Swirl into Spirals OR Carrot Curls & Zucchini Zoodles

Swirl into Spirals OR Carrot Curls & Zucchini Zoodles

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By Sheela Sheth, Food Expert

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I have discovered a great way to sneak extra vegetables and fruits for the picky eaters in my family, ensuring their diet is rich in vitamins and minerals. The spiralizer has brought excitement to my kitchen and pizazz to my cooking as I lace my curries, soups and salads with carrot curls and zucchini zoodles, often tossing nuts and seeds to create a sensational meal.

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Swirly Salad in Avocado Dressing

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Ingredients

2 zucchinis

6 cherry tomatoes

1 carrot

2 avocados, blended in a food processor

½ cup mix of nuts and seeds

1 tbsp apple cider vinegar

1 tsp honey

1 clove garlic

1 tbsp olive oil

Black pepper and salt to taste

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Directions

  1. Wash and spiralize zucchini and carrots
  2. In a separate bowl, prepare the dressing with avocado, vinegar, honey, olive oil
  3. Pour the dressing over the veggies and add nuts and seeds
  4. Set aside for half an hour before serving

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Mixed Veggie Noodles in Lentils

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Ingredients

½ cup green lentils

4 cups water

1 spiralled sweet potato

½ purple onion

½ red pepper, finely sliced

1 bunch bok choy or ½ cup spinach

1 cup purple cabbage

½ cup mixed nuts (toasted)

½ cup cilantro or parsley

2 tbsp balsamic vinegar

½ tsp French mustard

1 tbsp olive oil

Salt and pepper to taste

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Directions

  1. Boil green lentils on medium heat until crunchy, about 20 to 30 minutes, and set aside
  2. In a large pan, sauté onions and bok choy in olive oil for two to three minutes
  3. Add all the veggies and the boiled green lentils and stir for another three minutes
  4. Remove from heat and toss the dressing, greens and nuts together
  5. Serve at room temperature

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Zoodles in Coconut Gravy

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Ingredients

2 zucchinis

1 sweet potato, peeled

½ cup shredded spinach

½ red bell pepper

1 carrot, peeled

For the gravy

½ cup coconut milk

1 tbsp curry powder

1 tsp tamarind paste

1 tsp ginger garlic paste

Green chilli (optional )

1 tbsp chickpea flour

½ cup yoghurt

Salt to taste

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Directions

  1. Spiralize all veggies. Chop with scissors
  2. In a bowl, mix all the ingredients for gravy and blend well
  3. Using a wok, stir-fry all veggies in olive oil for five minutes
  4. Add the blended gravy to the vegetables on low heat and let thicken for a few minutes
  5. Stir gently to mix well and remove from heat
  6. Serve with rice or make it a meal with any dish like roasted chicken or fish