The Healthy Spiralizer Cookbook (68 page)

PER TABLESPOON:
Calories: 25; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbs: 5g; Fiber 1g; Protein: 1g

1½ pounds spicy red chile peppers, such as red jalapeño (hotter peppers make hotter sriracha)

½ cup apple cider vinegar

10 garlic cloves, finely minced

¼ cup tomato paste

1 tablespoon whole-wheat tamari or coconut aminos

½ teaspoon stevia

1 teaspoon sea salt

1. Stem, seed, and chop the chile peppers.

2. In a food processor or blender, combine all of the ingredients and purée until smooth.

3. In a small saucepan, bring the purée to a simmer over medium-high heat and cook, stirring frequently, for about 10 minutes, until it is thick.

4. Store in a sterile container in the refrigerator for up to 1 month.

PREP TIME: 10 MINUTES

Aioli is basically flavored mayonnaise. While you could just mix herbs and spices into mayonnaise you buy at the store, that stuff is loaded with chemicals and sweeteners like high-fructose corn syrup. This aioli, on the other hand, uses only wholesome ingredients like eggs, oil, vinegar, and spices.

MAKES 1½ CUPS

GLUTEN-FREE, PALEO-FRIENDLY, VEGETARIAN

PER 2 TABLESPOONS:
Calories: 226; Total Fat: 26g; Saturated Fat: 4g; Cholesterol: 35mg; Total Carbs: 0g; Fiber 0g; Protein: 1g

2 garlic cloves, minced

2 egg yolks

2 tablespoons red wine vinegar

¼ teaspoon sea salt

½ teaspoon Dijon mustard

1½ cups extra virgin olive oil

1. In the bowl of a food processor, combine the garlic, egg yolks, vinegar, salt, and mustard.

2. Turn on the food processor and process. Working through the spout, add the oil, a drop at a time until about 20 drops are incorporated. Then add the oil in a thin stream until the mayonnaise emulsifies.

3. The aioli will keep in the refrigerator for up to 1 week.

PREP TIME: 10 MINUTES / COOK TIME: 10 MINUTES

Ketchup is another condiment that’s loaded with chemicals, sugar, and high-fructose corn syrup. Not only is the stuff you can make at home better for you, but it’s a lot more flavorful, as well. Once you have the basic recipe down, you can adjust the herbs and spices to suit your own tastes.

MAKES ¾ CUP

GLUTEN-FREE, PALEO FRIENDLY, VEGAN

PER TABLESPOON:
Calories: 16; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbs: 3g; Fiber 1g; Protein: 1g

6 ounces tomato paste

¼ cup water

2 tablespoons apple cider vinegar

2 garlic cloves, minced

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 teaspoon onion powder

¼ teaspoon stevia

Pinch cloves

¼ teaspoon orange zest

1 teaspoon gelatin powder

1. In a saucepan, combine all of the ingredients. Bring them to a simmer and cook until it reaches your desired consistency. If it is too thick, add a little more water.

2. This ketchup will store in a tightly sealed container for up to 4 weeks.

PREP TIME: 10 MINUTES

Nut butter sauce, such as peanut or almond sauce, is great on noodles, with vegetables, or as a sauce for meats. This nut butter sauce has a nice Asian flair. If you are Paleo, you’ll want to avoid peanut and cashew sauce and stick with almond sauce.

MAKES 1½ CUPS

GLUTEN-FREE, PALEO-FRIENDLY, VEGAN

PER 2 TABLESPOONS:
Calories: 168; Total Fat: 15g; Saturated Fat: 9g; Cholesterol: 0mg; Total Carbs: 7g; Fiber 2g; Protein: 5g

¼ cup nut butter, such as peanut, cashew, or almond

8 ounces coconut milk

½ cup lime juice

½ teaspoon stevia

½ cup whole-wheat tamari or coconut aminos

1 garlic clove, minced

½ teaspoon grated ginger

1 teaspoon homemade Sriracha (
here
)

Whisk together all the ingredients until well combined. Store for up to 4 weeks in a tightly sealed container.