(For all ingredients, please use organic versions if available)
3 servings
½ ounce dried porcini mushrooms
½ cup purified water
Linguini4 medium zucchini (1 pound)
1 teaspoon solar-dried sea salt
White Truffle Cream¼ cup pine nuts (soaked 2 hours, rinsed, and drained)
¼ cup cashews (soaked 2 hours, rinsed, and drained)
1 tablespoon lemon juice
½ tablespoon tamari
½ tablespoon agave nectar
2 teaspoons white truffle oil
Pinch of white pepper
½ cup (1 whole) seeded and finely julienned
Roma tomatoes
¼ cup finely julienned
red onion
¼ cup (1 whole)
yellow bell pepper
2 tablespoons capers
2 tablespoons wakame, soaked and chopped
½ tablespoon minced fresh dill weed
½ tablespoon dulse flakes
½ teaspoon kelp powder
2 tablespoons minced fresh parsley, for garnish
Freshly ground pepper
