The WonderVeg Vegetable Spiralizer has renewed me and isn’t Spring the perfect season to be renewed? This wonderful little machine is box to spiralized noodles in minutes; literally, have Amazon deliver to the door, unpack, quickly clean, plug in your choice of veggie or fruit, and start cranking! Gorgeous, long noodles pop right out and are ready to be dressed and consumed in no time at all. I found the machine super easy to use. The blades pop in and out with no problem and the extras are stored right in the machine. Plus, there are suction cups that stabilize the spiralizer as you are turning the crank handle.
One note, when you are spiralizing beets, do them last because they will stain everything. Bonus for the Wonderveg that can be placed directly into the sink and sprayed down and washed easily, especially after the beets!
The beets and zucchini made a great flavor combination and a beautiful presentation, so consider this a perfect salad to take to gatherings. The sumac roasted chickpeas are a delightful tang (sumac is a middle eastern spice that is lemony) that complements the lemon vinaigrette and adds verve to the beets and zucchini. Feta brings in the creamy (and more tang!) component. I could eat this salad every single day. Extra spiralized noodles are easily stored in the fridge for your next salad or recipe, or just adjust the amount of noodles that you create directly for your required portions.
Are you ready to spiralize and renew your Spring eating? Order the WonderVeg spiralizer from Amazon here and then get to the market. Choose firmer vegetables like beets, squash, carrots, zucchini and there are some suggestions for fruits like apples. My WonderVeg is very new so I am anticipating a plethora of spiralized recipes to come!
Spring into Summer is just the time to get tuned into and turned on by eating raw! While I am not quite ready to go fully raw, I love the idea of incorporating some of my daily meals and snacks as raw. Eating raw really allows us to receive the vitality of whole, raw foods and reduces the toxin load that may have built through other forms of eating. I also try to eat organic and/or local as much as possible.
Ingredients for Salad (makes 2 main portions or 4 salad portions):
- 1 large beet, peeled
- 1 medium zucchini, washed
- 1 can of chickpeas, rinsed and patted dry
- 2 tablespoons of olive oil
- 1 tablespoon of Sumac (more or less according to your taste)
- 4 – 6 ounces of feta cheese crumbled
- salt and pepper to taste
Ingredients for Lemon Vinaigrette (makes enough with reserve):
- 1/4 cup of freshly squeezed lemons (approximately 1 1/2 to 2 lemons)
- 1/2 cup of olive oil
- salt to taste
Directions for salad and dressing:
Preheat oven to 400 degrees. Rinse chickpeas and pat dry. Toss chickpeas lightly in olive oil and sprinkle liberally with sumac and salt. Roast for 10 – 15 minutes in oven – the inside will get a bit creamy and the outside has a slight char. While the chickpeas are roasting, spiralize the beet and zucchini. Mix the lemon vinaigrette – just whisk the lemon juice and olive oil and add salt to taste. The beets will color the zucchini noodles so I gently tossed them and then just drizzled the lemon vinaigrette on top. Rough chop and crumble the feta cheese on top. Add the roasted chickpeas. Salt and pepper the salad to taste. Enjoy!