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Bradshaws Blog

Learn to Spiralize with Jenn Feeds - Part 2

 
This is Part 2 of our collaboration with Jenn Parsons, holistic practitioner and author of Jenn Feeds. She and her 8 year old son Oliver tested out a variety of spiralizers and reported back to us at Bradshaws. Today they tested the Gefu Spiralfix.
 
If you missed the first post where Jenn and Oliver reviewed the Westmark Spiromat Spiral Cutter and shared a delicious recipe for Zucchini Pasta Marinara, you can read it here.

The second spiralizer we tried was the Gefu Spiralfix Spiral Cutter ($54.95).



This one was pretty impressive! It has 4 blade options for different types of spirals. And you don't even have to take out the blades to change them, just pull out the dial on the side to switch between blades. Easy! We used it for sweet potatoes. Peel the sweet potatoes and trim off one end so you have a flat surface to get started. It was tricky to start the cutting since this is a very hard vegetable and was more difficult for Oliver to use. It takes some strength and coordination to push downward while rotating the handle, it is not the best option if you are wanting something that kids can use. Once it got started though, the spirals it made were pretty amazing. They were long, continuous beautiful strips! Each blade produced a different, interesting result. We used the second narrowest blade option to create these Savoury Sweet Potato Spiral Cakes and they were a big hit with everyone! The image on the right is after using the widest blade, perfect for fun, roasted "tornado potato" snacks.

The widest blade is perfect for "tornado potato" snacks!

Savoury Sweet Potato Spiral Cakes

What you'll need:
1 medium sweet potato
1 egg
Olive oil, coconut oil, or ghee
Salt + Pepper
  • Spiralize your sweet potato, trying to achieve a long, thick “noodle” that can be spun into a nest.
  • Beat the egg in a large bowl. Add the sweet potato spirals and salt and pepper to taste, mixing thoroughly.
  • Heat a pan on med-high heat, add 1 tbsp of oil.
  • Form the now coated sweet potato into a nest shape, or circle. Add to the hot pan and cook for about 3-4 minutes per side, or until your spiral cake is golden and cooked through.

 


These can be served warm or cold. Top them with sour cream, cheese or salsa for a fun, appetizer or light snack. Delicious!

We thought these could also make a great, nutritious dessert. Try this variation when you have a sweet craving, perfect for an autumn treat! 

Apple & Sweet Potato Spiral Cakes

1 medium apple (core removed)*
1 medium sweet potato 
1 egg
1 tsp cinnamon
½ tsp allspice
Coconut oil or ghee 
 
*we found that the Westmark Spiromat is better for apples since it leaves the core of whatever you are slicing so you don't have to worry about coring it first.

  • Spiralize your sweet potato and apple, trying to achieve a long, thick “noodle” that can be spun into a nest.
  • Beat the egg in a large bowl. Add the sweet potato, apple and spices, mixing thoroughly.
  • Heat a pan on med-high heat, add 1 tbsp of oil.
  • Form sweet potato mixture into a nest shape, or circle. Add to the hot pan and cook for about 3-4 minutes per side, or until your spiral cake is golden and cooked through.
These can be served warm or cold. You could sprinkle with a mixture of cinnamon and sugar or top with whipped cream or yogurt.

We're not done yet - stay tuned for Part 3 for more spiralizer reviews and recipes from Jenn Feeds.
If you missed Part 1, you can read it here. Thanks for reading!