By Jen Wead
Spiralized for Spring
RBy Jen Wead
either simple or complicated that would turn something like
a regular zucchini into long curly “noodles.” I think this was
around 2014 and I rushed right out to buy one of those little
veggie spiralizers. I was so excited to use it.
Fast forward to last month... I chose a recipe for the healthy
cooking class I teach that used zucchini noodles, also known as
read that right. I took me FIVE years to take the spiralizer out
of the package and use it. I have enjoyed spiralized veggies
others, but I had never made any myself. I enjoyed the process
of making those zoodles so much more than I ever thought
the contrasting dark skin. It was also delicious. The salad we
made in the cooking class (recipe below) utilized the veggies
raw, but you can sauté them in olive oil with a little garlic, salt
and pepper and enjoy them topped with your favorite sauce or
alone with a sprinkle of parmesan.
There are many vegetables that you can inspiral like parsnips,
sweet potatoes, beets and apples, but I will let you in
this, as I am certain he doesn’t read my column. I made him
the Thai Chicken Salad (cleverly omitting the “z” word from
the title), zoodles and all, and he was NONE THE WISER!
He actually loved and ate it three separate times last month.
Something about changing the way it looked and the texture?
Maybe it was because he had never had it raw? I don’t know
these columns so that I never get busted.
If you don’t already have a veggie spiralizer or have zero
desire to pick one up, never fear. Nearly every grocer carries
zoodles already cut in the produce department near the
chopped vegetables. They are inexpensive and work just as
I would love to hear from you if you have any recipe ideas,
own hater and want to share the story. Email your feedback
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