Spiralize and Thrive: 100 Vibrant Vegetable-Based Recipes for Starters, Salads, Soups, Suppers, and More

Dalila Tarhuni (Author)
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Product Details

Skyhorse Publishing
Publish Date
October 18, 2016
7.2 X 1.1 X 9.6 inches | 2.35 pounds
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About the Author

Dalila Tarhuni grew up in several Mediterranean countries and in a family of Greek descent that has been in the food business for nearly one hundred years. Her love for fresh and wholesome food started early, but she discovered her talent for cooking while managing an Italian deli in Los Angeles several years ago. Creating recipes came natural, and, combined with her passion for photography and writing, it quickly blossomed into a full-time career. She resides in Los Angeles, California.


"The ability to slice and shred a range of vegetables into ribbons has long been possible with a julienne peeler, but the technique has been made fuss-free and far more appealing with the arrival of the spiralizer. Originating in Japan, this handy and reasonably priced piece of kit is starting to creep into the mainstream, with a healthy shove from writers and bloggers such as Hemsley + Hemsley and Deliciously Ella" (BBC Goodfood)

Key guidelines according to Ali Maffucci's Inspiralized

The vegetable cannot be hollow, seeded or have a tough core.
The vegetable must be at least 1.5? in diameter for best experience.
The vegetable should be at least 2? long for best experience.
The vegetable must have a firm, solid flesh (no squishy, juicy fruits or veggies.)

The kitchn recommends trying out kohlrabi, beets, broccoli, carrots, and sweet potatoes as veggies that can hold their ground as appetizers, in salads, sides, or as the base for many main courses!

Sensational spiralized recipes using Paderno slicers, mandolines, or even a V-Slicer with julienne attachment, from sources like Skinnytaste, Kale Me Maybe, Fit Foodie Finds, Spiralize It!, and Nourishing Noodles, prove that spiralizing is beneficial, filling, and absolutely delicious!