Spiralizing isn't just about noodles anymore, so blogger Ali Maffucci satisfies paleo, vegan, vegetarian, and gluten-free diets with 125 healthy recipes for vegetarians and meat-eaters alike.
“Ali continues her genius spiralizing but adds in a number of other ways to approach vegetables, to make it easy to get your five (or more!) a day.” —MindBodyGreenFor the first time, Ali Maffucci, founder of the healthy culinary brand Inspiralized, is going beyond expectations—and beyond spiralizing. In this book she shows you a myriad of additional ways to add nutrients to your diet, reach a personal health goal, or just make good-for-you meals at home. Sweet potato slabs replace toast, cauliflower becomes pizza crust, broccoli turns into tots, avocado gets moussed, jackfruit mimics pulled meat—and that’s just the beginning. Among the brand-new recipes, complete with nutritional information, you’ll find Rainbow Lasagna, Apple French Toast, and Cauliflower Steaks with Chimichurri. Rest assured, Ali still offers up some favorite spiralized dishes, too. Get ready to get your veggies on.
On sale: May 1, 2018
Page count: 288 Pages
ISBN: 9781524762681
Combining her deep-rooted love for pasta with her desire for a healthy lifestyle, Ali Maffucci launched Inspiralized.com, the only blog dedicated to cooking creatively and nutritiously with the spiralizer. She is also the
New York Times bestselling author of
Inspiralized and
Inspiralize Everything. She lives in Jersey City, New Jersey, with her husband, Lu.
“This latest cookbook is the very first time that Ali is breaking out of her mold, adding some non-spiralized recipes to the mix.”
—The Kitchn“In this follow-up to 2015's
Inspiralized, Maffucci is going way beyond spiralized vegetables.”
—Brit + Co
"Maffucci proves everything tastes better in spirals."
—Entertainment Weekly
