Courtesy of 150 Best Spiralizer Recipes by Marilyn Haugen & Jennifer Williams © 2015 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
I was given a copy of 150 Best Spiralizer Recipes to review and a copy to giveaway. I received no further compensation. All opinions are my own.
A spiralizer is the perfect way to get more vegetables and fruits into your diet!
I recently got a spiralizer as a gift. What a great idea! I knew about replacing pasta with vegetable “noodles”. I do love curly fries, too. But I really had no idea what else to do with it!
Then along came this great cookbook, 150 Best Spiralizer Recipes by Marilyn Haugen & Jennifer Williams © 2015.
What you will find in the book is more than how to make “zoodles”!
There are options for vegetarians, gluten-free diets and low-carbohydrate diets, but there’s also a wide variety of dishes for meat, poultry and fish lovers. Expanding the boundaries of traditional vegetable dishes will give you so many more choices!
The 150 recipes include some of these delicious offerings: Thai Salad with Peanut Lime Dressing, Spinach and Apple Salad with Pecans, Cranberries and Feta, Pancetta and Lentils with Zucchini Pasta, Curry Beef with Sweet Potato Noodles, Chicken Tetrazzini, Summer Squash Galette, Savory Skillet Turkey Sausage with Potato‑Celeriac Noodles and Mexican Chayote Squash Spaghetti Pie.
If you are looking for a new healthy way to eat vegetables and fruits, then spiralizing is for you.
You’ll also learn:
- How to choose a spiralizer
- What to keep in your spiralizer pantry
- The best fruits and vegetables for spiralizing
- Quick tips for best results
About the authors:
JENNIFER WILLIAMS has spent the last decade cultivating her passions for food and health. She is also a syndicated contributor with the eMJayMedia Network.
MARILYN HAUGEN is a successful cookbook author and food blogger. In 2000, she left a senior level finance position with a Fortune 100 company to spend time with her young daughter and to explore her passion for cooking and entertaining.
Enjoy these fun spiralized recipes courtesy of 150 Best Spiralizer Recipes by Marilyn Haugen & Jennifer Williams © 2015 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Courtesy of 150 Best Spiralizer Recipes by Marilyn Haugen & Jennifer Williams © 2015 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Spiralized Fruit Tarts
While I often think of tarts as a dessert item, I love to nibble on these little delights for breakfast or as an afternoon snack. Whenever you choose to enjoy them, you will want to make them again and again.
• Food processor
• 6-cup muffin pan, cups lined with plastic wrap
6 pitted soft dates 6
2 cups raw walnut halves or pieces 500 mL
1⁄4 tsp kosher salt, divided 1 mL
3 tbsp raw agave nectar, divided 45 mL
4 crisp, tart apples (such as Cameo 4
or Cortland), peeled, cored and ends cut flat
1⁄2 tsp ground cinnamon 2 mL
Pinch ground nutmeg Pinch
2 tsp freshly squeezed lemon juice 10 mL
1. In food processor, combine dates and walnuts; process until crumbly and sticky. Add a pinch of salt and 1 tbsp (15 mL) agave nectar; process until dough forms a ball.
2. Divide dough into six equal pieces and press one piece into the bottom and halfway up the sides of each prepared muffin cup to form a crust. Refrigerate.
3. Using a spiralizer, cut apples into thin strands.
4. In a medium bowl, combine apples, cinnamon, nutmeg, the remaining salt, the remaining agave nectar and lemon juice. Let stand for 30 minutes or until apples are softened to desired consistency.
5. Remove muffin pan from refrigerator. Remove tarts from pan and discard any liquid. Using tongs, divide apple strands among crusts, twisting them to fit.
Variations
Substitute firm pears (such as green or red Anjou) for the apples. Or use a combination of apples and pears. You will need 4 fruits total.
In place of the muffin pan, you can use four 3- by 1-inch (7.5 by 2.5 cm) mini tartlet pans. Divide the dough into four equal pieces and press one piece into the bottom and all the way up the sides of each tartlet pan.
MAKES 6 SERVINGS
Kaleidoscope Salad
This salad kick-starts your senses with its curly, colorful, ever-changing textures, sweet and savory flavors and delectable crunchy topping.
• Blender
Salad Base
2 carrots, peeled and ends cut flat 2
2 parsnips, peeled and ends cut flat 2
1 jicama, peeled and ends cut flat 1
1 cucumber, ends cut flat 1
1 green bell pepper, stem removed 1
(see tip, below)
1 small red onion, ends cut flat 1
3 cups watercress 750 mL
2 tomatoes, cut into wedges 2
Dressing
1⁄2 cup fresh cilantro 125 mL
2 tbsp fresh dill 30 mL
1⁄4 cup freshly squeezed orange juice 60 mL
2 tbsp freshly squeezed lime juice 30 mL
2 tbsp freshly squeezed lemon juice 30 mL
1⁄2 tsp raw agave nectar 2 mL
3⁄4 cup cold-pressed extra virgin olive oil 175 mL
Pinch kosher salt Pinch
Topping
1⁄2 cup sprouted quinoa 125 mL
1⁄2 cup sun-dried goji berries 125 mL
1⁄4 cup sliced raw almonds 60 mL
1⁄4 cup chopped raw peanuts 60 mL
3 tbsp chia seeds 45 mL
Kosher salt (optional)
1. Salad Base: Using a spiralizer, cut carrots, parsnips, jicama, cucumber, green pepper and onion into medium strands. Pat jicama and cucumber strands dry. Remove white flesh and seeds from pepper.
2. Place watercress in a large bowl. Add spiralized strands in random twisting layers on top. Top with tomato wedges.
3. Dressing: In blender, combine cilantro, dill, orange juice, lime juice, lemon juice and agave nectar. With the motor running, through the feed tube, gradually add oil, blending until emulsified. Season to taste with salt. Drizzle over salad.
4. Topping: In a medium bowl, combine quinoa, goji berries, almonds, peanuts and chia seeds. Season to taste with salt, if desired. Sprinkle over salad.
Tips
After spiralizing bell peppers, you will need to remove the white flesh and seeds from the strands. Alternatively, you can core the peppers, but they will not hold their shape as well during spiralizing.
The salad topping can be used on a variety of fruit and vegetable dishes. It can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 1 month.
MAKES 6 SERVINGS
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