• Soak 1.5 cups of sun-dried tomatoes for about an hour, or until soft.
• Grind pumpkin seed and flax seed until they turn into flour.
• Add all of the veggie ball ingredients, except olive oil, to a food processor and process until it looks like ground meat.
• Shape the veggie meat into approximately 10 balls, and drizzle olive oil on top.
• Dehydrate at 165 degrees for up to 2 hours. Check to see if done, they are done when the excess water has evaporated, turn down to 115F for the remaining 2 hours. Or if you want to make these over night or while at work, dehydrate at 105F for up to 8 hours.

Marinara

• Blend all of the marinara sauce ingredients together until you get a thick sauce.

Zoodles

• Use spiralizer to make zucchini noodles.
• Sprinkle a pinch of salt over the zucchini and let it sit until softened. Discard the excess water.
• Dehydrate for up to 20 minutes to further soften.

Assembly

• Add zoodles to plate, pour a good amount of sauce on top, mix it together, and top with meat balls and a garnish of fresh herbs.