|Barbara, a Holistic Nutritionist|
This really is a nutritious dish! I've never had kelp noodles before and I have to say they were very similar to rice noodles except they were a little on the rubbery side but not in a bad way! If I didn't know they weren't rice, I probably wouldn't have noticed. The salad itself was so refreshing and flavourful. It was amazing! The fact that it is also good for you is an added bonus. Here are just few reasons it's good for you.
Kelp, a sea vegetable is very nutrient rich. Calcium, iron, manganese and complex B's, to name a few. It also aids in the healthy growth of nails and hair. And who doesn't want healthy hair and nails? I talk to a lot of women in my chair and hair and nail growth is one of our main concerns. The kelp noodles are found in the refrigerated section of the health food store. Garlic provides enzymes to help with digestion and alkalizes the body. Ginger is an antibiotic, anti-inflammatory and stimulates digestion and liver.
I urge to try this recipe, even if it's just to try something that you haven't had before. Trust me, you'll like it!
|massaging the kelp noodles|
1 package of kelp noodles
Juice of 1/3 of a lemon
1/2 cup almond butter
1/4 cup olive oil
4 tablespoons tamari
1/2 cup lime juice, about 3 limes
1 tablespoon honey
1 jalapeño, or to taste
2 garlic cloves
1 1/2 inch of ginger, peeled
Red pepper, slivered
Green onions, chopped
Sprouted mung beans(crunchy pea) to sprinkle on top, optional
For the noodles:
Put the noodle in a strainer and rinse with hot water. Drain well and place in a large bowl. Sprinkle with the lemon juice and a bit of salt. With your hands, message the kelp until soft. Cover and refridgerate.
For the dressing:
Place all the ingredients in a blender and mix until thick and fluffy. This makes more than enough dressing for this salad. Keep leftovers in refrigerator for another salad.
To assemble the salad, cut the noodles with kitchen scissors because they tend to be on the long side. Spoon a couple of tablespoons of dressing on noodles and mix together. Add the veggies and add a little more dressing and mix. The amount of dressing you use depends on the amount of vegetables you have for the salad but don't be afraid to use most of it. The vegetables and the noodles tend to soak up a lot of it. Sprinkle with cilantro and sprouted mung beans, if using. Serve right away.