Spiralisers? So 2015: it’s pre-shredded veg now

Spiralisers? So 2015: it’s pre-shredded veg now
Supermarkets see demand for prepared veg rocket as dieters cut down on carbs

It was the bestselling kitchen gadget of 2015, eagerly embraced by consumers in their quest to transform courgettes and butternut squash into cascades of ribbons and curls as a healthy substitute for carb-loaded pasta or noodles.

But people too lazy to use a spiraliser – which turns vegetables such as courgettes into spaghetti-like strands, or courgetti – can now get a healthy pre-prepared new year fix from the supermarket chiller cabinet. Retailers say increasing numbers of dieting consumers are turning to ready-prepared spiralised vegetables in order to get back into shape after the festive season blowout.

In May last year Tesco became the first UK supermarket to start selling a range of prepared spiralised vegetables, which have become a popular substitute for pasta and rice. In the past three weeks the supermarket has seen record demand for the range – with sales of carrot spaghetti up by 55% over that period and butternut squash and courgette spaghetti each up by nearly 70%.

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“This is the first January that ready-prepared spiralised vegetables have been available on UK high streets and, judging by the rocketing demand, many people have made them part of their new-year diet regimes to lower their carb intake,” said Tesco prepared-vegetable buyer Emma Bonny.

Similarly, Waitrose has reported a 51% upturn in sales of its own products compared with the week before Christmas, while Marks & Spencer and Sainsbury’s have this month become the latest retailers to launch new ranges of own-brand shredded vegetables including courgette spaghetti, butternut squash noodles (or boodles) and sweet potato tagliatelle.

Tom Moore, vegetable buyer with Waitrose, said: “2015 was the year of the spiraliser, which inspired the nation to include more vegetables in their diet. This year looks set to be the year of ready-spiralised veg. Our customers have really embraced this trend.”

But it’s not just supermarkets that are attempting to cash in on spiralising. Italian eaterie Bella Italia has just become the first major restaurant chain to introduce spiralised vegetables to its menus.

Diners can now choose spiralised vegetable “spaghetti” – carrot, golden beetroot and courgette spirals – with a choice of one of what would normally be favourite pasta sauces; gamberoni (prawns), agnello (lamb ragu), pomodoro and bolognese. “With spiralised vegetable ‘spaghetti’ more on-trend than ever, we wanted to create a number of dishes to incorporate this ingredient and offer customers healthy choices at the same time,” said executive chef Vittorio Lettieri.

Spiralised vegetables became big business last year after being championed by food bloggers such as Hemsley & Hemsley, who suggest eating courgetti, instead of pasta, with beef ragu or red pesto. Last year the duo launched their own spiraliser, which they described as a “key piece of kitchen equipment”. Sales were also given a boost by popular food blogger Ella Woodward, who uses the gadget in numerous recipes to create courgetti.

Last year supermarkets reported soaring sales of vegetables such as courgettes, sweet potatoes, carrots, celeriac and cucumber as consumers used spiralisers to create colourful and healthy dishes. Sales of the gadgets were astronomical. John Lewis made the gadget one of its five products that defined 2015 and sales at its Oxford Street store peaked at more than 100 spiralisers a day.

Besides appealing to people wanting to cut down on carbs, the new prepared vegetable ranges should also be of interest to shoppers on a gluten-free diet. Tesco’s cauliflower couscous can be substituted for mashed potato. It is about to launch a spiralised butternut squash and exotic mooli – a crunchy vegetable similar to radish – in its stir-fry range.

Meanwhile, Sainsbury’s new range of 13 vegetable dishes includes courgette spaghetti and butternut squash noodles , which can both be used as colourful additions to winter stir-fries and – from next month February – cauliflower “rice”, which is a popular substitute for couscous as well as a healthy alternative to pizza bases.

Story here
http://www.theguardian.com/lifeandstyle/2016/jan/16/spiraliser-is-so-last-year-pre-shredded-veg-supermarkets

This is also highlighted on Diet Doctor Blog
http://www.dietdoctor.com/news



Are we getting more health conscious? I have been reading quite a few articles recently that say 'green' vegetable sales are improving. In my weekend magazine from Waitrose it states "Courgettes (Zucchini) sales have increased by 13% over last years sales, and Spring Greens, Kale, Spinach and White Cabbage sales have also increased." Many more people are now using the low carb vegetable alternatives, rather than the higher carb foods, such as pasta and rice. A lower carb alternative does not cause the blood sugar spikes, especially important if you are a diabetic ... but increasingly those who are looking for a healthier lifestyle such as LCHF (low carb high fat) find the swap you make so worthwhile to your general health and well-being. You only have to look at this blog and many other 'low carb' blogs to see the many positive outcomes people are experiencing.

The words in italic were taken from an earlier April 2015 article here, but it is related

http://thelowcarbdiabetic.blogspot.co.uk/2015/04/just-swap-doesnt-it-make-sense.html

All the best Jan

Ingredients:
Serves Four
5.8grams of carbohydrate per serving
2 medium courgettes
40 g porcini mushrooms
1 tbsp olive oil
1 onion, finely chopped
1 leek, finely sliced
2 cloves garlic, finely chopped
1 x 400g tin chopped plum tomatoes
1 tbsp reduced salt soy sauce
1 tsp dried thyme
250 g chestnut mushrooms, chopped
250 g cooked green lentils, drained and rinsed
A big handful of parsley leaves, chopped

Method:
1. Make the courgetti with the courgettes. You can do this with a spiraliser or a vegetable peeler to make long ribbons, then roll up and slice cross-sectionally. Set aside.
2. Soak the porcini mushrooms in just enough hot water to cover, until soft. Drain and chop, but reserve the soaking liquid.
3. Heat olive oil in a non-stick pan over a medium heat and saute the onions and leek for around 6-8 minutes or until soft. Add the garlic, tinned tomatoes, soy sauce, thyme, chestnut mushrooms and porcini mushrooms and mix through.
4. Add the lentils and cook on a medium-to-low heat for the next 15-20 minutes, adding splashes of porcini liqueur. The mixture should be softened and should thicken over time, without being watery. When ready, stir through the parsley and spoon over the courgetti.

Tip: If you prefer, blanch the courgetti in boiling water for 1-2 minutes to soften slightly.

See recipe with full links here
http://thelowcarbdiabetic.blogspot.co.uk/2016/01/porcini-and-green-lentil-bolognese-with.html

All the best Jan

ISTR seeing the Victorian equivalent of a spiralizer, made of iron with curlicues and feet with animal toes. Also similar gadgets used to peel potatoes and apples, either in a museum or in Gran's shed.