Nourishing Noodles: Nearly 100 Plant-Based Recipes for Spiralized Zoodles, Ribbons, and Other Vegetable Spirals Flexibound – 24 February 2016
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- Publisher : Race Point Publishing (24 February 2016)
- Language : English
- Flexibound : 176 pages
- ISBN-10 : 1631061844
- ISBN-13 : 978-1631061844
- Dimensions : 20.64 x 1.59 x 25.4 cm
- Best Sellers Rank: 854,892 in Books (See Top 100 in Books)
- Customer Reviews:
About the Author
From the Publisher
Why Zoodles, Ribbons, and Spirals?
Because spiralizing is easy to do, and I eat vegetable noodles almost daily in one form or another—and they’re good for you. If you need further convincing, here are a number of reasons why I love zoodles, ribbons, and spirals and so should you:
- You want to include more veggies and fruits in your diet and you don’t know how.
- You want to rely less on processed ingredients or refined white grains, such as pasta or white rice noodles.
- You’re tired after a long day of work and want a quick, easy, nourishing dinner.
- You are gluten intolerant.
- You want more color on your plate.
- You want a meal that’s fun to eat and bursting with fresh flavors.
- You want to skip slicing, dicing, and grating in the kitchen.
- You want to prepare a fun, healthy dinner with and for your kids.
- You want to create meals to impress your guests.
Cucumber and Sprouts Thai Noodle Salad
Serves 2 (as a light meal)
1. Place all dressing ingredients in a large bowl and whisk to combine.
2. Add the sprouts, radish, mint, and onion to the dressing bowl and toss until thoroughly coated. Massage vegetables for about 1 minute to help soften them. Let sit for 5 minutes.
3. Add cucumber noodles to the bowl and toss until thoroughly coated.
4. Arrange a large handful of baby spinach or greens of choice on each plate, then top with coated noodles.
5. Sprinkle on sesame seeds and serve with lime wedges.
1 tbsp tamari.
Juice and pulp of ½ lime.
1 tbsp coconut nectar.
½ tsp grated ginger.
¼ tsp cold-pressed sesame oil.
½ tsp chia seeds.
1 Pinch chili flakes.
2 Large handfuls sunfl ower sprouts.
4 Small radishes, thinly sliced.
2 Small handfuls fi nely chopped mint.
1 Small spring onion, thinly sliced.
2 Lebanese cucumbers, thin spirals.
- 2 large handfuls baby spinach or seasonal greens of your choice
- 1 tbsp white and/or black sesame seeds
- 2 lime wedges
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Top reviews from other countries
Only two recipes seem to require a dehydrator (including the delicious looking cheesy quinoa balls), and that could easily be adapted to a home oven.
The cookbook is split into sections by meal type, including one section devoted to hand rolls. A large majority of the recipes are Asian-influenced, relying on ingredients like coconut milk, tamari, miso, and spring onions. There are also a few Middle Eastern-flavored recipes calling for hummus or tahini and two token zucchini-with-marinara recipes (one raw and one cooked).
I found the flavor combinations to be a little odd but good in the two recipes I've tried so far, which were the lemony noodles with tahini cream sauce and the beet noodles with miso and goji berries. Chris' recipes pack a ton of flavor into her veggie noodles and it's easy to omit or cut down on a seasoning or two and still wind up with a great dish (as I did with the garlic and mint in the tahini noodles).
Her recipes are written with very concise instructions. In most cases, they basically say: combine all the dressing ingredients in a blender and blend, then pour over your spiralized noodles. The front section has more detail on how to spiralize a particular vegetable or fruit. In some cases, more description would probably be helpful, for instance specifying that you should wait for the quinoa to cool before adding it to your beet salad. Another reason I hesitate to give this cookbook 5 stars is a lot of the recipes call for ingredients I didn't already have in my pantry, like goji berries, ume plum vinegar, fresh mint, and white miso.
This cookbook is perfect for healthy summer eating. I liked both dishes I've made so far and I'm looking forward to trying at least another 1/3 to 1/2 of these recipes.