The Healthy Spiralizer Cookbook (64 page)

Shredder blade

Blade D

SERVES 4

GLUTEN-FREE, PALEO-FRIENDLY, VEGAN

PER CUP:
Calories: 432; Total Fat: 41g; Saturated Fat: 16g; Cholesterol: 0mg; Total Carbs: 22g; Fiber: 14g; Protein: 5g

Spiralizer alternative:
If you have an hourglass spiralizer, you can substitute 6 large carrots for the sweet potatoes.

FOR THE SWEET POTATO NESTS

2 sweet potatoes, peeled, ends cut flat, and spiralized into spaghetti noodles

2 tablespoons coconut oil, melted

¼ teaspoon stevia

1 teaspoon ground cinnamon

½ teaspoon ground ginger

Pinch of salt

FOR THE MOUSSE

3 avocados, peeled and pitted

¼ cup coconut milk

½ teaspoon ground cinnamon

½ cup unsweetened cocoa powder

1 teaspoon stevia

1 teaspoon vanilla extract

Pinch of salt

1 teaspoon orange zest

TO MAKE THE SWEET POTATO NESTS

1. Preheat the oven to 450°F.

2. Place the oven rack in the top third of the oven.

3. In a large bowl, toss together the sweet potato noodles, coconut oil, stevia, cinnamon, ginger, and salt.

4. Form the potatoes into four nests and arrange them on a nonstick baking sheet.

5. Bake in the preheated oven until the nests are crisp, 15 to 20 minutes.

6. Cool on a wire rack.

TO MAKE THE MOUSSE

1. In the bowl of a food processor, combine all of the mousse ingredients.

2. Process until smooth, 30 to 60 seconds.

3. Spoon the mousse onto the cooled sweet potato nests to serve.

Chipper blade

Blade B

SERVES 4

GLUTEN-FREE, PALEO-FRIENDLY, VEGAN

PER SERVING:
Calories: 439; Total Fat: 32g; Saturated Fat: 14g; Cholesterol: 0mg; Total Carbs: 37g; Fiber: 10g; Protein: 8g

Spiralizer alternative:
Although the hourglass-shaped spiralizers can make the thick shape sought in this recipe, they’re not ideal for use with pears. Instead, you can use a vegetable peeler, or even a sharp knife, to slice the pears.

4 pears, stemmed, ends cut flat, and spiralized into fettuccine noodles

½ teaspoon lemon zest, plus 1 teaspoon lemon juice

½ teaspoon stevia

½ teaspoon sea salt, divided

2 teaspoons ground cinnamon, divided

½ teaspoon ground ginger

¾ cup chopped walnuts

¼ cup coconut flakes

¼ cup almond meal

¼ cup coconut oil, melted

1. Preheat the oven to 350°F.

2. Cut the pear noodles into 2-inch pieces.

3. In a large bowl, mix together the pear noodles, lemon zest and juice, stevia, ¼ teaspoon of the salt, 1 teaspoon of the cinnamon, and the ginger.

4. Pour the mixture into a 9-by-9-inch baking pan.

5. In a medium bowl, combine the walnuts, coconut flakes, almond meal, remaining ¼ teaspoon of salt, remaining 1 teaspoon of cinnamon, and coconut oil. Mix well.

6. Sprinkle the mixture on top of the pear noodles.

7. Bake the pear crisp in the preheated oven until the topping is browned and the pear noodles are tender, 40 to 45 minutes.