Creamy Kelp Noodles

by Smriti Kirubanandan

Kelp is a type of seaweed which has zero calories but lots of nutrients. Kelp contains about seventy minerals and is known to improve digestion and metabolism. This is a satisfying, healthful dish packed with vitamin E, iodine, vitamin C, and live enzymes. This dish also provides a good amount of protein and amino acids, giving you a zest for life.

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Creamy Kelp Noodles – From the book “Foods Alive”

Serving size: 1–2

Prep time: 20 minutes

Ingredients:

Noodles:

  • 4 cups kelp noodles
  • 2 cups distilled water
  • 1 lemon, juiced

Sauce:

  • 1/2 cup almond butter
  • 2 tablespoons Bragg’s Liquid Aminos
  • 2 teaspoons Indian curry powder, or garam masala
  • 1/2 cup green onions, diced
  • 1/2 cup mushrooms, julienned

Directions:

Soak the kelp noodles in a bowl filled with distilled water and lemon juice for 40 to 60 minutes, until they become soft and light.

To make the creamy sauce, add the almond butter, liquid aminos, garam masala, green onions, and mushrooms to a bowl. Mix gently with your hands, massaging the sauce for about 5 minutes, until it becomes creamy and smooth.

To assemble, remove the kelp noodles from the water and pat them dry with a soft towel. Add the kelp noodles to the sauce and massage for about 5 minutes. Serve immediately or dehydrate at 11°F for about 40 minutes.


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