This little gadget I am about to tell you about was a TOTAL impulse buy. Ever have one of those? I saw it on-line and just bought it. It looked so cool. It’s called a veggie spiral cutter. It is used to cut raw fruits and vegetables into spiral noodles. It showed up in less than a week, and promptly was shoved on top of the fridge where it has been for the past month and a half. Yesterday I got inspired to take it out of the box and….. WOW!!! This thing really does what it says it does. Veggie Noodles: the possibilities are endless.
This is what I made the veggie noodles with:
So I have to say that the instructions that came with my new veggie spiral cutter were minimal. I am a visual learner, and the small print with basic instructions just wasn’t enough for me. Thank goodness for GOOGLE. I was able to watch a simple You Tube video and learned quickly how to use this thing.
Here are some tips to get started:
- Be sure to pick the freshest produce that you can find. Limp, soft veggies will not work on this spiral cutter.
- Try to find veggies with a thick diameter. Thin veggies are difficult to cut.
- The straighter the better. Stay away from crook necked squash and oddly shaped veggies. This slicer likes them straight.
- Some veggies are best lightly steamed. I find that it improves the flavor and makes them more digestible. Too much RAW food can be hard on the digestion and the gut.
- Before you get started, be sure that the spiral cutter is securely attached to your counter top (with the suction cups on the bottom) as you will need a little bit of traction to spiral cut your foods. I was surprised how tightly the suction cups held on to my kitchen counter.
- And oh, yeah!!! Be creative. You can make veggie noodles with just about anything with this spiral cutter.
What I’ve made so far:
Zucchinis: These noodles turned out great. I wasn’t crazy about the raw zucchini flavor so I place them in a colander in the sink and poured boiling water over them. I rinsed them with cold water and drained them well. I tossed them with a simple sesame ginger sauce (recipe below.) They were reminiscent of a seaweed salad I get at the sushi place we go to. Worked great!!!
Yellow Summer Squash: Very similar to zucchinis. I poured boiling water over these too to soften them a bit. You could also lightly steam them for 1-2 minutes.
Cucumbers: These were fun. I love cucumber salad from the sushi place and the homemade sesame ginger dressing I made was fabulous with these. I added strawberries for a little fun.
Carrots: Carrot noodles are a great side dish to any meal. You can eat them alone or with some simple sauce. Or add them to a salad for a creative look. I sprinkled on some apple cider vinegar, celtic sea salt, and chopped cilantro. Really nice!!
Yams: I love yams. And I loved these yam noodles. They were delicious with a ginger almond butter sauce (recipe below). Add a little chicken and green veggie, and you have a yummy, satisfying meal. I steamed the yam noodles for 3 minutes and then rinsed them in cold water. You could also blanch them briefly to soften. YUM!!
Other things to try:
Raw apple noodles
Winter squash noodles (I would recommend lightly steaming)
Raw pear noodles
The possibilities are endless………
I have found that veggie noodles need just a titch of flavor. Toss with a simple sauce and you are ready to go. Here are a couple little sauces that I made:
Simple Sesame Ginger Sauce:
1 TBS apple cider vinegar (like this)
2 TBS coconut aminos (a soy sauce alternative) (like this)
2 TBS toasted sesame oil (like this)
1/4 -1/2 tsp fresh grated ginger
sesame seeds, raw – for garnish (like this)
Combine all ingredients in a small bowl (except sesame seeds) and mix until well incorporated. Garnish with sesame seeds.
Ginger Almond Butter Sauce:
1 TBS almond butter (like this)
3 TBS hot homemade broth (or water)
1 TBS coconut aminos (like this)
1 TBS fresh lime juice
1/2 tsp fresh grated ginger
pinch of celtic sea salt (like this)
pinch of cayenne, optional (like this)
Combine all ingredients in small bowl and mix until well incorporated.
Veggie noodles taste great with a little Vital Green Pesto.