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Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals Paperback – February 24, 2015
100 Books for a Lifetime of Eating & Drinking
If you want to make an authentic tagine, bake mouth-watering cakes, or vicariously experience the life of a chef, you’ll find the book for it on this list.
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"Ali's super smart, super clean recipes will bring a smile to your heart
and your tummy! Her story is as authentic and inspiring as they come. She's bringing totally new recipes to your table, next!"
-Candice Kumai, bestselling author of Clean Green Eats and E! News Contributor
About the Author
Combining her inherent Italian-American love for pasta with her commitment to a healthy lifestyle, ALI MAFFUCCI launched Inspiralized.com. She lives in Jersey City with her fiancé, Lu.
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Top Customer Reviews
The key to spiralizing is actually getting out your spiralizer and using it. Once you get in the habit of it you will see how spiralizing is so much faster than cutting up vegetables, and most veggies you can spiralize ahead of time and store in your fridge ready to use. Make sure you read Ali's tips on cleaning the spiralizer and which veggies you can spiralize ahead of time.
This girl's ideas are amazing, and truly life changing for those of us who follow a gluten free, grain free, vegan or paleo lifestyle. Even if you don't, a vegetable spiralizer paired with Ali's ideas make it so much easier to incorporate more veggies into your diet.
Anyone following any kind of weight loss plan or that wants to be healthier would love this and a spiralizer as a gift!
Ali includes a stunning amount of variety, from "Everything bagel" breakfast buns (yum), chana masala with kohlrabi rice, Thai drunken zucchini noodles with pork (my favorite), to apple-potato buns as a gluten-free, healthier alternative to grilled cheese. Every recipe I have made from her blog has turned out well, so I am expecting similar results from this book.
I love the layout of her cookbook - it's easy to see at a glance how much time everything will take, and unlike a lot of cookbooks I've used where it takes three times longer than promised - her estimates are pretty accurate for me. In addition, there's the nutritional information, a photo of what it should look like, whether it's GF, veggie, vegan, etc. My favorite feature though is probably the fact that each recipe includes an "also works with" box. She really encourages you to explore with your spiralizer and try new things. In case you don't like something, or can't find it, or have an overabundance of something else - Ali makes it really easy to adapt her recipes to suit your personal tastes, while staying as healthy as you want to stay (for instance, she says up front that her recipes don't include butter, cream, etc - but feel free to add if you desire).
Also, the intro section where she talks about how to use your spiralizer, which veggies are permissible, special ways to deal with things like the soapy taste from daikon, how to prepare and store spiral veggies for cooking later - while it is all on her blog, it's nice to have in one place here.
I thought that the spiralizer was just another huge kitchen gadget that I might not really use, but I've lost about 10 lbs since I got mine in December (yeah, two months ago) - just from cutting out pasta and rice. Even my cooking-phobic roommate uses my spiralizer weekly. Ali's blog has really helped me experiment with all the ways I can use the spiralizer, without giving up the dishes that I like. This book takes it even further.
I've replaced various 'spiralized noodles' in my own recipes that once contained pasta & everyone loves them! The best part is that (1) Veggies are better for you (2) You don't have that "Ugh! I ate ALL the pasta on my plate & I can't move!" feeling (3) "OH THE GUILT!" (4) If you have little ones that you want to eat their veggies without a battle, this is a fun way to get them to LOVE them - they could even help make them! I even give raw spiralized veggies to my pooches! I should have bought into a Spriralizing company because so many of my friends have bought them after sharing a spriralized meal with me!
Quick Note...I keep kitchen scissors nearby when I make my Zoodles and cut them into manageable pieces. This way you still have the satisfaction of twirling them as you would actual pasta, but it doesn't go on for days! ;)
If you know someone who is Vegan or Vegetarian or interested in becoming one, this would be a great book to give as a gift as well as to have on hand to make tasty delights that not only they will love, but everyone else will as well!
I've attached a photo of my Clams Vongole with Zoodles. I added chopped parsley over the top, a sprinkle of parmesan cheese and a dash of dried red peppers & Ohhhh La La...YUMMY! When your friends and family ask if your making any 'Tasty Zoodles' when you invite them over...you know you're doing it right! This also goes for when your kiddos eat what's on their plate instead of dismissing their veggies as "boring"! Make eating fun again while keeping it healthy!