Kreamy Kelp Noodles

Kelp noodles do NOT taste like seaweed. They are very neutral in flavor and have a fun, bouncy noodle texture. You can find kelp noodles at Whole Foods in the cold section near the tofu. This dish here is so delicious I could eat it every day, super healthy, vegan, gluten-free and soy-free. This is a great lunch food packed with vitamins and minerals, but I love it for dinner too.  Perfect for summer, which it feels like most of the time here in SoCal. As always, chose your own adventure and play around with the veggies. 

Kreamy Kelp Noodles

Serves 2

1 Package Kelp Noodles

2 Cups Steamed or Massaged Kale

1 Cup Steamed Lima Beans (I used frozen ones)

1 Cup Steamed Cauliflower Florets (I used frozen ones)

1 Cup Chopped Tomatoes

1 Diced Avocado

1 Sliced or Chopped Bell Pepper (orange, yellow or red)

1-2 Shredded Carrots

A few chopped Basil or Mint Leaves (optional)

Cracked Pepper (optional)

Cashew Kreamy Sauce

1 Cup Raw Cashews

1/2 Cup Filtered Water

1 Large Lemon

2 Pinches Pink Salt (or to taste)

For the sauce: In a high speed blender (I use the Magic Bullet because it's small and easy) blend all sauce ingredients until smooth. You may need to add more water or lemon to make it a thinner sauce. 

Drain and rinse kelp noodles in fresh water. Drain again. Cut a few times to release the bundle they come in. No need to cook them. Put in a large bowl and pour in the sauce to coat the noodles. Toss in the other ingredients and add more sauce as desired. Grind some pepper on top, if you like, divided it up and enjoy!

Mediterranean Party Salad

This salad is a like a big ol' party of Mediterranean inspired ingredients all on one plate. It's filling, healthy and delicious!

Mediterranean Party Salad

Serves 2

Ingredients 

1/2 Yellow Onion

4 or 5 Mushrooms (I used Shitake and Baby Portobello)

1/3 Package of Tempeh

2 Handfuls of Broccoli Florets

4 Artichoke Hearts (halved or quartered)

1/4 Cup Green Olives (from a can: less salt and more mild, natural olive taste)

1 Carrot

6 Tomatoes (Cherry or Grape)

1 Avocado

Mixed Greens

Sprouts

Fresh Basil (to taste)

1/8 Cup Pine Nuts

1/2 Cup of Red Wine (or watered down balsalmic vinegar)

(Optional Squeeze of Lemon and Pink Salt)

Dressing

Tahini with 1 tsp Dijon Mustard (If you need Tahini help, see my blog post here)

Directions

Chop Onion, Mushrooms, Tempeh and Broccoli.

Put Red Wine in a pan and toss in Onions for a couple of minutes on medium heat with lid on. Add Water or more Wine if needed.

Add Mushrooms and Tempeh for a minute, then Broccoli.

Cook covered for 2 more minutes or until it is cooked to your preference then turn off heat. 

On a plate, put Mixed Greens, shredded Carrot and chopped Artichoke Hearts, Olives, Tomatoes, Basil, Avocado, Sprouts.

Top with cooked ingredients, and sprinkle with Pine Nuts.

Drizzle on the Dressing and Buon Appetito!