Celiac.com 02/19/2017 - I've been playing around in my kitchen and found a really interesting paleo side dish (or even a main!) can be created with kelp noodles. I know you're probably thinking: "Kelp? What?" But hear me out on this one. There's much more to kelp than just being huge plants that grow in the ocean!
This impressive super food packs a nutritious punch with its high amounts of iodine, potassium, magnesium, calcium and iron, as well as vitamins, antioxidants, phytonutrients, amino acids, omega-3 fats and fiber. Wow! Not only do my gluten-free and paleo pals get to enjoy noodles, but on top of that you'll be nourishing your body in one of the most delicious ways I know of. And for my raw foodie friends, you'll be happy to know that these noodles are 100% raw.
- 1 package Sea Tangle Kelp Noodles
- ½ cup nut cheeze (see below)
- â…› cup olive oil
- 1 teaspoon fresh rosemary, minced
- ¼ teaspoon Celtic sea salt
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon Coconut Aminos
- 3 tablespoons nutritional yeast
- ½ teaspoon black pepper
- Nut Cheeze Recipe Ingredients:
- 2 cups cashews (I soaked mine overnight) NOTE: I have used pignoli nuts in the past but that really makes this cheeze sauce pricey.
- 1 teaspoon fresh rosemary, de-stemmed and finely minced
- 3 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Celtic sea salt
- 1 ½ cups water
Equipment: VitaMix blender, Excalibur dehydrator
- Prepare Sea Tangle Kelp Noodles according to package instructions.
- Combine with the rest of the ingredients, including the Nut Cheeze (below).
- Nut Cheeze Instructions
- Blend all ingredients together into a thick cream.
- Add more water, little by little, as needed.
- Time to serve!
The noodles can easily be made in a low-temperature oven as well as a dehydrator. So, do not be concerned with that.
They will last for 3 days (longer if you reheat in an oven or microwave and have no raw concerns).