From Sea to Plate

Normally my non-sweet meals consist of salads and soups, but I do enjoy more complex savoury meals occasionally. Some are quick and easy to assemble while others require more preparation time, the use of more equipment, and/or dehydration.
Here are a few of what I call "extemely simple" savoury recipes I've enjoyed in the past while. Perfect for a busy person, these meals can be thrown together at the last minute, and can easily be doubled to serve a few people, or multiplied for guests.

These recipes feature a wonderful sea vegetable! Introducing...Kelp Noodles! I'm sure most of you have heard of them before, as they're becoming increasingly popular in the raw community, but if not, I'll give a quick run down. Kelp noodles are simply raw kelp and water, in the form of a soft noodle. An ideal alternative to pasta, these noodles are low in carbs and calories, and contain NO fat or gluten! In addition, a neutral flavour makes the kelp noodles really versatile - they work well in soup, salad, un-stir fry, and as pasta with any sauce or topping.

(A close up of the marinated noodles from the stir live)

Don't they sound good? As I write this, I'm thinking about having them for dinner, and how I'll prepare them...Hmmm....but back to the post...
So when you remove the noodles from the bag, you'll notice a funny smell - no worries, just rinse them really well under water. Actually, I add a little lemon juice to the water and let em sit a few minutes. Now, voila! Smell is gone!

Simple Stir Live

A mixture of veggies and noodles in a yummy Asian marinade.

While your kelp noodles are soaking few a few minutes in water, chop veggies of your choice and mix together in a bowl. I used: bok choy, red bell peppers, carrots, cucumber, and avocado. Mushrooms would be nice in this dish too!

For the sauce, I used a mixture of tamari, extra virgin sesame oil, lemon juice, minced ginger and garlic. Mix the veggies, sauce and noodles - done! The longer the dish sits, the flavours mingle for an even better taste.

Italian Sea Pasta

The sea meets Italy in this dish which combines pesto with veggies and kelp noodles.

I always keep a batch of basil walnut pesto on hand for "quickies" - usually for stuffed mushrooms, pizza, or lasagna...but this time I decided to try it with the kelp. I mixed the noodles with the pesto, diced tomatoes, chopped spinach, and red bell pepper, then sprinkled it all with hemp seeds.

Cheesey Nacho Noodles

Everything that nachos have to offer in the form of a pasta dish!

The other day I decided to add some salsa (tomato, red/green pepper, cilantro, lemon juice, Himalayan salt) to leftover spicy nacho dip (you might remember the recipe from a few posts ago), and mix the sauce with kelp noodles. I topped it all with more salsa, chopped avocado, and fresh cilantro. Wow, was it ever good!

I usually add nori to my veggie soups but sometimes I like to throw a handful of kelp noodles... and although I haven't done it yet, I'm sure you could make a fabulous unchiken noodle soup!

How do YOU enjoy kelp noodles? I'd love some new ideas!

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  1. May 24, 2009 at 06:04

    Mmmmm, you make them look delicious! I actually tried them prior to becoming Raw and did NOT like them! I'm anxious to try them again with your recipe ideas now that I am 100% Raw.

  2. May 24, 2009 at 14:28

    yum yum - the sea pasta looks sooooo yummy.

  3. May 24, 2009 at 16:06

    WOW! Heathy, you have the best recipes ideas and these sound wonderful. I can't wait to get some kelp noodles and try these recipes. It never occurred to me to soak the noodles in lemon water or to try marinating them. What a difference that would make! Thanks!

  4. May 26, 2009 at 13:49

    This comment has been removed by the author.

  5. May 26, 2009 at 13:53

    I have been using the kelp noodles pretty regularly for the last couple of months. I am excited to try some of your recipes.<br /><br />I usually just put the noodles in a salad or sometimes I make a salad with the noodles, other sea vegetables, and a dressing made with ginger, avocado, a dash of wasabe or chili for spice, lemon juice, tamari and whatever else looks good around the kitchen.<br /><br />Someone made raw mock-salmon sushi rolls this weekend which were delicious. I am going to try to get the recipe.

  6. May 26, 2009 at 16:36

    Thanks for the comments, guys! Kelp noodles are the way to go, hehe :)<br /><br />The spicy kelp noodle salad sounds good Eric, thanks for sharing! I'd be curious to see the mock salmon recipe. Ive tried a few that were just OK...

  7. May 27, 2009 at 18:08

    Here's another recipe for the kelp noodles from a friend of mine. The coconut butter is Artisana brand, the jars are 16 oz<br /><br />Sauce: to make in a blender<br /><br />Ginger 2 inches<br />Garlic 1<br />Curry Powder a big table soopn<br />Salt<br />Herbamare salt<br />Cayenne as you like it<br />Coconut Butter 1/3 of the jar (at co-op next to the nut butter)<br />Stevia a few drops<br />Red Palm Oil a table spoon<br />Basil to taste<br />Warm Water just to cover, the sauce is not liquid it is a thick one<br /><br />In Bowl:<br />Noodles<br />Cilantro a bunch<br />Avocado 1 or 2, but they need to be ripe<br />Bell Pepper 1<br />Red Onion 1/3<br />Arame 1 package

  8. May 27, 2009 at 22:46

    hmmm... am gonna head down to the Asian grocer and get me self some KELP noodles!

  9. May 29, 2009 at 03:08

    That sounds really yummy! Thanks Eric! What's red palm oil? Ive never heard of it before. Will have to try this dish soon!

  10. May 29, 2009 at 14:24

    I've actually never heard of red palm oil before either. I did a lot of substitutions when I made this. <br /><br />According to Google red palm oil is palm oil that is not refined. I guess for the palm oil that is used to manufacture food-like substances that you buy in a grocery store they refine out a lot of the vitamins and minerals and enzymes and such.

  11. vincent
    May 31, 2009 at 09:40

    Hello,<br /><br /><br />We bumped into your blog and we really liked it - great recipes YUM YUM.<br />We would like to add it to the<br /><br />We would be delighted if you could add your blog to Petitchef so that our users can, as us,<br />enjoy your recipes.<br /><br />Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members<br />and benefit from their exposure on<br /><br />To add your site to the Petitchef family you can use or just go to and click on "Add your site"<br /><br />Best regards,<br /><br />Vincent<br />

  12. June 1, 2009 at 00:40

    I so have to get me some of these. YUMMO

  13. Debbie Shultz
    September 23, 2009 at 02:00

    Red Palm Oil is truly a raw oil. It is cold pressed and has an extensive shelf life of 5 years. Originates from West Africa and widely used in South American, Caribbean and African dishes. I have been using the Rainforest Red Palm oil for some time now and I am highly impressed with its potency and richness of the oil. The red color also makes an attractive change to any dish requiring oil.<br />The red palm oil I use is not sold in stores. You will have to go to<br />This one is certified organic, produced from sustainable agriculture, and Fair Trade.

  14. September 29, 2009 at 07:46

    I love your recipes. Do you have a book of these?

  15. December 15, 2010 at 16:59

    These recipes are my dream as kelp noodles are my all time favourite meal!

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