Anca - Nourishing Noodles: Spiralize Nearly 100 Plant-Based Recipes for Zoodles, Ribbons, and Other Vegetable Spirals

SPIRALIZE Nearly 100 Plant-Based Recipes for Zoodles, Ribbons, and Vegetable Spirals CHRIS ANCA,
CREATOR OF TALES OF A KITCHEN 2016 text and photography by Chris Anca First published in the United States of America in 2016 by Race Point Publishing, a member of Quarto Publishing Group USA Inc. 142 West 36th Street, 4th Floor New York, New York 10018 www.quartoknows.com All rights reserved. No part of this book may be reproduced in any form without written permission of the copyright owners. All images in this book have been reproduced with the knowledge and prior consent of the artists concerned, and no responsibility is accepted by producer, publisher, or printer for any infringement of copyright or otherwise, arising from the contents of this publication. Every effort has been made to ensure that credits accurately comply with information supplied. We apologize for any inaccuracies that may have occurred and will resolve inaccurate or missing information in a subsequent reprinting of the book.

Digital edition: 978-1-62788-944-5 Softcover edition: 978-1-63106-184-4 Names: Anca, Chris, author. Title: Nourishing noodles : nearly 100 plant-based recipes for spiralized zoodles, ribbons, and other vegetable spirals / Chris Anca. Description: New York : Race Point Publishing, 2016. | Includes index. Identifiers: LCCN 2016001713 | ISBN 9781627889445 (softbound) Subjects: LCSH: Cooking (Vegetables) | LCGFT: Cookbooks. Classification: LCC TX801 .A67 2016 | DDC 641.6/5--dc23 LC record available at http://lccn.loc.gov/2016001713 Editorial Director: Jeannine Dillon Managing Editor: Erin Canning Project Editor: Jason Chappell Cover and Interior Design: Jacqui Caulton Photo Shutterstock/Tobik Dividers Shutterstock/Olya Fedorovski Background on pages ii, iii, 1, 13, 35, 47, 79, 80, 113, and 129 Shutterstock/P.

Chinnapong Background on pages 4, 37, 38, 48, 63, 76, 97, 106, and 107 iStockphoto/rusm Background on pages 66 and 124 Shutterstock/Bloomua

I love to eat, especially food that makes me happy (emotionally and physically), food that nourishes my body, and food that leaves me energized, without worrying about counting calories or fats or grams. To me, eating whole foods and superfoods, including heaps of fruits, veggies, whole grains, and nuts and seeds, and choosing organic when possible, equals abundance and a happy, humming body. Its a way of celebrating life, all around and within. And thanks to the invention of the spiralizer (seriously, how did I ever live without it?!), it is much easier to incorporate even more veggies and fruits into my diet and achieve my healthy-eating goals. My diet is comprised mostly of plant-based foods. The majority of my meals are raw and/or vegan, so the recipes in this book fall into those categories.

But you dont have to live a vegan, vegetarian, or raw lifestyle to enjoy these recipes. You just need two things: a spiralizer and a desire to add fresh, healthy, delicious, and comforting dishes to your menu. Turning your fruits and veggies into noodles takes just a few minutes with a spiralizer, so these recipes are also quick and easy to make for any night of the week. Im neither a professional chef nor an accredited dietitian. Im a self-taught home cook, leading a healthy, active lifestyle (I run and run and run!), and Im developing new recipes all the time. Sometimes I fail in the kitchen and at other times I succeed in making the perfect food.

My recipes are not complicated and I find that theyre also fun to make. And if I can make them, then so can you! Chris Anca

The fact that you have picked up this book and are reading it means that you already have an interest in healthy and delicious recipesand are most likely a noodle enthusiast or soon-to-become noodle enthusiast. If youre a beginner at spiralizing, or cooking in general, this book is for you. The recipes are easy to make, with clear instructions and beautiful photos of the finished dishes. Many of the recipes are raw, and these are often the easiest to tackle in the kitchen, since you dont need to worry about timing or baking to precision. If you are already a savvy spiralizer, or a pro at cooking, I think you will still find inspiration among these pages and learn a thing or two about creating incredible meals that are entirely plant-based.

Most importantly, this book is filled with delicious, vibrant recipes that everyone can actually make, even at the end of a very busy day.