Why should you take your veggies with a twist? Simply put: Substituting low-cal "noodles" for high-carb pasta is a fun (and incredibly easy) way to get more nutrient-dense vegetables into your diet. The possibilities are endless, but to get you started, here are some basic spiralizing tips you should know.
Spiralize it.
Most spiralizers are smaller than a toaster and come equipped with blades that vary in thickness. To spiralize veggies, first cut the ends off to make two flat ends. Place one end on the slicer and insert the prongs at the other end, then crank the handle until your veggies are spiralized. Compost the inner core.
Bake it.
A beta-carotene-packed snack, spiralized sweet potatoes have more surface area than slices or cubes, making them cook faster and hold onto spices better. Toss 1 spiralized sweet potato with olive oil, sprinkle with sea salt and ground cumin; bake in a 400-degree oven for 20 minutes, or until soft and golden brown.
Sauté it.
Swap traditional spaghetti for spiralized zucchini and you'll receive nearly a third of your daily vitamin C requirements per cup (and save almost 200 calories!). Heat 2 tablespoons oil over medium heat in a large pan; sauté zucchini 5 minutes, or until crisp-tender. Toss with your favorite pasta sauce, grated Parmesean, and fresh herbs.
Slaw it.
Thinly spiraled produce makes a fun-to-eat raw salad. Spiralize one Braeburn apple, 1/2 fennel bulb, and 1/2 English cucumber. Add chopped celery and orange segments. In a bowl, whisk 2 tablespoons orange juice, 3 tablespoons olive oil, 1/2 teaspoon Dijon mustard, and salt ot taste. Toss slaw with dressing.
Need a machine? Our spiralizer picks
If you don't have a spiralizer yet, there are plenty of options out there. The right one for you will depend on your unique needs (and ambitions).
We recommend:
Excalibur Spiral 3-in-1 Vegetable Slicer for a machine that serves multiple functions.
VarietyLand Very Healthy Spiral Slicer to save space.
Paderno World Cuisine Spiralizer 4-Blade Pro to go pro.
