I’m so excited about these Kelp Noodles , available from Raw Food World . They’re made from highly nutritious kelp and a pinch of extra sodium alginate to hold them together. They’ve become one of my absolutely favorite foods. They are quick and easy to prepare and taste delicious. Their high calcium and iodine content make them the perfect food for supporting tired adrenals and sluggish thyroid.
Given the many summits I’ve participated in recently focusing on the thyroid and adrenal glands, these problems are on a lot of minds these days. And why not? It’s become almost an epidemic. Between environmental pollutants, medications, and processed, demineralized foods, it’s no wonder. And then of course there’s the gluten connection. More on that in a bit.
Kelp noodles are the perfect way to get lots of minerals into your diet in a delicious, easy way. Each 4 ounce serving has 6 calories and 15% of your calcium requirement for the day. I usually eat an entire 1 pound bag in one sitting, so I get 60% of my calcium in 24 calories. It puts milk to shame. By contrast, an 8 ounce glass of milk has 149 calories (whole) or 104 calories(skim) and 30% of your recommended daily calcium requirement, the same as 12 calories worth of kelp noodles. Do the math. Calorie for calorie, the kelp noodles have more than 12 times the calcium than whole milk .
On top of being calcium powerhouses, Kelp noodles contain no saturated fat or cholesterol, and are loaded with other minerals, like zinc, magnesium and iodine, to name just a few.
Kelp noodles are available by the case of 12 ounce bags from Seatangle , individual 12 ounce bags from Raw Food World, as well as your local food co-op, and even some grocery stores.
Here’s a fabulous, quick, easy recipe for sesame noodles, kelp style.
Sesame Ginger Kelp Noodles
Ingredients:
- 1 bag kelp noodles
- 1 inch slice ginger
- 2 tablespoons raw sesame tahini
- 1/4 teaspoon sea salt, or to taste
- 1 teaspoon sesame oil (optional)
- 1 clove garlic (optional)
- 2-3 tablespoons of lemon (or more, to taste)
- 1/4 – 1/2 cup water (depends on desired consistency)
- sesame seeds (optional)
- chopped greens, scallions, or other veggies
Directions:
- Put kelp noodles in a bowl and rinse well. Cover with water until sauce is ready.
- In blender, combine remaining ingredients until smooth. Adjust water to achieve a thick, smooth consistency. Adjust salt to taste.
- Pour sauce over noodles and massage with hands to help the noodles soften.
- Add chopped veggies, if desired. Sprinkle with sesame seeds (optional).
- Eat immediately or save for later. The noodles soften more the longer they sit in the sauce.
Enjoy this. I’m going to go make some more.
Please comment below if you have experimented with kelp noodles and have any other recipe ideas.
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Add your favorite kelp noodle recipes as comments to this post
Hi…
Thank you for the nice recipe. I would love Sesame Ginger Kelp Noodles. I am having a small party at my farmhouse this weekend. I was wondering about something special to serve my friends with. This one would be a nice treat for all my friends. I will try this and tell you.
I love kelp noodles. They are nutritous and low calorie. I purchase them from iherb and they are very reasonable. I make a dragon sauce for them and pour over a bowl of noodles and cut up veggies. This dish doesn’t last long in my family. The Dragon sauce I use is: In a blender, blend all ingredients….. 2 cloves garlic, 1 chili pepper (use to how spicy and hot you like your sauce or omit), 1/4 cup almond butter, 1/4 cup lemon juice, approximatley 1/2 cup water as you will adjust the water to how thick you want your sauce, 2 tablespoons agave, 2 tablespoons tamari or soy sauce. Blend and pour over the veggie and kelp noodle base. Sprinkle black seasame seeds over it or crushed up nori.
I started buying kelp noodles from Sea Tangle about a year ago and they have become a staple of my raw food program and when i am craving animal protein, i sometimes add chicken or fish. I make a basic sauce with macademia nuts, onion powder, garlic powder, sea salt and lemon juice or balsamic vinegar. Its way more filling then you would expect, tastes great and satisfies the pasta craving.
Thanks Arlene
[…] 1 cup raw tahini […]
Thank you so much for posting. Looking forward to making this. 🙂
I’m so happy to hear you are intrigued by this recipe, Ellie. I would love to hear your experience with it after you make it. Maybe share pictures!