Inspiralized: Turn Vegetables online into Healthy, Creative, Satisfying Meals: high quality A Cookbook outlet online sale

Inspiralized: Turn Vegetables online into Healthy, Creative, Satisfying Meals: high quality A Cookbook outlet online sale

Inspiralized: Turn Vegetables online into Healthy, Creative, Satisfying Meals: high quality A Cookbook outlet online sale
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Product Description

NEW YORK TIMES BESTSELLER • 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

"This cookbook will make you look at vegetables in a whole new light!" The Kitchn

"Ali''s super smart, super clean recipes will bring a smile to your heart and your tummy! Her story is as authentic and inspiring as they come. She''s bringing totally new recipes to your table, next!" —Candice Kumai, bestselling author of Clean Green Eats and E! News Contributor

"If you are looking for more ways to love vegetables or just need a break from the everyday, this book will certainly leave you inspired!" —The Paleo Mom

About the Author

Combining her inherent Italian-American love for pasta with her commitment to a healthy lifestyle, ALI MAFFUCCI launched Inspiralized.com. She lives in Jersey City with her fiancé, Lu.

Excerpt. © Reprinted by permission. All rights reserved.

INTRODUCTION
 
If I had a dollar for every time my grandparents said, “We’re on a diet—we’re giving up pasta, wine, and cheese,” I wouldn’t be here writing this book. I’d be living on an island with my riches.
 
Sunday-night dinners at the home of my father’s parents were always quite the scene. My sweet grandmother—a woman who proudly donned her Sunday best for Mass and washed my mouth out with soap for saying “pee” instead of “tinkle”—would be burning something in the oven and scuffling about the kitchen with a spoon in her hand, dripping sauce on the tiled floors. But despite the chaos, Pops, with his big gold pinky ring, strong nose, and all-consuming love of the motherland, always managed to prepare a flawless meatball or the perfect pesto.
 
Cooking was always the main event. The party didn’t start when everyone arrived for dinner; it started when the first glug of olive oil hit the pan, signaling the beginning of a beautiful, delicious Italian meal. We were all pulled in not only by the smell of a fresh marinara simmering but also by the clinks of wineglasses filled with full-bodied reds and sounds of Pops’s favorite Frank Sinatra album (if you could hear the songs over his own renditions). The sight of Pops twirling my grandmother around to “That’s Amore” is unforgettable.
 
Eating was another spectacle. My father would fight anyone for the last piece of bread to dip in the sauce left on his plate—God forbid we didn’t savor every last drop. The wine flowed, and my grandmother constantly got up to bring something else to the table, whether olive oil, more bread, or freshly grated Parmesan. Despite conversations that could be either negative or positive, the mood was always jovial, simply because we were eating. We gorged ourselves on pasta, meats, wine, and cheese nearly to the point of discomfort—yet we never missed dessert. And that was always an assortment of Italian pastries from a molto bene bakery—biscotti, sfogliatelle, pignoli. My personal favorite was cannoli and Sambuca, the little espresso beans floating in that sweet anise-flavored liquor paired with decadent ricotta-filled pastry. By the time we left my grandparents we had eaten our weight in carbohydrates, but we were happy. My grandmother and Pops would walk us out the front door and wait to wave good-bye as we drove out the driveway. Everyone was already excited for the next Sunday.
 
When I had the opportunity to spend a college semester studying abroad, I of course went to Italy. I treated every day as if it were Sunday night dinner at my grandparents’. I devoured pizzas, polished off aromatic Chiantis, ripped through caprese salads, slurped up giant portions of pasta bolognese, and dipped fresh semolina bread into whatever I could get my hands on. I might as well have just slurped olive oil straight from the bottle. When I returned home, I had to face the consequences of my indulgences: high numbers on the scale. I had put on an embarassing 20 pounds during my indulgent European semester, bringing my grand total weight gain to 50 pounds since freshman year. When I saw that number, I knew something had to change.
 
I gave myself some leniency, as I was suffering withdrawal from la dolce vita, after all. Then my friend Sarah gave me a book on—are you sitting down?—veganism. Despite fear of a painful good-bye to sausage, mozzarella, thick pestos, meatballs, and white pastas and breads, I was quickly sold on the promises of slender arms and skinny thighs. In August 2008, I began a two-year stint as a vegan and it worked: I lost 60 pounds and obtained the arms and thighs of my dreams. But, there was one big problem: Sunday night dinners at my grandparents’ were different—and not in a good way. Telling my family I was a vegan was like telling them I was moving to the most desolate corner of the world. Whole-grain pasta and multigrain bread just weren’t part of Pops’s vocabulary. Luckily, my grandparents’ unconditional love prevailed, and they made extra dishes for me: more vegetables, whole wheat spaghetti, and pasta fagioli. It just wasn’t the same, though.
 
As a result of adopting veganism, I learned how to cook creatively and healthfully, discovered new types of food, and became empowered by my knowledge of fresh, clean eating and its immense health benefits. As an Italian-American and lover of pastas and savory foods, I still struggled with portion control—until my mother introduced me to the spiralizer. After that, my life changed.
 
So, how did it all start?
 
My mother is a Type 1 diabetic. This type of diabetes, which often begins in childhood, is known as insulin-dependent diabetes because the pancreas produces little or no insulin, a hormone that normally converts glucose (sugar) into energy. If not managed properly, this chronic diabetes can cause serious health problems, such as kidney failure, blindness, nerve damage, fatal heart disease, and stroke. Although there are many causes for diabetes, my mother initially developed gestational diabetes, becoming diabetic while pregnant. In 2012, when I was living in Hoboken, New Jersey, she started seeing a health coach who suggested she try raw veganism, a diet that excludes not only all animal products but also foods cooked above a temperature of about 118°F.
 
A few weeks later, on vacation in Florida, she researched raw vegan restaurants and found one nearby. She figured she would try out restaurant-quality raw food before committing to the lifestyle. She ordered a “Dragon Bowl,” which listed zucchini noodles as one of its ingredients. My mother was impressed and amazed by it—so much so that she told me about the dish right away. She wanted to re-create those zucchini noodles at home, but she didn’t know how.
 
A few months later, in New York City, we went to a raw organic restaurant called Pure Food and Wine. We had an incredible meal, so my mother was committed to eating more vegan and plant-based foods. She bought the restaurant’s cookbook, and that’s when she discovered the spiralizer. One of the recipes in the book was for zucchini noodles.
 
My mother insisted I should try these noodles, but I was incredulous: how could a vegetable noodle taste like pasta, especially to someone who had grown up eating so much pasta? Then, one Sunday evening she made me a dish with them. I was floored. I was expecting something either crunchy and raw or mushy and overcooked, but what I tasted was the same lovely consistency of al dente pasta. Honestly, if my eyes had been closed, I would have thought she served me real spaghetti!
 
Always looking for new ways to eat healthfully, I was captivated. Most important, I regretted not having tried it sooner. I apologized for being so stubborn, and I thanked my mother. She sent me home with her spiralizer and bought another for herself.
 
I counted the hours at work the next day, eager to go home and make zucchini noodles for my dinner that night. I decided to make a tomato-basil pasta with cannellini beans, roasted artichokes, and shrimp. In just minutes, I had a pasta dish that was low-calorie, low-carb, and nutritious. And it seemed to come so naturally. Although my mother had presented the zucchini noodles as a spaghetti replacement, I saw that they had greater potential. As soon as I started turning the handle of my spiralizer, recipe ideas began filling my head.
 
Lu, my boyfriend at the time, had no idea what I was doing, of course. He was just hungry, as usual. When the meal was ready, I tasted the dish and knew I had something special. Lu took his first bite, threw his head back, and roared “Mmmm!”
 
“I know, right?” I said excitedly.
 
Immediately, he responded, “How come everyone doesn’t know about this?”
 
For the next three months, all I could do was think about spiralizing. If I went to a coffee shop on the weekend, I’d bring my laptop to write recipes, and I left wanting to test them that evening. I felt this great urge to create. After years of working in static corporate environments, I finally had an outlet: spiralizing had inspired me! Simply put, I was Inspiralized, and I wanted to Inspiralize others.
 
The more I cooked spiralized meals, the more convinced I became of their potential. I started posting pictures of my spiralized dinners on my social media channels, and my friends commented back, asking for the recipes. When I told them the noodles were made with a spiralizer, they bought their own to get started. I was creating buzz in my own social circle, so I knew the idea would catch on just as quickly with the rest of the world.
 
I was especially happy to tell everyone on low-carb diets that pasta and noodle bowls could be enjoyed again, and not just on “cheat day.” Like them, I was tired of green juices and boring lean proteins and veggies for dinner. I also couldn’t find truly diet-friendly food that tasted great. But now I had the key to that castle!
 
When I searched online for “spiralized recipes,” everything that turned up was raw, vegan, or both. The only recipes I could find stuck to three basic veggies: carrots, cucumbers, and zucchini. No one was capturing the true power of the spiralizer.
 
Finally, in June 2013, after mustering up the necessary courage, I walked into my boss’s office and quit my job. Then I rushed home, bright-eyed and bushy-tailed, and purchased the domain name Inspiralized.com. That next morning, I walked into a coffee shop across the street, opened up my laptop, and without a clue as to how to start a blog, I wrote my first post and began drafting a business plan.
 
In order to create and test recipes that did not exclude any types of eaters, I went from vegan to pescatarian to omnivore again. Reintroducing these favorite foods to my diet was welcomed, not feared. I took a culinary journey that allowed me to manage my waistline as I adapted all my food knowledge to this new spiralized way of cooking. My body has slimmed down, my skin glows, and I have more energy than ever before.
 
Most important? Sunday dinners at my grandparents’ house are again satisfying and delicious.
 
 

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Customer reviews

4.4 out of 54.4 out of 5
3,531 global ratings

Top reviews from the United States

Jacob Keller
5.0 out of 5 starsVerified Purchase
Life changing ideas for anyone trying to be healthier!
Reviewed in the United States on February 24, 2015
If you are new to spiralizing you don''t really NEED this book, Ali has enough info and recipes to get you started for free on her website. I bought three copies of this book for myself and friends purely because I wanted to monetarily support her because she has helped me... See more
If you are new to spiralizing you don''t really NEED this book, Ali has enough info and recipes to get you started for free on her website. I bought three copies of this book for myself and friends purely because I wanted to monetarily support her because she has helped me so much. That being said I received my books yesterday (one day before release, thanks Amazon!!!) and I am VERY impressed! Vegetable sandwiches, muffins, waffles, vegetable rice pudding!?! You don''t NEED this book, but you will LOVE it!

The key to spiralizing is actually getting out your spiralizer and using it. Once you get in the habit of it you will see how spiralizing is so much faster than cutting up vegetables, and most veggies you can spiralize ahead of time and store in your fridge ready to use. Make sure you read Ali''s tips on cleaning the spiralizer and which veggies you can spiralize ahead of time.

This girl''s ideas are amazing, and truly life changing for those of us who follow a gluten free, grain free, vegan or paleo lifestyle. Even if you don''t, a vegetable spiralizer paired with Ali''s ideas make it so much easier to incorporate more veggies into your diet.

Anyone following any kind of weight loss plan or that wants to be healthier would love this and a spiralizer as a gift!
715 people found this helpful
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a in nebraskaTop Contributor: Sewing
1.0 out of 5 starsVerified Purchase
What they don''t tell you about this cookbook. . .
Reviewed in the United States on January 8, 2020
Here''s what they don''t tell you about this cookbook and her others: it''s all about low-carb. That is the point of these recipes and it''s designed for people interested in that kind if eating. So it is not basic cooking nor paleo nor keto nor vegetarian, nor... See more
Here''s what they don''t tell you about this cookbook and her others: it''s all about low-carb. That is the point of these recipes and it''s designed for people interested in that kind if eating. So it is not basic cooking nor paleo nor keto nor vegetarian, nor gluten-free. If that is what you''re looking for, you will not find it here. Well, you''ll find some recipes for those things sprinkled throughout. But it''s all about "healthy eating" as this non-chef, non-medical woman defines it. It''s all about replacing pasta with vegetable strands. It''s not a bad thing, but if you love pasta, despite her claims otherwise, this will not replace that product. Nor does it need to unless you have a specific medical condition. Noodles do not taste or feel like pasta. Sauce doesn''t stick to it the way it does on pasta. And here''s the real problem; these are not great recipes. Some turn out watery, drab, or just weird attempts at replacing pasta. Some don''t feel well tested. One of her books has hot dog carrots that were still very hard after the recommended temperature and time.
She says she was vegan for years, maybe that killed her taste buds? And many recipes have hard to find ingredients. If you have to eat low-carb-- and only 1 in 10 people truly need to, then vegetable "noodles" may be worth a try. But not from this cookbook.
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T
1.0 out of 5 starsVerified Purchase
Time Consuming Recipes
Reviewed in the United States on November 13, 2016
I never like to write bad reviews, but I wish someone would have told me what I am about to write. These recipes are time consuming! Most of the recipes take 20-60 minutes, which is fine as a side dish for dinner, but not for a quick lunch or snack. I bought the Paderno... See more
I never like to write bad reviews, but I wish someone would have told me what I am about to write. These recipes are time consuming! Most of the recipes take 20-60 minutes, which is fine as a side dish for dinner, but not for a quick lunch or snack. I bought the Paderno Spiralizer (Which by the way I LOVE). I scanned the whole book looking for at least a few tips on how to make something fast. Nothing! In all fairness, I was looking for simple tips to get me started and I ended up figuring it out myself. Some of my favs are zucchini noodles lightly sautéed in olive oil for 2 minutes, with salt, pepper, and parmesan sprinkled on top. I love the simplicity of apple noodles with cinnamon sprinkled on top for a quick snack. I like to put zucchini noodles in a large mug, pour boiling water over it, and mix in an instant organic Miso packet. That makes a healthy alternative to Ramen noodles and tastes great. This book would have been MUCH more helpful if she would have included some quick start up tips, and some 5-10 minute recipes. Quick recipes are SO easy with the Spiralizer. Why make it daunting when it doesn''t have to be?
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my 2 cents
5.0 out of 5 starsVerified Purchase
Eat Your Veggies!!!!
Reviewed in the United States on May 15, 2015
I''m giving this book 5-stars alone based on all the helpful information inside this book. Like how to get darn near perfect spirals! I have been making ''Zoodles'' (zucchini noodles) since I gave up pasta over a year ago but always ended up with lots of ''crescent moon''... See more
I''m giving this book 5-stars alone based on all the helpful information inside this book. Like how to get darn near perfect spirals! I have been making ''Zoodles'' (zucchini noodles) since I gave up pasta over a year ago but always ended up with lots of ''crescent moon'' shapes. I rarely do anymore! Although, those little ''moons'' taught me how sweet and yummy a raw piece of zucchini could taste...so when I do get a few of those, I just toss them in a salad for extra crunch! And all this time I thought I didn''t like Zucchini! I stand corrected! But it isn''t just about Zucchini...it''s about all kinds of Veggies and making healthier choices!

I''ve replaced various ''spiralized noodles'' in my own recipes that once contained pasta & everyone loves them! The best part is that (1) Veggies are better for you (2) You don''t have that "Ugh! I ate ALL the pasta on my plate & I can''t move!" feeling (3) "OH THE GUILT!" (4) If you have little ones that you want to eat their veggies without a battle, this is a fun way to get them to LOVE them - they could even help make them! I even give raw spiralized veggies to my pooches! I should have bought into a Spriralizing company because so many of my friends have bought them after sharing a spriralized meal with me!

Quick Note...I keep kitchen scissors nearby when I make my Zoodles and cut them into manageable pieces. This way you still have the satisfaction of twirling them as you would actual pasta, but it doesn''t go on for days! ;)

If you know someone who is Vegan or Vegetarian or interested in becoming one, this would be a great book to give as a gift as well as to have on hand to make tasty delights that not only they will love, but everyone else will as well!

I''ve attached a photo of my Clams Vongole with Zoodles. I added chopped parsley over the top, a sprinkle of parmesan cheese and a dash of dried red peppers & Ohhhh La La...YUMMY! When your friends and family ask if your making any ''Tasty Zoodles'' when you invite them over...you know you''re doing it right! This also goes for when your kiddos eat what''s on their plate instead of dismissing their veggies as "boring"! Make eating fun again while keeping it healthy!
266 people found this helpful
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Earls Wild Kitchen
2.0 out of 5 starsVerified Purchase
Beautiful NON-VEGAN Cookbook
Reviewed in the United States on August 30, 2018
The book is beautiful and filled with many recipes that look and sound very interesting. My specific problem with the book is that most of the recipes call for meat, seafood and/or dairy ingredients. We’re a plant-based or vegan family and so this cookbook doesn’t meet our... See more
The book is beautiful and filled with many recipes that look and sound very interesting. My specific problem with the book is that most of the recipes call for meat, seafood and/or dairy ingredients. We’re a plant-based or vegan family and so this cookbook doesn’t meet our needs. I guess I assumed a book about spiralizing fruits and veggies and with the specific word “healthy” in the title would only be a vegan cookbook. Unfortunately, we’ll be sending it back.
17 people found this helpful
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Kat LTop Contributor: Baking
5.0 out of 5 starsVerified Purchase
Recipes from around the world - delicious, healthy, and and nicely presented
Reviewed in the United States on February 24, 2015
Like the other reviewers here, I follow Ali''s blog, so I was interested to see how much overlap there was between her blog and cookbook. There is actually not much overlap, most of the recipes in "Inspiralized" seem to be new (relative to her blog). There are about... See more
Like the other reviewers here, I follow Ali''s blog, so I was interested to see how much overlap there was between her blog and cookbook. There is actually not much overlap, most of the recipes in "Inspiralized" seem to be new (relative to her blog). There are about 3 from the breakfast chapter (sweet potato waffles, savoy cabbage breakfast burrito, and huevos rancheros) - but otherwise, those are really the only ones I noticed.

Ali includes a stunning amount of variety, from "Everything bagel" breakfast buns (yum), chana masala with kohlrabi rice, Thai drunken zucchini noodles with pork (my favorite), to apple-potato buns as a gluten-free, healthier alternative to grilled cheese. Every recipe I have made from her blog has turned out well, so I am expecting similar results from this book.

I love the layout of her cookbook - it''s easy to see at a glance how much time everything will take, and unlike a lot of cookbooks I''ve used where it takes three times longer than promised - her estimates are pretty accurate for me. In addition, there''s the nutritional information, a photo of what it should look like, whether it''s GF, veggie, vegan, etc. My favorite feature though is probably the fact that each recipe includes an "also works with" box. She really encourages you to explore with your spiralizer and try new things. In case you don''t like something, or can''t find it, or have an overabundance of something else - Ali makes it really easy to adapt her recipes to suit your personal tastes, while staying as healthy as you want to stay (for instance, she says up front that her recipes don''t include butter, cream, etc - but feel free to add if you desire).

Also, the intro section where she talks about how to use your spiralizer, which veggies are permissible, special ways to deal with things like the soapy taste from daikon, how to prepare and store spiral veggies for cooking later - while it is all on her blog, it''s nice to have in one place here.

I thought that the spiralizer was just another huge kitchen gadget that I might not really use, but I''ve lost about 10 lbs since I got mine in December (yeah, two months ago) - just from cutting out pasta and rice. Even my cooking-phobic roommate uses my spiralizer weekly. Ali''s blog has really helped me experiment with all the ways I can use the spiralizer, without giving up the dishes that I like. This book takes it even further.
527 people found this helpful
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BEER30
5.0 out of 5 starsVerified Purchase
Boght this two months ago - time for the review - we''re dropping weight like crazy!!
Reviewed in the United States on September 21, 2015
So everything I have read about this book is true and then some. I realize it''s a little extreme to say this book has changed our lives, but in many ways; it really has. First, my wife is already a fantastic home cook; and for the most part we ate pretty healthy already.... See more
So everything I have read about this book is true and then some. I realize it''s a little extreme to say this book has changed our lives, but in many ways; it really has. First, my wife is already a fantastic home cook; and for the most part we ate pretty healthy already. But this book has taken it to a new level. Not only are we eating some of the best tasting food I have ever eaten, but we''re not eating any crap anymore; and very unexpectedly are dropping tons of weight. Neither one of us we''re large to begin with. My wife is 5''10 and weighed in the 165ish range. I''m 6.0" and approx 225.

In two months, my wife has droppped 15# and I''ve dropped 20. Neither one of us really exercises, but we''re also not super lazy people. We''re active, but not in a go to the gym sort of way. But it''s not just the book and the spiralizer. Outside of beer and alcohol, we have cut out carbs completely - no bagels, donuts, bread, pasta, rice, or potatoes, etc. etc.

We had tried to go semi-paleo last year and really struggled with how to eat. This book completely solved that problem. The recipes in here are phenomenal. And like any other recipe; we do alot of substituting and personal changes so we can utilize what''s in our pantry and not have to make an extra trip to the store. Take this book and be creative and don''t be afraid to tweak on the recipes.

The meals are very flavorful; the recipes are super fast and easy; and I love the use of so many fresh ingredients. While it''s not a 1-1 substitute; I do think the food in here tastes just as good. For example; the Lasagna uses Zucchini as a pasta subsitute. And it works. If you think about it; plain pasta is pretty bland and flavorless. Plain zucchini is also bland and flavorless, but then you add homeade pasta sauce; riccotta cheese, mozarella cheese, and all the seasonings and it''s very much like lasagna. the vegetables really absorb and hold the rest of the ingredient flavors very well.

I would highly recommend this book to ANYONE. It''s a great way to significantly increase your vegetable intake while reducing your cab intake at the same time. My kids are super picky and have been slow to adopt. We don''t force feed them stuff they don''t like, but they''re still eating better than they were before - especially the salads. Some of the best salds I''ve ever had came from this book.

This review is being done after my third book purchase. Our friends love coming over to eat so much that we''re setting up some of them now.
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Ms Travel Clipp
5.0 out of 5 starsVerified Purchase
A Must-Have For Your Spiralizer
Reviewed in the United States on February 22, 2020
Whether you are a novice or expert spiralizer user, you will find this book inctedibly useful. Primarily, “Inspiralized” is full of wonderfully creative recipes. My first try was the Cinnamon Walnut Sweet Potato Muffins. Who knew that mixing a single ‘riced’ sweet... See more
Whether you are a novice or expert spiralizer user, you will find this book inctedibly useful.
Primarily, “Inspiralized” is full of wonderfully creative recipes. My first try was the Cinnamon Walnut Sweet Potato Muffins. Who knew that mixing a single ‘riced’ sweet potato with a few other basic ingredients could create delicious breakfast muffins in a short time? Wow! Even my discerning husband loved them!
Secondly, the author gives excellent instructions on how to use your spiralizer, regardless of the model you own; then she instructs on how to go a step further in creating ‘riced’ vegetables, which opens up this handy tool for even more recipes than I knew possible. Ms. Maffucci also simply informs the reader (without being preachy) about the health advantages of substituting vegetables for other ingredients, to create delicious meals, snacks, and desserts.
One of my favorite parts of the book is the chart that indicates the amounts of spiralized product that various fruits and vegetables yield. This helps the reader plan ahead for how much produce to shop for in the recipes to avoid over-shopping.
My only critique of the book is that the seasoning is a bit light for my taste (in terms of herbs and spices), but that is simply a personal preference that is easy to adjust for.
This us a terrific book to help anyone make the most of their spiralizer, and it has certainly fueled my creativity for creating my own recipes and experimenting with vegetable substitutions in other recipes.
This book is a creative must-have for any spiralizing cook!
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Top reviews from other countries

Robyn J Wright
5.0 out of 5 starsVerified Purchase
Brilliant book, simple and easy to follow
Reviewed in the United Kingdom on February 19, 2017
I''ve never felt compelled to write a review before, but this book is great! I bought my Mum a spiralizer and this book for Christmas, and made a few of the recipes over Christmas/New Year, and then when I came home I just had to buy myself a spiralizer and a copy of the...See more
I''ve never felt compelled to write a review before, but this book is great! I bought my Mum a spiralizer and this book for Christmas, and made a few of the recipes over Christmas/New Year, and then when I came home I just had to buy myself a spiralizer and a copy of the book! The recipes are very easy to follow, and I really like how easy it is to substitute in a different vegetable depending on what you have. I''m also vegetarian, but very few of the recipes centre on meat, and it''s very easy to substitute or just skip it in most. I''ve now made probably around 10 of the recipes, and they''ve all been very tasty, and no more than an hour prep for any of them. The only thing I''d say is that I generally have increased the quantity on each, as based on the recipe and serving size, I would still be hungry afterwards! Overall, both my Mum and I are very happy, though! I''ve included a picture of the beetroot/halloumi dish - I''ve now made it 3 times and my Mum took it as a side to a dinner party where it was an absolute hit.
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2ld
5.0 out of 5 starsVerified Purchase
An amazing, inspirational and exceptional book - it will change your view of vegetables !
Reviewed in the United Kingdom on September 13, 2016
Inspiralized ! ! Absoflippinglutely! What a fabulous fabulous book, Ali Maffucci is clear with her recipes, they are made with normal products so you don''t have to fill your cupboard with anything too expensive or difficult to find. The recipes are low fat, can be vegan,...See more
Inspiralized ! ! Absoflippinglutely! What a fabulous fabulous book, Ali Maffucci is clear with her recipes, they are made with normal products so you don''t have to fill your cupboard with anything too expensive or difficult to find. The recipes are low fat, can be vegan, veggie and even Paleo. I love the gorgeous photos, the intro, the fabulous recipes, the section at the back on the fruits and veg. Quite frankly there is nothing to dislike. As a near vegetarian my cooking had got boring and stale and quite honestly cooking was not a joy. This has changed my life - and I really mean that. I feel energised already and can''t wait to get in the kitchen. The butter nut squash and carrot noodles I cooked tonight with home made pesto sauce were delicious with peas and runner beans. There are so many fabulous recipes in this book and a must for anyone trying spiralizing. Ali has a great blog, full of recipes and ideas and tips. She really is a whizz.
6 people found this helpful
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Scribble
1.0 out of 5 starsVerified Purchase
Convoluted nonsense!
Reviewed in the United Kingdom on November 24, 2018
This is the worst recipe book I’ve ever bought! The writer appears to have spiralized veggies just so that they could be put into a spiralizer recipe book. Total nonsense - far too much work involved to produce tasteless dishes! For example, in the few I tried you are asked...See more
This is the worst recipe book I’ve ever bought! The writer appears to have spiralized veggies just so that they could be put into a spiralizer recipe book. Total nonsense - far too much work involved to produce tasteless dishes! For example, in the few I tried you are asked to spiralize THEN rice the vegetables where chopped up at the beginning would have sufficed. Utter nonsense 😡.
4 people found this helpful
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Nina Willoughby
2.0 out of 5 starsVerified Purchase
Not so inspiring
Reviewed in the United Kingdom on October 8, 2017
I didn''t find most of these recipes very interesting. I found much more imaginative spiralizer recipes online. And I really don''t like the personal biography angle, combined with the continual reference to the author''s friends and family by their first name, as if every...See more
I didn''t find most of these recipes very interesting. I found much more imaginative spiralizer recipes online. And I really don''t like the personal biography angle, combined with the continual reference to the author''s friends and family by their first name, as if every reader cares who these people are or what they like to eat.
3 people found this helpful
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Jacqui Duffett
4.0 out of 5 starsVerified Purchase
A useful collection of recipes to get you spiralizing.
Reviewed in the United Kingdom on August 26, 2017
If you have just purchased a vegetable spiralizer this cookbook has some good recipes to get you started. There are tasty recipes that substitute rice and pasta with spiralized vegetables... sooo healthy and it is easy to double your recommended "5 a day" without...See more
If you have just purchased a vegetable spiralizer this cookbook has some good recipes to get you started. There are tasty recipes that substitute rice and pasta with spiralized vegetables... sooo healthy and it is easy to double your recommended "5 a day" without even thinking about it. Because of this book (and the spiralizer I got for my birthday) I have dusted off my old mandolin slicer and food processor and not a twist pasta or grain of rice has passed my lips in a fortnight.
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