This recipe is adapted from Julia McLean, of Natural Balance for Life, who offers GAPS support classes. Click here for printable copy.
3 medium zucchini, spiralized
2 T. animal fat (ghee, schmaltz and duck fat are nice)
1/4 c. smooth raw Almond Butter
1/4 c. fresh squeezed lime juice
1 T. tamari
1 small clove garlic, crushed
1/2 t. minced fresh ginger (optional)
1/4 c. hot water
Melt fat in a medium saucepan, add zucchini and saute for about five minutes, until bright green.
Combine Almond Butter, lime juice, tamari, garlic and ginger in a small bowl. Stir to combine, adding hot water until smooth consistency.
Serve the cooked zucchini pasta with a dollop of the almond butter sauce.
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