Spiraled Vegetables


OMGoodness! Who would have thought spiraling vegetables would be so much fun. Not only is it a great way to get more vegetables in your diet…think vital nutrients and fiber, spiraled vegetables cook quickly and add plate appeal. I may be late to the party, but spiraled vegetables have become a new favorite…even for my husband.

To test my new purchase, I stopped at the market to pick up a basket of vegetables. Rutabaga, parsnips, carrots, beets, zucchini, fennel, a daikon radish.

As a first attempt, my husband spiraled 1 rutabaga, 2 parsnips and 2 carrots.


I added the vegetables to a large pot of salted boiling water, and 5 minutes later they were tender.


Topped with olive oil, sea salt and black pepper, the spiraled medley made a delicious pasta substitute. It was filling, yet both of us reached for seconds.



My husband is great when it comes to selecting kitchen gadgets. After reading the reviews, he recommended the KitchenAid Spiralizer for several reasons.

  1. We already own a KitchenAid mixer; the spiralizer is an attachment.
  2. I wasn’t jazzed about storing yet another kitchen appliance.
  3. The KitchenAid attachment handles “hard” vegetables (rutabaga, beets, turnips) better than other machines.

Colleagues are pleased with the Paderno Tri-Blade Spiral Vegetable Slicer, too. Paderno’s Tri-Blade and other models work particularly well with softer vegetables such as zucchini and yellow summer squash.

Check Amazon or your local kitchen/housewares store to compare product pricing. It varies considerably!

Whichever spiraling appliance fits your budget, I encourage you to try this inspiring way to get more vegetables onto your plate, especially the vegetables that typically take more planning to prepare. You won’t be disappointed.

Visit JTC Nutrition on Facebook to see additional ways I spiralize.

Here’s to your health and vitality!

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I believe good health is as close as your kitchen. My nutrition practice is based on nutrient-dense, whole food and lifestyle choices that support health and wellness, especially during times of high stress and transitions. My role is to educate, guide and support individuals who want to break the stress-induced cycle of depletion and regain control of their health. Having passed the HNCB exam, I am a Board Certified in Holistic Nutrition® (Candidate). To learn more, contact me at 303-594-4401 or by email

4 thoughts on “Spiraled Vegetables

  1. Spiraling opens up lots of possibilities for vegetable medleys and/or fixing nutritious side dishes on short notice. I haven’t figured out why, but a plate of spiraled vegetables is way more appealing than traditional cuts. Keep enjoying!


  2. Jim in the kitchen! I can see it! Just kidding! Can you spiral soft vegs? Freeze them first? I’m not a great fan of root vegs exclusively. But interesting, keep up the thought- provoking articles. I think you’re onto something with the new approach to helping people eat in a more healthy way!

    Liked by 1 person

    1. That’s my guy! Jim knows his way around a kitchen. Soft vegetables like zucchini and yellow summer squash are great spiraled. No need to freeze, though I’ve not tried to freeze the veggies first. Worth the experiment. Raw zucchini and yellow squash make good salad toppings. Cooked, they are a good pasta substitute. Top with sauce or just olive oil…yum! Stay in touch with your kitchen experiments. It’s fun to learn from others.


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