Douglas Shannon - Spiralize it! : a cookbook of creative spiralizer recipes for every type of eater

For Julien, my best friend and the love of my life.

Copyright 2015 by Kenzie Swanhart

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Photography 2015 by Shannon Oslick

Photo courtesy of Brieftons.

http://www.brieftons.com

Author photo 2015 by Julien Levesque

ISBN: Print 978-1-942411-98-7 | eBook 978-1-942411-99-4

The Tangled Table

Classic Cravings

Breakfasts

Snacks & Sides

Salads

Vegetarian & Vegan

Raw

Fish & Seafood

Meat & Poultry

Sweets

Kitchen Staples

M ichael Pollan got it right (and, lets be honest, inspired a ton of people) with his very simple, accessible food philosophy: Eat food. Not too much. Mostly plants. I humbly add one more perspective: Feel good. So often we focus on what were cutting out or adding in without thinking about the end result: whats good for us isnt solely reflected by a low calorie or carbohydrate count. Its captured in how we feel.

After graduating from college in 2012, I worked a job with long hours (still do) and bought most of my meals instead of making themfrom a vending machine, from the drive-through, and from restaurants. It was the most efficient way to get food into my body but I didnt feel good, or good about myself, after eating that way. Id convinced myself that I didnt have time to cook my own meals or go to the gym. But through the influence of a friend, I changed the foods I ate and my routine.

I started my blog, Cave Girl in the City, to chronicle my culinary adventures following a Paleo diet. Paleo appealed to me because it set a strict guide for what I could and couldnt eat. I cut processed foods out of my diet completely. In time, I learned what did and did not work for my body. Ive continued to modify my diet to incorporate the things that make me feel good, and cut out the things that dont.

Confession: I was never particularly skilled in the kitchen. It takes time to cook meals from scratch, which can be a real deterrent. Spiralizers make it ridiculously easy to prepare and eat more vegetables. And even the newest home cook cant help but feel proud when looking down at a colorful, beautiful pile of noodles, produced in seconds. Using a spiralizer helps me enjoy cooking, which allows me continue to eat healthy. Yes, food processors make prep fast and mandolines cut great veggie sticks. But theres something about a tangle of veggie noodles thats not just good for you, its fun, too.

This is a cookbook for everyonefrom those who eat everything to those who cant eat many things. It offers over 100 recipes for the one thing we all need to eat more of: vegetables. Eating healthy does not need to be complicated. Start slow. Eat food. Mostly (spiralized) plants. Feel good.

THERE IS SOMETHING INHERENTLY PLAYFUL about brightly colored, tangled vegetable noodles piled high on your plate. They are beautiful to look at, fun to twirl on your fork, and make a healthy and delicious base for just about any meal you can imagine. Topped with Grandmas tomato sauce, stirred into chicken soup, or even formed into a savory wafflethe options are infinite.

Before we get to the tasty recipesor what I call the good stufflets talk about the kitchen tools you need to make vegetable noodles, which vegetables are best for spiralizing, and my tips and tricks for making the most of your tangled table.

Truth be told, a spiralizer (also known as a spiral slicer) looks a bit like a small torture device. Dont be scared by this; it will transform the way you cook. Once considered a tool merely for creating garnishes, spiralizers have come into the spotlight in recent years for all of the ways they make vegetables more appealing and accessible. From picky kids to raw foodists to the Paleo proud, a spiralizer benefits everyone by expandingand making more interestingwhat you eat.

Still deciding? A spiralizer can also help you: