Today's post is once again brought to you by my intern, Camille!
Trending in the Kitchen: Spiralizing
To all those pasta-lovers out there - you no longer have to give up your favorite meal to go low-carb. With so many newly emerging diet trends that include cutting refined carbohydrates and eating more raw foods, many foodies are looking for trendy new ways to try great pasta sauce recipes without the noodles. This is where spiralizing comes in. If you’re unfamiliar with spiralizing, you’re in for a real treat - spiralized veggies are a great noodle substitute with many added health benefits, including:
- Adding an extra serving of fruit or vegetables to your meal
- Reducing the amount of refined carbohydrates in your diet
- Great benefits for diabetics or others eating low-carb
- Paleo-friendly and gluten-free
First, you must have a spiralizing tool. These are usually inexpensive and a great addition to your regular kitchen gadgets. There are a few different spiralizing machines such as this fancy machine or a smaller, hand-held spiralizing tool like the Veggetti. I have the Veggetti, and it does the trick for me. Amazon also has tons of options that range in price and size. But if you can’t find one you like – or you want a more versatile tool – look for a julienne peeler, which works very similarly.
Once you have your tools, it’s time to get started!
(1) Pick your produce: vegetables or fruits with firm flesh rather than anything squishy or pulpy works best.
(2) Decide what kind of dish you want to make—cold, hot, sweet or savory, the possibilities are endless. Try substituting for noodles in your favorite recipe. Or keep them raw and create a colorful summer salad. You could sauté or stir-fry them or even roast them in the oven. Pinterest is a great way to get some ideas flowing.
Some of the best vegetable (or fruit) choices:
- Broccoli Stem
- Butternut Squash
- Summer Squash
- Sweet Potato
Read further for a delicious coconut curry recipe that will spark your taste buds and get you spiralizing! This recipe is great because you can add any vegetables you have available. The original recipe I looked at called for sweet potato noodles, which also sounds wonderful. Other vegetables you could toss in include cauliflower, bell pepper, water chestnuts, or even more zucchini.
Creamy Thai Curry with Carrot & Zucchini Noodles (Adapted from Williams-Sonoma)
- 1 Tbs coconut oil
- 1 clove of garlic, minced
- 1 tsp freshly grated ginger
- 2 Tbs red curry paste
- ¼ tsp crushed red pepper (or to taste)
- 2 cups of mixed veggies, chopped or thinly sliced (I used snap peas, onion, and purple cabbage)
- 1 (14-oz) can lite coconut milk
- 1 vegetable bouillon cube (to reduce the sodium, choose no salt added or low sodium variety)
- 1 lb large carrots, spiralized
- 1 large zucchini, spiralized
- 1 Tbs lime juice
- 1 tsp fish sauce
- ½ cup chopped cilantro
Heat coconut oil in a large skillet or wok. Add garlic and ginger, sauté for 30 seconds.
Add the curry paste, crushed red pepper, and mixed vegetables. Cook for 5 minutes, stirring frequently.
Add coconut milk and vegetable bouillon and bring to a boil. Reduce heat and add carrot and zucchini noodles.
Cover and simmer for 5-7 minutes, or until the noodles are cooked to your liking. Remove from heat. Add the lime juice, fish sauce, and chopped cilantro. Toss to combine. Serve immediately.
Camille is a Dietetic intern working with dailyServing, LLC and Katie Goldberg, RD as part of her supervised practice hours. She is also earning her MBA from Dominican University’s Brennan School of Business and one day hopes to change consumer nutrition choices through affective and informative marketing and education. Camille is an alumna of Ohio University in Athens, Ohio and is passionate about cooking, running, traveling, and supporting animal welfare.