Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals: A Cookbook Paperback – February 24, 2015

I have the Kindle edition, and have just ordered two paperback copies, one for a gift. I use this all of the time. I feel better since I've started spiralizing and Ali's book is my go-to. I like the recipes and her creativity a lot. There are some veggies that I can't have, such as potatoes, beets, spinach, carrots, sweet potatoes, (and it's nothing to do with carbohydrates), but she almost always has a list of successful veggies that you can use instead, such as swapping rutabagas for potatoes, butternut squash for sweet potatoes. There are also spices that I can't have, such as chili powder and curry powder, but over the years, I've grown adept at swapping them for things I can have, or just adapting the recipe, and although it won't be quite the same, it generally turns out to be quite edible.I've never been a huge fan of rice, and I really enjoyed her Butternut Risotto I made last night. Instead of chicken broth, I used the last of my Pace and a bit of water, and served it with homemade refried beans on the side. It turned out very well. It was fast, easy, and I didn't have to stand at the stove and stir for 20 minutes. That recipe is now in my rotation.I am even trying some "new" veggies. I stumbled across some Kalettes the other day, just after I had read her "Spicy Parmesan-Garlic Zucchini Pasta with Sausage and Kalettes" (on her Inspiralized.com website), and decided to try it. It turned out very well, and looks like its' picture. I am looking forward to trying kohlrabi, which my mother would never cook, even though the Savoy Cabbage wasn't so successful. It does make a good wrap for a burrito, but I am not all that chuffed about the taste of it.She gives you a good variety of recipes for all kinds of diets-if you are low-carb, vegetarian, or vegan, there are always swaps that you can make, or things that you can just leave out. Her instructions are generally clear, and she also has videos you can watch either at her website or on YouTube that show you how to clean her spiralizer (I don't have hers, I have the Paderno Pro 4-blade), or how to spiralize this or that vegetable. It's written in a friendly, informative, and uplifting style and the pictures are very nice and appetizing, too.I have been making zucchini spaghetti with a vegetable peeler for quite some time, and I think it turns out much better with the spiralizer, especially if you wrap it in paper towels, put it in a zip loc, stash it in the fridge, and let it hang out there until you need it. It's a lot easier to spiralize veggies all at one time, and use them over the next couple of days, and Ali gives you information on how to do this, or even freeze them.Although I can't make everything in it as is and across the board, I can highly recommend this cookbook. It's been very good for the things I can make, and is always good as a springboard for ideas.

Truly amazing book! I never write product reviewes, but I have to write this one because I was absolutely "inspiralized!"I'm not Italian, but I'm a 40 year old woman who loves pasta and bread, and you don't have to be a genius to know what pasta and all grains in general do to your body, especially for someone like me who doesn't have time to excersize regularly. Also, I'm an average cook, and have limited time on my hands. However, I do love vegetables of all kinds, shapes, colors, and sizes, and I love trying new recepies. I also like to look good in my clothes and maintain my weight, minus a few pounds ( in an ideal world) without sticking to any particular boring and expensive diet plan. So I wanted to give spirilizing method a try after reading about it in one of my cooking magazines. After all, spiralized veggies look so cute!!!! So, of course I needed a cook book to help me with my cooking adventure. After researching on Amazon, "Inspirilized... " by Ali Maffucci caught my eye, and I'm so glad I made that choice. I got it all in one delivery, and ran to local Publix to get some zucchini just to play with it a little bit. And I don't want to lie, but I made the most delicious creamy mushroom zucchini noodle soup ever by using my own recepie and cooking tips from the book. And after I started reading deeply into the book, I just couldn't put it down. It was like Ali made all the "homework" for me, and all I have to do is just to put it together and not to be afraid to try. It's so easy to read, so personable, funny, witty, and it's written so well, and it also gives you a feeling like an old friend sharing some recepies with you and encouraging you to try something different and refreshing for your own health benefits. And she doesn't stick to one diet, instead, she mixes things up for everyone's taste, and also gives you plenty of choices to substitute ingredients to your liking. No wonder it's a bestseller! I used a few recepies already (in 5 days since I had the book), and have no intention to slow down. My husband and I loved it, kids did too, and we all felt full but not heavy after eating our meals. I also want to try all the veggies Ali suggested in her book that are "spiralizable", but I used to avoid before because they looked ugly or weird, and now it's my chance to do it because I feel brave. After I realized that I can incorporate my own recepies using her suggestions and methods, I got really excited and can't wait till my next cooking adventure. Now I can honestly say that my cooking possibilities are unlimited, and hello bikini bathing suit without working my buns off on a treadmill.I'm so forever grateful for this wonderful cooking masterpiece.Thank you, Ali, you are like my sister I've never had, good luck to you, and I can't wait until you'll write another one to inspirilize me even more!Highly recommend it to all veggie lovers and adventurous cooks out there!A. Touma

Great healthy idea but I got too lazy to keep it up.