The Healthy Spiralizer Cookbook (67 page)

2 onions, roughly chopped

4 carrots, roughly chopped

6 celery stalks, roughly chopped

1 fennel bulb, roughly chopped

4 ounces mushrooms

6 garlic cloves, smashed

2 rosemary sprigs

2 thyme sprigs

½ cup fresh parsley

16 peppercorns

1 teaspoon sea salt

1 bay leaf

8 cups water

1. In a 6-quart slow cooker, combine all of the ingredients. Cover and simmer for 10 to 24 hours.

2. After the stock has cooled slightly, strain through a fine mesh colander. Discard the solids.

3. Stock will keep for up to 6 months in the freezer.

PREP TIME: 10 MINUTES / COOK TIME: 12 TO 24 HOURS

Once again, the slow cooker is a champ at making stock, because it is so hands off. You can make this stock on the stovetop. Just simmer it, uncovered, for 3 to 4 hours. The stock freezes for up to 6 months or refrigerates for up to 1 week. You can use vegetable trimmings to flavor this stock, as well.

MAKES 8 CUPS

GLUTEN-FREE, PALEO-FRIENDLY

PER CUP:
Calories: 38;
Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbs: 1g; Fiber 0g; Protein: 5g

2 to 4 pounds beef, pork, or poultry bones

1 onion, roughly chopped

2 carrots, roughly chopped

2 celery stalks, roughly chopped

16 peppercorns

6 garlic cloves, smashed

1 teaspoon sea salt

2 rosemary sprigs

2 thyme sprigs

8 cups water, or enough to cover the bones

1. In a 6-quart slow cooker, combine all of the ingredients. Cover and cook on low for 12 to 24 hours.

2. Strain through a fine mesh sieve and discard the solids.

3. Refrigerate overnight, covered. Skim the hardened fat from the top and discard it.

PREP TIME: 5 MINUTES

The great thing with vinaigrette is that you can use it in a variety of ways. It makes a delicious salad dressing, as well as a tasty marinade for meat, poultry, or fish. Vinaigrette is made with a standard ratio of three parts oil to one part acid, such as vinegar or citrus juice. The Dijon mustard acts as an emulsifier to hold the oil and vinegar together. From there, you can add all sorts of flavorings.

MAKES: 1 CUP

GLUTEN-FREE, PALEO-FRIENDLY, VEGAN

PER 2 TABLESPOONS:
Calories: 166; Total Fat: 19g; Saturated Fat: 3g; Cholesterol: 0mg; Total Carbs: 1g; Fiber 0g; Protein: 0g

¾ cup extra virgin olive oil

¼ cup red wine vinegar

1 teaspoon Dijon mustard

1 tablespoon finely minced shallot

1 garlic clove, finely minced

¼ cup chopped fresh basil

½ teaspoon sea salt

¼ teaspoon freshly cracked pepper

Whisk all of the ingredients together in a small bowl until well combined.

PREP TIME: 5 MINUTES

Whether you love or want to love salads, this recipe for a not-quite-classic ranch will make sure you get your recommended dose of veggies in. By preparing the dressing at home you can be sure there are no added sugars or thickeners in it that are counterproductive to your health goals. The ingredient list may look a tad long, but it’s worth buying the fresh herbs to pack this go-to dressing full of flavor.

MAKES: 2½ CUPS

GLUTEN-FREE, VEGETARIAN

PER 2 TABLESPOONS:
Calories: 71; Total Fat: 6g; Saturated Fat: 3g; Cholesterol: 11mg; Total Carbs: 3g; Fiber 0g; Protein: 1g

1 cup sour cream

½ cup mayonnaise

½ cup heavy whipping cream

2 tablespoons almond milk

2 teaspoons freshly squeezed lemon juice

1 teaspoon apple cider vinegar

¼ cup chopped fresh parsley

2 tablespoons chopped fresh dill

1 tablespoon chopped fresh chives

1 garlic clove, minced

½ teaspoon salt

½ teaspoon freshly ground black pepper

⅛ teaspoon cayenne pepper

Dash of Tabasco sauce

In a small bowl, whisk together all of the ingredients until well blended.

PREP TIME: 10 MINUTES / COOK TIME: 10 MINUTES

Sure, you can buy sriracha at the grocery store, but why not make your own? That way, you can precisely control what is in it. Sriracha adds wonderful heat to foods, and it has become a very popular condiment. This recipe uses healthy, delicious ingredients.

MAKES 1 CUP

GLUTEN-FREE, PALEO-FRIENDLY, VEGAN