All Aboard the Sprialising Train

Spiralising, the simple art of turning fruits and vegetables into delicious curly noodles. Colourful and a unique twist, spiralised foods give you an easy way to pack more nutrients into your meals. Love spaghetti but hate the heaviness or maybe you’re just looking for a healthy alternative? Why not give spiralising a go!

It’s super easy and simple to do, and best of all it’s not at all as time consuming as it sounds. All you’ll need is to pick yourself up a spiralising device (there’s plenty of types around and shouldn’t cost more than $20) some of your favourite fruits and veggies and get creative!

So, what exactly can you spiralise you might be thinking… Zucchini is the most popular and a great place to start. The texture of ‘zoodles’ is very similar noodles and pasta so it’s an easy one to substitute in at the beginning. You could also try sweet potatoes, carrots, pumpkin, cucumbers, apples, and pears… whatever takes your fancy, really.

Zucchini pasta
Spiral up some zucchinis, flash fry them with salt and pepper and serve with your favourite pasta sauce

Spiralised stir fry
Ribbons of zucchini, carrot or sweet potato pair deliciously with Asian stir fry flavours. Try a ginger, lime and peanut sauce – or soy, garlic and chilli – throw in some veggies and chicken or tofu, and serve topped with cashews.

Beetroot salad
Create a colourful salad of beetroot curls, dark leafy greens, walnuts and a little goat’s cheese. Finish with a zesty vinaigrette of mustard, olive oil and lemon juice.

Sweet potato curly fries
Toss spiralised sweet potato with a little olive oil and sea salt (or maybe some paprika, cumin, mustard powder and black onion seeds) and bake in the oven for around 20 minutes until nice and crispy.

Pear and yoghurt breakfast
Make ribbons of pear and serve with Greek yoghurt, a little granola, honey, walnuts and a dash of cinnamon for a fresh start to the day.

Coconut and ginger carrot
Whip up a fragrant Asian-inspired sauce with a few tablespoons of coconut milk, some lime juice, a little peanut butter or crushed peanuts and fresh ginger and garlic. Toss carrot ribbons in a fry pan with coconut oil, then stir the sauce through.

Easy potato side
Stir fry spirals of potato with onion, garlic and a little olive oil. Delicious side dishes don’t get more simple than this!

Butternut pumpkin casserole
Drizzle thick ribbons of butternut pumpkin with olive oil in a baking dish. Throw in some shallots, add whatever vegetables you like, and pour over some low fat cream. Sprinkle with parmesan and sage, and bake until golden and delicious.

Noodle soup
Ginger, scallions, mushrooms, vegetable broth, tamari sauce and red chilli flakes all go in a pot. Add zucchini noodles and stir over heat until you have a steamy, comforting soup.

Article from: medibank.com.au/livebetter

Using up those leftover Easter Eggs

Ever get tired of eating Easter Eggs? We didn’t think so either… but on the off chance there’s an abundant amount leftover, here’s a few ideas that you can put an Easter Egg touch to in the kitchen

Hot fudge sundae

Melt all your eggs in one saucepan and use the mixture for a hot fudge sundae

Chocolate pudding

Make a chocolate pudding filled with melted Easter Eggs.

Easter Egg brownies

Easter eEg brownies are an easy way to use a mountain of leftover chocolate eggs – just simply add them to the top of your favourite brownie mixture

Choc chip biscuits Easter style

Replace chocolate chips with broken chocolate eggs for a twist on your favourite choc chip biscuit recipe

Mini Easter cheesecakes

These tiny tempters can be enjoyed by chocolate lovers of all ages

Easter slice

This decadent slice is full of caramel gooeyness, coconut, and ground ginger

 

Why not invite your new neighbours around for a cuppa and sweet treat – I’m sure it would be more than appreciated!

 

Simple Granola Recipe

A great summer-inspired breakfast shouldn’t be reserved for just summertime. Read more