6 healthy spiralized recipes


Time to get twisty for Spring! Spiralised recipes are simple to make and a great way to get those extra veggies into your daily diet. Here are 6 of our favourite spiralised recipes. Go and get twisty!

1 – Avocado Kale Pesto Zucchini


4 medium zucchini
1 cup cherry tomatoes, sliced in half
3-4 cloves garlic
2 avocados
1/4 cup cold pressed olive oil
1/4 cup nutritional yeast (optional)
1/2 cup pine nuts plus some for garnish
1 small bunch kale, de-stemmed and torn
into small pieces (about 1 big handful)
1 tablespoon lemon juice
pinch Himalayan salt and fresh cracked pepper

How to make it…
Spiralize the zucchini. Set aside in a colander to drain excess liquid). Start food processor running. Drop cloves of garlic in, one at a time. Add avocado, olive oil, nutritional yeast, pine nuts and lemon juice. Pulse until blended. Add kale and pulse until kale is well chopped and incorporated.

Season to taste with salt and pepper, then toss with the zucchini noodles and tomatoes. Avocados contain a an amazing array of carotenoids. They are also anti-inflammatory. They help digestion, are high in vitamin K, fiber, folate and vitamin C. Avocados are also high in fat but it is considered to be the good fat that helps you absorb nutrients and protect from inflammation. www.rawmazing.com

2 – Raw Apple Strudel Bowl


25g/1 oz raisins
25g/1 oz sultanas
1 tsp ground cinnamon
1 tsp ground nutmeg
1 large eating apple
1 banana, peeled and frozen
1 tbsp smooth peanut butter
1 tbsp pumpkin seeds
1 tsp cacao nibs (slightly milled if possible)

How to make it…
Place the dried fruit in a medium serving bowl and pour over 300ml/ 1/2 pint/ generous 1 cup water. Sift over the spices and stir to combine, ensuring that the spices are well incorporated and not floating on the surface. Peel and spiralize the apple with your Spiralizer. Transfer the apple noodles to the bowl and stir to combine. The noodles should sit below the surface of the water, so add more water if needed. Cover the bowl and transfer to the fridge overnight.

Peel the banana and place in a blender. Add 150ml/1⁄4 pint/scant 2⁄3 cup water and the peanut butter. Blend until the mixture is smooth, lump-free and resembles milk, adding more water if necessary. Remove the bowl of apple noodles from the fridge – the dried fruit will have bloated and the water will be brown and syrupy. Pour the banana milk over the mixture and stir to combine. Scatter over the pumpkin seeds and cacao nibs, and serve. www.exploreraw.com

3 – Rosemary Zucchini

1 medium butternut squash
3 tablespoons coconut oil, divided
1 medium yellow onion, chopped
2 garlic cloves, minced
2 teaspoons dried rosemary, crushed
1 cup full-fat canned coconut milk
½ cup vegetable broth
½ teaspoon sea salt
1 pound shiitake mushrooms, sliced
3 pounds zucchini, spiralized
Freshly-ground black pepper to taste

How to make it…
Preheat oven to 180 degrees C. Slice butternut squash in half lengthwise. Grease a baking sheet with 1 tablespoon of coconut oil and then lay butternut squash (cut side down) on sheet pan. Roast for 30 – 45 minutes, until squash is tender and flesh can easily be pierced with a fork. Once cooked and cooled, scoop out the flesh. Add the flesh to a blender.

Add 1 tablespoon of coconut oil to a pan over medium heat. Add the onions and garlic and saute for 3 – 5 minutes, until onion is translucent and garlic is fragrant. Add the sauteed garlic & onions, rosemary, coconut milk, broth, and salt to a blender with the butternut squash flesh. Blend until smooth. Add the remaining coconut oil to a large pan. Add the mushrooms and saute for about 2 minutes. Then add the zucchini fettuccine and cook for about 3 minutes. Add the sauce to the pan, cook until sauce is hot and zucchini is tender. www.insonnetskitchen.com


4 – Red Pepper Alfredo Zoodles

1 red bell pepper
1 cup walnuts
1 cup water
1 cup veggie broth
1 teaspoon white balsamic vinegar
1 tablespoon fresh basil leaves (diced)
1 teaspoon dried oregano
1 teaspoon minced garlic
1 teaspoon coconut sugar
4 zucchinis (spiralized or julienned)
1 teaspoon olive oil
1⁄2 cup diced organic tomatoes
3 cups greens (spinach, chard or bok choy)

How to make it…
Soak the walnuts in 1 cup of water for 3 – 4 hours. Preheat oven to 180C. Remove stem and seeds from bell pepper, then chop it into chunks. Line a baking sheet with aluminum foil, then place the peppers with the outside skin facing down. Roast for 25 minutes. Drain the walnuts from the water they were soaking in, and combine the walnuts, roasted peppers, tomatoes, and veggie broth in a blender. In a small pot over medium-low heat, combine the pepper puree and the white balsamic vinegar, basil, oregano, garlic, and coconut sugar. Stir frequently until it is warmed through. Spiralize your zucchini. In a large skillet, saute the zucchini with the olive oil for approximately 4 minutes. Then add in the warmed red pepper alfredo, stirring to coat each noodle. www.noshandnourish.com


5 – Vegan Zoodle Salad

Salad leaves (rockett, spinach)
2 zucchinis
½ onion
1 cup carrots
½ cup cherries, pitted
1 block tofu, cooked to your preference
(grilled if you like)
2 tbsp rice wine
1 tbsp tamari
1 tbsp sesame oil
1½ tsp garlic
1 tsp ginger
1 tbsp peanut butter

How to make it…
Spiralize your zucchinis and drain excess water by pressing zoodles with paper towels. Put onions and carrots in a food processor and process until diced (or dice them if you don’t have a food processor). Add cherries and dice again. Cut up cooked tofu (or raw tofu to make this raw) into cubes. Put zoodles in a large bowl and mix in onion, carrot and cherry mixture. Mix in tofu. Mix together all dressing ingredients in a small jar. Pour dressing over salad mixture and serve. www.almostgettingittogether.com


6 – Beetroot & Goats Cheese Salad

For the salad
2 medium raw beets
1 medium carrot
4-5 slices of goat’s cheese or shaved
Pecorino cheese
For the dressing
¼ cup walnuts
¼ cup extra-virgin olive oil
2 tbsp lemon juice
1 small garlic clove, finely diced or grated
½ tsp maple syrup or raw honey
¼ tsp sea salt
Pinch of pepper

How to make it…
Peel and slice beetroots and carrots very thinly or use a spiralizer to make noodles strips. Place dressing ingredients in a food processor, blender or a mortar and pestle and grind until fairly smooth. It’s OK to have a few crunchy bits in there. Toss beetroot and carrot noodles with 2-3 tablespoons of the dressing (more if you like) and top with goat’s cheese. Serve and enjoy. www.eatdrinkpaleo.com.au