Spiralizer Salads and Nourishing Noodles
Do you Spiralize? Spiralizers have swept in as the ‘must have’ gadget for the trend of ‘clean’ eating and healthy eating, spiralizer ‘courghetti’ and sweet potato ‘noodles’ have even made it into the supermarket ready prepared vegetable section.
As a confirmed kitchen gadget-obsessive, I bought a spiralizer early on, it was a Japanese version and, while it did make vegetable spirals, somehow I never really got on with it.
I was delighted when I saw that OXO Good Grips were bringing out a spiralizer, as I have always found their kitchen kit to be well designed and to do what you expect without too much fuss.
Oxo Good Grips actually have two different spiralizers, there is this full size version which has three different blades so you can choose from spaghetti cut, fettucine cut or ribbon cut noodles.
The Sprializer is well designed, as I would expect from OXO Good Grips, it’s easy to put together and has a plastic storage box for the blades. Here is a summary of my thoughts:
- Best for large quantities of vegetables
- Good for larger vegetables or round fruit and vegetables e.g. apples, beetroot
- The suction cup doesn’t work at all on my wooden worksurface and isn’t 100% effective on a smooth surface either, however this didn’t stop it functioning.
- The blades are very sharp, be careful when you are cleaning them, I cut my finger.
- Cost: £40.00
Farmersgirl Kitchen rating: 8/10
Then there is the Hand-Held Spiralizer which is a neat little gadget, I found it very simple to use, makes one type of noodle, slightly thicker than the spaghetti cut however the noodles hold together in their curls really well.
- Best for long thin vegetables like carrots and courgettes (zucchini)
- Really easy to use and store, no set up, just pick it up and use
- Blade is concealed and less dangerous for fingers
- Quite hard work with harder vegetables, so better for smaller quantities, brilliant with courgettes and cucumber though
- Cost: £15.00
Farmersgirl Kitchen rating: 9/10
Vegetable and Fruit Noodles made with a Spiralizer are a great way to reduce carbohydrates and create quick and easy meals packed with nutrients.
Chris Anca of Tales of a Kitchen has written Nourishing Noodles to show us how to transform ordinary produce into a delicious bowl of noodles and dress it with sauces, dressings and any of your favourite add ins.
Pros: There are a good range of recipes, mostly fairly simple to make. Nourishing Noodles also provides information about how to spiralize, what to spiralize and what equipment to choose. The photographs are very tempting and give you an idea of what to aim for.
Cons: Many of the recipes have a long list of ingredients with different vegetables and fruits for the noodles and then more ingredients for the dressings or toppings. As long as you don’t mind collecting together all the ingredients, they are generally easily available and pack the recipes with flavour.
The Verdict: I found this book a great inspiration for creating my own spiralized recipes, it’s easy to replace one veg with another and the dressing ideas are really delicious. Well worth a place on the shelf and great for anyone starting out with spiralizing.
Nourishing Noodles: Sprialize nearly 100 plant-based recipes for Zoodles, Ribbons and Vegetable Spirals, by Chris Anca. Published by Race Point and imprint of Quatro Publishing Group RRP: £14.99
- 3 large heirloom carrots, thin spirals
- (1 yellow, 1 orange and 1 purple carrot)
- 1/2 avocado
- 1 tbsp Homemade Mustard
- 1/2 cup (80ml) cold-pressed extra virgin olive oil
- 2 tbsp raw apple cider vinegar
- 1/2 tsp sea salt flakes
- `/3 tsp freshly cracked black pepper
- 1 pinch chilli flakes
- 1 small handful roughly chopped cilantro (coriander)
- 2 tbsp Turmeric Dukkah
- 1 small handful alfalfa sprouts
- Place carrot noodles in a large bowl.
- Place all dressing ingredients in a blender and process until smooth
- Add dressing to the noodles and toss until thoroughly coated.
- Top with cilantro, turmeric dukkah and alfalfa sprouts, and serve
- Now here's where this book is great as an inspirational resource, I didn't have any heritage carrots, so used two ordinary orange carrots and 2 small apples,
- I didn't have time to make the homemade mustard so used a tsp of Dijon mustard.
- I didn't use the Turmeric Dukkah either, but it was still absolutely delicious, so with all Chris's ingredients it is bound to be outstanding.
Here are a few pictures of other vegetable noodles I’ve been making. Courghetti with the Hand Held Sprializer, Thin Carrot noodles and Sweet Potato Fettuccine made with the table top Sprializer. These spiralizer vegetables are perfect in a stir fry or as a substitute for pasta.
A single courgette spiralized with the Hand Held Spiralizer, was a perfect addition to Giovanni Rana ready made, chilled ravioli and Parmigiano Reggiano sauce (more about this coming soon).
For more SPIRALIZER RECIPE INSPIRATION follow: