As I mentioned in an earlier post, I received a Spiralizer for Christmas. For those who are unfamiliar with spiralizers, they are an interesting kitchen gadget that can transform certain vegetables and fruits into noodle-like shapes. My version is formerly the Spirooli, and comes with three blades: one for finer noodles, one for medium spiral noodles, and one for larger spiral noodles.
So far, I have tried spiralizing carrots, zucchinis, parsnips, and beets with fantastic results! Carrots are super easy, and quick to spiralize. I was also amazed with how quickly a beet can be turned into spirals!
Here is an interesting recipe I whipped up yesterday evening for Zucchini Pasta and Pseudo 'Pesto' Sauce. This is a great pseudo-pesto made without nuts, but with lots of flavor! If making again, I would reduce the amount of salt to 1 tsp (it was quite salty, but not so much once served over the zucchini noodles):
Zucchini Pasta with Pseudo-'Pesto' Sauce
3 handfuls spinach
3 small tomatoes
2 stalk celery
2 tbsp lemon juice
1tbsp apple cider vinegar
1/2 clove garlic
2 tsp salt (would reduce this to 1 tsp)
1 tsp olive oil
2 kalamara olives
sprig of fresh rosemary (about 10 'leaves' or 1 tsp)
Blend ingredients together in a blender until smooth. Add sprig of rosemary and blend. Transfer to a squeeze bottle and serve over zucchini noodles.
Other than spiralizing, I am embarking on a green smoothie/juice 'feast' for the next day or so, as a sort of post-Christmas cleanse (too many raw desserts!). I will keep you posted :-)