- Flexibound: 176 pages
- Publisher: Race Point Publishing (31 May 2016)
- Language: English
- ISBN-10: 1631061844
- ISBN-13: 978-1631061844
- Product Dimensions: 20.7 x 1.6 x 25.4 cm
- Average Customer Review: 2 customer reviews
- Amazon Bestsellers Rank: 400,961 in Books (See Top 100 in Books)
Nourishing Noodles: Spiralize Nearly 100 Plant-Based Recipes for Zoodles, Ribbons, and Other Vegetable Spirals Flexibound – 31 May 2016
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About the Author
Chris Anca loves developing healthy and delicious recipes, and started keeping track of her culinary creations on Tales of a Kitchen, her popular blog that she started in including a large selection of raw and vegan meals, she also owns Raw by Chris, a raw and organic catering business in Australia that specializes in delicious, guilt-free foods designed to nourish you from the inside out. Her most popular recipes are the "vegetable noodle" recipes she makes with her spiralizer, which inspired Nourishing Noodles.
Chris has appeared on national television, and she was the winner of the People's Choice Award for Voices in 2014. She has also been voted one of the Top 5 Food & Well-Being bloggers in Australia. Her recipes have been featured in many places, including Fitness Magazine, The Huffington Post, Raw Food Magazine, Women's Health, Redbook Magazine, The Kitchn, Relish, BuzzFeed, Greatist, Chickpea Magazine, and more.
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Top customer reviews
Most helpful customer reviews on Amazon.com
Only two recipes seem to require a dehydrator (including the delicious looking cheesy quinoa balls), and that could easily be adapted to a home oven.
The cookbook is split into sections by meal type, including one section devoted to hand rolls. A large majority of the recipes are Asian-influenced, relying on ingredients like coconut milk, tamari, miso, and spring onions. There are also a few Middle Eastern-flavored recipes calling for hummus or tahini and two token zucchini-with-marinara recipes (one raw and one cooked).
I found the flavor combinations to be a little odd but good in the two recipes I've tried so far, which were the lemony noodles with tahini cream sauce and the beet noodles with miso and goji berries. Chris' recipes pack a ton of flavor into her veggie noodles and it's easy to omit or cut down on a seasoning or two and still wind up with a great dish (as I did with the garlic and mint in the tahini noodles).
Her recipes are written with very concise instructions. In most cases, they basically say: combine all the dressing ingredients in a blender and blend, then pour over your spiralized noodles. The front section has more detail on how to spiralize a particular vegetable or fruit. In some cases, more description would probably be helpful, for instance specifying that you should wait for the quinoa to cool before adding it to your beet salad. Another reason I hesitate to give this cookbook 5 stars is a lot of the recipes call for ingredients I didn't already have in my pantry, like goji berries, ume plum vinegar, fresh mint, and white miso.
This cookbook is perfect for healthy summer eating. I liked both dishes I've made so far and I'm looking forward to trying at least another 1/3 to 1/2 of these recipes.
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