A New Menu and a New Tool

The new menu is up. The first Raw Meal can also be known as "Tribute to the Spirooli".... You may be seeing a lot more noodles on the menus to come.

I am getting my farm post together, so in the meantime, I wanted to let you all know about my favorite new tool. The Spirooli 3-in-1 Slicer.

I love zucchini noodles. In the past, I've made them on the mandoline, in the food processor or in a small container-type spiralizer. I've even cut them by hand. Not anymore! This little machine has changed the way I do noodles and has saved me hours of prep time, not to mention several mandoline injuries. You simply select the disk you want from the choice of 3, snap it into place, and go. I trimmed the top & bottom off the zucchini, fit it into the machine and cranked away. I went through 8 zucchini in less than 5 minutes. The texture of the noodles is amazingly like pasta. The potential recipes are endless! It also slices and has a thicker cut for more fettucine-type noodles (or maybe onion rings). The blades store into the base of the machine so it's all one unit when you need to put it away. It's light, easy to use, and I think, safer than a mandoline. It's easy to clean too. Just don't put your fingers anywhere near those blades when you're cleaning them.

I chose to showcase my newly Spirooli-ed noodles in the Raw Chow Mein that I delivered today. I debuted this recipe about a month ago, and on my way to Mexico I had packed it as my plane ride lunch. I didn't get to enjoy much of it, because my son loved it & ate most of it! I haven't posted a recipe in a while, so here you go:

Raw Ginger-Teriyaki Chow Mein

Teriyaki Sauce

1/2 Cup Organic Maple Syrup

1/2 Cup Nama Shoyu

1" long piece of fresh ginger chopped

1 clove garlic

1/4 cup chopped onion

1 Tablespoon Sesame Oil

Chow Mein

2 Large zucchini spiralized, mandolined or cut into spaghetti-type noodles

2 Large Shredded Carrots

2 Chopped Celery Stalks

1/2 Chopped Bell Pepper

1/2 Cup Sliced Mushrooms (any kind - i like crimini or shitake)

1/4 cup chopped purple cabbage

2 sliced green onions

cilantro and or parsley for garnish (optional)

you can add any veggies you want to this dish - jicama, water chestnuts, hearts of palm, cucumbers, etc.

Toss everything together in a large bowl with the teriyaki sauce. Makes enough for 2-4 people. Will keep in the fridge for about 4 days.

Enjoy those noodles -- Spirooli them if you get the chance. It makes them even more delicious. 

I'll get that farm post up just as soon as I can!