How to get veg on? Trick yourself! Much like a small child texture is super important to me when it comes to eating. I have no idea why I can eat a pound of thinly sliced jicama but I get bored with and won’t eat more than a few thick slices. So I must trick myself on a regular basis by slicing things extra extra thin.
I’m crap at slicing things by hand, my mandoline scares the night of the living dead out of me because fingers, and handheld spiralizers are difficult for me to turn, my solution is one of those spiralizers.
I was sent the Brieftons Vertico Spiralizer ( thanks, Brieftons!)
I really like the vertical aspect of the Brieftons as it’s using gravity to your advantage. I found this sooo much easier than vertical designs as the veg stayed put. I love making thin spiral slices of beets, yams, or tarrow root and throwing them on the grill or in the oven for a fast cook, skip the oil because they still taste great!
If you do use oil don’t use olive! It’s delicious, It’s one of my fav oils but it has a low smoke point, find one with a high cooking point.
Heating oils above certain temperature points turns it rancid and releases a whole bunch of nasty stuff like free radicals which sound like a 90’s band but aren’t, they corrupt our cells and that in turn ages us from the inside out. No bueno.
Back to getting your veg on… If you’ve never loved a certain veg you’re probably not going to completely change your tune spiralizer or not,so don’t start with that one, try one you already kinda sorta lie. I’ve noticed a pleasing texture means salads are gobbled down not around the plate.
Try inviting friends over & tell them all to bring a different veg & get to spiralizing. If you’re on a budget try a spiralizer out at a friends house first, to see if it’s worth the investment! Rachel