A book based ONLY on the magical machine the spiralizer? Yes! Here it is: Spiralize!
A fun book with surprising recipes, all healthy and good for you. With a combination of cooked and raw food the author Stephanie Jeffs (also blogger on Explore raw.com) gives a range of possibilities for fun food. The book covers everything from breakfast to more or less dense meals, side dishes and even desserts. All made with the spiralizer!
In general, I’m very restrained with what extra tools comes into my kitchen. There are really so many, totally insane products that only will stand collecting dust or be in the way to be found in the shops. However, I can’t imagine my cooking style without my own spiralizer. Such a smart toy in the kitchen. Really, everything looks nice once it is spiralized and the possibilities of using vegetables in so many new ways only increases. Somehow, I experience different shapes also creates new taste and mouthfeel to the food.
So what kind of veggies can you actually cut with your spiralizer? Here are a few options suggested in the recipes from the book: parsnip, zucchini, cucumber, sweet potato, celeriac, butternut squash, daikon, beetroot, carrot and potato. Well, this certainly opens up possibilities right? I must confess that I tend to use mainly zucchini but from now on it will change. I just love when I get eyeopeners like this!
One of the eyeopeners was using celeriac as pasta, why didn’t I think about that one before? It takes only a few minutes to cook and feels like a full meal even though only with veggies. The real surprising part in this recipe though, is the combination of the spices and green asparagus. Cardamom and cinnamon is something that I often combine in cakes or hot drinks but with asparagus? Yes, it really works and what can fit more in springtime then asparagus? Now, what are you waiting for? Time to get into the kitchen.
Let’s get to work!
Surprising noodles with cardamom and cinnamon
For 1 person
2 cardamom pods
2 black peppercorns
1 pinch of cinnamon
1/2 celeriac, peeled
1/2 tsp sesame oil
1 clove of garlic, chopped
2 green asparagus, cut in pieces of 2 cm
1 stump of pak choi, cut in pieces of 2-3 cm
1 tsp maple syrop (or agave)
1 tsp sesame seeds
How do I do it?
1. Add the cardamom, black pepper seeds, cinnamon, cloves to a mortar and grind it to a fine powder.
2. Clean and peel the celeriac. Spiralize it into noodles and add it to a bowl. Pour boiling water over the noodles and cover them completely. Set them aside.
3. Heat a skillet on the stove and add sesame oil to it. Add the chopped up garlic and bake them carefully for a moment. Add the grounded spices and the cut asparagus to the skillet as well. Bake until the asparagus have a light brown color. Add the maple syrop (or agave to it).
4. Pick up the noodles with a tang from the water and add it to the skillet. Don’t bother to drain the noodles first, the water will change into steam in the pan and that is what you want in your cooking process. Fry everything for one minute and add then the pak choi and a tablespoon of water to it.
5. Cook everything for another two minutes. Pour it over in a serving bowl. Sprinkle the sesame seeds on top and the juice of the lime.
Enjoy this dish warm.
This dish is free from gluten, lactose and sugar (however, there is a small amount of maple syrup/agave used. I left this out when I made the recipe).
It is suitable for vegan, Paleo and LCHF (cut the maple syrop or agave) diets.
Spiralize!: 40 Nutritious Recipes to Transform the Way You Eat
Buy it via Amazon.com!
Do you still need to buy your own spiralizer? Get it here (click link). It works perfect and is affordable!