hi everyone!! another day and another story about the spiral slicer. on my!! i am in love with this little device.it is something like the benrinder i think is the name. i thought it was a bit of a crappy device. it made the nicest zucchini skinny spaghetti.so nice. i am loving it.so easy to use.worth the 60$.taylor

I knew you would love it! Its such a handy little gadget... I made perfect cucumber noodles the other day. You are gonna get a lot of use outta it

<3

Lisa



My website: The Coconut Chronicles

hey Lisa-i saw your blog and saw the cuke noodles.i love that little gadget.it is wonderful. i am so excited about this discovery.it is worth the money.i made the best raw dinner tonite. it was the zucchini spaghetti with sun-dried tomato sauce on top and then raw corn on the cob with avocado butter and a glass of carrot juice. it was so good.this is wonderful.What else have you done with your slicer? any tips? do i have to worry about the blades rusting?ok-thanks gal.love your blog on raw foods.i have only been doing this since jan.so i am trying to get the stuff i need to give it all a go.hugs and thanks taylor

Oh I have made all sorts of things when I have used the slicer like ravioli's and lasagnas (making the "ricotta" out of nut milks).

One of my favourite things is to make angel hair "pasta" out of zucchinis and toss it with a coarsely made pesto.

When I need inspiration and ideas I love this link:

[gliving.tv]

Now as for the blades rusting... I have never had any issues with my mandolins or slicers rusting. I usually try and clean and dry the slicer as soon as I am done with it and not let it sit in the sink/water for long periods.



My website: The Coconut Chronicles

This is my favorite spiral slicer recipe sauce. I love the Spiral Slicer Too!

Zucchini Angel Hair Pasta with Alfredo Sauce

1 cup young coconut water (or 1 cup water with 3 stevia leaves or other sweetener to taste)
1 cup pine nuts
1 lemon juiced (about 4 tablespoons lemon juice)
3 tablespoons tahini
1 teaspoon South River Chickpea Miso or other brand chickpea miso
nutmeg or white pepper to taste
3 medium zucchini spiralized on thin setting
Garnish:
1/4 chopped parsley
1/4 cup chopped cured black olives (optional)

Blend the coconut water, pine nuts, lemon juice, tahini, and miso in a blender until smooth. Add white pepper or nutmeg to taste and blend again. Pour sauce over spiralized zucchini and garnish with parsley and olives if desired. Feel free to add a clove of garlic to the sauce for a stronger flavor.

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[www.rawglow.com]

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I hate to be a party-@#$%& but South River Chickpea Miso is not raw.

[www.southrivermiso.com]