About a year ago I bought myself a spiralizer. What’s a spiralizer, you ask? It’s a gadget that allows you to make long, spaghetti-like strands or ribbons from zucchini and other vegetables. It’s a lot of fun and gives you many new options for how to prepare food.
But I was in a rut. I had been spiralizing (yup, that’s a verb now) zucchini, summer squash, and all types of potatoes, but not a lot more. So I was excited to receive a review copy of 150 Best Spiralizer Recipes by Marilyn Haugen and Jennifer Williams.
Oh, so many new ideas.
It had never occurred to me to spiralize carrots, but the first recipe I tried, Curly Zucchini, Carrot, and Celery Casserole, suggested I do just that. I struggled. My carrots weren’t wide enough to be secured in my spiralizer (despite using the largest carrots I could find). I resorted to using a vegetable peeler to make long carrot ribbons. The recipe was indeed delicious.
Next I tried spiralizing delicata squash to make Garlic and Herb Lemon Chicken with Roasted Spiral Squash. Again, I struggled. Once removing the seeds from the center, I no longer had a center point to attach the squash to my sprializer.
At this point I did a bit of research on spiralizers and discovered there is an entirely different style of gadget that might work better with these recipes than the Paderno model I have been using. While I might not be spiralizing everything, the recipes gets a big thumbs up!
There are fantastic recipes in this book for those with food allergies. Veggies take center stage (translation: healthy) and I love that the book is arranged by gluten-free, paleo, vegetarian and vegan, and raw food recipes. There are dozens that are top-8 allergen-free as written, and many that can easily be modified to be allergen-free.