If you haven’t tried a vegetable spiralizer yet, it’s time to jump on this (amazing) bandwagon. Just LOOK at these mesmerizing curls made out of zucchini.
A spiralizer works by rotating a sturdy vegetable through two blades, turning out pasta-like strands of zucchini, sweet potato, carrots, cucumber, and more. Then you can cook your veggie noodles (or not) and serve them all kinds of delicious ways.
But what kind of spiralizer should you buy?
The Lucky Rain Vegetable Spiralizer (above) comes with four stainless steel blades, a storage box, and a safe cup to keep the spiralizer stable as you crank. It is stable and sturdy. You don’t want to feel like the food is going to fall out or that it takes a lot of strength to crank things through.
And once you’ve got it, here are several cool recipes to in-spira-lize you. LOL, sorry.
Ingredients
2 medium zucchini
spiralized to look like ribbons
then noodles trimmed to 5 inches or less
1 cup cherry or cocktail tomatoes
halved
For the marinade
1 tablespoon lemon juice
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 medium garlic clove, minced
Kosher salt and freshly ground black pepper
12 small mozzarella balls, halved
½ cup thinly sliced basil leaves
Instructions
Place the zucchini and tomatoes in a large bowl.
Make the marinade. Pulse the ingredients in a food processor until the garlic is smooth.
Pour the marinade over the zucchini noodles and tomatoes, and toss to combine. Place in the refrigerator to marinate for at least 10 minutes.
Add the mozzarella and basil to the zucchini noodles, toss to combine, and serve.
Ingredients
For the salad:
2 large golden beets, peeled, Blade D, noodles trimmed
salt and pepper, to taste
1 tablespoon raw pepitas
¼ cup crumbled goat cheese
¼ cup pomegranate seeds
For the dressing:
1 teaspoon dijon mustard
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
salt and pepper, to taste
Instructions
Place all of the ingredients for the dressing into a small bowl and whisk together. Season with salt and pepper and adjust to your preferences, if necessary.
Place the beet noodles in a large mixing bowl and pour over the dressing. Toss together to combine and then add in the pepitas and half the goat cheese.
Transfer the noodles to a serving platter or divide onto two plates and garnish each with remaining goat cheese and pomegranate seeds
If you like Greek Salad, you will love this noodle dish! It has all of the same flavors, but in fun noodle form. We love this quick, easy, and healthy cucumber noodle dish.
INGREDIENTS:
2 seedless English cucumbers
1 cup grape tomatoes, halved
1/3 cup pitted kalamata olives, chopped
1/4 of a small red onion, thinly sliced
4 tablespoons Sabra Classic Hummus
1/2 cup crumbled Feta cheese
Salt and black pepper, to taste
DIRECTIONS:
1. Use the Inspiralizer to make the cucumber noodles.
2. Divide the cucumber noodles onto plates. Top with tomatoes, olives, and red onion. In the center of the noodles add a spoonful of hummus. Sprinkle feta cheese over the noodles. Season with salt and black pepper, to taste. Serve immediately.
Ingredients
3 to 4 small sweet potatoes, peeled and spiralled (5 cups worth)
1 tablespoon coconut oil
1 large shallot, finely chopped
4 cloves garlic, minced
1 tablespoon ginger, grated
½ cup + 3 tablespoons coconut cream
1 tablespoon green curry paste
Zest of 1 lime
¼ teaspoon kosher salt, to taste
1 cup shelled edamame**
1/3 cup roasted almonds or raw cashews
Chopped cilantro for serving
Lucky Rain vegetable spiralizer
Instructions
Place a 14-ounce can of coconut milk in the refrigerator and let it sit overnight (or for a few hours).
Rinse your sweet potatoes, pat them dry, and peel them.
Using a hand held or free-standing spiral slicer, spiralize the sweet potatoes into noodles.
Steam the noodles for 2 to 3 minutes, then immediately remove them from the stove and place them in a colander.
Heat the coconut oil in a large skillet over medium heat. Add the shallot, garlic, and ginger and saute until softened and very fragrant, about 5 to 8 minutes.
Open the can of chilled coconut milk and scoop just the coconut cream off of it, leaving the coconut water to use another day.
Add the coconut cream, green curry paste, lime zest, and salt and bring to a full boil. Cook 2 to 3 minutes to allow the flavors to come together.
Add the sweet potato noodles and carefully stir until they’re coated with the sauce.
Cook until noodles reach desired done-ness, about 3 to 5 minutes.
Add the shelled edamame, roasted almonds, and chopped cilantro.
Feast!
Notes
*You can also use grapeseed or olive oil If you’re using frozen edamame, them by putting them in a large bowl and pouring boiling water over them. Let them stand a few minutes before straining the water.
3 to 4 small sweet potatoes, peeled and spiralled (5 cups worth)
1 tablespoon coconut oil
1 large shallot, finely chopped
4 cloves garlic, minced
1 tablespoon ginger, grated
½ cup + 3 tablespoons coconut cream
1 tablespoon green curry paste
Zest of 1 lime
¼ teaspoon kosher salt, to taste
1 cup shelled edamame**
1/3 cup roasted almonds or raw cashews
Chopped cilantro for serving
Lucky Rain vegetable spiralizer
Instructions
Place a 14-ounce can of coconut milk in the refrigerator and let it sit overnight (or for a few hours).
Rinse your sweet potatoes, pat them dry, and peel them.
Using a hand held or free-standing spiral slicer, spiralize the sweet potatoes into noodles.
Steam the noodles for 2 to 3 minutes, then immediately remove them from the stove and place them in a colander.
Heat the coconut oil in a large skillet over medium heat. Add the shallot, garlic, and ginger and saute until softened and very fragrant, about 5 to 8 minutes.
Open the can of chilled coconut milk and scoop just the coconut cream off of it, leaving the coconut water to use another day.
Add the coconut cream, green curry paste, lime zest, and salt and bring to a full boil. Cook 2 to 3 minutes to allow the flavors to come together.
Add the sweet potato noodles and carefully stir until they’re coated with the sauce.
Cook until noodles reach desired done-ness, about 3 to 5 minutes.
Add the shelled edamame, roasted almonds, and chopped cilantro.
Feast!
Notes
*You can also use grapeseed or olive oil If you’re using frozen edamame, them by putting them in a large bowl and pouring boiling water over them. Let them stand a few minutes before straining the water.
If you're serving this dish as is, it will feed 2 to 3 people. If serving with chicken, shrimp, or tofu, it should feed 4.
INSTRUCTIONS:
Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
Stir in chicken broth, milk, butter and fettuccine; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in cheese. If the mixture is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with parsley, if desired.
Cheese Salads
INGREDIENTS:
1 tablespoon olive oil
4 cloves garlic, minced
2 cups chicken broth
1 cup milk, or more, as needed
2 tablespoons unsalted butter
8 ounces uncooked fettuccine
Kosher salt and freshly ground black pepper, to taste
? cup of Three Cheese Blend Mix
2 tablespoons chopped fresh parsley leaves
INSTRUCTIONS:
Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
Stir in chicken broth, milk, butter and fettuccine; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in cheese. If the mixture is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with parsley, if desired.
If you don't have a Lucky Rain vegetable spiralizer yet, then click the link as follow to get one!
(No ending yet, please keep in waiting)...
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