When product added to cart they display here

Bradshaws Blog

Learn to Spiralize with Jenn Feeds - Part 1

 
Spiralizing fruit and veggies is all the rage these days so we asked Jenn Parsons, holistic practitioner, author of Jenn Feeds along with her son Oliver (8 years old) to test out a variety of spiralizers to give you the low down! Keep reading for for tasty, original recipes by Jenn, videos, and tips on spiralizing!

  
photo: www.jennfeeds.com

Jenn is passionate about empowering people in her community, teaching individuals about taking control of their own bodies, and reinventing their own health destiny. Jenn provides simple, effective and real-life tips on eating and growing real food for vitality. She especially believes in empowering kids to make healthy food choices by setting an example with your own nutritional habits and by letting them take control in the kitchen, it is amazing what they can do when you give them the chance! Jenn and Oliver put a few spiralzing products to the test in their own kitchen and this is what they discovered...
 
  1.  You will eat more veggies!
  2.  Veggie noodles are gluten free!
  3.  It’s quicker and easier than chopping!
  4.  Gets children involved, it’s FUN!
  5.  You will impress your friends! Spiralized vegetables look beautiful    

Alright, let's get started! The first product we reviewed was the Westmark Spiromat Slicer ($89.95). The Westmark Spiromat looked the most intimidating (and is the most expensive model of the three that we tried) but was actually very simple to use! The 3 different blades are stored underneath the base and slide easily into place on the slicer. You need to trim the end of the vegetable so you have a flat surface to start cutting. The handle is adjustable so you can really cut any size or shape of fruit or vegetable you want. Just slide the handle in until the item is nice and tight against the blade. Oliver loved this one and it was very easy for him to use. We made the most beautiful, long zucchini “noodles” with it for a tasty Zucchini Pasta Marinara. Oliver also helped by cutting the cherry tomatoes for garnish and crumbling the feta. He really enjoyed eating this dish too! 
 
Oliver taking the Westmark Spiromat for a test drive!
 
Zucchini Pasta Marinara

What you'll need:
1-2 medium zucchini
Tomato Sauce:
2 cups pureed tomatoes
½ medium onion, minced
2 cloves garlic, sliced thinly
Celery leaves from 3 stalks
2 tbsp olive oil
1 tsp chili powder
1 tsp basil
1 tsp oregano


Heat olive oil on medium heat in a medium to large saucepan.

  • Once oil is hot, but not smoking, add the sliced garlic. Let the garlic brown on both sides then remove from the pan, reserving the oil.
  • Add onion and cook until slightly browned. Add celery leaves, chili powder, basil and oregano and cook for an additional 1 minute.
  • Add the tomatoes, bring to a boil, then turn the heat down and simmer for 20 minutes, stirring occasionally.
  • Spiralize your zucchini however you like (we preferred the long, thin noodles this time). Toss your “noodles” in 1 tsp of salt, then place in a colander lined with a clean tea towel.
  • When the sauce is almost done cooking, squeeze out as much liquid from your zucchini as possible, wringing it out like a cloth.
  • Divide the zucchini onto 4 plates, top with marinara sauce and Parmesan (or feta) cheese and fresh pepper or chili flakes.



    Voila! A beautiful, nutritious and gluten-free main dish for the whole family!

Stay tuned for Part 2 of this series as Jenn and Oliver review a different type of spiralizer AND share more amazing original recipes. Hope you enjoyed this post!
 
Shop for related products below!