I’ve been wanting to try kelp noodles for a while now, but it was something that I held back on for fear it might taste funky. It is made out of kelp, you know.
I’m happy to report that kelp noodles are completely neutral in taste. They are slightly crunchy in texture, but not weird and rubbery like shirataki noodles (blegh).
The longer that you let them sit with the sauce, the softer they will become. I made a Thai inspired coconut milk sauce for them and added lots of raw veggies, avocado (duh) and served it all in a cabbage leaf. Simple and beautiful.
I take extra care in how I present meals to my daughter because I want her to eat as much fruit and veggies as I can get her to! I have found over and over that the prettier/cuter/more fun you make food for kids, the more likely they are to eat a variety of healthy foods.
This is especially true if you give them a little bowl of dipping sauce. Kids LOVE to dip veggies. We eat with our EYES before any food reaches our mouths.
Kelp noodle pad Thai. (serves 2)
1 package kelp noodles, soaked in cool water for 15 minutes and then drained well
1/4-1/2c coconut milk, depending on how thick you’d like it
3T almond butter (you could use peanut if you prefer)
2T tamari (or soy sauce)
1 finely diced jalapeno with seeds (adjust to your liking)
1T maple syrup
1T minced ginger
Juice of 1/2 lime or lemon
1t white miso (optional)
Whisk all ingredients except kelp noodles together. Pour sauce over noodles and let sit while you prepare the veggies:
2 leaves red cabbage, left whole
1-2 carrots (I used one julienned orange carrot and one yellow carrot cut into slices)
3 stalks celery, cut on the diagonal
1 red bell pepper, seeded and cut into thin strips
1/2 an avocado, cut into thin slices
Thai basil and cilantro, as much as desire, roughly chopped
Raw sesame seeds
Mix all veggies except avocado with the kelp noodle mixture, reserving some veggies to garnish the plate if desired. Divide kelp noodle and veggie mixture evenly between the two cabbage cups. Arrange avocados on top and sprinkle with sesame seeds. Now devour and be happy!
My husband and I will be doing FullyRawKristina’s 21 day raw vegan challenge so instead of a meal plan this week I will just post our grocery list. Why 21 days? It takes 21 days to make a habit.
165 bananas@.19cents ea=31.35
1 case young firstname.lastname@example.org
4 pounds of medjool dates @7.99/2lbs=15.98
3 (3 lb) bags of a peach-strawberry-mango frozen fruit email@example.com=19.5
1 (3 lb) bag frozen mixed berry firstname.lastname@example.org
10 hachiya persimmons=3.00
1 case email@example.com/case
10 pounds braeburn firstname.lastname@example.org/lb=16.13
1 large bag baby kale=4.50
21 heads assorted lettuce @ 2.00 each=42
9 cases mangoes @ 3.99 each=35.91
2 pounds baby spinach @3.50/lb=7.00
2 heads email@example.com=2.50
10 zucchini @.85/lb=5.32
2 large red bell peppers=4.25
unlimited oranges from our orange tree in the backyard=FREE
TOTAL=247.28! About 100 more than my regular cooked vegan food budget but I would say worth it. All quality produce and the mangos, apples, and bananas should last into next week too. I could have cut down the budget by not buying the extras like dragonfruit and pomegranates, but I wanted to have something fun to look forward to.
It sounds like a lot but raw foods are lower in CALORIES and higher in WATER than cooked foods. That is why they digest faster and easier! That means you have to eat a much larger volume of them to get enough calories/nutrition.
This morning I made a apple cranberry pomegranate orange juice that was unbelievably delicious. I usually make smoothies because I like to eat whole foods and create less waste, but fresh cranberry juice? Yes please! Link to recipe HERE.