Even though I am cooking and eating cleanse recipes as I prepare for the Nourishing Foods Cleanse -Spring Renewal, I am also eating my normal diet which includes some organic free range chicken, sustainable clean fish, sweet potatoes, some grains, a little wine once in awhile and even some sweet things. I like healthy sweet treats so I made some Raw Chocolate Almond Mini Cups the other day which were so satisfying.
I like to eat noodles. The truth is I use to eat lots of them back when I didn’t know how all those carbs spiked my blood sugar, caused inflammation, upset my hormones and really packed on the body fat. Today I am very excited to tell you about kelp noodles. Kelp noodles are made from seaweed and contain virtually no starches. They are very low in calories too. Even though I never count calories it is good to know.
So what are kelp noodles? These are soft, somewhat watery noodles made from sea kelp. In fact, they contain only three ingredients: Water, Kelp and Sodium Alginate (made from brown seaweed). That’s it! Kelp is a seaweed that is high in minerals especially iodine.
Noodles made from kelp are full of nutrients that are found to aid in digestion and metabolism, help with thyroid function, strengthen bones and teeth, and improve your circulatory system, among other things. They are also low in carbohydrates and calories, and are gluten-, wheat- and sugar-free. Many of you have told me you don’t like the taste of seaweed so this “sea spaghetti” is perfect for you.
This is a raw, mineral-rich food that you can use much like regular noodles to make spaghetti, noodle soups and much more. You can stir-fry these noodles or use them in a salad. I personally like to use them to make a very quick lunch with some kale, carrots, avocado and lemon (recipe below). I use them in most of my cleanses because they are a clean healthy food and can be made to taste fabulous.
These kelp noodles don’t taste like noodles at all. They are a clear noodle.They have a neutral taste and will pick up flavors from any sauce you put on them. They are not starchy like brown rice or quinoa noodles which many of us use as a gluten free alternative to white pasta. But, they do have the same appearance as spaghetti or Asian rice noodles. You can therefore use them in dishes you would normally use regular noodles for like “spaghetti” with marinara sauce, “pasta” primavera or sesame noodles.
The Basics of Kelp Noodles
Where to buy and how to store:
It is always easier to find something in a store when you know what you are look for so here is a picture of them in their package.
How to prepare and store kelp noodles:
Now that you have gotten them home what do you do? First they don’t need to be refrigerated until opened. They come in a bag with a little water. This is a picture of what they look like when you take them out of the bag.
At this point put them into a bowl and soak in warm water for 10 minutes to loosen them up and rinse off the salty water they are packaged in. Rinse in a strainer and dry on a clean kitchen towel. If you leave them wet they will dilute the sauce you put on them making it watery, so dry thoroughly.
You can then use them whole, they will twirl around your fork like spaghetti but they are very long. I usually cut them. So just make a few cuts about 2″ wide.
Cut up only the amount you are using and store the rest in the refrigerator immersed in water . I put them in a jar or you can use a bowl.
Now you are ready to make something delicious with them. They are crunchy when eaten raw and get a little softer if you cook them.
Here are some options: Plunge them into hot water to heat them up, drain and top with your favorite tomato sauce or pesto. Try adding them to salad greens along with some avocado, raw sauerkraut (to build good intestinal flora), carrots, and your favorite salad dressing.
Kelp Noodle Recipes
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