This is Part 3 of our collaboration with Jenn Parsons, holistic practitioner and author of Jenn Feeds. She and her 8 year old son Oliver tested out a variety of spiralizers and reported back to us at Bradshaws.
If you missed the previous posts where Jenn and Oliver reviewed the Westmark Spiromat Slicer and Gefu Spiralfix and shared delicious recipes for Zucchini Pasta Marinara and Savoury Sweet Potato Spiral Cakes you can read them here.
The final product we reviewed was a handheld spiral cutter like this one from Microplane and the Gefu Spirelli Spiral Slicer ($29.95). They both work kind of like a pencil sharpener and are very easy to use. They are also affordable and great for kids! Oliver really liked using this one, it was very easy for him to hold and twist the vegetable at the same time. I think he mostly enjoyed pretending that it was a jumbo pencil sharpener. FUN! We used it to cut small-medium sized zucchinis and carrots into thin strips for a Spiced Up Miso Veggie Soup and a yummy Zucchini Pad Thai. Just wash the vegetable and remove the stem before you get started. The disadvantage to this tool is that it can not cut large, round vegetables and has less blade options. It's best for carrots, cucumbers and zucchini. Because these work with the motion of your wrist, it is difficult to get the long, continuous noodles that most people are after and it makes for more work if you are doing large quantities. But it was fast and easy!
Spiced Up Miso Veggie Soup
1 tbsp miso paste
½ zucchini spiralized
½ cup sliced mushrooms
1 tbsp grated ginger
1 clove garlic, crushed
4 cups water
Green onion, grated carrot and cilantro, basil or mint for garnish
Bring 4 cups of water to a boil in a medium saucepan. Add ginger, garlic and peppercorns and simmer for 20 minutes.
- Divide zucchini and mushrooms into 4 bowls.
- Turn off the heat and let cool for 2 minutes. Add the miso paste and stir. Check seasoning and add more miso paste if needed to suit your taste.
- Pour over veggies and top with your favourite garnishes. (We used fresh mint, green onion and carrot here)
Zucchini Pad Thai
1 medium zucchini
¼ cup Cashews or cashew pieces
½ red Onion
½ bunch Cilantro
2 tbsp peanut butter
2 tsp maple syrup
1 tsp grated ginger
1 clove garlic, crushed
2 tsp tamarind paste
2 tsp tomato paste
2 tbsp tamari sauce (or soy sauce)
1 tsp chili paste
Juice of 1 lime
- Spiralize your zucchini and carrot.
- Very thinly slice or spiralize the red onion (Gefu Spiralfix works best for onion). Toss together with the vegetables into a colander and let some liquid strain off as you make your sauce.
- Place all sauce ingredients into a blender or food processor and blend until smooth, add water as needed 1 tbsp at a time.
- Season to taste, then toss with the vegetable spirals.
- Sprinkle on cashews and cilantro and serve.
Not every tool will use the entire vegetable, you are usually left with a bit of a “core” of non-spiralized veggies.What do you do with those leftover bits...?
Use them in sushi rolls or wraps; freeze them to make vegetable stock later; chop roughly and throw into a soup or salad; use as veggie sticks with dip; blend them up into your next tomato sauce.
We were amazed at how easy and quick ALL of these products were to use. I'll admit, I thought that spiralizing would be kind of labour intensive,
and quite a chore but it wasn't at all! It just looks like it is because of how eye-catching and elegant
your spiralized meals and garnishes are! Best of all, it is efficient, making the most out of a small amount of vegetables, those nutrient packed veggie
noodles really go a long way! Oliver would like to share that his favourite dishes are the Zucchini Pasta Marinara and the Savoury Sweet Potato Spiral Cakes. I hope you've enjoyed reading our posts, we had a lot of fun spiralizing.
We want to thank Jenn for taking her time to review these spiralizer products and for sharing her incredible recipes with everyone. We can't wait to try
them out! You can find more of Jenn's tasty recipes on her website as well as her
21 Day Smoothie e-Book and her 14 Day Detox. Jenn is a busy
lady, on top of being an entrepreneur and mother of two she is now working with The Local Community Food Centre, fulfilling her passion for empowering others to take control over their bodies and minds through healthy eating and good food by designing the
new Farm Fresh Box program. Best
of luck Jenn!
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