RECIPE : raw zucchini pasta with spicy carrot sauce

it's sunday again and i should happily be presenting this week's sunday video, but things don't always turn out like you plan. i wish the week had more days !!but it's a sunny sunday and march is finally here, and i'm in the mood for fresh and raw after months of craving hot soups and porridges. so i thought i'd share an old sunday video with you guys, with a recipe for raw zoodles and a spicy peanut and carrot sauce. this recipe was featured in last month's issue of vegan magazine vegourmet, and i've got some requests to share the recipe here on the blog as well. so enjoy the vid, with full recipe below.https://www.youtube.com/watch?v=OTM39B5NqKYthis recipe is a version of a pasta sauce my mom always used to make back in the day: a cayenne pepper spicy carrot sauce with green olives. i'm using peanut butter instead of the oat cream in her recipe.raw zucchini pasta with spicy carrot sauce :1/2 zucchini1 tbsp peanut butter2 small carrots1/2 tsp cayenne pepper (use less if you want)1/4 lime1 tbsp watergreen olivesoreganosalt and black pepper to tasteinstructions:- spiralize or grate the zucchini- make a twirl with a large fork and place in a bowl. make a little hole in the middle, like a volcano ^^- mix the peanut butter, lime juice, cayenne pepper, water, salt and pepper to a smooth sauce- grate the carrots, and slice the green olives- fold in the carrots, olives, and oregano (fresh or dried)- pour the sauce into the zucchini "volcano" and voila !i'm off on a walk down the sea now, and i'll think this will be a perfect lunch in the sun when i get back. what are your plans for the day ? whatever you're up to, i hope you'll have a brilliant sunday.love // jenny