Spiralizers are fast becoming the latest must-have gadget for healthy eaters. A quick and simple method for cutting vegetables into delicious strips and ribbons, spiralized food is a far healthier alternative to spaghetti or noodles. Read on for the lowdown on all things spiral!
How to use
Most spiralizers work in a similar manner; simply attach raw vegetables or fruit to the teeth of the device and then turn the handle to push the food through the blade to create ribbons or noodles. Varying blade sizes offer different levels of thickness.
What food spiralizes best?
While the majority of vegetables and fruits are suitable for spiralizing, root vegetables are especially well suited due to their firm textures. The following are some of the most recommended foods to use with your spiralizer.
- Courgette: Courgettes are perfect for creating vegetable noodles.
- Carrot: Another great choice for noodles, carrots can also be used to add crunch to a salad.
- Sweet potato: Thicker noodle blades can be used to make sweet potato curly fries.
- Apple: A wonderful addition to any coleslaw.
Most spiralized vegetables can be eaten cooked or raw. It’s a good idea to gently boil or stir-fry spiralized food to prevent it from breaking up when cooking.
Kenwood Electric Spiralizer
The Kenwood Electric Spiralizer contains a 0.5L container, a flat blade (Pappardelle) Cutting Cone for thick ribbons, a spaghetti (Linguine) Cutting Cone for thin noodles, and a long lasting stainless steel blade suitable for use with all types of fruit and vegetable. The Kenwood Electric Spiralizer uses a 50W motor and is dishwasher safe.
Morphy Richards Spiralizer
The Morphy Richards Spiralizer contains 2 interchangeable stainless steel blades for thick and thin ribbon cutting, a compact storage solution with a power cord that can be stored inside, and a dedicated tamper plunge. The Morphy Richards Spiralizer is quick and simple to use and very easy to clean.
1 onion, ends trimmed
1 sweet potato, peeled, ends trimmed and halved widthways
1 carrot, peeled, ends trimmed and halved widthways
1 parsnip, peeled, ends trimmed and halved widthways
1 tbsp sunflower oil
1 red chilli, deseeded and chopped
1 tbsp ground cumin
50 g red lentils, rinsed in cold water and drained
750 ml hot gluten-free vegetable stock
salt and freshly ground black pepper
chopped fresh coriander
- Use a spiralizer with a 3mm spaghetti blade to spiralize all vegetables. Keep the onion separate.
- Heat the oil in a saucepan, add the spiralized onion and cook for 3-4 minutes until soft. Stir in the chilli and cumin and cook for 1 minute, then stir in the lentils.
- Add the stock and bring to the boil, reduce the heat, cover and simmer for 15 minutes. Stir occasionally until the lentils are tender. Add the remaining vegetables and simmer for 4-5 minutes.
- Serve in bowls and add a dollop of yoghurt and the coriander.
1 large mooli (daikon radish), 2 courgettes or 3 carrots
2 tsp coconut oil, or vegetable oil
thumb-sized piece ginger, chopped
1 fat red chilli, ½ finely chopped, ½ thinly sliced into rings
2fat garlic cloves, crushed
6 spring onion, finely sliced
1½ tbsp curry powder
2 tbsp soy sauce
1 tbsp teriyaki sauce
150g pack raw prawns, roughly chopped
100g cooked ham, shredded
2 large handfuls beansprouts
coriander, to serve
lime wedges, to serve
- Use a spiralizer with the larger blade to create noodles from the vegetables.
- Heat the oil in a wok. When hot add the ginger, chopped chilli, garlic and spring onions. Stir-fry for 1 min until softened. Add the curry powder, soy sauce, prawns, ham and teriyaki and cook for 2 mins until the prawns turn pink.
- Add the noodles and beansprouts, stir for 1 min and then serve with coriander, sliced chilli and lime wedges on the side.