https://www.flickr.com/photos/johnnystiletto/6147491931/
I have a (not so) secret habit of setting up a monthly budget of $10 to try up something new in terms of food: a vegetable I never tried, an exotic fruit, a different type of fish, you name it. Well this month I decided to try a new tool I kept seeing on Pinterest: a spiralizer. This nifty kitchen tool turns any firm vegetable or fruit into a bunch of spaghetti. (By the way, if you’re interested in CRON cherry-picked by me, follow my Eat Less, Live Longer Pinterest board – I add daily new examples there.)
I’m as much of a fan of Italian food as the next guy or girl next door. Only thing is that nowadays my pasta look so much more colored and with a fraction of empty calories from white flour wheat. Compare the nutrition of 100 grams of common cooked wheat pasta here with the same 100 grams of cooked squash pasta here. A huge boost in nutrition, an impressive calorie count difference. And it all adds up, because who would eat 100 g pasta only? Not me!
If you have a julienne vegetable peeler at home, you can make vegetable spaghetti without any spiralizer. Wish I saw the video below before filling my kitchen with yet another tool, no matter how little space it may occupy.
Anca Ioviţă is the author of Eat Less Live Longer: Your Practical Guide to Calorie Restriction with Optimal Nutrition available on Amazon and several other places. If you enjoyed this article, don’t forget to sign up to receive updates on her second book regarding a comparative biography of aging from the simplest to the most complex organisms known.
