A friend and I have decided to do a 90 day, 100%, raw food cleanse.
Most days it is a raw, organic cake walk.
Some days, after I make the family a delicious, homemade meal
or we go to a party,
Not so easy.
I've assembled this recipe for those moments.
When I just need something filling, grounding and completely satisfying.
For those of you who have never experienced kelp noodles, they are a great alternative to a wheat or rice noodle. They are raw, a sea vegetable, and fill the belly in a delicious sort of way.
You can use them in soups, mac and cheese, stir-frys or with a marinara. Use with raw sauces or cooked toppings, they are a wonderful and mineral rich substitute. I have been enjoying the "Sea Tangle" brand.
A side note about kelp noodle preparation:
I recommend rinsing them well, and then emptying the bag into a bowl and immersing them in hot water for at least 30 minutes.
I also prefer, when possible, to put my dressing on them and let them marinate at room temperature for a while before eating, to soften them up further. If not, they can have a funny crunchy texture, which can be ok, too.
If you don't have access to kelp noodles, homemade zucchini noodles from a spiralizer or veggie peeler work great for this recipe too!
And on to the Raw and Spicy Noodles!
1 lb Kelp Noodles
1 cup shredded carrot
1 cup chopped scallion
1/2 cup thinly sliced red bell pepper
3 Tbsp chopped cilantro
3 Tbsp chopped Parsley
1/3 cup smooth, raw almond butter
1/4 cup soy sauce (Tamari, nama shoyu, coconut aminos, braggs liquid aminos)
1/4 cup water
2 tablespoons raw apple cider vinegar
3 tablespoons sesame oil
2 dates, soaked 30 min
2 cloves garlic
1/4 teaspoon black pepper
1 teaspoon chopped ginger
1/4 tsp cayenne pepper
1/2 tsp red pepper flakes
sesame seeds, for garnish (optional)
After preparing kelp noodles, toss noodle ingredients into a large bowl.
Blend sauce ingredients well.
Pour sauce onto noodles and mix well.
Top with optional sesame seeds.
Let sit 1 hour at room temp to further soften noodles.
Enjoy warm or cold.