The Healthy Spiralizer Cookbook (6 page)

Shredder blade

Blade D

SERVES 4

GLUTEN-FREE, PALEO-FRIENDLY, VEGAN

PER SERVING:
Calories: 175; Total Fat: 14g; Saturated Fat: 12g; Cholesterol: 0mg; Total Carbs: 13g; Fiber: 3g; Protein: 1g

Spiralizer alternative:
If you have an hourglass spiralizer, cut the potato in half lengthwise before using it or substitute a carrot. Spiralize using the thin-cutting blade.

1 sweet potato, peeled, ends cut flat, and spiralized into spaghetti noodles

2 tablespoons coconut oil

1 pear, peeled, cored, and cut into ¼-inch dice

½ cup coconut milk

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Pinch sea salt

1. In a food processor, pulse the sweet potato noodles until it resembles rice, about 20 one-second pulses.

2. In a large sauté pan, heat the coconut oil over medium-high heat until it shimmers.

3. Add the pear and cook, stirring occasionally, until it begins to brown, about 5 minutes.

4. Add the sweet potato rice and cook, stirring occasionally, until it is soft and starts to brown, about 5 minutes more.

5. Stir in the coconut milk, cinnamon, nutmeg, and salt. Cook, stirring frequently, until warmed through, 3 or 4 minutes more.

6. Serve immediately.

Shredder blade

Blade D

Thin-cutting blade

SERVES 4

GLUTEN-FREE, PALEO-FRIENDLY, VEGAN

PER SERVING:
Calories: 268; Total Fat: 25g; Saturated Fat: 16g; Cholesterol: 0mg; Total Carbs: 11g; Fiber: 3g; Protein: 5g

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

¾ cup almond flour

¼ cup arrowroot powder

¼ teaspoon stevia

1½ teaspoons baking powder

Pinch sea salt

¼ teaspoon ground ginger

½ teaspoon ground cinnamon

1 cup coconut milk

2 tablespoons coconut oil, melted, divided

1 teaspoon vanilla extract

¼ cup finely chopped walnuts

1. Cut the carrot noodles into ½-inch-long pieces. Set aside.

2. In a medium bowl, whisk in the almond flour, arrowroot powder, stevia, baking powder, salt, ginger, and cinnamon.

3. In a small bowl, whisk together the coconut milk, first tablespoon of coconut oil, and vanilla extract.

4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the walnuts and carrots.

5. Heat a nonstick skillet over medium-high heat and brush it with the remaining coconut oil.

6. Pour ¼ cup of batter into the skillet for each pancake. Cook until browned, 3 to 5 minutes. Turn the pancakes and cook for another 3 to 5 minutes. Serve cooked pancakes hot.