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Saladacco Spiral Slicer

 

Turn veggies into Yummy Raw Pasta: A Not-So-Secret Raw Food Trick.

Now families can really enjoy foods they would normally turn up their nose at: zucchini, parsnip, carrot, beet, turnip…ALL turned into delectable (it tastes so DIFFERENT when spiralized!) PASTA with a simple delicious sauce….Raw Food will Never Be the Same.

Comes with a link to download The Little Book of Raw Pasta FREE, a $6.00 bonus.

A customer comment about the Ebook: “Thanks! I have really enjoyed the book–it helped me realize that my technique was a bit off!”

 

Order Now..$29.95 

 


Holiday Special (for US customers only)

Buy Saladacco Spiral Slicers in bulk, save on shipping!

Order 4 Saladaccos in a box, ready to be gift wrapped!

$119.80 plus $19.95 shipping
(within the continental US only)

Order Now

Saladacco Christmas Gifts


 

New eBook Launch

Need to know more about the Saladacco?

The Little eBook of Raw Pasta


FREE

 

 

 

This eBook sells elsewhere at my site for $6.00 but you can obtain it absolutely for free with purchase of a Saladacco.

What’s in this eBook:

  • 29 pages of recipes and information
  • Instructions on How To Use a Saladacco
  • Why is a Saladacco called a Saladacco
  • 14+ recipes for pastas and sauces
  • Glossary

When you order a Saladacco you will automatically be emailed The Little eBook of Raw Pasta, there is nothing you have to do.


NOVEMBER 2011

I was just searching the term ‘saladacco’ online and want to warn you: BUYER BEWARE of an

inferior version of the saladacco or spiralizer.

Here’s how to recognize it:

1. It usually has a red handle, sometimes white as in photo to the right.

2. The bottom part has a pour spout as opposed to the two clear handles as on photo to the right.

What You Don’t See is Even More Important:

1.The teeth that create the ‘pasta’ are made out of cheesy, easily breakable

plastic, the teeth on the REAL SALADACCO are made out of metal.

2.The entire unit is made out of very thin, cheesy plastic, measurably thinner

than the REAL SALADACCO.

This cheesy inferior imitation saladacco is being sold under the name “Healthwise” and perhaps others as well.

How do I know all this? Awhile back one of the largest importers of the REAL SALADACCO sent me this unit to look over and tell them if they should order it. When I saw the cheesy thin walls and the really cheesy flimsy plastic teeth I advised them NOT TO ORDER ANY FROM TAIWAN. Did they listen to me? One of their biggest customers for this product? No they did not. They had so many complaints and returns they couldn’t wait to get rid of this inferior product and return to selling the real thing.Of course they had to raise the price on the one they’d been selling for years which is what they were trying to avoid in the first place that got them into this big mess. So they pawned them off on to a company called Healthwise and perhaps some others that I don’t know about…so please watch out for this knock-off product so you don’t have to go through all the trouble of sending it back because the teeth will break upon the first or second use.

Another thing I noticed today…beware of any saladacco referred to as a ‘Japanese’ saladacco. Unfortunately they haven’t been manufactured in Japan in many many years. They ‘good’ ones are now made in China and the ‘knock off’s with the red handle, thin walls and plastic teeth, plus a spout instead of handles is made in Taiwan.

Buyer Beware!

 

Summer Bliss and Winter Comfort: Saladacco

Watch a video clip of the Saladacco in use

The texture of food is one of the most important aspects to the appeal of food. No matter what type of cuisine you eat, whether or not you are going to enjoy it depends in large part on its mouth-feel. Is there anyone out there who doesn’t have a childhood memory of being forced to eat something with a texture that grossed them out? For some it was lima beans or liver while for others it was anything with a surprise in it like chopped nuts or coconut bits. Food texture also plays a large part in creating our ‘comfort foods’ like the cool creaminess of pudding or the warm softness of mashed potatoes and gravy. And while all good chefs know that texture affects taste; raw food chefs know it best

Raw food chefs have learned how to puree, whip, blend, cut, julienne, slice, sliver, grate, chop, dice and mince food to acquire the kind of taste in raw food that heat brings to cooked food.

And now, there is a new texture being introduced to raw food lovers around the world and it has instantly become the biggest hit of the season and is destined to be the comfort food of the winter.

Close your eyes and picture this: a mountain of angel hair pasta, tossed in a basil, pine nut and garlic pesto, piled high onto a serving platter. See and smell the beautiful green sauce coating each individual strand with a symphony of flavors: rich, flavorful, soothing and satisfying all at once. And what is that in the very middle of the platter? A magnificent pomodoro sauce-tomatoes, heavy with ripeness, fresh from the vine, diced and allowed to drain for most of the day to intensify that rich tomato taste, and laced with ribbons of fresh green basil. What does it taste like? Mama Leone’s, Tony’s Villa, Cafe Alfresco, all the memories and tastes of Italian food, but with none of the drawbacks.

How can this be? A genuine pasta experience like this, but still raw, all raw? Here’s how it’s done: to make this wonderful angel hair pasta, you use a kitchen gadget called a saladacco. (new name: Spiral Slicer, spiralizer, garnishing machine)

This particular recipe uses zucchini as the vegetable that you place in the saladacco and turn the handle a few times and ABRACADABRA !you have angel hair pasta made out of zucchini!

Toss it in the Pesto sauce from The Raw Gourmet by Nomi Shannon, then place the Pomodoro sauce (also from The Raw Gourmet) in the center of it and you have a meal just like your momma used to make, if she was Italian and a great cook.

The Garnishing Machine (Saladacco) is also great with yams, sweet potatoes, daikon, parsnip and all the other hard veggies. By the way it has a few other functions that are also great fun like thin slices and a way to cut an endless ribbon of connected slices to make decorative flowers and borders. But the angel hair pasta side of it is so exciting and enticing it is hard to use it for anything else. For another amazing taste treat, try yam angel pasta topped with Indonesian Yum Yum Dressing.

See the recipes for Pesto and Pomodoro so when you receive your Saladacco you will be all set to make the best and healthiest Italian meal you have ever had.

 

New eBook Launch

Need to know more about the Saladacco?

The Little eBook of Raw Pasta


FREE

 

 

 

This eBook sells elsewhere at my site for $6.00 but you can obtain it absolutely for free with purchase of a Saladacco.

What’s in this eBook:

  • 29 pages of recipes and information
  • Instructions on How To Use a Saladacco
  • Why is a Saladacco called a Saladacco
  • 14+ recipes for pastas and sauces
  • Glossary

When you order a Saladacco you will automatically be emailed The Little eBook of Raw Pasta, there is nothing you have to do.

Watch a video clip of the Saladacco in use

Instructions for using the saladacco

 

From a customer…

"Just letting you know that I got my Spiral Slicer and of course I had to
try it.  I took a big baking potato and tried both the spiral slices and
the spaghetti cut.   It was so easy and fast.   I understand what you
mean about this machine being sturdy, unlike one I saw at a discount
store the other day, it was so flimsy.  When you take hold of the handle
on this one you know it will do the job.  Also so easy to clean up!!!

Glad you marked it down so I could get ME something for Christmas.

Merry Christmas to you and your family!!

Flo in Texas"

Price: $29.95