Spiralize!: Transform Vegetables and Fruits from Ordinary to Extraordinary

Spiralize!: Transform Vegetables and Fruits from Ordinary to Extraordinary

Bennett demonstrates the versatility of spiralizers to transform wholesome vegetables and fruits into various sizes and shapes — from thin spaghetti-like strands to thick noodles — and into recipes that can be served for breakfasts, lunches, dinners or snacks.

Bennett demonstrates the versatility of spiralizers to transform wholesome vegetables and fruits into various sizes and shapes — from thin spaghetti-like strands to thick noodles — and into recipes that can be served for breakfasts, lunches, dinners or snacks.

by Beverly Lynn Bennett —

Spiralizers are one of the most exciting kitchen gadgets to hit the culinary world.

In a fraction of the time that it normally takes to cut everything by hand, home cooks can now slice and dice fresh produce quickly and creatively, making it incredibly easy to incorporate nutritious fruits and vegetables into their daily diets.

Creating pasta and rice dishes made solely from spiralized vegetables is appealing to people who are following a gluten-free, low-carb, paleo or raw food diet, as well as those wishing to maintain their weight or entice children to eat more nourishing foods.

Whether used for garnishes, salads or main dishes, spiralized foods add excitement and fun to everyday meals.

Bennett demonstrates the versatility of spiralizers to transform wholesome vegetables and fruits into various sizes and shapes — from thin spaghetti-like strands to thick noodles — and into recipes that can be served for breakfasts, lunches, dinners or snacks.

Featuring both cooked and raw dishes, all recipes are free of gluten and dairy products and can accommodate a wide range of dietary preferences. Included is information on different types of spiralizers and how they operate, illustrated with photos.

 

$11.95 — Books Alive, an imprint of Book Publishing Company, P.O. Box 99, Summertown, TN 38483.

Reprinted from AzNetNews, Volume 34, Number 6, August/September 2015.

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