SPICY ALMOND KELP NOODLES

I had lunch yesterday with a familiar face for Minna. I made her a spicy almond kelp noodle salad and the most amazing raw dessert. I will share both of these recipes. 

Kelp noodles are not real noodles as they are made out of seaweed. They have a mild flavour and make mineral rich, gluten- & fat-free alternative to pasta and rice noodles.  

This Indonesian style nut sauce is creamy, full of flavour and so good you can use it as a salad dressing or a dip.         

You need for the sauce:

• 2 tablespoons almond butter
• 1/2 cup coconut milk
• 1 pitted medjool date 
• 1 tbs tamari sauce (or soy sauce)
• 1 tbs sesame oil (or toasted sesame oil)
• 1 teaspoon tahini
• little chunk of peeled fresh ginger (approx. 1 tsp)
• 2 limes juiced
• pinch of chili
• 2 tbs coconut water or water
• 1-2 cloves of garlic

To serve:

• handful of chopped almonds
• 2 tbs sesame seeds
• handful chopped fresh coriander 
• 2 sliced shiitake mushrooms
• thinly sliced bell pepper (approx. 1/3 of a bell pepper)
• thinly sliced red cabbage
• chopped kale
• kelp noodles (one 12 oz bag)

Put all the sauce ingredients in your blender and blend until smooth. If you like a bit of a kick in your food you may want to add more chili. 

Rinse noodles and mix them in a bowl with some sauce. Place chopped cabbage, kale, mushrooms and bell peppers on a plate. Add noodles. Sprinkle with almonds, sesame seeds and coriander. Add rest of the sauce and enjoy.  

 Heidi x