By Ali Maffucci
Published by
224 Pages

Back Cover: The definitive cookbook for using a spiralizer: the kitchen gadget that turns vegetables and fruits into imaginative, low-carb dishes.

On her wildly popular blog, Inspiralized, Ali Maffucci is revolutionizing healthy eating. Whether you’re low-carb, gluten-free, Paleo, or raw, you don’t have to give up the foods you love. Inspiralized shows you how to transform more than 20 vegetables and fruits into delicious meals that look and taste just like your favorite indulgent originals. Zucchini turns into pesto spaghetti; jicama becomes shoestring fries; sweet potatoes lay the foundation for fried rice; plantains transform into “tortillas” for huevos rancheros.

Ali’s recipes for breakfast, snacks, appetizers, sandwiches, soups, salads, casseroles, rices, pastas, and even desserts are easy to follow, hard to mess up, healthful, and completely fresh and flavorful. Best of all, she tells you how to customize them for whatever vegetables you have on hand and whatever your personal goal may be—losing weight, following a healthier lifestyle, or simply making easy meals at home.

Here, too, are tons of technical tips and tricks; nutritional information for each dish and every vegetable you can possibly spiralize; and advice for spiralizing whether you’re feeding just yourself, your family, or even a crowd. So bring on a hearty appetite and a sense of adventure—you’re ready to make the most of this secret weapon for healthy cooking.

REVIEW: I could totally relate to Ali’s dilemma about eating too much pasta, being Italian and having family dinners filled with lots of pasta. Ali’s mom developed Type 1 diabetes. She was determined to change the way she ate. When she was in N.Y. eating at a restaurant they served the most amazing zucchini noodle. She brought the restaurant’s cook book and discovered the spiralizer. Ali’s mom invited her over to eat this amazing zucchini noodle. Ali was floored…”what I tasted was the same lovely consistency of al dente pasta. I was captivated!” Her mom saw this as a pasta replacement but Ali saw so much more. She saw a way to be creative with vegetables at every meal. The author says that once you catch onto how versatile veggies can become you’ll look around and say, “Can I spiralize that?” I found her journey interesting and the meals inside this book just as intriguing.

She first talks about the four things that a vegetable needs to have to be a good candidate for spiralizing. Funny there is one major exception to the rules and that is with Eggplant. “Because of its soft flesh and tiny seeds, it won’t work well.” She goes on to list fruit and veggies that work great. She talks about what needs to be done to prep them and then choosing your blade to make the dish work.

She talks about storage of the vegetables in the refrigerator and freezer for planning ahead meals. The author says, “Spiralizing is for all ages, diet lifestyles and cooking skill levels. Even a college student in a dorm can make a big bowl of pasta using a spiralizer and a microwave.”

There are many beautiful color pictures sprinkled throughout this paperback book. The ingredients and simple instructions are easy to read. The ingredients are ones you find in any grocery store. In the top left hand corner she has some helpful information. She has the serving size, Time to Prepare, Time to Cook and the nutritional information for the recipe that includes: Calories, Fa, Carbohydrates, Sodium, Protein, and sugar for the stated portion size.

She rates each recipe for cooking level. !) Very easy 2) Medium 3) Most difficult – many steps required. She also labels the meal as to it being V – Vegan VT – Vegetarian GF – Gluten-Free, P Paleo.

I made the Zucchini noodles and she is right they are amazing, I couldn’t get over the taste. I also made the sweet potato spiralizerized bun. Both were yummy. My whole family loved them.

The recipes I look forward to trying are Breakfast: Cinnamon-Walnut Protein muffins, Huevos Rancheros. Snacks and Sides: The Spicy Jicama Strings (looked like fries- can’t wait to try that), Lemon Garlic Broccoli with Bacon, spicy Butternut Squash Nachos. Soups, Stews and Salads: I want to try the Chicken Carrot Noodle soup, Shrimp Daikon Pho, Steak and Pear Kale Salad, Apples with Saved Asparagus, Goranzola and Pecans. Sandwiches, Wraps and More: The Tilapia Tostados with Tomato – Corn Salsa; Apple-Potato Cheese Bun, Tuna Parsnip Portobello Melts: Rice Dishes – (fascinating section I can’t wait to try) Short Ribs with Sweet Potato “Grits”, Sweet Potato Fried Rice, Vegetarian Chana Masala with Kohlrabi Pasta and Noodles: I look forward to eating Bacon Casio e Pepe; Zucchini Linguine with Garlic Clam Sauce and oh, the Desserts look yummy!

I’m excited about incorporating more veggies in my family meals. I know it will be a win win for everyone; especially when they taste good and they are easy to make. I don’t have the fancy machine mentioned in this book. I bought a plastic devise in the grocery store. It only cost $9.99 and I can make almost all the meals in this book. I’m not sure where to purchase the Spiralizer but if I make a few more dishes I love I’m going to find out!

I received a free copy of this book from the Blogging for Books program in exchange for my honest opinion. There was no obligation to give a positive review. I'm a tell-it-like it is kind of person. This holds true to my review.

Nora St Laurent
TBCN Where Book Fun Begins
The Book Club Network blog
Book Fun Magazine


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