Carol Alt

Crazy for Kelp Noodles!

By admin / Post / August 15, 2016
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In the terrible sweltering heat of summer (Editor’s note: I’m currently sitting in Phoenix, “terrible” and “sweltering” are pretty accurate), sometimes it’s just better to eat something light, fresh, and easy. I certainly know I’d rather sit in a cool breeze on the veranda than sweat away in a hot kitchen. So today, we’re going to give you a few ideas that’ll save you from firing up that stove!

Everyone loves spaghetti, right? Unfortunately, not everyone is tolerant to gluten. Knowing that, I suggest a fabulous noodle that far too few people have heard of. It’s called kelp! Yes, that’s right, these noodles are made out of that slimy green seaweed, but don’t worry- it tastes just like a regular old noodle, all while avoiding wheat! You can find it in any Asian grocery, and even most health food stores. Kelp noodles are a raw noodle. They’re ready-to-eat when you take them out of the package, and they don’t even need to be boiled. Occasionally I’ll quickly dip mine under warm water before preparing, as it seems to loosen them up a little.

Now from my book, Easy Sexy Raw, I’ve got one of my favorite kelp noodle recipes around. I’ll post it here for all of you to try!

    Kelp Noodles with Tahini Sauce

  • 3/4 cup raw sesame tahini
  • 1/4 cup nama shoyu
  • 1/4 cup fresh lemon juice
  • 1 tablespoon raw apple cider vinegar
  • 1 garlic clove
  • 1/4 teaspoon sea salt
  • 1/4 cup nutritional yeast
  • 1 teaspoon ground turmeric
  • 1 tablespoon non-GMO soy lecithin (optional)
  • 4 to 5 scallions, white and green parts, finely chopped
  • 1 pound kelp noodles
  • 1 zucchini, julienned or spiral cut
  • 1 bunch kale, stemmed and finely chopped
  • 1 pint cherry tomatoes, halved
  • Large handful of cilantro leaves, minced
  • Large handful of mint leaves, cut into chiffonade

Instructions:

To make the sauce, combine the tahini, nama shoyu, lemon juice, vinegar, 1/2 cup water, garlic, salt, nutritional yeast, turmeric, lecithin, and half the scallions in a blender and blend until it has a smooth and a thick but pourable consistency, adding more water if necessary to thin it out.

Place the kelp noodles in a strainer and rinse and drain them thoroughly, separating the noodles to untangle them. Place the noodles on a cutting board and chop them into smaller, more or less even strands. Transfer to a large bowl.

Add the sauce and toss well to fully coat. Add the zucchini, kale, cherry tomatoes, and remaining scallions and toss well. Garnish with the cilantro and mint.

Any way you prepare them, they’ll provide a lovely, healthy base for a refreshing summer meal, and I’m gonna share a few of my favorite sauces with you! Just throw these in the blender or chop by hand, then top your kelp noodles and enjoy!

    Pesto:

  • Garlic
  • Unroasted Pine Nuts
  • Cold-Pressed Olive Oil
  • Celtic Sea Salt
  • Raw Milk Romano Parmesan
    Tomato Sauce:

  • Tomatoes
  • Basil
  • Pinch of Garlic
  • Centic Sea Salt
  • Cold-Pressed Olive Oil
    Spicy Sauce:

  • Cold-Pressed Olive Oil
  • Celtic Sea Salt
  • Crushed Red Pepper/Pepperoncino

Talk to me know on Twitter @ModelCarolAlt
Or on Instagram at @ModelCarolAlt

Edited by Jake Layton

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