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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.
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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