The Inspiralizer is definitely my favorite to date: I appreciate the convenience and the range of shapes that it can create, as well as its durability.Īli’s also the author of the best-selling cookbook Inspiralized, in which she shares her favorite spiralizer recipes. I’ve also had the Paderno Spirooli, which I liked, but the detachable blades were definitely less convenient than the all-in-one, rotating Inspiralizer blade. I love the way it creates delicate, angel-hair textured zucchini noodles, but it’s not powerful enough to handle really hefty root veggies. There’s the Joyce Chen saladacco, which was my first spiralizer. I’ve tried a lot of spiralizers in my day. You can read more about the Inspiralizer and its features here. It has a counter clamp to keep it steady, 4 different veggie shapes, and a central coring blade that will hang on to smaller veggies, like carrots, while also supporting larger rutabagas and beets. What makes this model so unique is that you can easily rotate between blades to create different shapes: you don’t have to rummage around for separate plates or blades, as is the case with other spiralizers. The product grew out of her own experimentation with various spiralizer models and her desire to create something sleek and user friendly. If blogging isn’t enough to keep her busy, Ali’s also the creator of her own spiralizer model, the Inspiralizer. She emphasizes health and wellness, but always with a playful attitude, and she’s passionate about great tasting food. Her goal is to create more nutritious, varied, and creative pasta offerings–turning to the vegetable kingdom for inspiration. Ali’s own heritage is Italian, so she knows and loves pasta. I was impressed with her fun, relaxed approach to making vegetable dishes for everyone, regardless of food philosophy or tastes. Ali’s only been blogging for a couple years, and I remember distinctly when her website first came to life. This is the philosophy behind Ali Maffucci’s popular website and brand, Inspiralized. ![]() The spiralizer has something to offer everyone. It’s popular with folks who are trying to eat more vegetables because it helps to make veggies feel playful and different. It appeals to paleo eaters because it offers a grain free approach to pasta recipes. It appeals to raw foodies because it’s an uncooked, vegetable-based alternative to noodles. One of the reasons that spiralizing is so popular is that it isn’t specific to a particular eating style. It didn’t take me long to make noodles out of turnips, cucumbers, carrots, and beets, as well as a whole lot of zucchini marinara.Īs you all know, I’ve moved away from raw foods significantly, but that doesn’t mean that I’ve parted ways with vegetable noodles. I purchased my first spiralizer, and it was love at first crank. ![]() It seemed like such a cool idea: create a familiar recipe foundation (pasta) using something a little greener than pasta (zucchini). I first learned about zucchini “noodles” as I was getting into raw foods years ago.
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