Spiral "Hot Pot"

So you a bought Spiralizer and you've tried all (or most) of the recipes in the included cookbook but a lot of them didn't seem so healthy or were pretty labor-intensive.

I feel your pain, so...

I'm busting out an easy Food Truth recipe for spiralized veggies I call "Spiral Hot Pot". Not that I really know a thing about Korean cooking but from an American girl's perspective, it's close enough.


Zucchini, carrots and daikon radish (see below)

1 can organic, full fat coconut milk

4 sliced garlic cloves (or more to taste)

1 chopped and seeded jalapeno pepper

1/2 cup chopped cilantro

OPTIONAL: 1 - 2 cups cooked chicken or beef

salt and pepper to taste

toasted cashews


Use the medium blade (not too thin & not too thick, Red Riding Hood) to spiralize the zucchini, carrots and daikon radish to make 2 cups of each.  As you finish each vegetable, place in a glass bowl and microwave for 1 - 2 minutes just to soften slightly.

Yes, I said MICROWAVE. If you're a hippie and that scares you, ask yourself if you have wifi in your house or a cell phone. THAT should scare you more.

Next, warm the coconut milk and garlic cloves in a medium saucepan. Cook for 3 minutes over medium heat until garlic is slightly softened, then add chopped jalapeno and cilantro and cook a minute more.

Toss with (drained) vegetables and cooked meat (or not). Season with salt and pepper, top with toasted cashews and serve.

Yes, it's that simple. And that good.

Get more inspiring recipes HERE in the Food Truth cookbook.