OMG I’ve been hearing about the benefits of kelp noodles for SO LONG but I could never find it, until I stepped into my Health food store, that had just about every health ingredienst I could find. If you can’t find it, I recommend buying it through Vitacost.

Of course, if you really can’t be bothered to find it, you can always sub with some other noodle, but then again that would kind of defeat the purpose of “kelp noodle” recipe, haha.

As always, I get SOOOO INSPIRED by Cheap Clean Eats, and this was another one of those recipes I just had to remake, though I used almond butter instead of peanut as I am PRETTY sure I have peanut allergies, as I get a lot of palpitations after having it, but I’m kind of too scared to test it out.

If it wasn’t for those evil braces making things hard to chew, I could feast on a lot of this.

Seriously, I LOVE preparing raw foods like this because it tastes so little time. You just slap together the ingredients and that’s it. No waiting, no cooking, no standing there looking at your clock, with your stomach grumbling in impatience and hunger.

Raw Kelp Noodles with Kale and Garlic Almond Miso Dressing

1 packet kelp noodles
4 kale stems
1 tablespoon garlic flavoured extra virgin olive oil (or regular)
1/2 avocado
A pinch of sesame seeds

Sauce
1/4 cup water
3 tablespoons almond/peanut butter
1 tablespoon sesame oil
1 tablespoon white cooking wine
2 teaspoons miso paste
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon lime juice
1/2 teaspoon pure maple syrup
1/4 teaspoon ground ginger
A few sprinkles ground pepper
A pinch of red pepper flakes

Red Nuts
1 tablespoon crushed pecans/walnuts
1 teaspoon smoked paprika
1 teaspoon low sodium soy sauce
1/2 teaspoon coconut sugar

Open a packet of kelp noodles and either use a scissors to cut it smaller or a knife to chop it in small chunks. This will make eating it much easier. Once done, toss the kelp noodles in a large bowl.

Take off the hard stem part of the kale and chop the leaves in small pieces and toss the kale with the kelp noodles. Drizzle a tablespoon of extra virgin olive oil and use a spoon to stir. This will give kale a chance to be massaged.

In a bowl, add the water, peanut/almond butter, sesame oil, cooking wine, miso paste (be sure to get ones without added fish), garlic powder, onion powder, lime juice maple syrup, pepper and red pepper flakes. Whisk until all the mixture is even. Pour the sauce over the kale and kelp noodles and give it a very good stir until the sauce is blended in.

Grab a tablespoon of pecans/walnuts and break them with your hands into very small pieces. Put it in a small bowl and add the paprika, soy sauce and coconut sugar and stir well. If you want, you can use other unrefined sugar or not even include it.

Open the avocado and chop it in half. Get rid of the seed, and slice the avocado in small, thin pieces.

Add both the red nuts and avocado pieces in the large bowl with the kelp noodles and give it a brief stir, don’t overdo it.

Finally, add the sesame seeds on top and serve.