Inspiralize Everything

Spiralizing turns vegetables and fruits into noodles, ribbons and curls, and this cookbook from the creator of the Inspiralized blog is built around that idea. Rather than sorting recipes by meal type, Ali Maffucci arranges the book alphabetically by produce. If you have a bag of beets, a butternut squash from your CSA box or something unfamiliar from the farmer's market, you can look it up and start cooking.

More than 20 vegetables and fruits get their own entries, each with notes on nutritional value and how to prepare it for the spiralizer. Familiar picks such as beets, butternut squash and carrots sit alongside less common ones like chayote, jicama and kohlrabi. Every recipe includes nutritional information and was written to be a dependable staple that is as easy to make as it is healthy.

The recipes flex to suit different eaters. Diet customization options cover paleo, vegan, gluten-free and raw eating, and veggie swap suggestions let you work with what is in your kitchen. Many dishes are one-pot, make-ahead or no-cook. The range runs from a vegan Cheeseless French Onion Soup with little cleanup, to a Winter Lasagna with Butternut Squash, Brussels Sprouts and Chicken Sausage that makes good next-day lunches, to a Watermelon Radish Nourish Salad with Lemon-Ginger Vinaigrette for resetting your tastebuds, to a Zucchini Noodle Bread with Coconut Cream Frosting for dessert.

The book suits cooks with weight-loss goals, those following a particular healthy lifestyle, and anyone who simply wants to eat well at home. Beginners will find the basics of spiralizing explained, and experienced spiralizers get a thorough recipe reference. It follows the author's earlier book, Inspiralized.