RECIPES
11
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Zucchini & Turnip Spiral Salad
1 zucchini
1 carrot, peeled & grated
1 turnip, peeled
3 Tbsp. prepared pesto
15–20 cherry tomatoes
2 Tbsp. lemon juice
¼ medium sweet onion, thinly sliced
salt & pepper
1. Run the zucchini and turnip through a spiral cutter to make noodles,
cutting them often, so strands aren’t too long.
2. Slice the tomatoes in half and toss them with the zucchini and turnips.
Add the onion, carrot, pesto and lemon juice. Stir to blend well.
3. Add salt & pepper to taste, serve immediately.
Serves 2–4
Coconut Curry Soup
2 Tbsp. olive oil
3 cups vegetable broth
1 small sweet onion, minced
13½ oz. coconut milk
1 red bell pepper, diced
2 Tbsp. curry powder
4 cloves garlic, minced
1 cup peas
1 Tbsp. ginger, minced
1 lg. sweet potato, spiralized
1. Heat the oil in a medium pot over medium heat, and brown the onion and
pepper for 2–3 minutes. Stir in the garlic and cook another minute.
2. Add all remaining ingredients except the sweet potato. Cook over
medium–high heat 5 minutes, stirring often.
3. Stir in the sweet potato noodles and cook until tender (3–5 minutes).
Serves 4
