|My new toy!|
|Simple to assemble with few parts|
I have been following a fairly strict Paleo diet since completing a month of Whole30 in May 2018. I was beginning to get bored with the meals until I found a few tools to help make cooking and eating a bit more fun. For almost a year, I had been searching for an electric spiralizer... my strict requirements include; compact, easy to use, easy to clean, minimal storage space. Most of the electric versions I found didn't tick the boxes until someone turned me onto the 'Gourmia Curly Q Electric Spiralizer'... Thank You DC!!
|Compact for storage|
This little gem compacts neatly for storage and requires only a 10-1/2" height clearance. The bowl is easily used for storage if you want to prepare the vegetables earlier in the day and store your vegetable 'pasta' covered, in the fridge until meal time. There are three cone blades; ribbon, fettuccine and spaghetti.
|Zoodles and conical ends that remain|
Very skinny vegetables, like carrots will not work well, as there is a small, center core of waste from the blades. Also a cone shaped piece remains after spiralizing. I just set them aside and chop these ends for another use. I have been obsessed with Asian inspired flavor profiles lately. This is my new favorite zoodle salad recipe...
THAI 'ZOODLE' SALAD Yield: 6 servings
This flavorful, crunchy salad is night shade free and is also Whole30 and Paleo compliant.
4 medium zucchini, spaghetti spiralized
1 medium carrot, coarsely grated
½ English cucumber, sliced into 2" long, thin strips
4 green onions, sliced on the diagonal
½ cup of fresh cilantro
¼ cup activated, toasted almonds, roughly chopped
1/8 tsp. wasabi powder
2 cloves garlic, finely minced
2 Tbsp. fresh ginger, peeled and finely minced or grated
¼ cup green onion, thinly sliced
2 Tbsp. rice vinegar
2 Tbsp. coconut aminos
2 Tbsp. almond butter
1 Tbsp. sesame oil
1/3 cup coconut milk
1. Run the zucchini through a spiralizer spaghetti blade, then break the zoodles into 8" length pieces. Place it in a bowl.
2. Add the grated carrot, sliced cucumber and green onions. Set aside while you make the Thai Dressing.
3. For the dressing; combine the wasabi powder, garlic cloves, ginger, green onions, vinegar, coconut aminos, almond butter, sesame oil and coconut milk in the jar of a blender. Blend on high until you have a smooth dressing.
4. Toss the zoodles with just enough of the dressing to get it well dressed, season to taste.
5. Add the fresh cilantro and gently toss, garnish with chopped almonds. Serve immediately.
This summer I tried a new zucchini seed in my garden from William Dam, called 'Cassia Organic'. It is a true Italian Romanesco summer squash. I will definitely grow this variety again next year. High yielding and cool tolerant, a nutty flavor, firm flesh and makes sturdy zoodles. I had several comments from friends that my Cassia Zoodles, after a gentle stir fry in coconut oil, then a quick steaming were very close to the texture of 'real' pasta! If you don't garden or just want to try them out first, Jeremy and Kerri of Rhubarb Ranch had the Romanesco summer squash at the Saturday Market ... watch for them next summer!
|Gently saute in a bit of clarified butter or coconut oil|
Photos by Sally Rae
Recipe by Sally Rae