The Healthy Spiralizer Cookbook (22 page)
Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
Thin-cutting blade
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY, VEGETARIAN
PER SERVING:
Calories: 343; Total Fat: 26g; Saturated Fat: 3g; Cholesterol: 15mg;
Total Carbs: 26g; Fiber: 5g; Protein: 6g
Spiralizer alternative:
If the broccoli stems are too thin for your hand-crank spiralizer, use a vegetable peeler to shave them into thin strips. With a sharp knife, cut the strips lengthwise into narrow noodles.
2 cups broccoli stems, spiralized into spaghetti noodles, plus 2 cups broccoli florets
1 large carrot, peeled, ends cut flat, and spiralized into spaghetti noodles
½ cup slivered almonds
1 cup Garlic Aioli (
here
)
Zest of ½ lemon, plus juice of 1 lemon
1 teaspoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh chives
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1. Cut the broccoli and carrot noodles into 2-inch pieces. Put them in a large bowl and add the broccoli florets and almonds.
2. In a small bowl, whisk together the aioli, lemon zest and juice, rosemary, thyme, chives, salt, and pepper.
3. Toss the salad with the dressing.
WITH GOAT CHEESE AND WALNUTS
PREP TIME: 10 MINUTES
The slightly bitter, peppery bite of baby arugula provides a perfect contrast to the sweet, earthy beets. The combination of the ruby-colored beets and the greens also makes this a visually appealing salad. What makes this recipe ideal for a hand-crank spiralizer is that it calls for spiralized beets, which the hourglass spiralizer can’t tackle. If you have an hourglass spiralizer, replace the beets with cucumber and spiralize with the thin-cutting blade.
IDEAL FOR HAND-CRANK SPIRALIZERS
Shredder blade
Blade D
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY, VEGETARIAN
PER SERVING:
Calories: 380; Total Fat: 34g; Saturated Fat: 7g; Cholesterol: 17mg;
Total Carbs: 16g; Fiber: 4g; Protein: 7g
1 pound beets, peeled, ends cut flat, and spiralized into spaghetti noodles
1 carrot, peeled, ends cut flat, and spiralized into spaghetti noodles
2 cups baby arugula
1 shallot, thinly sliced
½ cup goat cheese
¼ cup walnut pieces
½ cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoons chopped fresh tarragon
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1. In a large bowl, combine the beet noodles, carrot noodles, baby arugula, shallot, goat cheese, and walnuts.
2. In a small bowl, whisk together the olive oil, vinegar, mustard, tarragon, salt, and pepper.
3. Toss the dressing with the salad, or serve it on the side for drizzling.
