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if you just bought your first spiralizer, congratulations.  Zucchini Noddles in place of Pasta is the most popular use for the Spiralizer.

But if you were to only spiralize zucchini noodles, you’d be greatly missing out. Because there are dozens of different vegetables that you can spiralize for salads, casseroles, appetizers, entrees and desserts. Spiralizing is an easy way to get more veggies into your diet and doing so will save you time in the kitchen – always a bonus.

Veggie Spiralizer Tips

  • Play around with the three different blades. You may like your slices thicker or thinner depending on the vegetable and recipe.
  • Orange and red/purple colored veggies are packed with nutrients and get their color from beta carotene and anthocyanin – but these colors can also stain your tool. Remember to immediately wash your spiralizer (and cutting board) after slicing brightly colored veggies.
  • When it comes to carrots, parsnips and other “narrow” vegetables, grab the largest you can find. The wider the better.
  • While not on this list (because it’s the middle of summer and I couldn’t find one), my favorite winter vegetable to spiralize is butternut squash.
  • Many spiralized veggies make for great healthy meal prep. Slice zucchini, carrot, onion and beets on the weekend and store in a ziploc bag or glass storage container in the fridge for various recipes throughout the week.

SOURCE: https://downshiftology.com/spiralizer-beginners-guide/


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