Jenny Martins - Spiralizer: 365 Days Of Spiralizer Recipes: A Complete Spiralizer Cookbook With 365 Flavorful Spiralized Recipes

365 Spiralizer Recipes

Introduction

Chapter 2: Spiralizer Recipes for Soup

133. Cottage cheese, Red onion and Turnip Soup

Chapter 3: Spiralizer Recipes for Breakfast and Snacks

Chapter 4: Spiralizer Recipes for Mains

Chapter 5: Spiralizer Recipes for desserts

T hank you for choosing the book, 365 Spiralizer Recipes.

Noodles & pastas are some of the most loved foods around the world, but we all know that they contain copious amounts of carbs that are extremely healthy in such large amounts!

So, in such a scenario, what do you do? Do you try the healthy, gluten-free, low carb variants that will pump a large amount of extremely unhealthy chemicals in your body? Or do you stop consuming one of your favourite foods?

Well, here I present you with an alternative Veggie noodles & veggie pasta!

No, it does not mean adding vegetables to said dishes to make them healthier. It means making noodles and pastas from vegetables (& fruits if you wish for a dessert).

So how do you do it? By using the spiralizer of course! This easy to use gadget turns fruits and vegetables into strands of desired thickness, making them the healthier (& delicious) alternative to store bought noodles and pasta.

This book contains 365 recipes you can make using your spiralizer from breakfast to main to snack to dessert and will help you use your spiralizer with ease!

So, lets begin our culinary journey and hope you enjoy the ride!

I ngredients

For the Salad

• 3 peeled carrots
• 2 cups chopped lettuce
• 1 cup chopped kale
• 1 tbsp. olive oil

For the Dressing

• 2 tbsp. balsamic vinegar
• cup mayonnaise
• 1 tsp. minced garlic
• 1 tsp. sugar
• 1 tbsp. lemon juice
• 2 tsp. Dijon mustard
• tsp. kosher salt
• 1 tbsp. olive oil

Method

• Make noodle strips of the carrots using the spiralizer.
• Saut the kale and lettuce using olive oil.
• When the leaves have wilted slightly, remove the pan from heat.
• For the dressing, whisk the ingredients well till you get a smooth and well-balanced mixture.
• Toss the carrot noodles, lettuce and kale with the dressing.

I ngredients

For the Salad

• 4 peeled sweet potatoes
• 2 tbsp. olive oil

For the Dressing

• 2 tbsp. white wine vinegar
• 1 tbsp. minced shallots
• 2 tsp. Dijon Mustard
• tsp. Kosher salt
• 1 tsp. olive oil
• Pepper to taste

Method

• Use the spiralizer to make noodle strips of the sweet potato. Saut the noodles in a pan with the olive oil. When the noodles have softened, transfer the noodles to a mixing bowl.
• For the dressing, whisk the ingredients well till you get a smooth and well-balanced mixture.
• Toss the noodles in with the dressing.

I ngredients

For the Salad

• Half a head of cabbage

For the Dressing

• 2 tbsp. red wine vinegar
• 2 tsp. Dijon Mustard
• cup crumbled blue cheese
• 1 tbsp. finely sliced fried bacon
• 1 tsp. chopped chives
• tsp. Kosher salt
• 1 tsp. olive oil
• Pepper to taste

Method

• Use the spiralizer to make noodle strips of the cabbage. Transfer the noodles to a mixing bowl.
• For the dressing, whisk the ingredients well till you get a smooth and well-balanced mixture.
• Toss the noodles in with the dressing.

I ngredients

For the Sauce

• 1 cup sliced pineapple
• 3 tbsp. olive oil
• 2 tbsp. Lemon Juice
• 1 tsp. sweetener
• tsp. Dijon mustard
• Pepper

For the Pasta

• 2 plantains
• 2 tbsp.
• 3 tbsp. Lemon Juice
• 1 green onion, finely chopped
• 1 sprig Fresh Thyme

Method

• Using a spiralizer, make noodles from the plantain. Saut the noodles in a pan with olive oil. When the noodles have softened, transfer them to a mixing bowl. In the same pan, saut the onions. Toss the noodles, onions, lemon juice and thyme and set aside.
• Process the ingredients for the sauce to get a smooth mixture. Add the sauce to the bowl and toss till the noodles are covered with the sauce.
• Refrigerate and serve cold.

I ngredients

• 2 seedless cucumbers
• 1 cup minced tomato
• cup Kalamata Olives
• cup chopped onion
• 3 tbsp. Hummus
• cup Feta Cheese
• Salt and Pepper, to taste

Method

• Use the spiralizer to slice the cucumber into noodles. Transfer the noodles into a mixing bowl.
• Mix the hummus, onions, olives and the tomatoes and then toss them on the cucumbers and mix it well.
• Garnish the salad with feta cheese and serve.

I ngredients

For the Sauce

• 1 apple, cored and cubed
• 3 tbsp. Walnut oil
• 2 tbsp. Lemon Juice
• 1 tsp. sweetener
• tsp. Raw Mustard
• Pepper

For the Pasta

• 1 celeriac
• 3 tbsp. Lemon Juice

Method

• Using a spiralizer, make pasta out of the celeriac. You can use the peel if you wish. Saut the noodles in a pan with the olive oil.
• Transfer the pasta into a bowl and add the lemon juice to it. Toss the pasta to ensure that the juice has coated the pasta well.
• Grind the ingredients for the sauce to get a smooth mixture. Add the sauce to the bowl and toss till the pasta is covered with the sauce.
• Refrigerate and serve cold.

I ngredients

For Salad

• 2 tbsp. olive oil
• 3 peeled daikon radishes
• 1 tsp. garlic powder
• 3 cups chopped lettuce
• Salt and pepper to taste

For Dressing

• cup soaked cashews
• 1 cup coconut milk
• 2 tsp. lemon juice
• 1 clove garlic
• 1 tsp. Dijon mustard
• 2 tbsp. Salt and pepper

Method

• Make daikon radish noodles by running them through the spiralizer.
• Place a large saucepan on medium flame and add the olive oil to it. When the oil heats, add the lettuce and cook till the leaves have wilted.
• Add garlic powder, pepper and salt to the noodles and toss with the cooked lettuce.
• Blend the ingredients for the dressing and ensure that you get a creamy mixture.
• Now, add the dressing to the bowl and continue to toss to ensure that the noodles and lettuce have been coated well.

I ngredients

For the Salad

• 2 jicama
• 2 tbsp. olive oil

For the Dressing

• 2 tbsp. red wine vinegar
• cup crumbled feta cheese
• 1 tsp. oregano
• 1 tsp. parsley
• 2 tsp. Dijon Mustard
• tsp. Kosher salt
• 1 tsp. olive oil
• 1 tbsp. diced tomato
• Pepper to taste