INGREDIENTS
1/2 lb
Shrimp
1 1/2 cups
Carrot
3 cloves
Garlic
2 tsp
Ginger, fresh
1
Jalapeno
1
Red bell pepper
1
Spaghetti squash, small roasted
2 tbsp
Lime juice
1 tbsp
Maple syrup, pure
1 tbsp
Red chili sauce
4 tbsp
Coconut oil
2 tbsp
Cashews, raw
2 tbsp
Cashew butter
2 tablespoons liquid aminos (or low-sodium soy sauce)