I know I have sung the praises of my spiralizer for sometime now, but today we are taking this love affair to a whole new level! It’s about to get really real as this love affair turns into a slight obsession, bordering on stalking. So let’s just spiralize ALL the things, shall we?
Today’s Foodie Friend Friday post celebrates all things spiralized – so get prepared to be Inspiralized! My girl Ali Maffucci’s debut cookbook Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals will take your love of spiralized noodles to a place you never thought possible. Whether you are low-carb, vegan, gluten-free, paleo or even raw, you don’t have to give up your favorite meals. Learn to create your the classic indulgent recipes you have grown up on and love but recreated and made from over 20 of your favorite fruits and vegetables. We all know about creating spaghetti from zucchini but this book is loaded with tons of unique and revolutionary recipes and ideas featuring spiralized vegetables and fruit.
Everything in Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals is clearly labeled as gluten-free, vegan, vegetarian and paleo, and I can tell you, the options for us gluten-free folk are extensive. In the entire book there only 10 recipes are not labeled gluten-free, of those 1 uses bread crumbs that could be easily subbed out for your favorite gluten-free breadcrumb and the other 9 include soy sauce or hoison, which again could easily be subbed out for a gluten-free version. You’ll find delicious recipes like “Everything Bagel” Breakfast Buns (pg 47) made from spiralized potatoes, Sweet Potato Carbonara (pg 185), Baked Onion Bhaji with Mint-Cucumber Raita (pg 66), Savoy Cabbage Breakfast Burrito (pg 51), Vegetarian Carrot Enchilada Bake (pg 127), there is even a small dessert section where you’ll find a Pear Rhubarb Crisp (pg 195) or Chocolate Chip Sweet Potato Muffins (pg 207). Each recipe includes nutritional information plus options for other veggies to swap in when spiralizing.
These Pesto Turnip Noodles with Brussels Sprouts (pg 189) is a very simple recipe to toss together and it’s loaded with comforting flavors. Though turnips, when raw, can tend to have a very sharp and distinct taste, much like a radish, warming the turnips softens the flavor, masking any bitterness. The pesto and brussels sprouts both compliment the turnip noodles and it all comes together in a hearty dish, perfect for the winter. This dish would also be great with zucchini, parsnips, rutabaga, butternut squash, beets or celeriac.
I have to say, I have especially been loving Inspiralized as I embark further on the elimination diet I am currently on and I find myself struggling to stay creative in the kitchen. As my weekly organic produce box gets delivered, I find myself digging through, looking to find what can be spiralized.
Grab your copy of Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals from Ali Maffucci, now and be prepared to be Inspiralized!
- 3 cups packed basil leaves
- 2 tablespoons pine nuts
- 1/4 cup olive oil
- 1 large garlic clove, minced
- 1/2 teaspoon freshly ground sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups trimmed Brussels sprouts
- 1 tablespoon extra virgin olive oil
- 3 medium turnips, peeled, spiraled with Blade C
- salt and pepper
1) Combine the basil, pine nuts, lie oil, garlic salt and pepper in a food processor and pulse until smooth.
2) Halve and then thinly slice the Brussels sprouts to shreds.
3) Heat the olive oil in a large skilled over medium heat. When the oil is shimmering, add the turnip noodles and Brussels sprouts, and seas with salt and pepper. Cover and cook for 3 to 5 minutes or until the turnip noodles are al dente, uncovering and tossing occasionally. Transfer to a large bowl. Pour the pesto on top and toss to combine thoroughly. Serve warm. [/print_this]