Sesame Turnip
Noodles with Broccoli
& MushroomsSERVES 4.
HANDS-ON TIME: 30 MINUTES.
TOTAL TIME: 40 MINUTES.Almond butter adds creaminess
to this Asian-style sauce. Most
spiral makers have a blade to make
fettucine-shaped noodles, but you
can use standard spaghetti-shaped
noodles if you don’t have one.5 oz shiitake
mushrooms, sliced
1 large head broccoli, cut into
bite-size florets, stems
peeled and sliced
5 tbsp avocado oil, divided
1 tsp sea salt, divided
(TRY: PRI Pacific
Natural Sea Salt Fine)
1⁄4 tsp ground black pepper
2 lb turnips, peeled
4 green onions, sliced,
white/light green and dark
green parts divided
¾ cup low-sodium vegetable
or chicken broth, or more
if needed
½ cup creamy, unsweetened
almond butter
3 tbsp coconut aminos
1 tbsp apple cider vinegar
1–2 tsp hot sauce, optional
2 tbsp toasted sesame oil- Preheat oven to 375ºF. Place
2 large baking sheets in oven. In
a large bowl, toss mushrooms,
broccoli, 3 tbsp avocado oil, ½ tsp
salt and pepper. Spread on sheets
and roast until vegetables are lightly
roasted, stirring once or twice,
30 to 35 minutes.
RECIPES | veg spirals & rice
CE: How long can spiralized
or riced veg last in the fridge?
AM: For optimum freshness,
three to four days, but you can
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store spiraled veggies?
AM: If you store the noodles in
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container as much as possible,
so there’s not as much air. If
you’re using a reusable or plastic
bag, squeeze out the air as you
seal the noodles. You can store
cooked or raw, but if cooked,
I recommend storing them84 cleaneating.com
without the sauce or else the noodles
will get very soggy. Be smart with
which veggies you spiralize in
advance. For example, you can’t
spiralize apples or potatoes in advance
because they’ll turn brown from
oxidation. The best veggies to prep
in advance are zucchini and carrots.CE: We heard about your technique
of making rice out of spiralized
noodles. Why would you use this
technique over simply pulsing
them in the food processor?
AM: When you spiralize the
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thin strands. The food processor
cuts these up into smaller pieces.
Thus, you get uniform, evenly
shaped, ricelike pieces. If you just
add a chopped vegetable into a
food processor, you’ll get all different
shapes and sizes – and they’ll be
more cube shaped, not rice shaped.CE: How do you prevent veg noodles
from releasing too much water into
your dishes?
AM: First, make sure you cook the
noodles separately before adding
the sauce (don’t pour the sauce into
the same pan as the cooked noodles).
After you’ve cooked the noodles in
the pan, drain them in a colander to
reduce excess moisture. Pat them
dry with paper towels, too. When
you’re transferring your noodles into
bowls, use tongs and let any excess
moisture drip. Lastly, you can try
adding moisture-absorbing ingredients
to your dishes, such as cheese.CE: When do you have to cook
veg noodles/rice?
AM: The only vegetable rice you’d
eat raw would be carrot, beet or
zucchini. The rest, cook!P Q V GF 30 W