Spiralizer – Spiral Slicer
We use this Spiralizer to make zoodles – vegetable “spaghetti” from zucchini and summer squash. Yes, this spiralizer is a bit bulky, but it’s lightweight and fairly easy to store.
About eight years ago, Jim and I ate raw-vegan for an entire year. The idea was to focus on our health, to cleanse and to prepare for the following tough years of clearing and property divestment.
After our year of raw-vegan we continued to eat all the foods we love – raw, vegan or not – and to consume cleaner plant-based foods and meats. Many raw foods from that year are still keepers – like, spiraled squash.
The texture is identical to string pasta. When properly prepared, the texture and taste is delicious. It soaks up the sauce and is a healthy option to pasta – which we still enjoy in the winter when zucchini is not in season and for cold pasta salads.
We prefer not to cook our zoodles. After spiraling, we salt the batch and let it sit in a colander as the water drains off. Once the zoodles are spongy and limp, we warm them on a gentle low heat in the skillet. This method maintains all the nutritional value, is fat-free and absorbent.
Take it from two lapsed raw-vegans, this spiralizer is the best way to make zoodles!
