Nourishing Noodles is all about spiralizing, something I’ve struggled with up to now, but that I know can create tasty, healthy and delicious dishes packed with flavour. Chris Anca who writes the blog Tales Of A Kitchen has created a wealth of recipes from breakfast to dessert which make spiralizing an easy choice and is a wonderful way to eat more veg and cut the carbs.
Firstly I would point out the obvious, you need a spiralizer to use these recipes and a reliable one. Find one with different blades which gives you the option of noodles, spaghetti or ribbons. If you want to keep the price right down choose one of the pencil sharpener type, but they take a little practice to get the longer spirals.
I was drawn to Nourishing Noodles because the recipes are so diverse. With nearly 100 recipes split into sections covering every meal choice it’s easy to navigate your way through the book. It starts with a real beginners guide setting out that the recipes are raw or vegan, plant based and gluten free. I’m neither a vegan or a vegetarian but the flavour combinations are very tempting. Carrot Granola Breakfast To-Go, a recipe of spiralized squash and carrot with a coconut, almond, pecan and goji berry granola or a smooth vanilla, maple, cinnamon yogurt sprinkled with turmeric. Delicious and fragrant enough to get the tastebuds going in the morning.
Next is a list, in alphabetical order, of the ideal vegetables and fruit to spiralize, mango anyone? Which is followed by the main chapters. Breakfasts, Appetisers and Snacks, Soups, Raw Entrees, Entrees, Desserts and a comprehensive chapter of Basics, Condiments, Toppings And More. This last chapter covers making nut milks, nut butters, preserved lemons, BBQ Almonds, Dried Tomatoes and a great deal more. All those wonderful tasty bits that add so much to a dish.
This is a book that would appeal to the health conscious and the cook who’s looking to put zing in their dishes, full of wonderful ideas for pepping up the average veggie ingredients to create gems like: Noodle Pizza, Zucchini Noodles With Kale Pesto and Coconut Sugar Apple Pie With Blueberry Jam And Vanilla Nice Cream.