The Healthy Spiralizer Cookbook (15 page)
Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
Thin-cutting blade
SERVES 2
GLUTEN-FREE, PALEO-FRIENDLY, VEGAN
PER SERVING:
Calories: 240; Total Fat: 16g; Saturated Fat: 13g; Cholesterol: 0mg; Total Carbs: 10g; Fiber: 2g; Protein: 4g
Spiralizer alternative:
An hourglass spiralizer will not work for the sweet potato chips. Instead, thinly slice the potato with a mandoline or a sharp knife.
FOR THE CHIPS
1 sweet potato, peeled, ends cut flat, and spiralized into ribboned noodles
2 tablespoons coconut oil, melted
1 teaspoon curry powder
½ teaspoon sea salt
FOR THE RAITA
2 cups plain coconut milk yogurt
Juice of 1 lemon
1 cucumber, peeled, ends cut flat, and spiralized into spaghetti noodles
½ teaspoon sea salt
TO MAKE THE CHIPS
1. Preheat the oven to 400°F.
2. Line a large baking sheet with parchment paper.
3. In a large bowl, toss the sweet potato chips with the melted coconut oil, curry powder, and salt.
4. Spread out the sweet potato on the baking sheet and bake until the chips are crisp around the edges, about 15 minutes. Remove from the oven.
5. Cool the chips in the pan. As they cool, the centers will crisp. When completely cool, transfer to a bowl.
TO MAKE THE RAITA
1. In a medium bowl, whisk together the yogurt and lemon juice.
2. In a food processor, pulse the cucumber noodles until it resembles rice, about 10 one-second pulses. Set aside.
3. Stir it into the yogurt mixture along with the salt.
4. Dip the crispy chips into the raita and enjoy.
Substitution tip:
You can use any kind of spice blend you like on these chips. For example, replace the curry powder with ½ teaspoon of garlic powder and ½ teaspoon of Italian seasoning.
WITH BROWN BUTTER AND SAGE
PREP TIME: 10 MINUTES / COOK TIME: 10 MINUTES
In many Paleo plans, butter is acceptable as long as it either is clarified or comes from grass-fed cows. Clarified butter won’t brown because it has no milk solids. Grass-fed butter, however, works perfectly. The browned butter adds a deep, nutty flavor to the butternut squash, while the sage adds a pungent earthiness.
IDEAL FOR HAND-CRANK SPIRALIZER
Shredder blade
Blade D
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY, VEGETARIAN
PER SERVING:
Calories: 225; Total Fat: 18g; Saturated Fat: 8g; Cholesterol: 31mg;
Total Carbs: 17g; Fiber: 3g; Protein: 2g
Spiralizer alternative:
If you have an hourglass spiralizer, replace the butternut squash with 3 large carrots. Spiralize using the thin-cutting blade.
1 medium butternut squash, peeled, ends cut flat, and spiralized into spaghetti noodles
2 tablespoons olive oil
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ cup unsalted butter
12 fresh sage leaves
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, toss the squash noodles with the olive oil, salt, and pepper.
4. Put the squash on the prepared baking sheet and bake until it softens, 6 to 7 minutes. Remove the squash from the oven and allow it to cool slightly.
5. Meanwhile, in a large sauté pan, melt the butter over medium-high heat, swirling the pan frequently, until the butter begins to brown and starts to smell nutty.
6. Add the sage leaves and cook, stirring constantly, until they are browned and fragrant, about 2 minutes.
7. Toss the squash noodles with the butter and serve immediately.
Cooking tip:
Butter turns from perfectly browned to burned quickly, and burned butter imparts an acrid flavor. So keep a careful eye on the butter. For best results, use a sauté pan with a white or silver bottom, so you can see the color change as it happens.
