Spaghetti with “Meat” Balls

Posted on October 28, 2014, by ,In Entrees, Recipes No comments

I picked this because the meatballs are made with burdock root and I know what an incredible important root this is in VT. So here it is. Enjoy.


2-4 yellow and green zucchini cut on a saladacco, toss in a little lemon juice and set aside.


  • 2 cups cherry tomatoes
  • 1 cup sun dried tomatoes (soaked for 1-2 hrs)
  • 1 tsp. tomato concentrate
  • 2 dates (soaked for 2 hrs)
  • 3 tbs. olive oil
  • 2 cloves garlic
  • 3 tbs. fresh parsley
  • 1 pinch fresh oregano
  • 1 handful fresh basil
  • 1 tsp. Italian seasoning
  • 1 tsp. sea salt

How to: Blend everything till smooth. Add tomato soak water if you want the sauce thinner. Toss with “spaghetti” and serve with savory nut balls.

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