I learned a little bit about raw foods in 2009 while I was attending the Institute for Integrative Nutrition, and it was interesting enough that I signed up for a raw “cooking” class at the local adult school. In the class, the instructor made raw spaghetti with marinara sauce. To make the pasta, she twirled a fresh zucchini through a spiralizer, and voila – spaghetti! She had a few spiralizers for sale, so I bought one and ran home to start making pasta out of every vegetable I could get my hands on.
That was a vertical spiral slicer, and it only made “angel hair” pasta. I soon became tired of the same type of noodles, so I acquired a horizontal tri-blade spiralizer, which can turn vegetables in noodles of different widths. I had fun playing with different veggies, but like all gadgets eventually do, my spiralizer fell out favor and got shoved into the back of the pantry. Lucky, I received a copy of Spiralize! by Beverly Lynn Bennett to renew my interest in turning vegetables in noodles again.
Spiralize! is a small book, but it’s packed with tasty recipes for spiralized vegetables and fruits. The recipes are both raw and cooked, and they range from raw salads to baked muffins. Cuts of various sizes and shapes, from thin spaghetti-like strands to thick noodles, are incorporated into recipes that can be served for breakfast, lunch, dinner, or even a snack. All of the recipes are vegan, of course, and they’re also gluten-free for those with sensitivities. Spiralize! also contains information on different spiralizers, spiralizing tips, cleaning and safety advice, and a list of veggies that are well suited to spiralizing. Spiralizing is a great way to add more veggies into your diet, and Spiralize! is a great book to help you do so.
Raw Pad Thai
- 1/2 cup peanut butter
- 2 tablespoons reduced-sodium tamari
- 2 tablespoons toasted sesame oil
- Zest and juice of 1 lime 1 to 1 1/2 teaspoons zest and 11/2 to 2 tablespoons juice
- 1 tablespoon coconut sugar 1 tablespoon minced garlic
- 1 tablespoon peeled and grated
- fresh ginger
- 1/2 teaspoon crushed red pepper flakes
- 1 large zucchini
- 2 large carrots scrubbed or peeled
- 3/4 cup mung bean sprouts
- 3/4 cup pea pods halved crosswise
- 1/2 cup shredded red cabbage
- 1/2 cup thinly sliced green onions
- 1/3 cup chopped fresh cilantro lightly packed
- 1/4 cup chopped raw or roasted peanuts
To make the sauce, put the peanut butter, tamari, oil, lime zest and juice, sugar, garlic, ginger, and red pepper flakes in a blender and process until smooth, stopping once to scrape down the blender jar.
To make the noodles, use a tri-blade spiralizer, vertical spiral slicer, or handheld hourglass spiral slicer to cut the zucchini and carrots into thin spaghetti strands, then cut with a knife into 4-inch lengths. Transfer to a large bowl and add the sprouts, pea pods, cabbage, green onions, and cilantro and toss gently. Add the sauce and toss until evenly distributed. Sprinkle with the peanuts. Serve immediately.
Variation: For a peanut-free version, replace the peanut butter with another nut or seed but- ter and replace the chopped peanuts with other chopped nuts or seeds.
I have a copy of Spiralize for one lucky reader! Follow the instructions below to enter. Contest ends at midnight eastern time on September 17th. U.S residents only, please Good luck!