- Vegetable Spiralizer (Creates fettuccine-like noodles from vegetables)
- High-Speed Blender (For sauces and pureeing vegetables)
- Food Processor with Chopping Sets (Chops assorted vegetables for spaghetti dish)
- Large Skillet (Non-Stick) (Sautées garlic, onions, etc.)
- Stainless Steel Pot with a Fitting Lid (3 or 5 quarts) (Boils water and cooks sauces)
- Collapsible Serving Scoop (Serves vegetable spaghetti evenly)
- Measuring Cups and Spoons Set (Metal) (Measures ingredients for pasta sauce)
- Silicone Spatula (Stirring and cleaning utensils)
- Cutting Board (Mushroom) (Used for mushrooms in the recipe)
- Dishwasher-Safe Cooking Utensils Set (Metal) (Easy cleanup with dishwasher)
- High-Speed Hand Blender (Blends ingredients directly in pan/pot)
2 pounds carrots, peeled
2 tablespoons extra-virgin olive oil
2 tablespoons orange juice
1 tablespoon white vinegar
1/4 teaspoon sea salt
8 teaspoons shelled raw pistachios
1 large beet (about 8 ounces), cooked, peeled and diced
1/2 cup nonfat Greek-style yogurt
64 fresh raspberries
16 leaves mint
16 leaves cilantro
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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