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Spiralizer: A Food Trend for 2016

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If you’ve been on Pinterest for the last few months, chances are you’ve seen pictures of rose-shaped Apple Tarts, ‘noodles’ made from vegetables and beautifully shredded salads being ‘pinned’ incessantly. I’m no stranger to making vegetable ‘noodles’, but over the years, I had relied mostly on my julienne peeler for this.

Honestly, this julienne peeler is also the reason why I haven’t made vegetable noodles often. It’s fairly time-consuming and like anyone balancing work and home in modern India would know- time is everything! And the plastic ones that you find online are just that – plastic! With the optimism that is commonplace at the beginning of a new year, I took the plunge to start ‘spiralizing’ way more seriously with KitchenAid’s Spiralizer Attachment for the KitchenAid Stand Mixer.

It’s a sturdy attachment that fits right into the ‘hub’ of the stand mixer and has 4 blades that will help you make veggie ‘noodles’ in two different sizes and peel and core them too!

Excitedly, I made my first meal of Zucchini ‘Noodles’ and tossed them up with my favourite Pesto Sauce. With bare minimum effort, which is predominantly restricted to fitting the attachment and the vegetable, it took me seconds to make the ‘noodles’! But that was just the beginning, I’ve spent the last few weeks experimenting with spiralizing so many vegetables! Our regular Beetroot Salad – spiralized! Beautiful winter Radish with Parsley – spiralized! Apples and Pears – spiralized!

While I’m no advocate of a carb-free or gluten-free diet, you’ll definitely find me rooting for camp ‘eat more veggies’… and this is exactly what the spiralizer has helped me with. Let’s face it, we eat with our eyes first. If you have kids or are generally surrounded by fussy eaters, you’ll know exactly how difficult it is to get them to eat veggies. But with the Spiralizer, I’ve won this battle by first making it visually appealing to them. The shapes are just too enticing for anyone to not try! I had always gawked at the stunning cuts of vegetables that chefs at restaurants are able to plate-up, but only until now.

Remember ‘time’, that little devil always creeping up on us? Like I mentioned, it literally takes me seconds to make beautiful vegetable and fruit ribbons and noodles. The clean-up is minimal and there is such little wastage of the produce as opposed to trying to do this all by hand!

Like most things that are often written about extensively, I can’t help but wonder, and I’m sure I’m saying this aloud for you too… is this just a passing fad? Well, not unless you have your health in mind.

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