COLORS.
COLORS. MY GOOD FRIEND, KERI
MALETTO IS HERE.
>> Guest: DOING MY JOB
OVER HERE, GETTING IT
DONE.
DONE.
DONE. IT'S ALL ABOUT ART AND
COOK.
COOK.
COOK. WE
COOK. WE ARE SO EXCITED TO BE
HERE.
HERE.
HERE. THIS IS THE LAUNCH OF
THE SPIRALIZER AND RIGHT
NOW, YOU SEE ME MOVING
THROUGH MY ZUCINNI.
ALL YOU HAVE TO DO IS
ROTATE HERE AND IT'S
ACTUALLY JUST, I DON'T
KNOW, IT'S MAKING EASY
WORK OF GETTING IN THE
KITCHEN AND DOING ALL
THAT PREP.
KITCHEN AND DOING ALL THAT PREP.rTHAT'S WHY WE LO
SPIRALIZING.
SPIRALIZING. FAST, EASY.
FAST, EASY. I CAN GO FASTER IF I
WANT TO.
WANT TO.
WANT TO. WHAT I LOVE ABOUT THIS
SPIRALIZER THAT MOST
SPIRALIZERS DON'T HAVE,
IT COMES WITH THIS
CONTAINER.
CONTAINER. INSTEAD OF YOUR
VEGETABLES GOING ON TO A
COUNTER TOP, THIS IS
GOING RIGHT INTO ITS OWN
CONTAINER.
CONTAINER. IT'S A 4.7-QUART
CONTAINER.
CONTAINER. IT'S A NICE BIG ONE.
AND THIS TURNS INTO MY
BOWL FOR PREPPING WHEN
I'M DONE.
I'M DONE.
I'M DONE. I CAN ACTUALLY ADD IN
SOME INGREDIENTS AND
KEEP MOVING.
KEEP MOVING. >> Host: I WANT TO SHOW
YOU ONE QUICK THING.
OUR TEAM NOTICED THIS
AND POINTED IT OUT
EARLIER.
EARLIER.
EARLIER. NOTICE THE HANDLE THAT
KERI IS USING, IT'S THE
LARGEST ON THE MARKET.
IF YOU HAVE ARTHRITIS OR
PROBLEMS, THEY MADE THIS
BIGGER AND BOLDER, SO
IT'S EASY TO GRAB ON TO
IT.
IT.
IT. OF
IT. OF COURSE, IT'S EASY TO
CRANK IT AROUND.
SO IT'S A SPIRALIZER
WITH BIG, FAST RESULTS.
>> Guest: AND JUST IN
THE TIME YOU WERE
TALKING, I DID A WHOLE
ZUCINNI AND A WHOLE
SQUASH.
SQUASH.
SQUASH. I
SQUASH. I LIKE TO MIX MINE, SO
I'M GOING TO TAKE THIS
RIGHT FROM HERE.
WHAT I LOVE ABOUT THIS,
IT BECOMES A CONTAINER
TO HOLD EVERYTHING UNTIL
I'M READY TO COOK.
NOW I'M GOING TO TAKE
HOW MUCH I WANT.
I'M GOING TO DO A LITTLE
BIT OF THE SQUASH AND A
LITTLE BIT OF THE
ZUCINNI.
ZUCINNI.
ZUCINNI. IT'S EXCITING.
IT'S EXCITING. OKAY, LET ME CUT THAT
GUY OFF.
GUY OFF.
GUY OFF. >> Host: FOR MANY OF
YOU WHO WATCHED BEFORE,
HONESTLY, I DON'T LIKE
ZUCINNI AT ALL.
I HAVE NOT EATEN IT IN
15 YEARS.
15 YEARS.
15 YEARS. WE NOW HAVE NOODLES AT
HOME INSTEAD OF REGULAR
SPAGHETTI NOODLES AND I
LIKE IT.
LIKE IT.
LIKE IT. WE LOVE THE SAUCE.
WE LOVE THAT SPAGHETTI,
BUT SPAGHETTI NOODLES,
THE TEXTURE, I LIKE IT.
I'LL EAT IT NOW.
>> Guest: THAT'S THE
THING.
THING.
THING. IF
THING. IF YOU ARE TRYING TO DO
LOW CARB, KETO, IF YOU
ARE GLUTEN FREE, MY
HUSBAND IS GLUTEN FREE.
THIS BECOMES A WAY TO
ENJOY YOUR FAVORITE
PASTA DISHES WITHOUT
GETTING RID OF THE PART
WE LIKE IS WHAT WE PUT
INSIDE OF IT.
SO I'M GOING TO TAKE
THIS RIGHT HERE.
I'M GOING TO POP THIS
HERE.
HERE.
HERE. THIS IS HOW FAST AND HOW
EASY YOU CAN HAVE A
BEAUTIFUL DISH DONE.
IT TAKES A COUPLE
MINUTES BECAUSE THEN,
THESE ARE VERY MOIST AT
THE TOP.
THE TOP.
THE TOP. SO, I'M GOING TO TAKE
THIS HERE.
THIS HERE. I'M GOING TO FINISH IT
OFF JUST LIKE THAT.
AND YOU WON'T MISS THE
PASTA.
PASTA.
PASTA. THAT'S WHAT HAPPENS WITH
THIS.
THIS.
THIS. VERY QUICKLY YOU START
TO REALIZE THAT YOU CAN
STILL FEEL SATIATED AND
NOT HAVE ALL THOSE
CARBS.
CARBS.
CARBS. NOT HAVE ALL THAT PASTY.
AND THIS IS COMING WITH
FOUR DIFFERENT BLADES
FOR YOU.
FOR YOU.
FOR YOU. LET'S TURN THIS GUY OFF.
THE FOUR DIFFERENT
BLADES WILL GIVE YOU THE
ABILITY TO DO THIN
SLICE, STANDARD SLICE,
THICK SLICE, AND RIBBON
SLICE.
SLICE.
SLICE. THE OTHER FUNCTION ABOUT
THIS I REALLY LOVE THAT
I'M GOING TO SHOW YOU
HERE, IT COMES WITH A
LID.
LID.
LID. >>
LID. >> Host: NOBODY ELSE
DOES THIS.
DOES THIS. >> Guest: THIS LID IS
NOT JUST A LID.
WHEN YOU TURN IT OVER,
IT BECOMES NONSTICK,
BECAUSE IT HAS SILICONE
ON THE SIDE AND THIS IS
YOUR CUTTING BOARD.
FOR ALL OF YOUR PREP,
YOU'LL USE THIS TO CUT
OFF YOUR EDGES AND
ANYTHING ELSE THAT YOU
ARE PREPPING, NOT JUST
WHAT YOU ARE
SPIRALIZING.
SPIRALIZING. I WANT TO SHOW YOU WITH
ONE OF OUR RED ONIONS
HOW AMAZING THIS IS.
ONIONS, OKAY, I'M GOING
TO LEAVE THE LID ON.
AS I GO, ACTUALLY, I
NEED TO TURN THIS GUY
THE OTHER WAY.
>> Host: THIS IS
BEAUTIFUL BLUE, IT'S
LIKE A SOFT AQUA.
THERE'S RED, GREEN, AND
WHITE, AND THE BLACK.
ALL THE COLORS OF THE
RAINBOW.
RAINBOW.
RAINBOW. IF YOU WANT SOME
INSPIRATION, WE HAVE A
SPIRALIZED COOK BOOK
THAT IS AVAILABLE.
IT'S UNDER $22.
I DO WANT TO GIVE A
QUICK SHOUTOUT TO JENNY
AND JOANN AND DEBBIE AND
JEREMY AND HELEN ON
FACEBOOK.
FACEBOOK.
FACEBOOK. THANK YOU FOR TUNING IN,
GUYS.
GUYS.
GUYS. REMEMBER, WE ARE FIVE
MINUTES AWAY FROM A GRAB
IT.
IT.
IT. SHEILA IS ASKING IF WE
CAN ORDER ONLINE.
ABSOLUTELY.
ABSOLUTELY. GO TO HSN.COM AND IT'S
EASY TO DO IT.
LET ME SHOW YOU THIS.
THIS IS THAT COOK BOOK.
IF YOU ARE NEW TO
SPIRALIZING, THIS WILL
GIVE YOU A KICK START.
YOU JUST SAID THE MAGIC
WORDS, KERI, LOSING
WEIGHT, FEELING
WEIGHT, FEELING HEALTHIER.
HEALTHIER. >> Guest: ABSOLUTELY.
IT ALSO COMES IN PLAY,
IT'S SO MUCH VARIETY
THAT WHEN YOU ARE TRYING
TO PREP, I DON'T WANT TO
CRY.
CRY.
CRY. EVERY TIME I CUT ONIONS,
I CRY.
I CRY.
I CRY. MY
I CRY. MY HUSBAND IS LIKE, ARE
YOU OKAY?
YOU OKAY?
YOU OKAY? >> Host: IT'S AN
EMOTIONAL EXPERIENCE.
EMOTIONAL EXPERIENCE. >> Guest: BECAUSE I
HAVE THIS LID ON, IT
NEVER PUTS A TEAR IN MY
EYE.
EYE.
EYE. I'M
EYE. I'M COMPLETELY DONE, AND
NO WAY I COULD GET THESE
ONIONS TO THIS PERFECT
CONSISTENCY.
CONSISTENCY. IF YOU REALLY WANT TO
BEAUTIFY A SALAD, THIS
IS HOW YOU WANT DO YOUR
ONIONS.
ONIONS.
ONIONS. I'M GOING TO PUT THEM
THERE.
THERE.
THERE. ONION SOUP, CARAMELIZING
YOUR ONIONS, YOU NEED
THEM TO COME OUT IN THIS
PERFECT FASHION.
PERFECT FASHION. NOW, YOU DON'T HAVE TO
HAVE SEVERAL OBJECTS TO
DO THE SAME THING,
BECAUSE WITH THIS, YOU
HAVE THE RIBBON CUTTING.
THIS IS COMING JUST LIKE
THIS.
THIS.
THIS. I
THIS. I WANT YOU TO SEE WHAT'S
GOING TO BE IN YOUR
KITCHEN.
KITCHEN.
KITCHEN. BECAUSE IT HAS ITS OWN
CONTAINER, IT IS SELF-
CONTAINED.
CONTAINED. EVERYTHING BREAKS DOWN
TO BE INSIDE.
THAT ALSO MEANS THAT --
LET ME TRY THIS AGAIN.
OKAY, ALL OF YOUR
CUTTERS, YOU HAVE YOUR
THICK, THIN, RIBBON,
THEY ALL STORE INSIDE
HERE SIMPLY AND EASILY.
IT ALSO HELPS FOR
CLEANING BECAUSE AT THE
BOTTOM, THERE ARE HOLES
AT THE BOTTOM.
YOU CAN RINSE THESE OFF,
AND THEY SLIDE RIGHT ON
IN.
IN.
IN. >>
IN. >> Host: I THINK IT'S
FRIDAY THE 13th.
BETWEEN THE TWO OF US.
>> Guest: I KNOW.
SO YEAH, LOOK AT THAT.
THERE'S THE FOUR
DIFFERENT TYPES OF CUTS
YOU CAN GET WITH THIS.
GOING FOM THE THICK
CUT.
CUT.
CUT. THICK CUT IS LIKE YOUR
FETACCINI, AND MOVING
INTO YOUR SPAGHETTI,
WHICH WOULD BE YOUR THIN
CUT.
CUT.
CUT. AT
CUT. AT THE END, THAT'S HOW
YOU CODO FOOD
DEHYDRATING, THAT'S A
GREAT WAY TO GET
STARTED.
STARTED.
STARTED. >> Host: WE WOULD LOVE
TO SEND YOU THE BRAND-
NEW SPIRALIZER.
NEW SPIRALIZER. I WOULD LOVE FOR YOU TO
TRY IT.
TRY IT.
TRY IT. IF YOU DON'T LOVE IT,
YOU CAN RETURN IT WITHIN
30 DAYS.
30 DAYS.
30 DAYS. YOU HAVE THE CONFIDENCE
AND YOU CAN FEEL
EMPOWERED TO GIVE
SOMETHING A GO WITHOUT
LOSING OUT OR GIVING
ANYTHING UP.
ANYTHING UP. THIS IS A NEW FAD, A NEW
CRAZE THAT IS SWEEPING
THE NATION.
THE NATION. HONESTLY, KERI, I THINK
IT'S HERE TO STAY.
THERE ARE SO MANY
BENEFITS TO IT.
>> Guest: I STARTED MY
COLESLAW OVER HERE.
I CAN DO MY PURPLE
COLESLAW AND MY CARROTS.
WHEN YOU USE YOUR
CARROTS, I'LL GIVE YOU
THIS AS AN IDEA.
TRY TO USE YOUR -- I'M
GOING TO GO FOR MY
STANDARD BLADE.
STANDARD BLADE. THAT'S THE WORD I WAS
LOOKING FOR A MOMENT
AGO.
AGO.
AGO. SOMETIMES YOU FORGET
WORDS THAT YOU USED FOR
YEARS.
YEARS.
YEARS. I
YEARS. I FORGOT TO SAY THE WORD
BLADE.
BLADE.
BLADE. YOU WANT TO USE YOUR
BIGGER CARROT.
BIGGER CARROT. THE REASON FOR THAT IS
BECAUSE THEY SPIRALIZE
BETTER.
BETTER.
BETTER. SO THOSE REALLY, REALLY
THIN CARROTS WILL NOT BE
YOUR BEST CHOICES.
LOOK HOW FAST AND EASY
THIS IS MAKING A
BEAUTIFUL SPIRAL CARROT
FOR ME.
FOR ME.
FOR ME. I
FOR ME. I CAN USE THIS IN SO
MANY DIFFERENT WAYS.
THIS WILL RAMP UP YOUR
SALAD.
SALAD.
SALAD. I'M GOING GO AHEAD AND
MAKE A COLESLAW OUT OF
THIS.
THIS.
THIS. >>
THIS. >> Host: FINAL WORDS,
KERI, ON OUR BRAND-NEW
ART AND COOK SPIRALIZER.
>> Guest: ONCE YOU HAVE
THIS, YOU'LL REALIZE HOW
EASY THIS IS.
YOU'LL FIND MANY WAY,
WE'LL GIVE YOU SIX
RECIPES TO START AND
MAYBE YOU'LL GRAB MORE
IDEAS FROM VARIOUS
PLACES.
PLACES.
PLACES. LET US KNOW HOW YOU'RE
USING IT.
USING IT.
USING IT. >> Host: TAKEN A