Once you start to immerse yourself in raw foods, you will quickly see that there are different tools and pieces of equipment that keep coming up. Don’t worry, if you are just starting out, you don’t need to make a huge investment to kit out your kitchen with these. The next few parts of the raw food series will be spend on these special pieces of equipment, so you can get an idea whether you really need them or not. This all depends how seriously you are taking your raw food journey.
So far you may have noticed that having a food processor is inevitable. You will use it multiple times a day if you are making a lot of raw foods at home, for example for nut butters, dressings, sauces, dips, and you can even blend your smoothies with it. There are many different kinds of food processors out there, and how much you want to pay for it really depends on the power you would like it to have. If you want to make your own nut butters from scratch, you will need to invest in a more powerful food processor like Magimix, Cuisinart or KitchenAid. If you just want to be able to process dips, spreads, and sauces, a cheaper version will do. As you may have read before, I use a Thermomix at home, which to me is the perfect combination of blender and food processor for all my raw food needs.
Today, however, I want to talk about a piece of equipment that is becoming extremely popular, even outside of the raw food world: the spiralizer. You will not be able to pick up a healthy food cookbook or blog without coming across some kind of version of zucchini (courgette) noodles. These are often used by health fanatics scared of real, carb-rich pasta. In raw foods, we use the spiralizer to get a different texture with our veggies, since eating salads day in, day out can get boring. Take it beyond the ubiquitous zucchini noodles and spiralize onions, beets, parsnips, carrots, and more!
I have put together another cheat sheet for you, this time it’s all about the different ways to get zucchini noodles. There are different kinds of spiralizers on the market today, and there are even other options in case you don’t want to invest in one.
Creamy zucchini noodles
This is my go-to zucchini noodle recipe in the summer. The avocado gives it amazing creaminess, while the mango makes it summer fruity. And it's so simple to make, I just love it!
Preparation time: 10 minutes
Makes 1 serving:
2 spring onions, finely chopped
For the dressing:
1 small mango
1 garlic clove, peeled
10 mint leaves
1 thumb sized piece of ginger, peeled
½ cup fresh coriander (leaves and stalks)
1 Tbsp lemon juice
pepper and sea salt
Spiralize your zucchini and carrot with a spiralizing version of your choice. Place in a bowl and put to the side