Zucchini Noodles with Roasted Red Pepper Sauce

Here's an easy way to fit multiple vegetables into a single yummy dish! By using zucchini for the noodles, along with sweet potato and red bell pepper for the sauce, this dish hits at least THREE different phytonutrient color choices - wow!

Phytonutrient Spectrum Foods:

Red Bell Pepper

color - red

benefits - anti-cancer, anti-inflammatory, cell protection, GI health, Heart health, hormone health, liver health

Sweet potato

color - orange

benefits - anti-cancer, anti-bacterial, immune health, cell protection, reproductive health, skin health, source of vitamin A

Zucchini

color - green

benefits - anti-cancer, anti-inflammatory, brain health, cell protection, skin health, hormone balance, heart health, liver health

Recipe:

1 cup steamed sweet potato chunks

1 cup coconut milk

1 teaspoon dried basil

2 cloves garlic

1 tablespoon lemon juice

1 roasted red pepper

½ teaspoon of sea salt

2 zucchinis (grated or julienned)

Place all ingredients, except zucchini, in high-powered blender and blend until smooth and creamy. Adjust seasonings to taste. Lightly sauté zucchini or serve raw.