"Under the sea, under the sea, darling it's better down where it's wetter take it from me!" Sabastian from the ballad-busting underworld that is The Little Mermaid may have been just a crab with a killer set of pipes, but he also knew that when it come's to the deep core source of essential minerals that really boost us on a cellular level, down where it's wetter, is where we must turn!
One of my favourite of the many wonders to come out of the ocean is the seaweed Kelp. Kelp has been around in it's glorious fresh form since the birth of earth, but only recently did Kelp get a serious makeover into everyone's favourite fork swizzling edible, noodles.
Nourished By The Sea
Thats right folks, we're talking Kelp, a sea vegetable, a vegetable of the sea.
And why would anyone want to eat sea vegetables you ask? Because they offer the broadest range of minerals of any food, containing virtually all the minerals found in the ocean – the same minerals that are found in human blood, funnily enough.
My theory is that, since life began in the ocean and since water makes up more than two thirds of our body weight in total it makes super sense to frequent sea products in ones diet.
Kelp in paticular, is filled with nutrients that help to aid digestion and thyroid function and act as inflammatory agents aswell as helping protect us from radiation. Kelp is also a great source of dozens of different minerals including potassium, magnesium, iron, iodine and calcium. It also boasts signifcant amounts of enzymes, vitamins and amino acids. Basically, Kelp does a body good and secures its title as a super food with super powers.
Enter Kelp Noodles [aka K.Noods]
Confession: one of the cooked foods I have really craved since going the plant-food route is, (drum roll please:) PASTA. Sure, I've used my trusty Spiralizer and made "noodles" out of courgette, squash, sweet potato and a host of other vegetables, but sometime's it just dosent quite make the cut for that "pot o' noodle's" fast food kick of my past.
Then, in my despair, almost out of nowhere, Kelp noodles back-flipped onto my radar and it was love at first bite! And seconds + thirds.
And why our visions align in sweet harmony? They are a fantastic substitution for pasta since they look like a noodle, feel like a noodle and taste like a noodle – although on that last point, the noodle really have no real taste of their own. They will, however, absorb the flavour of whatever they are prepared with like sauce or dressing you add to them and still keep their form in both hot and cold dishes.
The best part? No cooking required. Can we say convenient?
The Sea Tangle Noodle Company uses only kelp (a sea vegetable), the natural salt extracted from seaweed, and water to craft their noodle mission. Just rinse with warm water and they're ready to rock.
Did i mention they are low in calorie, ultra light and fresh ??
There is just something about kelp noodle dishes that I find so appealing; I think it has to do with their satisfactory quotient plus endless creative potential- a meal that features flavour rich and marinated kelp noodles can be so fulfilling (pun intended?).
Kelp noodles can be tossed naked into many a dishes such as soups and salads, toss them with a freshly whipped up pesto and you have a complete meal and get them swimming in a creamy miso soup.
But I do adore dousing them in a sauce rich in heart healthy fats, letting them absorb all of the flavours, then adding them to a bed of greens or other vegetables. They make a convenient, easy lunch, evening meal, snack and party fare and you can really get creative with your noodle companions.
Since i've been digging on Kelp noodles for quite some time now, it would be only too fair to share some of my top tips and tricks for preparing and inhaling kelp noodles (often, in my case!):
Tip #1 :: Make sure to rinse them well in warm water once taken out of the package; they've been packaged for quite some time before they arrive in your kitchen, so make sure to rinse them well in warm water using a colander or other similar appliance.
Tip #2 :: Once rinsed, I find soaking the kelp noodles in warm water to soften them is key to getting them "cooked" like. I usually soak kelp noodles in warm water for at least half an hour before I prep a recipe and longer if you like them to be a bit plumper.
Tip #3 :: After you have prepped the noodles and made a recipe, you will want to let the noodles marinate (making kelp noodle dishes ahead of time and letting them 'set' in the fridge overnight will help to make them extra soft and palatable and more "cooked" noodle like in taste and texture.
If you do not want to douse the noodles in a dressing, simply toss in lemon juice and a little tamari or soy sauce.
Now what what a post about Kelp Noodles be without sharing my favourite quick and easy recipes where Kelp Noodles are the star of the show ?
Vibrant Lime Kelp Noodles
[Serves 2]
Domestic Diva Skill Level: Novice, can be done blindfolded with one hand behind your back.
Prep Time: 10 minutes
THE STUFF.
:: 1 package kelp noodles, drained and rinsed
:: juice of 1 lime
:: 1 tsp olive, coconut, pumpkin or avocado oil
:: handful of sunflower or buckwheat sprouts
:: 3-4 cherry (on the vine) tomatoes, chopped
:: red and yellow bell pepper, chopped finely
:: pinch of sea salt
THE HOW TO:
Prepare the kelp noodles as instructed above, and let them soak in warm water for at least an hour.
Rinse and toss with lime juice, sea salt, and avocado oil. Toss with the cherry tomatoes, bell pepper, and fresh sprouts of choice (adore me some sunflower).
Allow to marinate, although this dish tastes best if served immediately (a fresher, less creamier kelp noodle recipe).
Kelp Noodles in "Peanut" Sauce
[Serves 2]
Domestic Diva Skill Level: Novice, can be done blindfolded with one hand behind your back.
Prep Time:
THE STUFF:
1 package kelp noodles
‘Peanut’ Sauce
:: 3 tbs almond butter
:: 2 tbs tahini
:: 1- 2 garlic cloves (how garlic~ified do you take it?)
:: 2 1/2 tbs lime juice
:: 1 tbs tamari
:: 1 tbs sesame or coconut oil
:: 1 tbs olive oil
:: 1/2 tbs grated fresh ginger root
:: 1/2 tsp salt
:: 1/4 – 1/2 tsp red pepper flakes (depending on how hot you like it)
:: 1 1/2 Medjool dates or other sweetener (although the date's will make the sauce nice and thick)
:: 1/4 cup water (or more, to taste)
THE HOW TO:
Blend until smooth. If necessary, add more water until desired consistency is reached.
THE STUFF
Veggies
:: 3 cups sliced baby bok choi
:: 1 cup grated carrot
:: 1 cup grated daikon
:: 1/2 cup chopped red pepper
:: 2 green onions, sliced
THE HOW TO:
Place rinsed noodles and veggies in large bowl. Toss with desired amount of Sauce. Let sit on the counter or in the Dehydrator for 30 minutes before serving.
Dive.in.
"Thai Inspired Noodles"
Domestic Diva Skill Level: Novice, can be done blindfolded with one hand behind your back.
Prep Time: 10 minutes
This one often becomes my go-to quick & easy kelp noodle dish. The noodles are mixed with spiraled carrots and parsnips to add crunch and texture, then topped with a freshly whipped up miso-tahini sauce that is creamy + thick with a gingery kick (can anyone say anti-inflammatory + digestion aid?)
The fermented miso also contributes to the growth of healthy bacteria in the gut. So we extra love!
Serve the noodles over a bed of greens, garnish with some sliced avocado for extra creaminess and health-tastic fats and top with your favorite herb or sprouts. Voila!
THE STUFF :
:: 1 cup of kelp noodles (rinsed and drained)
1 large carrot, spiraled in a mandolin or spiral slicer
:: 1 large parsnip, spiraled in a mandolin or spiral slicer
:: Salad greens – your choice
For the Sauce:
:: 2 Tblsp. Tahini (sesame seed paste)
:: 1 Tblsp. of white sweet miso (i dig the 'Clear Spring' brand)
:: Grated fresh ginger, to taste (i'm a ginger fiend, so more is more in my opinion)
:: 1 Tblsp. of tamari (wheat-free soy sauce)
:: 2 Tblsp. of fresh lemon juice
:: Water, to thin out
:: Optional garnishes:
:: 1 avocado, sliced
:: coriander / cilantro
:: fresh sprouts (i dig sunflower)
THE HOW TO :
Rinse the kelp noodles, then soak them in warm water for at least ½ hour.
Meanwhile, whip up the sauce. Place tahini, miso, ginger, tamari, lemon and a bit of water in blender – (Vitamix or TriBest PB works like a charm for this recipe.)
Blend until creamy.
Coat the noodles with the sauce – don’t be shy, add generously! – and allow the noodles to marinate in the sauce for at least 10 minutes, but the longer you leave them, the better they will be.
If you’re leaving them out longer than an hour or so, you may want to put in the refrigerator.
When your ready to go, add the carrots and parsnip “noodles” and combine well together.
Place some fresh + prepped greens of choice on a plate then top with the noodle mixture - the sauce will fall to the bottom eventually and coat the greens, like magic.
Top with your finishing sparkle. Sprouts and/or cilantro/corriander + avocado + sprinkle of pine nuts.
Feel free to slurp on your noodles and lick your plate like you have'nt seen food for days.
Albiet, i speak from a frequent noodle oogler's perspective, it is but my firm belief that Kelp noodles are the perfect addition to any fresh dish if your looking to add a dose of uber creativity plus be the stand out dish at the party. Who does'nt want that?
If your into it, give them a whirl the next time you are looking to try a new recipe of raw food style.
You can grab your kelp Noodles NOW online from the shimmering shelves of VivaPure
As it stands VivaPure has gone SPECIAL OFFER ON THEM :: BUY x5 @ 5.75ea AND SAVE 16%. WHOOOSH!
Would love to see your local health shop carry Kelp Noodles? Request that your store stock them by giving them our wherabouts. You never know, they may just be convinved !
I'm so glad i could kelp you. (",)
Enjoy to the max. !!
