I have written in many of my Raw Reboot food journals that I’m eating BFF Kelp Noodles. Every time I Facebook and Tweet about them, I get asked about the ingredients. Let’s put that question to rest and learn how to make them right here and now.
BFF Kelp Noodles
Let’s start by understanding that there are some staples to this recipe but the rest of it is open to different options. I’ve made different variations of this many times and they’re all superbly fabulous. I also want to state that I am not generally a kelp noodle fan. However, I learned a couple of years ago some ways to enjoy them, but this latest recipe, BFF Kelp Noodles, really takes the cake and hits it out of the park. They’re forever near and dear to my heart.
3 cups Bleh Blackberry Protein Shake This was not particularly yummy – it was bleh. The result? I plugged-n-chugged! Lol. It had blackberries, sunflower lecithin, Sun Warrior Natural Protein Powder, avocado, agave nectar, vanilla, lucuma, and green powder.
1 Goji Wonder Treat I had to have something to cover up for the bleh shake so I had one of my Goji Wonder Treats. The recipe is from my soon to be released Raw Vegan Transition book. It worked… the bleh shake was quickly forgotten. ;)
Kelp noodles with _____ Sauce I’m not a real fan of kelp noodles, but I’ve figured the trick to liking them… giving them a good rinse, then soaking them in water with a little lemon or lime juice, then rinsing again. And, finally, topping them with a rich, creamy sauce.
Hence, ____ Sauce. I made a new recipe and haven’t committed to a name yet, so I’m calling it _____ Sauce for now. And, this sauce? THE BOMB!! It was love at first taste. I was hoping to add it to my Raw Vegan Transitions book, only 6 simple ingredients, but I think I’m too late in the editing and book designing process. Therefore, I guess I’ll just have to publish it HERE on my blog. :) It’s sooooooooooooooo good! It reminds me of a cheese fondue sauce my mom used to make when I was little. Anyway… I served it over the kelp noodles with a diced organic apple.
On facebook, I was told about a different kind of noodle that is supposed to blow kelp noodles out of the water – no pun intended – lol – is that even a pun? They’re Raw Sea Spaghetti from Sirova.com. Have you had them? Do you like? I’m eager to try them.
Toast with _____ Sauce What can I say? I loved the sauce so much that I had it slathered all over some rye toast.
Romaine Lettuce with chickpeas and Olive Tahini Dressing Delicious, refreshing, and both my husband and I were licking our plates because the dressing is fantastic. Who wants that recipe?
2 teaspoons green powder with water I finally found a green powder that I feel comfortable taking while breastfeeding. I’ll blog about it this week.
Kelp noodles with _____ Sauce Another serving. Yum!
Romaine Lettuce with chickpeas and Olive Tahini Dressing
Another serving. Mmmmmm!
3 cups Banana Finesse rice milk, bananas, ice, carob and almond extract blended up
After our trip through Fort Worth, we drove on to Oklahoma City where our goal was getting to 105 Degrees, Matthew Kenney’s new Raw restaurant and Raw academy. The weather was awful, like really awful. Pouring rain that made for a nail biting drive. But, we finally arrived. :)
105 Degrees is gorgeous. Oklahoma City is indeed lucky to have such an awesome restaurant and academy there. (For more info on 105 Degrees, visit here.) The decor and atmosphere had a lovely cosmopolitan energy. We were there at night, so the pictures weren’t of the clearest quality, but I still wanted to share some of them.
We met Matthew Kenney and had a nice chat about how he became involved in the 105 Degrees project and about some future things he’s working on, which include projects outside of the United States. I can imagine, one day, traveling the globe and blogging about my visits to various country’s and their Raw vegan restaurants.
Our dinner was amazing. From the appetizers to the entrees to the desserts, our taste buds were treated to complex, sophisticated flavors. Since the restaurant wasn’t crowded (due to the bad weather), I secretly licked my bowl. I regret that I don’t have more good pictures to share of all of the Raw food we had. But, Matthew Kenney will forever have a special place in my heart, because this man officially made me a fan of kelp noodles! The sauce they were tossed in was delectable and it allowed me to get past the “crunch” of the noodles. Victory.
They had a cool little store that was unfortunately closed while we were there (which was probably a good thing in hindsight – LOL). Matthew Kenney’s store had 100% Pure beauty products, and, as most of you know, I love 100% Pure products (check out their website here).
We met the sous chef, Don, and he gave us a tour of the place. This guy has an impressive culinary resume (studied in Paris), and although he’s new to Raw, his talent and passion for food really comes through. He even demonstrated their PacoJet! I’ve always wanted to see one of those things in action. They make the creamiest, dreamiest ice cream. We shot some video of it.
Here is a list of my nutrient filled, awesome Raw food I had today. (Everything is always organic.)
1 cup water with 1T Amazing Grass’ Wheat Grass Powder, 2T Navitas Naturals’ sprouted flax meal, and 1T New Chapter Organic’s Berry Greens ~ I started my day with this alkalizing concoction. The taste is pretty decent and it’s so good for my body.
2T goji berries, 2T cacao nibs, 2T hemp seeds ~ This was a high energy, nutrient dense snack. On my kitchen counter (see pic), I have a cute gold tray with four bowls (goji berries, cacao nibs, hemp seeds, and pumpkin seeds). I have a little spoon so my husband and I can just walk by and have a little spoonful of goodness when we want. I like to change the bowls’ contents from time to time. The cool thing about the raw cacao is that it suppresses my appetite, so there is no risk of my overeating on the snacks. :)
1 cup sliced strawberries, 1 banana sliced, 1/2 cucumber sliced ~ I just adore fresh fruit (sweet and non-sweet). It’s filled with antioxidants, vitamins, minerals, fiber, and water. It’s a great high energy snack that keeps the cells of my body happy and dancing.
Hummus with sliced carrots and broccoli bites ~ I love the hummus recipe in my Sides/Snacks book – so yummy. I seriously don’t know why people would eat processed (non-Raw) hummus when this delicious and nutritious alternative is available (and so easy to make).
1 cup Exotic Chocolate Milk ~ This is a FUN and unique recipe that will be featured in my upcoming chocolate book/ebook (available within a couple of weeks – fingers crossed!). I enjoyed this drink in one of my wine glasses to make the experience extra sassy.
Small Fluffy Green Smoothie ~ 1 cup water, 1 handful spinach, 1 apple, pinch cinnamon
Marinara with kelp noodles, Omega Crackers ~ I’m not a huge fan of kelp noodles. They have a weird texture to me. But, I’m eating them tonight anyway. My marinara sauce (available in my entree book/ebook) is so good (and I didn’t have any zucchini to make noodles) so I decided to use the kelp noodles in my refrigerator. I would probably like them a little more if the noodles were used in a salad where I might expect the texture they offer. I made Omega Crackers the other day (I used Navitas Naturals’ Sprouted Omega Blend with veggies, herbs, seasoning) and we ate a few with our noodles.
Kale Salad ~ Purple curly kale, yellow bell pepper, carrots, raisins, lemon juice, Himalayan crystal salt, and Vega’s EFA oil. Major YUM!!! I LOVE kale salads!!! Teeccino with Sweet Pomegranate Cheesecake ~ I love ending my day with a nice cup of Teeccino alongside a delicious Raw vegan dessert.
I’m heading to the gym later tonight to walk on the treadmill for about an hour. Yesterday, I ordered the book, The Face on Your Plate (for my Kindle 2), so I’m eager to start it tonight while I’m working out.