Celiac.com Sponsors:

Celiac.com Sponsor:
No popular authors found.
Ads by Google:
Celiac.com Sponsors:
 
Celiac.com Sponsor:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

The Amazing Gluten-free No Carb Noodle



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.

I enjoy these kelp noodles with a nut cheeze sauce that is full of flavor and love to pair them up with scallops or shrimp. A delicious and complete meal! Believe me, your non-gluten-free friends will be impressed with this creation as well as your kiddos. Try it out and let me know how it goes!

Ingredients:

Ads by Google:

  • 1 package Sea Tangle Kelp Noodles
  • ½ cup nut cheeze (see below)
  • ⅛ 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

Directions

  1. Prepare Sea Tangle Kelp Noodles according to package instructions.
  2. Combine with the rest of the ingredients, including the Nut Cheeze (below).
  3. Nut Cheeze Instructions
  4. Blend all ingredients together into a thick cream.
  5. Add more water, little by little, as needed.
  6. Time to serve!
  7. Enjoy!

Notes

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).

Celiac.com welcomes your comments below (registration is NOT required).










Related Articles



Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


hey i've been vegetarian for 8 years and gluten free for almost a year. its difficult since they are kind of opposites. i actually just noticed the advertisemnts from the cancer counil here is australia now has meat listed next to alchol, cigarettes and the sun. a few years ago when i read a...

I'm going to guess the additive effect of a few months of mystery CC glutenings (since resolved), plus heavy training load. The last time I had my antibodies/iron checked in Feb 2016, both were good. Since diagnosis to that point, I'd been taking iron supplements only sporadically, but stopped al...

I'd love to visit! I'm half Irish and half English and would so adore to see Ireland. I loved England when I visited a million years ago. People were so kind.

Whatever you do, run to the store now and eat donuts and bagels. Because I think when your endoscopy is done and over with you're not going to see them again. There are a lot of really good gluten-free cookies, cupcakes, brownies, etc. Donuts and bagels... not so much. Hope you feel better...

Thank you! Im going to check them out now