As discussed in a recent post, I purchased a Paderno Spiralizer and have been playing around with it a bit in the kitchen. I even shared a recipe for zucchini noodles (a.k.a. zoodles) with sausage and peppers. However, I am no expert and have a lot to learn about this fun and healthy trend. So, when J.S. Amie, author of the Healthy Happy Foodie Blog and 2 cookbooks, approached me and asked if I’d like to have her share a guest post with a spiralizing how-to, I said “Absolutely, yes!” Here is some great information from J.S. to help us all get creative with our spiralizers and eating more veggies.
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!
Want to try spiralizing? You can start even without a spiralizer. Pick up a free introductory spiralizer QuickStart guide here and make this easy, healthy and delicious carrot pasta with mushrooms.
Make “pasta” strands out of the carrots with your Spiralizer or Veggetti. Set aside.