| 11 | 38 | 118 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 8 min | 30 min | 4 |
| 2 medium pepper(s) | Red bell pepper |
| 1/3 cup | Dried goji berries |
| 1/2 cup | Water, filtered |
| 3 tbsp | Nutritional yeast |
| 2 clove(s) | Garlic (small cloves) |
| 2 tsp | Extra virgin olive oil |
| 1/3 tsp | Chili powder |
| 1 dash | Black pepper |
| 1 dash | Cayenne pepper |
| 1/3 tsp | Paprika, sweet |
| 1/4 tsp | Sea Salt |
Start by soaking goji berries in the filtered water. Preheat oven to 425F. Cut peppers down the middle and remove core. Lay peppers onto a baking sheet lined with aluminum foil or parchment paper. The core of the peppers should be facing down. Put peppers into the oven and roast until the outside because wrinkled and dark (approx. 30 minutes).
Once peppers are ready, allow them to cool for 5-10 minutes before handling.
Once goji berries have soaked, add them into the food processor or high speed blender with the water (do not drain).
Add the rest of ingredients into a high speed blender or food processor and blend until smooth.
Serve over pasta, zuchinni noodles, green salad, roasted veggies, or anything else your heart desires.
| Fruit | 0.5 |
| Vegetables | 0.8 |
