Raw With Chef Yin - Oodles of Zoodles
Nutrition

Raw With Chef Yin - Oodles of Zoodles

Posted

10 July 2016

comments
comments

Hello PurelyB Rawkstar Readers, let’s have some zoodles for lunch!

“But, Raw Chef Yin, what are these zoodles you speak of?” you may ask.

Related Articles

Here are some clues… Below are some messages from my previous Raw Food Workshop participants:

Participant A:

“I'm extremely intrigued with the idea of turning vegetables into noodles! Never imagined such a thing was possible. So it's definitely an eye opener for me!!

Just got myself a simple handheld spiralizer yesterday and made my first raw veg noodles using carrots and cucumbers.

It was definitely fun making the noodles!!!

Also a wonderful replacement for instant noodles/processed noodles!! :)”

Participant B:

I made the marinara sauce again this week and we all LOVED it! Most surprising thing? How good you feel once you've eaten the food. No post-eating nastiness.”

Enough clues, yet? Here’s the big reveal. Zoodles = Zucchini + Noodles. TADAH!

I love them because they provide a creative alternative to salads which, let’s admit it, can be a bit bleh at times.

And how do we make these zoodles? With a vegetable spiralizer! I’ve had lots of questions on where to buy a spiralizer, what brand to get, what model to get, so I’ve decided to share with you my spiralizer experience so far.

‘GEFU’ Spiral Slicer

My very first spiralizer was one that I bought from Groupon in late 2014. I got it because someone told me she bought it from Groupon and she claimed it was an original, genuine GEFU spiral slicer. At that time I honestly believed her, until mine arrived in a box that had the GEFU logo all over... except for the fine print that stated it has “Japanese steel blabes”. Oh well, I have myself to “blabe” since I should have known better. Twenty Ringgit Malaysia would never get me the real German deal.

It took me a few tries before I got the hang of making zoodles. Long, straight Japanese cucumbers worked pretty well on this one. For carrots, again it was a bit tricky but after some time, I figured out the right pressure to use and could make pretty decent carrot noodles. I did poke my fingers a few times (ouch ouch!) on the vegetable guard because it has a sharp point to poke the end of the vegetable but it ended up hurting my fingers a couple of times instead. I also cut my finger at least twice on the blades in the beginning as well because I was trying to get the very last bits of the vegetables to turn into noodles and the “blabes” were pretty sharp.

Pros:

  • Lightweight
  • Small, takes up very little space in the kitchen
  • You can pack it in your bag if you’d like to travel with it
  • One of the cheaper options around

Cons:

  • If you’re cooking for a family of four, this is going to take a long time to spiralize enough vegetable noodles for everyone
  • You can’t really make noodles out of round beetroots or jicama so you’re limited to cucumber and zucchini
  • The vegetable core gets stuck and you need to use the end of a small spoon to constantly push it out
  • Difficult to clean. I use both a toothbrush as well as a baby bottle brush to clean it as the vegetables tend to get stuck in the blabes, oops, I mean, blades.

Paderno Look-alike

The Paderno brand is great. At least that’s what my friends who own them tell me. But they don’t sell them in Malaysia and you’ll need to pay a hefty price for shipping from the US.

So mine was a Paderno look-alike instead. I got this as a pre-loved item from a member of this extremely insightful Raw Food Group on Facebook called Raw Food Today.

The lady who sold it to me said her hubby got it for her as a present and it just wasn’t her thing. She used it less than five times and then it’s been on the shelf ever since so I was happy to buy it off of her since I love to zoodle.

I make all sorts of vegetable noodles with this one - zucchini, cucumber, carrot, radish, beetroot, jicama just to name a few. This is my favourite spiralizer thus far.

Pros:

  • Extremely easy to use, works beautifully with zucchini and cucumbers
  • Blades come in a plastic casing so your fingers are nicely protected
  • Suction pads work great, keeps spiralizer stable on kitchen counter
  • Fairly easy to clean if you rinse it right after you use it

Cons:

  • Rather large, takes up a lot of kitchen space - A bit difficult to fit into a suitcase as it’s big
  • Be careful when using a cheap knock-off. I know of two friends who have broken the handles.

Benriner Cook Help

This one was highly recommended by a friend who bought his in the UK from Amazon. And then another friend got hers from Japan. I suppose it was FOMO - Fear Of Missing Out when I got mine. Funnily enough, I was sitting on the comfy armchair at the Esplanade Library in Singapore flipping through Home Dining magazines when I spotted this Benriner Cook Help being sold at Tools Of The Trade or TOTT for short. Ooooooh, TOTT seems like a grown-up’s Toys R Us for me! I paid just under SGD60 for it.

Pros:

  • Very sharp blades
  • Smaller than the Paderno, uses less kitchen space
  • Could possibly take it along with you while you travel. I brought it along to Penang in my luggage bag after wrapping it in bubble wrap and a towel.

Cons:

  • Naked, unprotected blades (I cut my finger once - OUCH)
  • The vegetables turn out more like grated vegetables rather than noodle-like ones
  • No suction pads to hold it in place so you really need to hold it down on the kitchen counter

So there you go, these are the three vegetable spiralizers that I own at the moment. I’ve included all the links to the original brands so do check them out. There are also cheaper versions on Lazada, Groupon and GM Klang but the quality might be questionable. I would suggest you invest in a good quality (original!) one so that you can have oodles of zoodles any time and not worry about broken handles!

If you’d like to test out these vegetable spiralizers in person, Raw Chef Yin will be conducting a raw food workshop on 23rd July 2016 at Taman Tun Dr Ismail, Kuala Lumpur. Recipes include: Spaghetti Marinara & Gourmet Chocolate Ice Cream. If you sign up, you’ll get the chance to try out her vegetable spiralizers. Full details of “A Rawsome Time With Chef Yin” can be found here.


0 Shares
YOU MIGHT BE INTERESTED IN..