Spiralize and Thrive

The spiralizer is about to become your best friend—long used by chefs to create beautiful presentations, spiralizers have now found their way into the kitchens of everyday families.Available at most cooking, department, and home stores, the spiralizer is quickly becoming a kitchen essential. Just about any vegetable can be spiralized—simply insert your choice veggie, crank the handle, and watch beautiful, evenly shaped ribbons of carrot, zucchini, and peppers come out the other end. Any of these can be combined to create a variety of delicious, low carb, healthy meals, many of which fit right into a paleo or gluten-free lifestyle.With Spiralize and Thrive, the options are endless: use strands of carrots and cabbage for salads, or to create the most beautiful coleslaw you’ve ever seen; spiralized potatoes can be cooked with a bit of oil and are an amazing substitute to French fries; zucchini noodles paired with your favorite sauce makes a shockingly great spaghetti.Dalila Tarhuni offers healthy, made-from-scratch recipes that are simple to follow and will make your mouth water. Recipes include:• Mushroom and celeriac au gratin• Beet, orange, and dandelion salad• Roasted pepper and garlic soup with summer squash noodles and avocado• Rosemary-orange chicken with spiralized ratatouilleThis cookbook will be a great addition to your cookbook collection, no matter which cuisine you prefer. What are you waiting for!?

"The ability to slice and shred a range of vegetables into ribbons has long been possible with a julienne peeler, but the technique has been made fuss-free and far more appealing with the arrival of the spiralizer. Originating in Japan, this handy and reasonably priced piece of kit is starting to creep into the mainstream, with a healthy shove from writers and bloggers such as Hemsley + Hemsley and Deliciously Ella" (BBC Goodfood)Key guidelines according to Ali Maffucci's Inspiralized: The vegetable cannot be hollow, seeded or have a tough core. The vegetable must be at least 1.5? in diameter for best experience. The vegetable should be at least 2? long for best experience. The vegetable must have a firm, solid flesh (no squishy, juicy fruits or veggies.)The kitchn recommends trying out kohlrabi, beets, broccoli, carrots, and sweet potatoes as veggies that can hold their ground as appetizers, in salads, sides, or as the base for many main courses!Sensational spiralized recipes using Paderno slicers, mandolines, or even a V-Slicer with julienne attachment, from sources like Skinnytaste, Kale Me Maybe, Fit Foodie Finds, Spiralize It!, and Nourishing Noodles, prove that spiralizing is beneficial, filling, and absolutely delicious!, "The ability to slice and shred a range of vegetables into ribbons has long been possible with a julienne peeler, but the technique has been made fuss-free and far more appealing with the arrival of the spiralizer. Originating in Japan, this handy and reasonably priced piece of kit is starting to creep into the mainstream, with a healthy shove from writers and bloggers such as Hemsley + Hemsley and Deliciously Ella" (BBC Goodfood)Key guidelines according to Ali Maffucci's Inspiralized: The vegetable cannot be hollow, seeded or have a tough core. The vegetable must be at least 1.5? in diameter for best experience. The vegetable should be at least 2? long for best experience. The vegetable must have a firm, solid flesh (no squishy, juicy fruits or veggies.)The kitchn recommends trying out kohlrabi, beets, broccoli, carrots, and sweet potatoes as veggies that can hold their ground as appetizers, in salads, sides, or as the base for many main courses!Sensational spiralized recipes using Paderno slicers, mandolines, or even a V-Slicer with julienne attachment, from sources like Skinnytaste, Kale Me Maybe, Fit Foodie Finds, Spiralize It!, and Nourishing Noodles, prove that spiralizing is beneficial, filling, and absolutely delicious!

Dalila Tarhuni grew up in several Mediterranean countries and in a family of Greek descent that has been in the food business for nearly one hundred years. Her love for fresh and wholesome food started early, but she discovered her talent for cooking while managing an Italian deli in Los Angeles several years ago. Creating recipes came natural, and, combined with her passion for photography and writing, it quickly blossomed into a full–time career. She resides in Los Angeles, California.