Free The Healthy Spiralizer Cookbook by Rockridge Press Page A

SPIRALIZERS
    Shredder blade
    Blade D

    SERVES 4

    GLUTEN-FREE, VEGETARIAN

    PER SERVING: Calories: 299; Total Fat: 19g; Saturated Fat: 5g; Cholesterol: 7mg; Total Carbs: 29g; Fiber: 14g; Protein: 6g

    Spiralizer alternative: If you have an hourglass spiralizer, you can replace the jicama with 2 large, peeled carrots. Spiralize using the thin-cutting blade.
    1 medium jicama, peeled and spiralized into spaghetti noodles
    2 tablespoons olive oil
    1 onion, chopped
    1 green bell pepper, chopped and seeded
    1 jalapeño, seeded and minced
    Juice of 2 limes
    1 (14-ounce) can of tomatoes and peppers, such as Ro-Tel
    ¼ cup chopped fresh cilantro
    ¼ cup pepper
    Jack cheese
    1 avocado, peeled, pitted, and sliced
    1. In the bowl of a food processor, pulse the jicama noodles until they resemble rice, 10 to 20 one-second pulses. Set aside.
    2. In a large sauté pan, heat the olive oil over medium-high heat until it shimmers.
    3. Add the onion, bell pepper, and jalapeno and cook, stirring occasionally, until vegetables begin to brown, about 7 minutes.
    4. Add the lime juice and canned tomatoes and peppers. Bring to a simmer. Add the reserved rice. Simmer until the rice is soft, 5 to 10 minutes.
    5. Stir in the cilantro.
    6. Stir in the cheese and cook until it melts.
    7. Serve topped with avocado slices.
     
    Substitution tip: If you can’t find Ro-Tel, you may replace it with 14 ounces of prepared salsa.

RAW PAD THAI
WITH DAIKON RADISH AND CUCUMBER NOODLES
    PREP TIME: 20 MINUTES
    Pad thai is typically made with rice noodles. While the classic version is delicious, it is also extremely high in carbs. This raw version gives you lots of healthy veggies while still tasting wonderful. Daikon radish adds a light peppery taste, while the cucumbers are light and refreshing.
    HAND-CRANK
    Shredder blade
    Blade D
    HOURGLASS
    Thin-cutting blade

    SERVES 4

    GLUTEN-FREE, PALEO-FRIENDLY, VEGAN

    PER SERVING: Calories: 228; Total Fat: 12g; Saturated Fat: 1g; Cholesterol: 41mg;
Total Carbs: 25g; Fiber: 5g; Protein: 9g
    FOR THE PAD THAI
    1 daikon radish, peeled, ends cut flat, and spiralized into spaghetti noodles
    2 cucumbers, peeled, ends cut flat, and spiralized into spaghetti noodles
    2 large carrots, peeled, ends cut flat, and spiralized into spaghetti noodles
    1 cup red cabbage, shredded
    4 scallions (white and green parts), thinly sliced
    1 red bell pepper, seeded and thinly sliced
    1 green bell pepper, seeded and chopped
    1 cup bean sprouts
    ¼ cup chopped fresh cilantro
    FOR THE SAUCE
    ¼ cup almond butter
    2 garlic cloves, minced
    Juice of 2 limes
    2 tablespoons wheat-free tamari or coconut aminos
    1 tablespoon rice vinegar
    ¼ teaspoon stevia
    2 teaspoons sesame oil
    ½ teaspoon chili oil
    TO MAKE THE PAD THAI
    In a large bowl, toss together the daikon radish noodles, cucumber noodles, carrot noodles, red cabbage, scallion, red and green bell peppers, bean sprouts, and cilantro.
    TO MAKE THE SAUCE
    1. In a small bowl, whisk together the almond butter, garlic, lime juice, tamari, rice vinegar, stevia, sesame oil, and chili oil.
    2. Toss the sauce with the pad thai and serve immediately.
     
    Cooking tip: For cooked pad thai, sauté the radish, cucumber, carrot noodles, and cabbage in 3 tablespoons of olive oil for about 5 minutes.

SESAME CUCUMBER NOODLES
    PREP TIME: 10 MINUTES
    This recipe comes together with minimal effort. When combined with ginger, garlic, and vinegar, sesame oil creates a flavorful dressing that goes with refreshing cucumber noodles. If you’re not on a gluten-free diet, feel free to use low-sodium soy sauce in place of the tamari or coconut aminos.
    HAND-CRANK
    Shredder blade
    Blade D
    HOURGLASS
    Thin-cutting blade

    SERVES 4

    GLUTEN-FREE, PALEO-FRIENDLY, VEGAN

    PER SERVING: Calories: 225; Total Fat: 18g; Saturated Fat: 3g; Cholesterol: 0mg; Total Carbs: 14g; Fiber: 2g; Protein: 3g
    4 cucumbers, peeled, ends cut flat, and spiralized into spaghetti noodles
    2 tablespoons sesame seeds
    1 tablespoon wheat-free tamari or