4 medium zucchini (8 cups noodles)
        2 large tomatoes, chopped (2 cups)
        2/3 cup pitted olives, diced
        2 tsp capers, optional
        1 Tbsp cold-pressed olive oil, optional
        1 large clove garlic, pressed or minced
        1/2 cup minced Italian parsley
        1/2 cup chiffonade basil
        1 tsp fresh thyme
        1/2 tsp sea salt (or to taste)
        1/4 tsp crushed red pepper flakes
        Black pepper, to taste
        2 Tbsp pine nuts
    Prepare pasta just before you intend to serve it for maximum freshness. Store topping in a glass container in the refrigerator and enjoy within 2 days. Prepare zucchini noodles using a mandoline set to 1/8-inch julienne setting or using a spiralizer and set aside or in the refrigerator.
    Prepare puttanesca: To a large bowl, add remaining ingredients except pine nuts, stir well, and let sit for 3 to 5 minutes.
    To serve, divide noodles onto 4 plates and top with desired amount of puttanesca, making sure to distribute juices too. Alternatively, toss the noodles and vegetables together and allow people to serve themselves.
    Variations
    If you have more time, try tossing the zucchini noodles in Pesto Sauce in Module 9 before topping with the vegetables. You will have to wait patiently for this variation!?

    Fruit Roll-Ups?

    To make them, simply blend fruits and add water to create a thick, pancake batter–like consistency. Experiment with different combinations. Apples, pears, bananas, and tropical fruits work great. You can also add a touch of cinnamon, cardamom, nutmeg, ginger, or even cayenne to the mix. Blend all ingredients and pour onto the dehydrator sheets. Dehydrate about 4 hours, flip, and dehydrate more until desired consistency is reached.

    Makes: 4 servings
        4 portobello mushroom caps, de-gilled with a spoon
        2 cups filtered water
        1/4 cup plus 3 tsp nama shoyu, coconut aminos, or wheat-free tamari
        1/2 cup fresh basil, thinly sliced
        2 tsp minced garlic
        1/4 cup plus 2 Tbsp olive oil
        Pinch sea salt
        Pinch ground black pepper
        2 Tbsp balsamic vinegar
        1 tsp stone-ground mustard
        2 tsp maple syrup, optional
        1 bunch asparagus (or enough for 4 servings)
        1/2 medium red bell pepper, seeds and ribs removed, and diced
        1/2 medium yellow or orange bell pepper, seeds and ribs removed, and diced

    Slice mushrooms in 1/2 inch slices and place in a large baking pan on their side. Add water and 1/4 cup nama shoyu and marinate in a dehydrator at 145°F for 30 minutes. Remove and strain out marinade, reserving 1/2 cup.
    In a small mixing bowl, combine basil, garlic, 1/4 cup olive oil, 2 tsp nama shoyu, salt, and black pepper; stir well. Turn mushrooms over and evenly distribute basil mixture on top.
    To a cup or small mixing bowl, add remaining 2 Tbsp oil, vinegar, mustard, maple syrup, and remaining 1 tsp nama shoyu and stir until well combined.
    Bend ends of each asparagus stalk, and they will naturally break off at the exact place necessary. Place asparagus in a dish or pan. Cover with balsamic marinade.
    Place a dehydrator tray in the dehydrator to hold the dish. Dehydrate at 145°F for 1 hour, stirring every 15 minutes.
    Add remaining 1/2 cup marinade to the bottom of the mushroom pan and place in dehydrator along with asparagus. Dehydrate at 145°F for 45 to 60 minutes.
    Arrange asparagus and mushrooms on plates and sprinkle with red and yellow bell peppers.

5-8 Lettuce leaves
For the taco filling
1/2 red bell pepper
1 stalk celery, 2 carrots
1/2 cup cilantro
1 corn cob
For the sauce
3 medium tomatoes
1/2 cup dried tomatoes
1/2 red bell pepper
For the guacamole topping
1/2 cucumber, 1/2 avocado
2 tbsp lime juice

Blend filling ingredients together. Blend together the sauce. Blend together the guacamole ingredients. Fill lettuce leaves with filling, then guacamole, then sauce. Serve.

2.2 lbs zucchinis  green or yellow
1.1 lbs tomatoes beefsteak
1 red bell pepper, 1 carrot
1 cup of fresh, sweet peas
2 medium stalks of celery
1 oz of sesame seeds
1/2 teaspoon of dried chives  or fresh chives
Lemon
Preparation in advance
Deseed the bell pepper, freeze it for about 8 hours.
Take out from the freezer about 8 hours in advance

Combine all  ingredients. Serve

6 Roma tomatoes 1.5 lb
Cauliflower, 1/4 head .33 lb
Red pepper 0.25 lb
Cremini mushrooms .25 lb
Zucchini 0.22 lb
Sun dried tomatoes 1/2 cup
2 Medjool dates 0.08 lb
2 Green Onions 0.04 lb
Chili powder  2 Tbsp
Dry basil and oregano to taste
1/2 cup sprouted green or black lentils, optional
Chili Powder:
Sweet or smoked paprika 4 tbsp
Garlic powder 1 tbsp
Cayenne pepper 1 tbsp
Onion powder 1 tbsp
Dried oregano 1 tbsp
Cumin 2 tbsp

Blend all ingredients. Serve.

Bunch of Collard Greens
Filling
1 Zucchini
1/4 cup Raw Tahini
1/2 cup Sunflower Seeds (raw, soaked)
1-2 cucumbers
2 large tomatoes
1-2 carrots
Micro-greens or sprouts
Onions (optional)
Favorite seasoning

Put  filling in collard greens and add favorite topping or seasoning. Serve

Basil Soup
1 mango
1 cup fresh basil  about 1,5 ounces
1/2 cup ) blueberries
Salad of Daisies
3,5 ounces Lamb’s Lettuce or Mâché lettuce
3 big red sweet bell peppers
1 cob sweet corn, 1 lemon
3 stalks celery
0,35 ounces fresh thyme, 1 mango
1 cup daisies from the garden
1/2 cup ( blueberries, 1 mango
1 cup  raspberries
3-5 leaves of fresh mint
1/2 cup edible flowers

Combine all ingredients for salad and eat with basil soup.

Noodles
2 zucchinis
Sauce
1 mango
1 zucchini, chopped
½ tomato
2 oranges
1 Tbsp chopped ginger
½ lime, juice
Garnish
2 Shredded carrots
4 oz. Grape tomatoes, chopped
4 oz. Scallions, diced
2 oz. Cilantro, chopped
2 oz. Basil, chopped
4 small tangerines, chopped

Spiralize the zucchinis. Blend the sauce ingredients together. Top the zucchini pasta with the sauce and garnish. Serve.

Noodles
0.25 lb  1 Red Pepper
1 lb bok choy (baby or full size)
1.5 lb  nappa cabbage
Sauce
1 lb Mangos,
0.5 lb  tomatoes,
Optional: thumb ginger and 1 tbsp curry powder

Shred nappa cabbage, slice bok choy and cut in slices red pepper. Blend mangoes and tomatoes. Pour sauce over noodles. Serve.