|The box seems to promise loads of fun!|
I hoped making zucchini noodles would satisfy my hankering for pasta while staying true to the Autoimmune Protocol. Cutting out so many foods can make it difficult to not feel like I'm depriving myself. It helps to consider the texture, flavor and beauty of a meal so that I'm not tempted to eat foods that negatively affect my health. This week it was fun being creative in the kitchen and thoroughly enjoying the decadent and satisfying results!
|The Turning Slicer looks|
strong and happy!
|Ground Turkey, Zucchini & Carrot Noodle Pasta |
seasoned with Fresh Garlic, Rosemary, Sage,
Thyme, Salt & Coconut Oil.
|Ground Turkey, Asparagus, Parsnip & Carrot Noodles|
with Fresh Garlic, Rosemary, Sage, Thyme, Salt & Coconut Oil
|My carbon steel wok is huge and|
another favorite in my kitchen.
|Beet & Kale Salad with Green Onion and a Dressing of |
Coconut Aminos, Coconut Vinegar, Maple Syrup, Olive Oil and Salt
Served with a Turkey, Pork & Kalamata Olive Patty and Avocado
Sunday breakfast was a great time to try sweet potato hash browns, and I was happy with the results.
Sweet Potato Hash Browns
Sauteed in Coconut Oil and Seasoned with Salt
Served with a Turkey, Pork & Kalamata Olive Patty and Pear
- Fifty servings in five minutes
- Improves luster and taste
- Five horse radishes can be served as six
- Excellent durability
- Easy to use
I agree it cut veggies in record time, made the texture of the vegetables complement the meal, and was easy to use and clean. I can see how it would stretch vegetables to serve more people, but I'll take their word on needing five horse radishes stretched. The Japanese Turning Slicer has earned a visible, easily accessible spot in my kitchen. Two thumbs up!