-Fettucini squash noodles in Alfredo Sauce-Corn Chips

Today is Sabbath and after a great day on church we had a delicious Raw lunch.

Fetuccini Squash Noodles in Alfredo Sauce with Corn chips and Egg-less Egg Salad

-Corn Chips-

These crispy will save in an airtight container indefinitely.

2 cups ground golden flaxseed

2 cups bicolor corn

2 cup water

2 Tbsp. chili powder

2 cloves garlic.

Blend all ingredients in a high-power blender or a food processor until thick and well

combined. Spread out evenly in 1/4 inch layer over dehydrator tray.

Dehydrate at 115° for 12 hours until crispy. To dehydrate faster, flip over after 8 hours

-Fettucini squash noodles in Alfredo Sauce-

Makes 4 servings

Noodles

4 zucchini squash

Sauce

1 batch garlic Cashew

1/4 teaspoon ground black pepper

To make noodles, cut the tops and bottoms of each squash. Slice lengthwise as thinly as possible with your slicer, or a knife works fine, too. Stack and cut into wide stripes, just like the shape of fettucini pasta.

Toss noodles wit Garlic Cashew and black pepper (made of papaya seeds)just before serving.

-Alfredo Garlic cashew sauce-

makes 4 servings

juice of 1 lemon, about 2 tablespoons

2 cups cashews

3 stalks celery

1/8 yellow onion

2 tablespoons thyme leaves

2 clove garlic

1/2 cup water, as needed

Blend all ingredients until smooth and creamy.