4 zucchinis
2 cucumbers
1 medium tomato, sliced into wedges
1 tablespoon freshly ground ginger
1/2 cup hemp oil
*1/4 cup cannabis olive oil
1 teaspoon coriander seeds
1 ½ teaspoons tamarind
Juice of 1 lemon
1 clove garlic
3 black olives, pitted
1 handful Crimini or white mushrooms, quartered
3 teaspoons soy sauce
Put ginger, olive oil, coriander seeds, tamarind, lemon juice, olives and garlic in a food processor and blend until well liquefied. Slice the zucchinis and cucumbers lengthwise as thinly and narrowly as possible to make noodle-like strands. Place the strands in a large bowl and gently toss with the ginger-olive oil sauce. Add soy sauce and toss again. Garnish with mushrooms, tomato slices and parsley sprig.
