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

by Ali Maffucci (Author)

4.4 3,882 ratings

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NEW YORK TIMES BESTSELLER • The definitive cookbook for using a spiralizer: the kitchen gadget that turns vegetables and fruits into imaginative, low-carb dishes.

On her wildly popular blog, Inspiralized, Ali Maffucci is revolutionizing healthy eating. Whether you’re low-carb, gluten-free, Paleo, or raw, you don’t have to give up the foods you love. Inspiralized shows you how to transform more than 20 vegetables and fruits into delicious meals that look and taste just like your favorite indulgent originals. Zucchini turns into pesto spaghetti; jicama becomes shoestring fries; sweet potatoes lay the foundation for fried rice; plantains transform into “tortillas” for huevos rancheros.

Ali’s recipes for breakfast, snacks, appetizers, sandwiches, soups, salads, casseroles, rices, pastas, and even desserts are easy to follow, hard to mess up, healthful, and completely fresh and flavorful. Best of all, she tells you how to customize them for whatever vegetables you have on hand and whatever your personal goal may be—losing weight, following a healthier lifestyle, or simply making easy meals at home.

Here, too, are tons of technical tips and tricks; nutritional information for each dish and every vegetable you can possibly spiralize; and advice for spiralizing whether you’re feeding just yourself, your family, or even a crowd. So bring on a hearty appetite and a sense of adventure—you’re ready to make the most of this secret weapon for healthy cooking.

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Editorial Reviews

Review

"This cookbook will make you look at vegetables in a whole new light!"—The Kitchn

"Ali's super smart, super clean recipes will bring a smile to your heart and your tummy! Her story is as authentic and inspiring as they come. She's bringing totally new recipes to your table, next!"—Candice Kumai, bestselling author of Clean Green Eats and E! News Contributor

"If you are looking for more ways to love vegetables or just need a break from the everyday, this book will certainly leave you inspired!"—The Paleo Mom

About the Author

Combining her inherent Italian-American love for pasta with her commitment to a healthy lifestyle, ALI MAFFUCCI launched Inspiralized.com. She lives in Jersey City with her fiancé, Lu.

Excerpt. © Reprinted by permission. All rights reserved.

INTRODUCTION

If I had a dollar for every time my grandparents said, “We’re on a diet—we’re giving up pasta, wine, and cheese,” I wouldn’t be here writing this book. I’d be living on an island with my riches.

Sunday-night dinners at the home of my father’s parents were always quite the scene. My sweet grandmother—a woman who proudly donned her Sunday best for Mass and washed my mouth out with soap for saying “pee” instead of “tinkle”—would be burning something in the oven and scuffling about the kitchen with a spoon in her hand, dripping sauce on the tiled floors. But despite the chaos, Pops, with his big gold pinky ring, strong nose, and all-consuming love of the motherland, always managed to prepare a flawless meatball or the perfect pesto.

Cooking was always the main event. The party didn’t start when everyone arrived for dinner; it started when the first glug of olive oil hit the pan, signaling the beginning of a beautiful, delicious Italian meal. We were all pulled in not only by the smell of a fresh marinara simmering but also by the clinks of wineglasses filled with full-bodied reds and sounds of Pops’s favorite Frank Sinatra album (if you could hear the songs over his own renditions). The sight of Pops twirling my grandmother around to “That’s Amore” is unforgettable.

Eating was another spectacle. My father would fight anyone for the last piece of bread to dip in the sauce left on his plate—God forbid we didn’t savor every last drop. The wine flowed, and my grandmother constantly got up to bring something else to the table, whether olive oil, more bread, or freshly grated Parmesan. Despite conversations that could be either negative or positive, the mood was always jovial, simply because we were eating. We gorged ourselves on pasta, meats, wine, and cheese nearly to the point of discomfort—yet we never missed dessert. And that was always an assortment of Italian pastries from a molto bene bakery—biscotti, sfogliatelle, pignoli. My personal favorite was cannoli and Sambuca, the little espresso beans floating in that sweet anise-flavored liquor paired with decadent ricotta-filled pastry. By the time we left my grandparents we had eaten our weight in carbohydrates, but we were happy. My grandmother and Pops would walk us out the front door and wait to wave good-bye as we drove out the driveway. Everyone was already excited for the next Sunday.

When I had the opportunity to spend a college semester studying abroad, I of course went to Italy. I treated every day as if it were Sunday night dinner at my grandparents’. I devoured pizzas, polished off aromatic Chiantis, ripped through caprese salads, slurped up giant portions of pasta bolognese, and dipped fresh semolina bread into whatever I could get my hands on. I might as well have just slurped olive oil straight from the bottle. When I returned home, I had to face the consequences of my indulgences: high numbers on the scale. I had put on an embarassing 20 pounds during my indulgent European semester, bringing my grand total weight gain to 50 pounds since freshman year. When I saw that number, I knew something had to change.

I gave myself some leniency, as I was suffering withdrawal from la dolce vita, after all. Then my friend Sarah gave me a book on—are you sitting down?—veganism. Despite fear of a painful good-bye to sausage, mozzarella, thick pestos, meatballs, and white pastas and breads, I was quickly sold on the promises of slender arms and skinny thighs. In August 2008, I began a two-year stint as a vegan and it worked: I lost 60 pounds and obtained the arms and thighs of my dreams. But, there was one big problem: Sunday night dinners at my grandparents’ were different—and not in a good way. Telling my family I was a vegan was like telling them I was moving to the most desolate corner of the world. Whole-grain pasta and multigrain bread just weren’t part of Pops’s vocabulary. Luckily, my grandparents’ unconditional love prevailed, and they made extra dishes for me: more vegetables, whole wheat spaghetti, and pasta fagioli. It just wasn’t the same, though.

As a result of adopting veganism, I learned how to cook creatively and healthfully, discovered new types of food, and became empowered by my knowledge of fresh, clean eating and its immense health benefits. As an Italian-American and lover of pastas and savory foods, I still struggled with portion control—until my mother introduced me to the spiralizer. After that, my life changed.

So, how did it all start?

My mother is a Type 1 diabetic. This type of diabetes, which often begins in childhood, is known as insulin-dependent diabetes because the pancreas produces little or no insulin, a hormone that normally converts glucose (sugar) into energy. If not managed properly, this chronic diabetes can cause serious health problems, such as kidney failure, blindness, nerve damage, fatal heart disease, and stroke. Although there are many causes for diabetes, my mother initially developed gestational diabetes, becoming diabetic while pregnant. In 2012, when I was living in Hoboken, New Jersey, she started seeing a health coach who suggested she try raw veganism, a diet that excludes not only all animal products but also foods cooked above a temperature of about 118°F.

A few weeks later, on vacation in Florida, she researched raw vegan restaurants and found one nearby. She figured she would try out restaurant-quality raw food before committing to the lifestyle. She ordered a “Dragon Bowl,” which listed zucchini noodles as one of its ingredients. My mother was impressed and amazed by it—so much so that she told me about the dish right away. She wanted to re-create those zucchini noodles at home, but she didn’t know how.

A few months later, in New York City, we went to a raw organic restaurant called Pure Food and Wine. We had an incredible meal, so my mother was committed to eating more vegan and plant-based foods. She bought the restaurant’s cookbook, and that’s when she discovered the spiralizer. One of the recipes in the book was for zucchini noodles.

My mother insisted I should try these noodles, but I was incredulous: how could a vegetable noodle taste like pasta, especially to someone who had grown up eating so much pasta? Then, one Sunday evening she made me a dish with them. I was floored. I was expecting something either crunchy and raw or mushy and overcooked, but what I tasted was the same lovely consistency of al dente pasta. Honestly, if my eyes had been closed, I would have thought she served me real spaghetti!

Always looking for new ways to eat healthfully, I was captivated. Most important, I regretted not having tried it sooner. I apologized for being so stubborn, and I thanked my mother. She sent me home with her spiralizer and bought another for herself.

I counted the hours at work the next day, eager to go home and make zucchini noodles for my dinner that night. I decided to make a tomato-basil pasta with cannellini beans, roasted artichokes, and shrimp. In just minutes, I had a pasta dish that was low-calorie, low-carb, and nutritious. And it seemed to come so naturally. Although my mother had presented the zucchini noodles as a spaghetti replacement, I saw that they had greater potential. As soon as I started turning the handle of my spiralizer, recipe ideas began filling my head.

Lu, my boyfriend at the time, had no idea what I was doing, of course. He was just hungry, as usual. When the meal was ready, I tasted the dish and knew I had something special. Lu took his first bite, threw his head back, and roared “Mmmm!”

“I know, right?” I said excitedly.

Immediately, he responded, “How come everyone doesn’t know about this?”

For the next three months, all I could do was think about spiralizing. If I went to a coffee shop on the weekend, I’d bring my laptop to write recipes, and I left wanting to test them that evening. I felt this great urge to create. After years of working in static corporate environments, I finally had an outlet: spiralizing had inspired me! Simply put, I was Inspiralized, and I wanted to Inspiralize others.

The more I cooked spiralized meals, the more convinced I became of their potential. I started posting pictures of my spiralized dinners on my social media channels, and my friends commented back, asking for the recipes. When I told them the noodles were made with a spiralizer, they bought their own to get started. I was creating buzz in my own social circle, so I knew the idea would catch on just as quickly with the rest of the world.

I was especially happy to tell everyone on low-carb diets that pasta and noodle bowls could be enjoyed again, and not just on “cheat day.” Like them, I was tired of green juices and boring lean proteins and veggies for dinner. I also couldn’t find truly diet-friendly food that tasted great. But now I had the key to that castle!

When I searched online for “spiralized recipes,” everything that turned up was raw, vegan, or both. The only recipes I could find stuck to three basic veggies: carrots, cucumbers, and zucchini. No one was capturing the true power of the spiralizer.

Finally, in June 2013, after mustering up the necessary courage, I walked into my boss’s office and quit my job. Then I rushed home, bright-eyed and bushy-tailed, and purchased the domain name Inspiralized.com. That next morning, I walked into a coffee shop across the street, opened up my laptop, and without a clue as to how to start a blog, I wrote my first post and began drafting a business plan.

In order to create and test recipes that did not exclude any types of eaters, I went from vegan to pescatarian to omnivore again. Reintroducing these favorite foods to my diet was welcomed, not feared. I took a culinary journey that allowed me to manage my waistline as I adapted all my food knowledge to this new spiralized way of cooking. My body has slimmed down, my skin glows, and I have more energy than ever before.

Most important? Sunday dinners at my grandparents’ house are again satisfying and delicious.

Product details

ASIN ‏ : ‎ 0804186839
Publisher ‏ : ‎ Clarkson Potter (February 24, 2015)
Language ‏ : ‎ English
Paperback ‏ : ‎ 224 pages
ISBN-10 ‏ : ‎ 9780804186834
ISBN-13 ‏ : ‎ 978-0804186834
Item Weight ‏ : ‎ 1.44 pounds
Dimensions ‏ : ‎ 7.37 x 0.64 x 9.12 inches

Best Sellers Rank: #75,992 in Books (See Top 100 in Books)
- #136 in Vegetable Cooking (Books)
- #137 in Gluten Free Recipes
- #338 in Vegan Cooking (Books)

Customer Reviews:
4.4 3,882 ratings

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Ali Maffucci

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NY Times best-selling author, Ali Maffucci makes creative, simple, tasty, & veggie-forward recipes on her blog Inspiralized.com. Maffucci lives in Jersey City, NJ with her husband and 4 children.

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Angela Touma

More than AMAZING!

Reviewed in the United States on January 17, 2016

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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

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K. J. Kalin

Inspiralized by Ali Maffucci

Reviewed in the United States on March 22, 2015

Verified Purchase

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.

20 people found this helpful

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G. Spreen

Veggies Incognito

Reviewed in the United States on February 1, 2016

Verified Purchase

This is my first digital (Kindle) format cookbook purchase. I was a bit hesitant, since I like to browse cookbooks for pleasure, but it has turned out to be a great idea! I already keep many of my newer recipes on my laptop anyway, and I carry it into the kitchen to cook. And, even better, now when I am at the grocery, I have access to the recipes right on the Kindle app on my iPhone! No more calling home to have the recipe's ingredients read to me when I didn't bring my grocery list.

I've had "Inspiralized" and my Paderno Spiralizer (Amazon) for about a week now and have tried four recipes, with more planned. I liked that I saw numerous recipes, first time through the book that I wanted to try. So far, we have liked most; one was too spicy, one too much prep work, and several took [me] longer prep time than the recipe estimate, but maybe that's just me. I am impressed with the wide variety of cuisines and flavors represented in this book as well as the variety of veggies used.

I don't personally care for the newer buzz words "Paleo" and "clean" eating -- I prefer to call it healthy eating. I am glad to be able to serve my family more veggies, which are sometimes not so well-received, but these recipes present veggies sort of "incognito", and none have remained on the plate!

Definitely recommend this cookbook!

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Rosa

Uno de los mejores recetarios para los spiralizer

Reviewed in Mexico on June 3, 2018

Verified Purchase

Me encanta este recetario. No son las típicas recetas insulsas donde usan puros vegetales sin sazonar para conseguir una receta 100% natural, pero 0% sabrosa. Este recetario combina sabor y salud, utilizando ingredientes de origen vegetal como base y centro del platillo y agregando todas las salsas y condimentos a los que estamos acostumbrados y que nos gustan, tratándolos de hacer un poquito más saludables. La introducción es buena y la información muy ampliada.

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m.bookwood

Zoodels - Nudeln auf Gemüsebasis

Reviewed in Germany on November 10, 2019

Verified Purchase

Dieses Buch ist einfach phänomenal.
Wie der Name schon sagt, geht es hier um Gemüserezepte, die spiralisiert (zu Spiralen geschnitten) verarbeitet werden.
Das Gemüse wird mit Hilfe eines Spiralschneiders zu Nudeln unterschiedlicher Größe gedreht verarbeitet.
Das Buch ist sehr ausführlich beschrieben und enthält Rezepte vom delikaten und herzhaften Gerichten bis zu traumhaft schmeckenden Süßspeisen. Ein kulinarischer Hochgenuss!
Es ist ein kostbares Buch für mich geworden, da es unterschiedliche Rezepte (aus aller Welt) enthält und detaillierte Zubereitungszeiten und Nährwertangaben angibt.
Ich bin einfach nur noch begeistert und habe mir deswegen auch das zweite Buch von Ali Maffucci gekauft (Inspiralize Everything).
Ich wünsche jedem, der die Rezepte ausprobiert viel Freude und Spass. Es ist eine lohnende Investition, sich ein Spiraldreher und dieses Buch zuzulegen.

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Marjorie McFadyen

Not what I expected.

Reviewed in Australia on May 19, 2017

Verified Purchase

I thought it would just be a recipe book

Katie Hudson

THE resource for spiralizing!

Reviewed in Canada on March 5, 2015

Verified Purchase

Inspiralized is THE resource for spiralizing! I am a huge fan of Ali's work (the founder of Inspiralized), I first fell in love with her blog (inspiralized.com) about a year and a half ago, she always has the best recipes (daily!!) for spiralizing. Recently she began creating videos on her youtube channel, and now has released her first cookbook.

The cookbook is BEAUTIFUL, and filled with tons of recipes. This book is perfect for someone who is just getting into spiralizing or a seasoned pro (like me) and is just looking for a larger repertoire of recipes! She includes photos, nutritional information and easy to follow instructions for each recipe. From breakfast, lunch, dinner, snacks and dessert, Ali and Inspiralized has you covered!

I would highly recommend this cookbook!!

One person found this helpful

Maria del Carmen Fernandez Rubio

Me ha encantado

Reviewed in Spain on June 17, 2016

Verified Purchase

Con este libro he descubierto cuántos platos crudos, fáciles y saludables se pueden preparar.
Lo único que no me gustó quizás, es que el libro parecía tener mucho polvo por fuera y lo tuve que limpiar.

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