Why spiralize vegetables? They are mostly light in calories, carbs, fat, and sugar. You will be eating more vegetables, which could lead to weight loss, less processed foods, high in water (such as zucchinis), help to detox your body, more dietary fiber, feel fuller longer, and help digestion. So, why not?
Serves 4
24 ounces (680 g) of assorted spiral vegetables (see bottom)
1 tsp. (5 ml) sea salt
1/4 cup (60 ml) olive oil
1 1/2 Tbs. (20 ml) organic apple cider vinegar
1/4 cup (50 g) chopped basil or 1 1/2 Tbs. (25 g) dry basil
black pepper and chopped garlic to taste
optional: toasted slivered organic almonds
1. Place spiral vegetables in large colander.
2. sprinkle with a half of the sea salt.
3. Place colander on a baking sheet or in the sink to catch any drips.
4. Let rest for 10 minutes.
5. Place the oil, vinegar, basil, rest of salt, and pepper in a small bowl and whisk.
6. Lightly pat the vegetables with a dry paper towel.
7. Transfer the vegetable to a large bowl.
8. Toss to coast them.
9. Optional: sprinkled the almonds on top.
common vegetables:
- Apple
- Beet
- Bell Pepper
- Broccoli
- Butternut Squash
- Cabbage
- Carrot
- Celeriac
- Chayote
- Cucumber
- Daikon Radish
- Jicama
- Kohlrabi
- Onion
- Parsnip
- Pear
- Plantain
- Radish, black
- Rutabaga
- Sweet Potato
- Taro Root
- Turnip
- White Potato
- Zucchini + Summer Squash
How-to:
- The vegetable cannot be hollow, seeded or have a tough core.
- The vegetable must be at least 1.5″ (3,8 cm) in diameter for best experience.
- The vegetable should be at least 2″ (5 cm) long for best experience.
- The vegetable must have a firm, solid flesh.
