Have You Heard of Spiralizing? 

Spiralizing is a new, revolutionary way of eating low-carb, gluten-free and highly nutritious dishes by slicing zucchini and other vegetables and fruits into spiral-shaped strands. A remarkable range of shapes, sizes, and even textures can be produced by varying both blade and technique. Spiralized veggies make an excellent substitute for pasta, noodles, couscous and rice. Often you can simply swap out traditional ingredients for spiralized veggies and end up with a tastier dish!

Benefits of Spiralizing 

Spiralizing is fast, easy, delicious and fun! Kids like spiralized food because of the shapes and interesting texture. Guests love spiralized food because it’s a novelty and conversation piece. (Try serving zucchini noodles or cauliflower “rice” at your next dinner party and watch your guests go crazy with excitement!)

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Beyond their social benefits, spiralized noodles have many significant health and nutritional benefits:

  • low carb
  • gluten-free
  • paleo-friendly
  • vegan / vegetarian
  • more vitamins than traditional noodles

Tips on How to Spiralize

Veggies that Work Well with Spiralizers 

10 vegetables and fruits which spiralize well:
  • Apples
  • Beets
  • Carrots
  • Cucumber
  • Daikon Radish
  • Eggplant (aubergine if you’re British)
  • Potatoes
  • Sweet Potatoes / Yams
  • Yellow Squash
  • Zucchini (courgette if you’re British)

Vegetables and fruits to avoid:

  • Hollow, or contains pits or stones — avocados, bell pepper
  • Smaller than 1 ½ inches in diameter — asparagus, green beans, small carrots
  • Soft or watery  — bananas, kiwi, watermelon

 

Types of Cuts/Noodles which Spiralizers Make

With good technique, you and your spiralizer can make:

  • Thin spaghetti-sized strands, rings and crescents
  • Thick udon or linguini-size strands, rings and crescents
  • Wide, flat strands, rings and crescents

spiral

 

Basic Types of Spiralizers

There are many spiralizers available on the market today. The main two types are:

Veggetti-style Spiralizers

spiral1

This inventive, hourglass-shaped slicer is easy to use, easy to clean, and lightweight enough to carry with you when you travel. If you can imagine a pencil sharpener large enough to accommodate a zucchini, then you’ve just imagined the Veggetti Spiral Vegetable Slicer and how it works.

 

Paderno-style Spiralizers

spiral2

The Paderno Spiralizer is a hand-powered slicer, which means it is neither battery-powered nor electrical. It has more blades and is therefore more versatile than the Veggetti-style spiralizer. About the size of a counter-top mixer, it is safer than other hand-held vegetable spiralizers because the vegetable is inserted into the machine, and directed toward the cutting blades by the action of a turning crank—the cook’s hands never get anywhere near the sharp surfaces. 

Want to try Spiralizing?

Want to try spiralizing? You can start even without a spiralizer. Pick up a free introductory spiralizer QuickStart guide at:    http://www.healthyhappyfoodieblog.com/fgf-quickstart-guide/

Featured Recipe

Chicken pesto pasta

pesto

(http://www.healthyhappyfoodieblog.com/chicken-pesto-pasta/)

This meal is an “almost-homemade” entrée you can throw together in minutes.

  • Prep time:  35 minutes
  • Serves: 4.
  • Calories: 458. Sodium: 178 mg. Dietary fiber: 5.0 g. Total fat: 33.3 g. Total carbs: 15.7 g. Protein: 26.9 g.

Ingredients:

“PASTA”

2 large zucchinis (courgette)

1 large carrot

2 cups shredded, cooked chicken

2 garlic cloves, minced

1 Tbsp. grated ginger

2 Tbsp. white wine

½ yellow onion, sliced thinly

¼ cup toasted sliced almonds

2 Tbsp. olive oil

¼ cup pre-made gluten-free pesto sauce (recipe to make gluten-free pesto sauce)

1 cup coconut milk

……………………………………………

Instructions:

  1. Using your Veggetti cutter, turn the zucchinis into narrow pasta strands. Heat or cook to your preferences.
  2. Heat the olive oil in a medium skillet, then cook the garlic until it begins to brown. Remove and drain on paper towels.
  3. Add the onion and ginger to the same still-hot skillet and cook for 3-4 minutes, until the onion turns translucent.
  4. Add the chicken pieces and sauté until they’re lightly brown. (They’re already cooked, so don’t keep them on the heat too long.)
  5. Combine the pesto, wine, and coconut milk and pour over the chicken.
  6. Reduce heat and simmer for 10 minutes, stirring constantly.
  7. Serve the sauce over the “pasta” and top with the fried garlic, sliced almonds, and fresh, chopped basil.