Inspiralized is what you and your dish become after spiralizing! You’re a healthier version of yourself – and you’re excited to enjoy the good stuff- without the guilt!
What is spiralizing?
Spiralizing is the “art” of turning vegetables into noodles, using a spiralizer. Don’t have a spiralizer? Reserve your Inspiralizer today! If you just can’t wait, I recommend the Paderno-World Cuisine Vegetable Slicer.
Click here to learn more about spiralizing!
Click here to check out my top reasons why everyone should be spiralizing (it’s a total game-changer!)
Now that you know what spiralizing is, let’s learn everything you need to know to start spiralizing yourself!
II. How to Spiralize
Quick Start – How to Spiralize Vegetables
Click below for quick access on how to spiralize popular vegetables. For more information and specifics, click here.
Note about eggplant.
FAQ – Frequently Asked Questions about Spiralizing
Which spiralizer should I purchase to make your recipes?
All of the recipes that I make on this blog are done using the The Inspiralizer, but if you just can’t wait for it to go on-sale, I recommend the Paderno-World Cuisine Vegetable Slicer. Of course, I encourage everyone to use my Amazon affiliate link and purchase the exact spiralizer that I use: click here. However, Williams Sonoma now sells the same Paderno product in stores. Find your local Williams Sonoma and call before you go to ensure they have stock availability.
I don’t have a spiralizer but still want to make your recipes. How can I spiralize without a spiralizer?
Unfortunately, to achieve the curly noodles that you see in my recipes, you must have a spiralizer. However, it is possible to make noodles out of vegetables using a few techniques. The noodles will not cook as well and you won’t be able to get as many shapes as you do with the spiralizer, but it is definitely possible. Click here for a full tutorial on how to spiralize without a spiralizer.
Did you invent the spiralizer?
No, I did not. I simply love cooking with it and decided to create a blog around it. Imagine if someone had a food blog that was just dedicated to slow cooker recipes or smoothies made with a blender. I’m just taking a product I love and making healthy recipes with it.
How do you clean the spiralizer?
It’s very easy to clean the spiralizer, if you have the right brush. If you can’t seem to get all of a vegetable out of the pointy blades or the plastic teeth, don’t despair. Purchase a rounded brush to use solely for cleaning your spiralizer. Scrape the blades and teeth with the rounded brush, while using soap and running water. This prevents cutting your hands or putting away a dirty spiralizer. Buy this brush by OXO and watch this video on how to clean the spiralizer properly.
Do you cook the noodles? If so, how?
It all depends on the type of vegetable and the recipe – check out a full list of spiralizable vegetables and how to prepare and cook them by clicking here. Sometimes, I like eating raw noodles in wraps or in a creamy sauce. Sometimes, I like to pour a hot sauce over raw noodles. However, mostly, I like to cook the noodles in a skillet or in the oven. In each of my recipes, I indicate whether or not the noodles should be cooked – and for how long!
Do you have a cookbook on spiralizing?
Yes! Clarkson Potter will be publishing the Inspiralized Cookbook, due out February 24, 2015. For information on the upcoming book, click here.
What are the nutritional differences between regular wheat pasta and zucchini pasta?
You won’t believe it! Check out that post here, including calorie and carbohydrate information: Zucchini Pasta vs. Regular Pasta
I see that, in your recipes, you refer to Blade A, B and C. What does that mean?
That’s just the system I set up for everyone to follow along to my recipes. On The Inspiralizer, the blades are clearly labeled A, B, C and D. At the end of this FAQ, you will see the blades labeled with pictures. On the Paderno Spiralizer, Blade C is the Blade with the smallest triangles and makes spaghetti-like noodles. Blade B is the blade with the larger triangles and makes thicker spaghetti-like noodles. Blade A is the blade with no triangles and creates ribbon-like noodles, similar to a pappardelle.
How can I keep leftovers?
Check out this post here
When I cook zucchini noodles, they often become too watery or mushy. How can I prevent a runny pasta sauce?
Can I make spiralized noodles in advance and save them for later in the week?
Yes, of course (and I encourage it!) Check out that post here: How to Store Spiralized Noodles
Do you have any spiralizer video tutorials?
Yes, check out my video page or go straight to my Vimeo page. I have tutorials on how to spiralize butternut squash, sweet potatoes, carrots, apples, beets, and zucchinis. There will be more coming soon. You can also check out this blog post that can be helpful: A Full Guide in GIFs: How to Spiralize a Zucchini.
Do you have any resources for aspiring food bloggers?
Yes, and I encourage everyone to start blogging. If you have a strong passion, your blog will speak for itself. Here are some of my resources:
- How to Make a Wood Photo Backdrop
- Inspiralized Photography Advice for New Food Bloggers & Photographers
- How to Make Your Own Napkins for Food Photography Using Stitch Witchery (No Sew!)
- How to Make a Chalkboard Photo Backdrop
- How to Meal Plan to Save Money and Time
- Also, I have a Pinterest board with tips for Food Photography.
Thank you. I hope this How To Spiralize & FAQ page has helped you in your Inspiralized journey!
If you have any specific questions that you’d like to have answered, feel free to send them my way and I’ll add them to the FAQ!
Other helpful blog posts include: