Once again, I must sing the praises of kelp noodles. This amazing product (sadly not yet available in SA) is quick, easy, raw, nutritious, and very versatile. You can use kelp noodles as you would use any other noodles (though I find them most similar to bean threads or rice vermicelli). Top them with pesto, with a creamy red pepper sauce, with pad thai sauce, sesame-ginger sauce… and the list goes on.
Asian noodle salad (serves 3)
1 package kelp noodles (or replace with 6 baby marrows/zucchini, spiralised or julienned)
2/3 cup shredded red cabbage
1 large carrot, julienned (or just use a peeler to make long strips)
1 large red or yellow bell pepper, julienned
1 spring onion, chopped
sprinkle of black sesame seeds (normal white ones are ok too)
6 Tb sweet miso dressing (see recipe below)
Instructions: Drain the water out of the package of kelp noodles, and soak them in warm water for 10 minutes to soften. While they are soaking, prepare the rest of the ingredients.
Toss kelp noodles and chopped vegetables together. Top with miso dressing and sprinkle with sesame seeds before serving.
Sweet miso dressing
Sorry, these measurements are approximate, so play around with them until you get a delicious salty/sweet dressing. It’s delicious on raw vegetable noodles, kelp noodles, sea vegetables or other salads. Makes about 2/3 cup. This recipe is based on one from Pure Food and Wine (in their book, Raw Food/Real World: 100 Recipes to Get the Glow), but I’ve replaced mirin with apple juice and bit of extra lemon juice to make it healthier and alcohol-free.
3-4 Tb miso (I used organic brown rice miso)
2 Tb agave
3-4 Tb freshly pressed apple juice
2 tsp fresh lemon juice
2 Tb sesame oil
Instructions: Blend all ingredients together until smooth. Keeps several days in a jar in the refrigerator. If it separates, just shake it before using.
Cacao coconut tartlets
These gorgeous little tartlets are one of the first raw desserts I ever made, and they are a real crowd-pleaser. The recipe isn’t mine– it comes from the genius behind the raw food site, Rawmazing. I tend to make it in silicone muffin cups, or more often, in silicone mini-muffin cups. These tartlets are perfect little bites of chocolate and coconut. You can make them as bigger tarts if you want. The base is not sweet at all– just shredded coconut, almonds and a bit of coconut oil, so it provides a nice foundation for the rich chocolate ganache topping. Yum!