Kelp noodles are spectacular!!! It is virtually calorie free and doesn't taste like the sea at all. There is no sugar, gluten, wheat, rice or flour. Kelp is known to aid the metabolism, boost energy, aid in digestion and they contain an abundance of minerals.
PREP TIME = 10 - 15 minutes
WAIT TIME = 0 - 1 hour
EQUIPMENT = High powered blender, dehydrator
LASTS = 1-2 days
SERVINGS = 4
- 2 packages Sea Tangle Kelp Noodles
- 1⁄2 c nut cheeze
- 1⁄8 c olive oil
- 1 t fresh oregano, minced
- 1 t fresh rosemary, minced
- 2 t garlic, de-centered, minced
- 1⁄2 t Celtic sea salt
- 1 T fresh-squeezed lemon juice
- 2 t Bragg Aminos or Nama Shoyu
- 3 T Nutritional Yeast
Soak the kelp noodles in hot water for 10-20 minutes. Drain and wring out the excess water.
Mix all ingredients in blender. Add sauce to kelp noodles.
It's ready to serve now but if you want the pasta warm and soft, place all the pasta on a big serving plate and spread it out evenly. Then put the plate (or just put the pasta on the tray if you don't have an Excalibur) with the pasta in the dehydrator for 1 hour at 120°F. Serve right out of the dehydrator so it is warm. If you don't have a dehydrator you can put your oven on the lowest setting and put the plate on the stove shelf, or serve cold for a "cheezy pasta salad"!
if you don't want to make the sauce "cheezy" you can substitute the cheese for fresh basil and spinach and make it a Pesto pasta. (my favorite!) Garnish with raw pine nuts, tomatoes and spinach leaves. (check out the recipe -->here!)