Anyone use a spiral vegtable slicer?

CindyCRNA · 09-23-2009, 07:53 AM

You know, the one that you can make zoodles with? You put a fat zucchini in it and it makes long threads of zucchini noodles. I am looking for some uses other than steaming the zoodles and topping with sauce.

wcwendy · 09-23-2009, 05:00 PM

I have never seen one of those!

CindyCRNA · 09-23-2009, 09:39 PM

It's the coolest thing. You put a fat zucchini on it and it spins the vegetable making long "noodles". You can steam them and put sauce over. I have seen cold salads done with zucchini, carrots, acorn squash. Google spiral vegetable slicer.

wcwendy · 09-23-2009, 09:45 PM

Maybe you could make some oh-so-good-for-you deep-fried veggies w/ them?

Like french fries, but made w/ zucchini.

babetteq · 09-23-2009, 10:40 PM

3 words

I. WANT. ONE.

Jayce's mummy · 09-23-2009, 11:15 PM

Quote:

Originally Posted by babetteq

3 words

I. WANT. ONE.

Ditto! I wonder if this would be easy to come by at say bed bath and beyond or something..

CindyCRNA · 09-24-2009, 07:18 AM

I ordered mine from e-***. Because it spirals, the strands are long and curly. I like the vegi fries idea. Check at BB&B. It seems like they might carry it.

lighterbeing · 10-05-2009, 10:33 PM

I want one too!!!

SarahAnne717 · 10-06-2009, 07:11 AM

I have one and it's awesome!
I've eaten the strands cold or just stuck it in a hot pan for a minute or so just to warm it up. I like zucchini (and Spag squash for that matter) better than real noodles now. Great with any kind of sauce.
My 2yo son loves making them, he thinks it's so much fun. I do too!

CindyCRNA · 10-07-2009, 08:21 PM

Quote:

Originally Posted by SarahAnne717

I have one and it's awesome!
I've eaten the strands cold or just stuck it in a hot pan for a minute or so just to warm it up. I like zucchini (and Spag squash for that matter) better than real noodles now. Great with any kind of sauce.
My 2yo son loves making them, he thinks it's so much fun. I do too!

Do you steam your zoodles (zucchini noodles) after you spiral them? For how long? Do you just put sauce on them or do anything else with them?

SarahAnne717 · 10-08-2009, 06:57 AM

I haven't tried steaming them, but I'm sure it would be great. I have just put them in a pan for a bit.

I have just done it with sauce, tomato or alfredo. Oh once, I did make something out of a raw cookbook that was great. I don't remember everything about it, but it was cold and had the spiraled zucchini, tomatoes, olives, olive oil, Italian spices, and a few other things. I'm sure I could dig up somewhere. It was really good. Hmm... now I really do want to go dig it up!

CindyCRNA · 10-08-2009, 05:45 PM

See, that's what I need, a raw cookbook. I don't want to do too much raw as my GI doesn't appreciate but I will look around.

SarahAnne717 · 10-09-2009, 08:44 PM

I love raw cookbooks. I don't eat all raw(did for a while), but everything in there is great. Besides the AMAZING salads and dressings and such, I love the desserts (not for weight loss, but I can always maintain while eating them).

My favorite is a raw apple pie from Ani Phyo's book. Though very healthy, it's obviously not low carb. Crust is almonds and dates, filling is just thinly sliced apples and raisins with a pureed orange and dates and cinnamon syrup. No cooking. Absolutely amazing, and I get rave reviews from every person who has tried this, especially my 2 yo son!

penguinpower · 10-09-2009, 11:54 PM

I have one--love it! I break off the zucchini 'skettis after seven or eight turns just so they don't get toooooo long. I make a great tuna casserole by using the blade that makes the zuke more like noodles than spaghetti. I keep a pot of water boiling when I'm making "pasta" and just dunk the "pasta" in the water for about a half minute, just to slightly soften it up. It's one of the gadgets that really has earned a spot in my kitchen. I looked high and low locally but was not able to find one, so ordered mine on line--look for spiral slicer by World Cuisine for the one I have. I've seen and don't care as much for the "round" looking units, but maybe they work too, dunno. Mine is all plastic except for the cutting blades. I plan to upgrade to an all-metal version when/if this one breaks, but so far so good, even with fairly heavy use.

Charski · 10-12-2009, 08:45 PM

I have a Spirooli, not sure if they even sell those any more - but it makes great "zoodles" (zucchini noodles) as well as any other firmer type veggie noodle. I've use daikon, sweet potatoes, butternut squash, to name a few. The latter two are great tossed with a little EVOO and ovenfried til crispy.

CindyCRNA · 10-13-2009, 07:52 PM

Quote:

Originally Posted by Charski

I have a Spirooli, not sure if they even sell those any more - but it makes great "zoodles" (zucchini noodles) as well as any other firmer type veggie noodle. I've use daikon, sweet potatoes, butternut squash, to name a few. The latter two are great tossed with a little EVOO and ovenfried til crispy.

That sounds perfect! The first time I saw one of these was on The Secret Lives Of Women : Extreme Diets. The raw foodist women and the calorie restiction woman was using one making these long strands of vegetables and I thought, I gotta have one of those!

09-23-2009, 07:53 AM	#1
CindyCRNA MAJOR LCF POSTER! Join Date: Jan 2009 Location: Midwest Posts: 1,309 Gallery: CindyCRNA Stats: 152/132/123 WOE: 30%/40%/30% Net carbs about 70. Start Date: 6/09, LC since 1/09	Anyone use a spiral vegtable slicer? You know, the one that you can make zoodles with? You put a fat zucchini in it and it makes long threads of zucchini noodles. I am looking for some uses other than steaming the zoodles and topping with sauce.

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09-23-2009, 05:00 PM	#2
wcwendy Blabbermouth!!! Join Date: Nov 2008 Posts: 6,176 Gallery: wcwendy Stats: Atkins '72: 204/189.5/138 WOE: organic, free-range, grass-fed; low-carb, high fat Start Date: Oct. 6, 2009	I have never seen one of those!

09-23-2009, 09:39 PM	#3
CindyCRNA MAJOR LCF POSTER! Join Date: Jan 2009 Location: Midwest Posts: 1,309 Gallery: CindyCRNA Stats: 152/132/123 WOE: 30%/40%/30% Net carbs about 70. Start Date: 6/09, LC since 1/09	It's the coolest thing. You put a fat zucchini on it and it spins the vegetable making long "noodles". You can steam them and put sauce over. I have seen cold salads done with zucchini, carrots, acorn squash. Google spiral vegetable slicer.

09-23-2009, 09:45 PM	#4
wcwendy Blabbermouth!!! Join Date: Nov 2008 Posts: 6,176 Gallery: wcwendy Stats: Atkins '72: 204/189.5/138 WOE: organic, free-range, grass-fed; low-carb, high fat Start Date: Oct. 6, 2009	Maybe you could make some oh-so-good-for-you deep-fried veggies w/ them? Like french fries, but made w/ zucchini.

09-23-2009, 10:40 PM	#5
babetteq Senior LCF Member Join Date: Sep 2009 Location: S. Surrey, BC Posts: 346 Gallery: babetteq Stats: 252.5/247/170 WOE: VLC Start Date: Sept 24 09	3 words I. WANT. ONE.

09-24-2009, 07:18 AM	#7
CindyCRNA MAJOR LCF POSTER! Join Date: Jan 2009 Location: Midwest Posts: 1,309 Gallery: CindyCRNA Stats: 152/132/123 WOE: 30%/40%/30% Net carbs about 70. Start Date: 6/09, LC since 1/09	I ordered mine from e-***. Because it spirals, the strands are long and curly. I like the vegi fries idea. Check at BB&B. It seems like they might carry it.

10-05-2009, 10:33 PM	#8
lighterbeing Senior LCF Member Join Date: Oct 2006 Location: Kennesaw, Ga. Posts: 318 Gallery: lighterbeing Stats: 260/244/160 WOE: Atkins with extra Veggies Start Date: June 2009	I want one too!!!

10-06-2009, 07:11 AM	#9
SarahAnne717 Senior LCF Member Join Date: May 2007 Location: Florida Posts: 292 Gallery: SarahAnne717 Stats: 172/152/135 WOE: LC Real Foods Start Date: today and everyday	I have one and it's awesome! I've eaten the strands cold or just stuck it in a hot pan for a minute or so just to warm it up. I like zucchini (and Spag squash for that matter) better than real noodles now. Great with any kind of sauce. My 2yo son loves making them, he thinks it's so much fun. I do too!

10-08-2009, 06:57 AM	#11
SarahAnne717 Senior LCF Member Join Date: May 2007 Location: Florida Posts: 292 Gallery: SarahAnne717 Stats: 172/152/135 WOE: LC Real Foods Start Date: today and everyday	I haven't tried steaming them, but I'm sure it would be great. I have just put them in a pan for a bit. I have just done it with sauce, tomato or alfredo. Oh once, I did make something out of a raw cookbook that was great. I don't remember everything about it, but it was cold and had the spiraled zucchini, tomatoes, olives, olive oil, Italian spices, and a few other things. I'm sure I could dig up somewhere. It was really good. Hmm... now I really do want to go dig it up!

10-08-2009, 05:45 PM	#12
CindyCRNA MAJOR LCF POSTER! Join Date: Jan 2009 Location: Midwest Posts: 1,309 Gallery: CindyCRNA Stats: 152/132/123 WOE: 30%/40%/30% Net carbs about 70. Start Date: 6/09, LC since 1/09	See, that's what I need, a raw cookbook. I don't want to do too much raw as my GI doesn't appreciate but I will look around.

10-09-2009, 08:44 PM	#13
SarahAnne717 Senior LCF Member Join Date: May 2007 Location: Florida Posts: 292 Gallery: SarahAnne717 Stats: 172/152/135 WOE: LC Real Foods Start Date: today and everyday	I love raw cookbooks. I don't eat all raw(did for a while), but everything in there is great. Besides the AMAZING salads and dressings and such, I love the desserts (not for weight loss, but I can always maintain while eating them). My favorite is a raw apple pie from Ani Phyo's book. Though very healthy, it's obviously not low carb. Crust is almonds and dates, filling is just thinly sliced apples and raisins with a pureed orange and dates and cinnamon syrup. No cooking. Absolutely amazing, and I get rave reviews from every person who has tried this, especially my 2 yo son!

10-09-2009, 11:54 PM	#14
penguinpower Senior LCF Member Join Date: Apr 2009 Posts: 105 Gallery: penguinpower Stats: 213/188/140 WOE: Crack the Fat Loss Code Start Date: April 6, 2009	I have one--love it! I break off the zucchini 'skettis after seven or eight turns just so they don't get toooooo long. I make a great tuna casserole by using the blade that makes the zuke more like noodles than spaghetti. I keep a pot of water boiling when I'm making "pasta" and just dunk the "pasta" in the water for about a half minute, just to slightly soften it up. It's one of the gadgets that really has earned a spot in my kitchen. I looked high and low locally but was not able to find one, so ordered mine on line--look for spiral slicer by World Cuisine for the one I have. I've seen and don't care as much for the "round" looking units, but maybe they work too, dunno. Mine is all plastic except for the cutting blades. I plan to upgrade to an all-metal version when/if this one breaks, but so far so good, even with fairly heavy use.

10-12-2009, 08:45 PM	#15
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 13,331 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 56 years young WOE: ATKINS! now and always.... Start Date: 5/03	I have a Spirooli, not sure if they even sell those any more - but it makes great "zoodles" (zucchini noodles) as well as any other firmer type veggie noodle. I've use daikon, sweet potatoes, butternut squash, to name a few. The latter two are great tossed with a little EVOO and ovenfried til crispy.