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150 Best Spiralizer Recipes and Kaleidoscope Salad recipe
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- Paperback: 224 pages
- Publisher: Robert Rose (July 30, 2015)
- ISBN-10: 0778805220
- ISBN-13: 978-0778805229
- Cover price $19.95
Spiralizers are taking home kitchens by storm, and it’s not surprising, given that they provide a new and refreshing, not to mention fun way to introduce more vegetables into dishes and reduce the carbohydrates.
There are so many possibilities! One of the simplest is replacing typical wheat pasta with zucchini noodles for an incredibly quick, healthy and satisfying meal! But there are so many more creative main dishes and side dishes to explore in this sumptuous cookbook, including updated versions of classic favorites.
There are options for vegetarians, gluten-free diets and low-carbohydrate diets, but there’s also a wide variety of dishes for meat, poultry and fish lovers. Expanding the boundaries of traditional vegetable dishes will give you so many more choices!
- Spiralizing Basics
- The Spiralizing Pantry
- Get Ready, Get Set, Spiralize!
- Gluten-free Recipes
- Paleo REcipes
- Vegetarian and Vegan Recipes
- Raw Food Recipes
The 150 recipes include some of these delicious offerings: Thai Salad with Peanut Lime Dressing, Spinach and Apple Salad with Pecans, Cranberries and Feta, Pancetta and Lentils with Zucchini Pasta, Curry Beef with Sweet Potato Noodles, Chicken Tetrazzini, Summer Squash Galette, Savory Skillet Turkey Sausage with Potato‑Celeriac Noodles and Mexican Chayote Squash Spaghetti Pie. I found the recipes to be clearly written and easy to understand. There are prep and serving tips places liberally throughout the book. As these recipes require the manual labor of using a spiralizer, which could take different amounts of time for different people, I understand why there is no prep time mentioned. There is a limited number of photographs in this cookbook, I love food photos and find them helpful and inspiring so I do wish there were more of them. This cookbook would be great for anyone who enjoys finding different ways to prepare vegetables.
Jennifer Williams has spent the last decade cultivating her passions for food and health. She is also a syndicated contributor with the eMJayMediaNetwork.
Marilyn Haugen is a successful cookbook author and food blogger. In 2000, she left a senior level finance position with a Fortune 100 company to spend time with her young daughter and to explore her passion for cooking and entertaining.
As this cookbook was released, Marilyn offered her top five tips for someone just starting to use a spiralizer.
1. Start Simple. Choose an easy recipe and just experiment with getting the spiral cutting down.
2. Don’t go to the farmers market or grocery store and buy out everything you see. I’m guilty of starting a new project and jumping in over the top. If you buy too much, you risk produce spoiling on you which can be disheartening.
3. Take a look at our pantry suggestions and make sure you have a good base that will make the most of these recipes easy to make. You don’t need to buy a lot of specialty ingredients to make spiralizing for you.
4. Clean your spiralizer immediately after using.
5. Watch out for the sharp blades.
The greatest errors the average person commits when it comes to using a spiralizer are starting with too large of a vegetable or fruit. Ideally you should cut your items into 4 inches. This will still allow for getting long beautiful strands. Longer pieces can shift during spiralizing requiring you to stop and readjust the position of your vegetable.
And, here’s a recipe from the book, taken from page 202.
Courtesy of 150 Best Spiralizer Recipes by Marilyn Haugen & Jennifer Williams © 2015 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Prep: 25 minutes
Yield: Makes 6 servings
- 2 carrots, peeled and ends cut flat
- 2 parsnips, peeled and ends cut flat
- 1 jicama, peeled and ends cut flat
- 1 cucumber, ends cut flat
- 1 green bell pepper, stem removed
- 1 small red onion, ends cut flat
- 3 cups watercress
- 2 tomatoes, cut into wedges
- 1⁄2 cup fresh cilantro
- 2 tablespoons fresh dill
- 1⁄4 cup freshly squeezed orange juice
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons freshly squeezed lemon juice
- 1⁄2 teaspoon raw agave nectar
- 3⁄4 cup cold-pressed extra virgin olive oil
- 1 Pinch kosher salt
- 1⁄2 cups prouted quinoa
- 1⁄2 cup sun-dried goji berries
- 1⁄4 cup sliced raw almonds
- 1⁄4 cup chopped raw peanuts
- 3 tablespoons chia seeds
- Kosher salt (optional)
1. Salad Base: Using a spiralizer, cut carrots, parsnips, jicama, cucumber, green pepper and onion into medium strands. Pat jicama and cucumber strands dry. Remove white flesh and seeds from pepper.
2. Place watercress in a large bowl. Add spiralized strands in random twisting layers on top. Top with tomato wedges.
3. Dressing: In blender, combine cilantro, dill, orange juice, lime juice, lemon juice and agave nectar. With the motor running, through the feed tube, gradually add oil, blending until emulsified. Season to taste with salt. Drizzle over salad.
4. Topping: In a medium bowl, combine quinoa, goji berries, almonds, peanuts and chia seeds. Season to taste with salt, if desired. Sprinkle over salad.
Tip for this salad:
After spiralizing bell peppers, you will need to remove the white flesh and seeds from the strands. Alternatively, you can core the peppers, but they will not hold their shape as well during spiralizing.
The salad topping can be used on a variety of fruit and vegetable dishes. It can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 1 month.