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This recipe is contributed by Julianne from Planet Raw in Los Angeles, which I’ve altered slightly. It’s grain-free and gluten-free, creative, and super delicious. Also great for kids!
Prep time: 10-15 mins
Wait time: 0-1 hr
Equipment: Vita-Mix blender, Excalibur dehydrator
Lasts: 1 day
Servings: 4
INGREDIENTS:
1 package Sea Tangle Kelp Noodles
½ c nut cheese (see below)
1/8 c olive oil
1 tsp fresh rosemary, minced
¼ tsp Celtic sea salt
1 tbsp fresh-squeezed lemon juice
1 tsp Coconut Aminos
3 tbsp nutritional yeast
½ tsp black pepper
DIRECTIONS:
1. Prepare Sea Tangle Kelp Noodles according to package instructions.
2. Combine with the rest of the ingredients, including the Nut Cheeze (below).
Nut Cheeze
INGREDIENTS:
2 c cashews
1 tsp de-stemmed finely-minced fresh rosemary
3 tbsp fresh-squeezed lemon juice
1 tsp Celtic sea salt
1 ½ c water
DIRECTIONS:
Blend into a thick cream. Add more water, little by little, if needed.
Tina Turbin
k.m.
From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at) GlutenFreeHelp.info.
Another promising dish that I can’t wait to try at home. I am so fond of cooking something new although I am not a really good cook to start with. I just want to experiment and I hope to be a good cook someday.
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