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
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
1. Prepare Sea Tangle Kelp Noodles according to package instructions.
2. Combine with the rest of the ingredients, including the Nut Cheeze (below).
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
Blend into a thick cream. Add more water, little by little, if needed.
From our home to yours, Tina Turbin.