When I first came across a spiralizer I had no clue what it was. What is a spiralizer? I thought. Do you make spirals with it? Is it for art? Does it just make food fancy and pretty to look at? Why would I want one?
What does a spiralizer look like?
Here’s a picture of one so you can see why it looks like a bit of a mystery:
I had heard spiralizers are great for making veggie pasta, swirls of all kinds in salads and other things, but when I got mine home I still had no clue how to use it. So I’m going to try to rectify that here with some spiralizer ideas for you, with lots of pictures.
See the round circle with small spikes? That’s where you put the base of your vegetable. You can use courgette (zucchini), beetroot, carrot, butternut squash – fruits as well. Basically you want a fruit or a vegetable that isn’t mushy. You cut off the top stem, peel it (if it’s a squash) and then put the smaller end around the tiny round hole that is at the top of the metal blades that you see on the left. You want the hole to be in the middle of the vegetable and the vegetable to be as straight as possible.
Now here’s the tricky part: you will need to brace it against something so that when you turn the handle (the one all the way to the right), your spiralizer won’t go sliding across your kitchen counter, as mine did when I first got it. You want to press down as you turn the handle, as if you are trying to ground your spiralizer into the countertop.
What can I make with it?
You can make loads of things, and the results are worth it, I promise! You’ll be amazed at the lovely spirals that come out the other side, and when you marinate your ‘noodles’ in a bit of olive oil and lemon juice, maybe with a dash of salt and spices, you can create some amazing things. Here are some examples.
This is an Asian dish that I made using butternut squash, tamari, olive oil, garlic and other spices and some diced veggies.
I sprinkled my noodles with some sesame seeds and fresh coriander, and boy was it delicious!
And here is some Italian-style pasta that I made with a courgette and some raw tomato sauce:
You can also spiralize a very small amount of something to add a touch of class to any dish, as with this raw curry, where there is a bit of spiralized cucumber on top:
Hopefully this has inspired you to get spiralizing!
Here’s to rocking your world!
The Raw Rock Chick
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© Barbara Fernandez 2013 WOULD YOU LIKE TO USE THIS ARTICLE IN YOUR EZINE OR ON YOUR WEB SITE? You can, as long as you include this complete blurb with it: Barbara Fernandez of RawFiesta publishes “Viva La Fiesta!” – a free eZine for raw food lovers worldwide. For FREE tips, tools and recipes visit www.RawFiesta.com