Wednesday, November 16, 2016

Raw Sesame Ginger Almond Kelp Noodles

I've been all about kelp noodles ever since my friends Melissa and Anna taught me how to soften them. If you want those crunchy/rubbery kelp noodles to soften to silky strands of yumminess, the secret is to soak! Soak those babies for at leaste 48 hours in a bath of liquid aminos and water. The longer you can soak them, the softer they get. If you love them as much as I do, you can start a rotating kitchen counter kelp bath, which just means when your first batch is soft and ready to eat, you open a new bag and start soaking the next.

Kelp noodles are virtually no calories, which also means they don't have much nutrient density. This makes them a great low calorie base to a main dish that you can pack up with nutrient rich ingredients. I love adding dark leafy greens or cruciferous veggies such as broccoli, brusel sprouts or bok choy, and plant protein such as creamy nut butters or beans. You can enjoy kelp noodles warm in a soup, stir fry or totally raw!

Kelp... raw out of bag (hard crunchy) 

newly dipped into bath (springy)

soaked in bath for 48 hours (softer)

drained after being soaked for 48 hours (ready to eat!)

For this recipe, I played with a raw platform and Asian flavors. Aside from soaking your kelp noodles, this recipe only takes minutes to build, and you can batch prep to enjoy throughout the week, or share with a few guests for a yummy raw vegan meal. Enjoy! 

Raw Sesame Ginger Almond Kelp Noodles 
by Sarah Farsh November 16, 2016
  • 1 bag, soaked Sea Tangle Kelp Noodles (soaked in liquid amino and water bath for 48 hours and drained) 
  • 1 cup baby spinach
  • 1/2 cup cilantro, chopped 
  • 1/4 cup green onion, chopped 
  • 1/2 cup fresh green peas
  • 1/2 cup maitake mushrooms, chopped  
  • Dressing: 
    • 2 - 3 tbsp raw sprouted almond butter
    • 3 pitted prunes or dates
    • 4-5 cloves garlic
    • 2 tbsp rice wine vinegar
    • 1 tbsp minced ginger
    • 1 tsp sesame oil
    • 1 tsp tamari 
    • 1 tsp onion powder
    • 1 tsp liquid aminos
  • Garnish: slivered almonds, Braggs sea kelp salt, pepper, red chili flakes
Soak your kelp noodles in a water and liquid amino bath, about 2 tbsp liquid aminos and the rest of the bath water. Let them soak for at least 48 hours. Place all dressing ingredients into blender, blend until smooth. Drain your kelp noodles from the liquid amino bath and place in bowl, add dressing and toss noodles well. Add spinach, cilantro, green onion, green peas, mushrooms and toss more. Top with garnish and enjoy! 

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