\nAfter decades of research and countless studies, science has come to a definite conclusion on one of the most important issues of our time. The finding: Noodles<\/a> are awesome and fun. But this is not an article about noodles.<\/p>\n
I mean, pasta, in general, is yummy, easy to cook, and versatile. And noodles \u2014 those long, wiggly pastas that you can twirl onto your fork, suck up through your teeth, and make shapes on your plate \u2014 they\u2019re entertaining as well as delicious. Even the word \u201cnoodle\u201d makes me smile. And don\u2019t get me started on \u201cspaghetti\u201d (tiny twine) and \u201clinguine\u201d (little tongues) and \u201ccapellini\u201d (a contraction of capelli d\u2019angeli, or \u201cangel hair\u201d). Noodles are a party in your mouth even when you\u2019re just saying their names.<\/p>\n
But as with much of life, there\u2019s a shadow side to these fun, wonderful foods. Most noodles are made from refined flours. And even the whole grain ones are still flour products. So while they\u2019re technically whole foods, they aren\u2019t intact and therefore, can cause blood sugar spikes. Wouldn\u2019t it be cool if you could have the fun of a noodle with the healthfulness of a vegetable? I\u2019m here to tell you that you can!<\/p>\n
\u201cZoodles\u201d and Spiralizing<\/h2>\n![\"Raw](\"https:\/\/cdn.foodrevolution.org\/cdn-cgi\/image\/quality=75,format=auto\/foodrevolution.org\/wp-content\/uploads\/iStock-1215145554.jpg\")
iStock.com\/nataliaspb<\/figcaption><\/figure>\nPerhaps you\u2019ve heard of the word \u201czoodles<\/a>,\u201d which is a combination of \u201czucchini\u201d and \u201cnoodles.\u201d Hopefully, scientists are not working on a genetic cross between a zucchini, a labrador retriever, and spaghetti because the world definitely does not need a labrazoodle. (Cute, I\u2019m sure, but that green coat would be kind of disturbing, honestly.) These days, other veggies have gotten in on the zoodle fun, like sweet potatoes and jicama, but linguists have not bothered to invent words like \u201cswoodle\u201d and \u201cjicoodle.\u201d Zoodle, it seems to have been decided, is sufficient.<\/p>\nAnother interesting thing about zoodles is how they\u2019re made. They don\u2019t come from hybrid plants that produce pre-strung zucchini, in the same way that baby carrots are not actually picked as newborns. Instead, zoodlers (not a word, but perhaps it should be) take regular veggies and perform the act of \u201cspiralizing\u201d on them. Essentially, a spiralizer turns an oblong or round veggie into long strings by cutting multiple strands as the veggie is spun on an axle.<\/b> The combination of forward movement and circular motion produces the spirals that can create long, long strands of veggies that act a lot like noodles in various dishes and spiralizer recipes.<\/p>\n
And the best thing about this is, you can bring the wonders of spiralizing to your very own kitchen. Spiralizers are small, often inexpensive, and fun to use (as long as you follow the safety precautions to avoid spiralizing your fingers, which is not OK under any circumstances \u2014 and definitely a no-no on a website that promotes sustainable eating). But you may be reluctant to invest in another kitchen gadget that has only one purpose. So beyond zoodles, what else can you do with a spiralizer? Beyond zucchini, what other foods work with them? And what are some good spiralizer recipes to try?<\/p>\n
What is a Spiralizer?<\/h2>\n![\"Spiralizing](\"https:\/\/cdn.foodrevolution.org\/cdn-cgi\/image\/quality=75,format=auto\/foodrevolution.org\/wp-content\/uploads\/iStock-1067433232.jpg\")
iStock.com\/OlgaMiltsova<\/figcaption><\/figure>\nA spiralizer is a kitchen appliance<\/a> that turns fruits and vegetables into noodles and other shapes. The \u201cspiral\u201d in the name can refer to the mechanism (think of a large crank pencil sharpener like they had screwed to the wall in 4th grade, or a woodworking lathe) or the shape of the finished product. While zucchini noodles are pretty limp, other veggies like carrots and sweet potatoes come out as bouncy spirals, reminiscent of a model\u2019s hair in a shampoo ad.<\/p>\nIn addition to long zoodles, most spiralizers allow you to cut your food into different lengths, thicknesses, strands, slices, and chips.<\/b> Spiralize the veggies when raw; after that, you can bake or stir-fry them to create lots of delicious and interesting meals.<\/p>\n
Many chefs have fallen in love with spiralizers<\/a> because of the innovative dishes they suggest \u2014 and the beautiful presentation they enable. The cool new looks of traditional veggies are both decorative and functional and allow people to experience \u201cboring\u201d old foods in a new way. Some newer models cater to this creativity by adding \u201cwavy\u201d blades that contribute texture and symmetry to the finished veggies.<\/p>\nFor the home cook, a spiralizer is an inexpensive and not too bulky addition to a healthy plant-based kitchen. The manual crank and handheld models are the lowest in cost, while you\u2019ll pay more for an electric model or a dedicated attachment to another appliance like a stand mixer.<\/p>\n
What to Spiralize<\/h2>\n![\"Zucchini](\"https:\/\/cdn.foodrevolution.org\/cdn-cgi\/image\/quality=75,format=auto\/foodrevolution.org\/wp-content\/uploads\/iStock-600395152.jpg\")
iStock.com\/etorres69<\/figcaption><\/figure>\nThe best foods to run through a spiralizer are firm or crisp fruits and veggies of a round or oblong shape. <\/b>These include:<\/p>\n\n- Zucchini<\/a> or other squash<\/a> (most popular and well known, i.e., zoodles)<\/li>\n
- Sweet potatoes <\/a><\/li>\n
- Potatoes<\/a><\/li>\n
- Carrots (must be very thick to work)<\/li>\n
- Apples<\/a><\/li>\n
- Jicama<\/a><\/li>\n
- Parsnips<\/li>\n
- Cucumbers<\/li>\n
- Beets<\/li>\n
- Pears<\/li>\n
- Bell peppers<\/li>\n
- Cabbage<\/li>\n
- Onions<\/a><\/li>\n<\/ul>\n
You can also spiralize citrus peels for use as garnish in a mocktail<\/a> or other fancy drink.<\/p>\nSpiralizer Recommendations<\/h2>\n
If you want a fun and creative way to eat more fruits and vegetables, or make completely plant-based, unprocessed noodles, a spiralizer might be in your future. There are three main types of spiralizers: manual, electric, and handheld.<\/p>\n
Manual Spiralizers<\/h3>\nBrieftons 5-Blade Spiralizer<\/a><\/h4>\nThis affordable spiralizer model includes five interchangeable blades and a lever to engage and disengage the suction pads that keep it in place.<\/p>\n
Paderno World Cuisine 6-Blade Vegetable Slicer<\/a><\/h4>\nThis manual spiralizer has a 6th, stainless steel, wavy blade, and comes with a cleaning brush.<\/p>\n
Electric Spiralizers<\/h3>\nBella 4-in-1 Electric Spiralizer<\/a><\/h4>\nThe Bella Electric Spiralizer is essentially a manual model with a motor attached. It has an auto-stop, so it won\u2019t spend eternity spinning a zucchini if you forget and leave it unattended. And it can accommodate vegetables up to six inches long.<\/p>\n
BLACK+DECKER SFP1000B Electric Spiralizer<\/a><\/h4>\nThis spiralizer has a form factor that more closely resembles a juicer, with a top chute and bottom container. It also has six color-coded blades that are dishwasher safe. In the box, you\u2019ll also find a storage bag for the blades, a cleaning brush, and a mini-book filled with spiralizer recipes.<\/p>\n
Handheld<\/h3>\nVegetti<\/a><\/h4>\nThe Vegetti is the smallest and least costly of all the spiralizers. Just hold it in one hand, take the vegetable in the other, and twist the vegetable while holding the Vegetti still. Because of its narrow interior, it may be harder to clean than the flat-bladed models. But if you need a portable spiralizer or don\u2019t have space for one more appliance, this model is perfect.<\/p>\n
The Original Zoodle Slicer<\/a><\/h4>\nMuch like the Vegetti, this Zoodle Slicer has no moving parts, aside from you and the veggie you\u2019re spiralizing. Picture using this one like a waiter at a fancy Italian restaurant offering you a twist of black pepper on your dish. Just hold it over the plate or bowl and crank away.<\/p>\n
How to Use a Countertop Spiralizer<\/h2>\n![\"Crank](\"https:\/\/cdn.foodrevolution.org\/cdn-cgi\/image\/quality=75,format=auto\/foodrevolution.org\/wp-content\/uploads\/iStock-696646430.jpg\")
iStock.com\/anamariategzes<\/figcaption><\/figure>\nAs with any tool, the exact step-by-step instructions will vary based on the style, make, and model of your spiralizer. I\u2019ll give you a basic overview of the countertop hand-crank version, but please read the manual that comes with your unit before zoodling.<\/p>\n
Step 1: Choose What You Want to Spiralize<\/h3>\n
First, choose the fruit or vegetable that you\u2019re going to spiralize. Look for ones that are at least an inch and a half in diameter since the spiralizer will \u201ccore\u201d the plant in the center. If you spiralize a thin carrot, for example, you\u2019ll end up with a few shavings and a core shaped like a dowel.<\/p>\n
Step 2: Shape to Fit<\/h3>\n
Next, if necessary, trim and shape it to size. You will probably have to flatten it by cutting perpendicularly into the round ends. If it\u2019s a big sweet potato, you may have to cut it lengthwise to get it to fit. And a footlong zucchini from your August garden may require splitting into a couple of six-inch sections, so it will fit between the crank and the blade. (Some electric models use chutes instead of requiring you to place the vegetable manually.) You may also want to position an appropriately sized plate, bowl, or clean tea towel under the outside of the blade to catch the spirals.<\/p>\n
Step 3: Pick a Blade<\/h3>\n
Since spiralizers come with a variety of blades, you\u2019ll want to select your desired blade next. Many countertop models come with three different blades: thin noodles (like spaghetti), thicker noodles (think udon), and lasagna. The blade has a round cutter in the center, into which you insert the end of the fruit or veggie. The other end goes into the spikes on the moveable part, which is attached to the crank handle and slides toward the blade. Before you start cranking, make sure the unit is firmly affixed to the counter. Most models accomplish this with four suction cups on the corners. Some industrial models include clamps. You do not want your spiralizer, veggie, and bowl to go flying off the counter the second you start to apply force.<\/p>\n
Step 4: Spiralize!<\/h3>\n
Once the veggie is centered and secured on the spiralizer, you\u2019re ready to go. Turn the handle as you apply gentle pressure on the food toward the blade end of the unit. Or, for an electric model, flip the switch.
\nCheck out this video, with extremely cheerful music, for a visual aid.<\/p>\n\n
\n \n
Perhaps you\u2019ve heard of the word \u201czoodles<\/a>,\u201d which is a combination of \u201czucchini\u201d and \u201cnoodles.\u201d Hopefully, scientists are not working on a genetic cross between a zucchini, a labrador retriever, and spaghetti because the world definitely does not need a labrazoodle. (Cute, I\u2019m sure, but that green coat would be kind of disturbing, honestly.) These days, other veggies have gotten in on the zoodle fun, like sweet potatoes and jicama, but linguists have not bothered to invent words like \u201cswoodle\u201d and \u201cjicoodle.\u201d Zoodle, it seems to have been decided, is sufficient.<\/p>\n Another interesting thing about zoodles is how they\u2019re made. They don\u2019t come from hybrid plants that produce pre-strung zucchini, in the same way that baby carrots are not actually picked as newborns. Instead, zoodlers (not a word, but perhaps it should be) take regular veggies and perform the act of \u201cspiralizing\u201d on them. Essentially, a spiralizer turns an oblong or round veggie into long strings by cutting multiple strands as the veggie is spun on an axle.<\/b> The combination of forward movement and circular motion produces the spirals that can create long, long strands of veggies that act a lot like noodles in various dishes and spiralizer recipes.<\/p>\n And the best thing about this is, you can bring the wonders of spiralizing to your very own kitchen. Spiralizers are small, often inexpensive, and fun to use (as long as you follow the safety precautions to avoid spiralizing your fingers, which is not OK under any circumstances \u2014 and definitely a no-no on a website that promotes sustainable eating). But you may be reluctant to invest in another kitchen gadget that has only one purpose. So beyond zoodles, what else can you do with a spiralizer? Beyond zucchini, what other foods work with them? And what are some good spiralizer recipes to try?<\/p>\n A spiralizer is a kitchen appliance<\/a> that turns fruits and vegetables into noodles and other shapes. The \u201cspiral\u201d in the name can refer to the mechanism (think of a large crank pencil sharpener like they had screwed to the wall in 4th grade, or a woodworking lathe) or the shape of the finished product. While zucchini noodles are pretty limp, other veggies like carrots and sweet potatoes come out as bouncy spirals, reminiscent of a model\u2019s hair in a shampoo ad.<\/p>\n In addition to long zoodles, most spiralizers allow you to cut your food into different lengths, thicknesses, strands, slices, and chips.<\/b> Spiralize the veggies when raw; after that, you can bake or stir-fry them to create lots of delicious and interesting meals.<\/p>\n Many chefs have fallen in love with spiralizers<\/a> because of the innovative dishes they suggest \u2014 and the beautiful presentation they enable. The cool new looks of traditional veggies are both decorative and functional and allow people to experience \u201cboring\u201d old foods in a new way. Some newer models cater to this creativity by adding \u201cwavy\u201d blades that contribute texture and symmetry to the finished veggies.<\/p>\n For the home cook, a spiralizer is an inexpensive and not too bulky addition to a healthy plant-based kitchen. The manual crank and handheld models are the lowest in cost, while you\u2019ll pay more for an electric model or a dedicated attachment to another appliance like a stand mixer.<\/p>\n The best foods to run through a spiralizer are firm or crisp fruits and veggies of a round or oblong shape. <\/b>These include:<\/p>\n You can also spiralize citrus peels for use as garnish in a mocktail<\/a> or other fancy drink.<\/p>\n If you want a fun and creative way to eat more fruits and vegetables, or make completely plant-based, unprocessed noodles, a spiralizer might be in your future. There are three main types of spiralizers: manual, electric, and handheld.<\/p>\n This affordable spiralizer model includes five interchangeable blades and a lever to engage and disengage the suction pads that keep it in place.<\/p>\n This manual spiralizer has a 6th, stainless steel, wavy blade, and comes with a cleaning brush.<\/p>\n The Bella Electric Spiralizer is essentially a manual model with a motor attached. It has an auto-stop, so it won\u2019t spend eternity spinning a zucchini if you forget and leave it unattended. And it can accommodate vegetables up to six inches long.<\/p>\n This spiralizer has a form factor that more closely resembles a juicer, with a top chute and bottom container. It also has six color-coded blades that are dishwasher safe. In the box, you\u2019ll also find a storage bag for the blades, a cleaning brush, and a mini-book filled with spiralizer recipes.<\/p>\n The Vegetti is the smallest and least costly of all the spiralizers. Just hold it in one hand, take the vegetable in the other, and twist the vegetable while holding the Vegetti still. Because of its narrow interior, it may be harder to clean than the flat-bladed models. But if you need a portable spiralizer or don\u2019t have space for one more appliance, this model is perfect.<\/p>\n Much like the Vegetti, this Zoodle Slicer has no moving parts, aside from you and the veggie you\u2019re spiralizing. Picture using this one like a waiter at a fancy Italian restaurant offering you a twist of black pepper on your dish. Just hold it over the plate or bowl and crank away.<\/p>\n As with any tool, the exact step-by-step instructions will vary based on the style, make, and model of your spiralizer. I\u2019ll give you a basic overview of the countertop hand-crank version, but please read the manual that comes with your unit before zoodling.<\/p>\n First, choose the fruit or vegetable that you\u2019re going to spiralize. Look for ones that are at least an inch and a half in diameter since the spiralizer will \u201ccore\u201d the plant in the center. If you spiralize a thin carrot, for example, you\u2019ll end up with a few shavings and a core shaped like a dowel.<\/p>\n Next, if necessary, trim and shape it to size. You will probably have to flatten it by cutting perpendicularly into the round ends. If it\u2019s a big sweet potato, you may have to cut it lengthwise to get it to fit. And a footlong zucchini from your August garden may require splitting into a couple of six-inch sections, so it will fit between the crank and the blade. (Some electric models use chutes instead of requiring you to place the vegetable manually.) You may also want to position an appropriately sized plate, bowl, or clean tea towel under the outside of the blade to catch the spirals.<\/p>\n Since spiralizers come with a variety of blades, you\u2019ll want to select your desired blade next. Many countertop models come with three different blades: thin noodles (like spaghetti), thicker noodles (think udon), and lasagna. The blade has a round cutter in the center, into which you insert the end of the fruit or veggie. The other end goes into the spikes on the moveable part, which is attached to the crank handle and slides toward the blade. Before you start cranking, make sure the unit is firmly affixed to the counter. Most models accomplish this with four suction cups on the corners. Some industrial models include clamps. You do not want your spiralizer, veggie, and bowl to go flying off the counter the second you start to apply force.<\/p>\n Once the veggie is centered and secured on the spiralizer, you\u2019re ready to go. Turn the handle as you apply gentle pressure on the food toward the blade end of the unit. Or, for an electric model, flip the switch.What is a Spiralizer?<\/h2>\n
What to Spiralize<\/h2>\n
\n
Spiralizer Recommendations<\/h2>\n
Manual Spiralizers<\/h3>\n
Brieftons 5-Blade Spiralizer<\/a><\/h4>\n
Paderno World Cuisine 6-Blade Vegetable Slicer<\/a><\/h4>\n
Electric Spiralizers<\/h3>\n
Bella 4-in-1 Electric Spiralizer<\/a><\/h4>\n
BLACK+DECKER SFP1000B Electric Spiralizer<\/a><\/h4>\n
Handheld<\/h3>\n
Vegetti<\/a><\/h4>\n
The Original Zoodle Slicer<\/a><\/h4>\n
How to Use a Countertop Spiralizer<\/h2>\n
Step 1: Choose What You Want to Spiralize<\/h3>\n
Step 2: Shape to Fit<\/h3>\n
Step 3: Pick a Blade<\/h3>\n
Step 4: Spiralize!<\/h3>\n
\nCheck out this video, with extremely cheerful music, for a visual aid.<\/p>\n\n