The photo shows kelp noodles, plain (yes, they are white – the outer skin of kelp is removed and the inner portion of kelp is white).
On Thursday, June 28, at the Burnaby store, Laura from Organic Lives will demonstrate raw coconut water, kale chips, and kelp noodles. Why kelp noodles? First of all, they are a raw food; don’t need to be cooked. Second, they are a great substitute for pasta and rice noodles. Third, kelp aids metabolism, promotes weight loss, boosts energy, aids digestion, promotes scalp and hair health, and helps with thyroid function. Fourth, kelp has a neutral taste (not sea-like at all), so it picks up the flavour of the sauce used.
Organic Lives’ chef Christine developed a kelp noodle salad for the demo (on the menu at Organic Lives, they use the kelp noodles in a raw version of Pad Thai). For the salad, she also uses coconut meat to make a raw noodle and she uses a sprouted chickpea miso for flavour in the dressing. This miso is a soy-free alternative and helps with digestion. A new term for us is Nama Shoyu – an unpasteurized soy sauce
familiar to those following a raw diet.
Drop by the Burnaby store on Thursday from 12-3pm and have a raw food experience.
PS: It’s also Thrifty Thursday – 10% off everything.
ASIAN KELP NOODLE SALAD
1 cup coconut noodles, fresh coconut meat cut into thin noodle shapes
1 cup kelp noodles, rinsed
½ cup carrots, julienne
¼ cup red pepper, diced
1 cup cilantro, rough chopped
½ cup basil, chiffonade
¼ cup green onions, finely chopped
¼ cup mint, chiffonade
3/4 cup Asian miso dressing or to taste (recipe below)
In bowl, fold ingredients and toss in dressing.
Garnish options: Pea sprouts, Jungle peanuts
ASIAN MISO DRESSING FOR KELP NOODLE SALAD
¼ cup sprouted chickpea miso
2 tbsp Nama Shoyu
2 garlic cloves
1 inch ginger, fresh-grated
½ cup orange juice, freshly squeezed
½ cup alkaline water
¼ tsp crushed chillies
½ cup olive oil
In Vita Mix or food processor, process til smooth.