HEALTHYRECIPES. Thank you for purchasing your Spiral Slicer! Kitchen Saviors

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1 Thank you for purchasing your Spiral Slicer! HEALTHYRECIPES Adding more veggies into your life can be hard, nobody ever wants to be on a diet and more importantly you want to enjoy your food and fill full at the end of it, we re happy to assure you that you ve found a great solution to all of these by purchasing your new spiralizer! Your slicer is going to help you become even more of a ninja in the kitchen which means quicker, easier and more inventive ways of helping encourage you and your little ones to be more adventurous with their food choices. Kitchen Saviors

2 As a small family-run business reviews are what allow us to grow and it would mean very much to us if you could please take a moment to leave us a review on Amazon here: Review Link Customer satisfaction is our number 1 priority, so if you re not satisfied in any way please contact us 24/7 at help@kitchensaviors.com before leaving any negative feedback and we will do everything in our power to make sure your experience with us is a wonderful one. Here at Kitchen Saviors we strive to provide products that make life more fun and efficient. We think food should be enjoyable and help bring family together. We re honored that you ve chosen us. Best, Mike and Sara Bailey Kitchen Saviors 1

3 INSTRUCTIONS: In case your box is ever misplaced we wanted to make sure you had somewhere to refer back to for all needed instructions: 1. Prepare your vegetables by cleaning them thoroughly. Peel if desired. Straight and firm vegetables work best. 2. Using your Spiral Slicer is as simple as using a pencil sharpener, simply hold your Slicer at one end and use your other hand to place your vegetable straight into the center of the cone shaped opening. 3. Twist your vegetable in a clockwise direction using moderate pressure to create consistent spaghetti-like strands or flat ribbons. You can also use the second high-quality Japanese blade to create floral like garnishes for your dishes. 4. To help minimize waste attach the provided cap to the end of your vegetable when it becomes too short to turn by hand. 5. When done simply clean your Spiral Slicer with the included brush under running water or place the whole tool into the top rack of the dishwasher. 2

4 RECIPES: Rich and Tangy Tomato, Basil and Olive Sauce Uses: Pour on top of zucchini or squash pasta 2 cups diced tomatoes 1 small onion 7 fresh basil leaves 2 cloves garlic 8 kalamata olives 6 tbsp olive oil Dash salt/ pepper Finely chop basil leaves, garlic cloves and onion. Sauté onion and garlic in saucepan with olive oil at low heat, making sure to keep stirring. Add the tomatoes, basil, chopped kalamata olives and salt and pepper to taste. Heat on medium-high heat for 20 minutes. Pour over zucchini or squash noodles. 3

5 Healthy Carrot and Beet Slaw Uses: A tasty and healthy coleslaw alternative 4 spiralized carrots 1 medium sized beet ¼ cup lemon or lime juice 1 tbsp munuka honey ¼ cup cold-pressed extra virgin olive oil Dash of fresh pulp-free orange juice 1 tsp Himalayan salt ¼ Tsp Ground Black Pepper Prepare vegetables by washing thoroughly and cutting the ends off of the carrots and beets. Peel if desired. Cut beet into spiralizer sized pieces. Spiralize carrots and beet. Add spiralized veggies to a bowl with the rest of the above ingredients. Toss and chill for 15 minutes before serving. 4

6 Light and Fresh Greek Salad 1 English cucumber 1.5 oz feta or halloumi cheese ¼ red pepper 1/3 cup cherry or grape tomatoes ¼ small red onion 6 kalamata olives 1 tbsp extra virgin cold pressed olive oil ½ freshly squeezed lemon juice Salt and pepper to taste Wash veggies. Don t peel the English cucumber! Spiralize cucumber. Use paper towel to press moisture out of the cucumber noodles. Slice tomatoes in half. Chop pepper and onion. If olives have pits cut around the pit into quarters. Cut feta or halloumi cheese into squares. Mix all ingredients together in a bowl with lemon juice, olive oil and salt and pepper. *Optional a dash of fresh orange juice can add a nice zing to your salad. 5

7 Simple and Delectable Vegan Pesto Sauce Uses: Zucchini and squash pasta or mix with spiralized English cucumber for a refreshing pesto cucumber and grape tomato salad 3 tbsp tahini 2 garlic cloves 1 cup of basil ¾ cup olive oil ¼ - ½ teaspoon Himalayan salt Tsp honey ¼ lemon (squeezed) Squeeze of lime juice 1 Remaining cone-shaped end of zucchini *For a non-vegan, but still Vegetarian option add a fried egg on top. Add ingredients to blender and blend well. 6

8 Satiating Crustless Quiche 5 eggs, beaten ½ zucchini ½ cup mushrooms, sliced 1 small onion, chopped 1 cup spinach, chopped 1 tbsp olive oil Salt & pepper Optional: 2 cups Muenster, cheddar, mozzarella cheese (your choice of cheese) Preheat your oven at 350 degrees F. Lightly grease a 9 pie pan. Spiralize ½ zucchini, use a knife to run through your noodles into bite sized mouthfuls Sauté onions with olive oil on medium heat until becoming tender, add mushrooms and spinach and continue sautéing until spinach is wilted Add zucchini noodles and sauté for 1 minute Combine beaten eggs, (optional) cheese and salt and pepper Mix your vegetables into your egg mixture and pour into the pie pan Bake for 30 minutes (until eggs have set). To test if the eggs are fully cooked insert a sharp knife into the middle of the quiche, if the knife comes out clean it is done. Cool for 10 minutes and enjoy! 7

9 Comforting Zucchini Noodle Soup 2 zucchini Low sodium chicken broth 4 cups organic chicken (or vegetable, if Vegetarian) stock 1 diced carrot 1 stick of celery 1 leek Squeeze of fresh lemon juice Garlic powder Onion powder Salt and pepper to taste Prepare veggies by washing thoroughly. Chop carrot, celery and leek. Bring chicken or vegetable broth to the boil, then reduce heat to a simmer. Add diced carrot, celery, leek, lemon juice, garlic and onion powder and salt and pepper to the pot and simmer on low heat for 15 minutes (or until veggies are tender). Spiralize zucchini and add to pot, cook for another 5-10 minutes on low heat. 8

10 Gluten Free Zucchini and Parsnip Latkes 3 medium sized zucchinis 3 medium sized parsnips ¼ cup brown rice flour 1 medium sized onion 2 eggs 3 tbsp extra virgin olive oil ½ Tsp salt Dash black pepper *For sweeter Latkes replace zucchini with carrot Prepare veggies by washing thoroughly, peel if desired Spiralize zucchini and parsnip. Chop onion into fine pieces. Squeeze as much excess moisture out of the zucchini, parsnip and onion as possible using sheets of paper towels. Combine veggies in a bowl with brown rice flour, eggs, salt and pepper. Place oil into a frying pan and heat on medium-high heat. Using a spoon or ice cream scoop drop mixture into the oil and flatten with a spatula. Fry for 2-3 minutes on each side or until golden brown. Serve with apple sauce, crème fraiche or ricotta cheese. 9

11 Pad Thai 3 zucchini 3 carrots 1 cup bean sprouts 1 small onion 1 cup purple cabbage 1 tbsp olive oil Sauce: ½ cup peanut butter or ¼ cup almond butter & ¼ cup tahini ¼ cup soy sauce or tamari ½ cup lemon juice ¼ cup agave nectar Garlic powder Spiralize zucchini and carrots, use power towel to squeeze excess moisture. Finely chop onion and cabbage. Place olive oil into frying pan or wok and heat on medium-high heat. Place zucchini and carrot noodles, bean sprouts, onion and cabbage into pan/ wok and cook until noodles soften. Mix sauce ingredients into a bowl and whisk until smooth. Mix into noodles. *This dish can also be made and enjoyed raw 10

12 Curly Parsnip Fries Uses: Makes a perfect side dish for lunch or dinner, a tasty movie-watching treat or to add some crunch to a burger. 5 parsnips 2 tbsp extra virgin olive oil ½ Tsp Himalayan salt Dash of black pepper Garlic powder Preheat oven to 350 degrees. Wash parsnips and spiralize. Peel if desired. Squeeze moisture from parsnips with paper towel. Mix oil, salt, pepper and garlic powder in a bag with parsnip fries, shake to coat thorough and evenly. Please onto a greased cookie sheet, spread evenly. Bake for 20 minutes, making sure to check and stir when needed. *Cooking times may vary due to oven size etc. 11

13 Refreshing Cucumber and Mint Lemonade Uses: Perfect for those hot summer days! 1 ½ cups water 1 cup squeezed lemon juice ½ cup sugar 1 English cucumber ½ cup mint leaves Cold water Mix water and sugar in a pot over the stove top, bring to a boil until sugar dissolves. Spiralize English cucumber. Squeeze some of the excess moisture out with paper towels. Place mint leaves, lemon juice and slightly cooled sugar syrup into a blender and blend until well mixed. Add spiralized cucumber to a pitcher with ice cubes and a sprig of mint. Strain blended mixture into the pitcher. Add cold water until desire taste is met. *Granulated Stevia or Xylitol can be used in place of traditional sugar for a sugar-free and low-calorie alternative. 12

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