The Healthy Spiralizer Cookbook (31 page)
Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
HOURGLASS
Thin-cutting blade
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY, VEGAN
PER SERVING:
Calories: 356; Total Fat: 27g; Saturated Fat: 3g; Cholesterol: 0mg; Total Carbs: 20g; Fiber: 3g; Protein: 12g
4 cucumbers, peeled, ends cut flat, and spiralized into spaghetti noodles
1 cup Nut Butter Sauce (
here
), made with almond butter
¼ cup rice vinegar
½ teaspoon stevia
½ teaspoon homemade Sriracha (
here
) or store-bought
¼ teaspoon sea salt
2 scallions (white and green parts), thinly sliced
1. Pat the cucumber noodles dry with a paper towel and put them in a large bowl.
2. In a small bowl, whisk together the nut butter sauce, rice vinegar, stevia, sriracha, and salt.
3. Toss the cucumber pasta with the vinaigrette. Serve garnished with the sliced scallions
Cooking tip:
If you prefer to eat the cucumber noodles cooked, you can sauté them in 2 tablespoons of olive oil, stirring occasionally, until they are al dente, 3 to 5 minutes.
WITH AVOCADO SAUCE
PREP TIME: 10 MINUTES
This meal is so easy it comes together in a matter of minutes. Avocados work well with a number of flavor profiles, and they combine with zesty Southwestern flavors for a delicious sauce.
HAND-CRANK
Shredder blade
Blade D
HOURGLASS
Thin-cutting blade
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY, VEGAN
PER SERVING:
Calories: 255; Total Fat: 23g; Saturated Fat: 4g; Cholesterol: 0mg; Total Carbs: 14g; Fiber: 6g; Protein: 4g
1 avocado, peeled and pitted
¼ cup olive oil
2 garlic cloves, minced
Juice of 2 limes
½ teaspoon ground cumin
1 chipotle chile in adobo sauce, minced
Dash cayenne
¼ cup chopped fresh cilantro
¼ cup vinegar
½ teaspoon sea salt
4 zucchini, ends cut flat and spiralized into spaghetti noodles
3 scallions (white and green parts), thinly sliced
1. In a food processor or blender, combine the avocado, olive oil, garlic, lime juice, cumin, chipotle chile, cayenne, cilantro, vinegar, and salt. Process until smooth.
2. In a large bowl, toss the sauce with the noodles. Garnish with the scallions.
Substitution tip:
These flavors also blend very well with crispy jicama, so feel free to replace the zucchini noodles with jicama. If you wish to cook your zoodles, you may do so by sautéing them in 2 tablespoons of olive oil until al dente, about 3 minutes.
