My husband is of Italian descent, meaning that pasta is a prerequisite in our household. Whether it is a standard family Sunday lunch or it is a very special event, his nanny’s spaghetti and meatballs are always served—and always a huge hit. When I adopted my healthy lifestyle and made the transition from processed foods like white pasta, my husband wasn’t keen on the whole-wheat alternative—and, if I am honest, neither was I. For me, too, it just lacked a certain something. What we needed an alternative that worked. Cue a spiralizer, an inexpensive kitchen tool that creates “pasta & noodles” from fresh vegetables.
After a lot of research, we decided on purchasing the Hemsley + Hemsley Spiralizer. The London-based Hemsley sisters had taken the world by storm with their cookbook The Art of Eating Well, and we are suckers for a great endorsement. In the words of the Hemsley sisters: “A secret weapon for the health-conscious cook, the spiralizer packs meals full of nutrient-rich vegetables to replace refined carbohydrates and glutinous pasta”.
The kit is made of strong but lightweight, white, BPA-free plastic, and comes with three different interchangeable blades, each of which is stored within the unit itself. The whole shebang is fine to go in the dishwasher, making it incredibly easy to clean.
The unit has suction cups on its base, meaning that it stays sturdy whilst in operation, allowing you to fully concentrate on transforming your fruit or vegetables into a variety of spirals. Most spiralizers are pretty much the same in design, with a pusher holding the vegetable in place, and a turning handle that forces the veggies through the blade and onto the plate ready to eat or cook.
The unit houses a noodle, ribbon and large noodle blade, each of which is easy to install or switch out, meaning that in just a few minutes you can be transforming apples, beetroot, cabbage, carrots, cucumber, onions, parsnips and other solid vegetables and fruit into “noodles” of different sizes. Our personal favorites are eggplant and butternut squash, which, when combined with a tomato sauce, have an uncanny resemblance to spaghetti in both taste and texture. Mission successful!
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