I had the opportunity to meet Ani Phyo when she was in town on her book tour. She came out with her latest cookbook Ani’s Raw Food Essentials and gave a demo at Organic Avenue a couple of weeks ago. She completely inspired me so I decided to try another one of her recipes last week. These noodles were so good that I had it for dinner three nights in a row! I had to share these images with you all…
Kelp noodles are the greatest thing that I have learned about. I am always craving pasta, though without the bloating feeling that comes along with them. These are the perfect solution! Kelp noodles are a sea vegetable in the form of an easy-to-eat raw noodle. They are fat-free, gluten-free and very low in carbohydrates and calories. They are a healthy alternative to pasta and rice noodles and no cooking is required! Just rinse and add noodles to any dish.
This recipe uses walnut and cashew butter to create an incredibly smooth texture for the sauce. It is flavored with toasted sesame oil, Braggs Liquid Aminos, vinegar, garlic and ginger and topped with crunchy veggies and Tamari almonds. You can buy her book here to get this recipe and more raw delights!
Let me know if you have any questions or if you give this recipe a try! Leave your comments.