A few years ago I bought a Spiralizer to make raw pasta using vegetables. A few friends recommended it, and I’ve enjoyed making basic recipes. My new book 150 Best Spiralizer Recipes has broadened the scope of how to use the Spiralizer in a multitude of recipes.
*The Spiralizing Pantry
*Get Ready, Get Set, Spiralize
*Vegetarian and Vegan Recipes
*Raw Food Recipes
So what is a Spiralizer? It’s a kitchen tool or gadget if you will, that allows you to turn fresh veggies into fun noodles. The spiralizer is about the size of a double toaster, lightweight and operates like a manual pencil sharpener. It comes with a few three blades that give you different widths. It’s quite easy and fun to use, and you’ll love the end results. By the way, you can pick up a Spiralizer for around $25.00 – $40.00, so it’s not an expensive purchase.
The onset of the book shares info about Spiralizer and how to use them effectively. I was so surprised which foods could be spiralized. I never thought about broccoli stems, cabbage, or even onions. Many fruits can be spiralized as well; there’s really no limitations. The only recommendation they offer is to cut your fruits and veggies into four-inch lengths; this will still allow for getting long beautiful strands.
With many watching their gluten intake, more people are turning to healthier vegetarian options. Vegetables on their own might be a little boring, but with some fancy twirls and curls, your dish becomes visually appealing. When veggies look good, I find my family eats a lot more of them, and that means they are getting more nutrients.
There’s an abundance of delicious and creative salad recipes in this book, like the Kaleidoscope Salad. It’s full of color and variety, but after a few times, you’ll be inventing your own versions. You’ll also find lots of different salad dressing recipes included. I find changing the salad dressings just as important as rotating your foods for a balanced diet.
My family loves the Sweet Potato Noodle Bun. It replaces the need for bread and is much tastier. You can use yams or regular potatoes as well to get a different taste and for variety. This idea actually motivated me to rethink my poutine recipe! Instead of chopping potatoes into strips, I’m not spiralizing them, and my family seems to prefer it this way now. It’s the same recipe, but with edible flair.
There’s a scrumptious recipe for all walks of diet, from meat-eater to raw vegan. All recipes can be altered to suit your dietary restrictions or choices. Although there are not a lot of photos, I do appreciate the few shown; they inspire you to attempt the recipe. There are a few photos that show specific veggies spiralized and what width of the blade is suggested for each; I found this useful. The recipes are easy to follow, have clear instructions, and offer helpful tips. It’s a great book to have if you own a spiralizer.