Howdy folks! My family just returned from our spring break trip and the most amazing experience aboard my brother’s catamaran in the British Virgin Islands. The re-entry is always difficult when you’ve been spoiled (and we truly were spoiled!) like I have been, but alas, real life must go on…
So in memory of our unforgettable week aboard Sea Bass – I am making a simple (really, it’s the easiest!) kelp noodle dish that is the perfect light lunch or side at dinner. Kelp noodles are one of my favorite foods for several reasons. First, they are crazy good for you, as they’re loaded with all of the nutritious micronutrients from the sea. Kelp is a seaweed, or a sea vegetable, that acts like a sponge as it’s growing in the ocean, soaking up all of the wonderful vitamins and minerals necessary for health. Plus, although kelp noodles have the texture and shape that mimics traditional pasta, they contain almost no calories but are filling just like any other green vegetable.
A few of the awesome ways adding kelp noodles (and other sea vegetables) can boost your health:
- Supports the immune system and blood health
- Promotes an alkaline condition in your body
- Fights aging
- Nourishes your thyroid gland
- Boosts your metabolism
- Leads to healthy hair, skin, and nails
A little more about kelp… Kelp is the most common sea vegetable and a member of the brown algae family. It grows in the ocean in “kelp forests” and can be found in food products for you to enjoy. Kelp noodles make a delicious gluten free, grain free meal or the granular form of kelp can be used in place of salt for a seasoning in your cooking. Just a teaspoon of the granular form of kelp provides your body with 2000% of the daily recommended amount of iodine (needed for a well functioning thyroid) as well as good amounts of magnesium, calcium, and iron. In addition to trace minerals, kelp also contains healthy doses of vitamins A, B, C, D, E, and K and proteins.
Kelp noodles couldn’t be easier to prepare. No cooking is necessary – just soak them in purified water, and top them with your favorite spices or sauce. I chose a spicy peanut sauce for my noodles today, which got an enthusiastic thumbs up from all three of my family members (although Kayley preferred hers a little less spicy). I used a gluten free curry paste (always check condiments to make sure they’re gluten free, as gluten likes to hide out in condiments) to add a kick to my peanut sauce, and whipped it up using my Magic Bullet blender.
- 1 package kelp noodles
- ½ cup organic peanut butter
- ½ cup coconut milk
- 1 tablespoon water (or more until desired consistency is reached)
- 1 tablespoon curry paste
- 1 tablespoon tamari
- juice of 1 lime
- In a medium bowl, soak kelp noodles in purified water for at least 30 minutes.
- In a blender, combine peanut butter, coconut milk, water, curry paste, tamari, and juice of a lime and blend until smooth.
- Using a fine mesh strainer, strain the water from the kelp noodles.
- Toss the noodles with the peanut sauce, and serve.