I’m so excited for today’s post…and you should be too.
To me, spiralizing is a simple way to add more produce to your diet in a fun and exciting way. Instead of bulk adding lettuce to meals, you can turn vegetables like sweet potatoes, butternut squash, broccoli and more into noodle form. From there the possibilities are endless.
If you are familiar with the spiralizing world then you know Ali. Ali is the kind-hearted mastermind behind Inspiralized, a blog dedicated to spiralized recipes. Last year she released her first cookbook, Inspiralized, and her own version of the spiralizer, The Inspiralizer. Today, I’m so thrilled and honored to be sharing a recipe from Ali’s NEW cookbook out August 16 called Inspiralize Everything!
Mid-post interruption: I have to re-share my shameless fan-girl moment from last summer. I met Ali in NYC during a special event at an Equinox gym! There were a lot of people there but she gave everyone special attention and answered all of
our my questions. She’s a genuine and hard-working #inspiralizedboss.
A few cookbook highlights:
-The book goes from A to Z (apples to zucchini) and features vegetables that might be unfamiliar at first, like kohlrabi or chayote.
-118 recipes with paleo, gluten-free, vegetarian and vegan options.
-Spiralizing and healthy cooking tips and tricks.
-Suggestions for alternative vegetables for each recipe. So if you are crazy and not feeling sweet potatoes for a certain dish, you can use a different vegetable instead.
There are so many recipes I want to make (I can’t wait until butternut squash season), but since I’ve been on a coodle (carrot noodle) kick, this one stuck out to me. As someone who typically makes the same dressing every.single.day, this combo of herbs tasted so fancy. I followed the recipe exactly but left out the garlic for FODMAP reasons.
- 3 large carrots, peeled, spiralized with blade d, noodles trimmed
- 4 teaspoons extra-virgin olive oil
- Salt and pepper
- 2 ripe avocados
- 8 ounces smoked salmon, sliced
- 1 tablespoon hemp hearts, for garnish
- 1 large pasteurized egg yolk
- ¼ teaspoon garlic powder
- 1 garlic clove, minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons red wine vinegar or sherry vinegar
- ¼ cup olive oil
- ¼ cup packed fresh dill
- ¼ cup packed fresh parsley
- 2 tablespoons chopped fresh chives
- Salt and pepper
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and lay out the carrot noodles, spacing them apart. Drizzle with the olive oil and season with salt and pepper. Roast for 15 minutes or until al dente.
- Meanwhile, make the dressing. In a food processor, combine the egg yolk, garlic powder, fresh garlic, lemon juice, and vinegar and pulse until smooth. Add the olive oil, dill, parsley, and chives and process again, adding water if necessary, 1 tablespoon at a time, until the dressing has the consistency of heavy cream. Season with salt and pepper.
- Peel and pit the avocados. Cut each half into four slices.
- Divide the carrot noodles among four plates. Top with smoked salmon, then avocado. Drizzle the dressing over the top and garnish with the hemp hearts.
- If you’re not a fan of smoked salmon, try poached instead.
Click To Tweet
And how pretty is this book cover?! Go check out Ali’s blog, grab this book and then spiralize the contents of your fridge. That’s an order.
Recipe credit: Reprinted from Inspiralize Everything. Copyright © 2016 by Alissandra Maffucci. Photographs by Evan Sung. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.