All spiralizers are NOT created equal!! I kept hearing about people spiralizing potatoes and carrots and I wondered how?!
My spiralizer would shred the base end of the vegetable on the spinning dial full of teeth used to stabilize the vegetable and push it through the blades.
I ended up getting another brand of spiralizer. The Finest Chefs brand. Immediately I noticed that the teeth on the spinning dial looked longer. So I measured!
The Finest Chefs spiralizer has 5/16ths of an inch long teeth while the other has only 1/4th of an inch long teeth.
So I just tested it on potatoes and carrots. Success!!!! Red potatoes went so easy, sweet potatoes were tougher, but they went through! Carrots were easier than the sweet potatoes!!! I’m excited!!
A coupon code for an additional 10% off for all my friends (no I don’t work for them – I made a friend at the company who hooked this up for us). The URL link is The Finest Chefs on Amazon
Here is the coupon code to key in during check out: 5VAK3839 .
TASTY CURLS – I took the curls and dipped them in a special mixture before putting them in the dehydrator. Here’s the secret sauce – nutritional yeast, flaxseed oil (unfiltered coldpressed), apple cider vinegar, himalayan sea salt, cayenne, onion powder, garlic powder, and add just enough water to make it pasty.
WARM BUTTERNUT SQUASH SOUP – 1 butternut squash (skin and seeds too), the leftover spiralizing weenies from the carrots and potatoes, turmeric, cinnamon, onion powder, garlic powder, and himalayan sea salt. Vitamix for 2 minutes. I topped it with some Tasty Curls.