The Healthy Spiralizer Cookbook (20 page)

Thin-cutting blade

SERVES 4

GLUTEN-FREE, PALEO-FRIENDLY, VEGAN

PER SERVING:
Calories: 171; Total Fat: 13g; Saturated Fat: 2g; Cholesterol: 0mg; Total Carbs: 15g; Fiber: 3g; Protein: 2g

2 cucumbers, peeled, ends cut flat, and spiralized into spaghetti noodles

1 pint strawberries, sliced and hulled

2 cups baby spinach

Zest of ½ orange, plus juice of 1 orange

1 tablespoon apple cider vinegar

¼ cup olive oil

½ teaspoon chopped fresh thyme

½ teaspoon sea salt

¼ freshly ground black pepper

1. Pat the cucumber noodles dry with a paper towel and put them in a large bowl. Add the strawberries and spinach.

2. In a small bowl, whisk together the orange zest and juice, apple cider vinegar, olive oil, thyme, salt, and pepper.

3. Toss the salad with the vinaigrette, or serve the salad with the vinaigrette on the side for drizzling.

Shredder blade

Blade D

SERVES 4

GLUTEN-FREE, PALEO-FRIENDLY, VEGAN

PER SERVING:
Calories: 270; Total Fat: 26g; Saturated Fat: 4g; Cholesterol: 0mg; Total Carbs: 13g; Fiber: 4g; Protein: 1g

Spiralizer alternative:
If you have an hourglass spiralizer, use a vegetable peeler to cut the apple into thin strips. Then use a sharp knife to cut strips into narrow noodles. Your spiralizer should work well to make the carrot noodles using the thin-cutting blade.

1 apple, stemmed, cored, ends cut flat, and spiralized into spaghetti noodles

1 large carrot, peeled, ends cut flat, and spiralized into spaghetti noodles

1 fennel bulb, shaved (see Cooking tip), plus 1 teaspoon chopped fennel fronds

½ cup olive oil

Zest of 1 lemon, plus juice of 2 lemons

½ teaspoon grated peeled fresh ginger

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

1. In a large bowl, combine the noodles with the shaved fennel.

2. In a small bowl, whisk together the olive oil, lemon zest and juice, ginger, salt, pepper, and fennel fronds.

3. Toss the salad with the vinaigrette, or serve it on the side for drizzling.