak for 2-4 hours) with a paper towel. Place them in a blender or food processor and blend into a flour-like consistency. Add lemon juice, olive oil, and seasonings. Blend until mixed, adding a splash of water as necessary. 4. Chop Roma and sun-dried tomatoes and add to the sauce base. Blend into a thick, creamy marinara sauce. 5. Divide sweet potato noodles into two servings and top with tangy marinara sauce. Garnish with additional red pepper flakes if you wish. ---------------------------------------------------------------------------
Nutrition
Ingredients
