Non-Gluten Pesto Noodles

kelpnoodlesI have just discovered the most scrumptious and oh-so-nutritious substitute for noodles made out of  grain or corn.  As some of you may know, wheat and other grains have been shown to increase inflammation in the body, and increase the conditions caused by sugar imbalances.  Thus, even if you’re allergic to gluten, eating pasta made out of corn, quinoa, or other grains still increases the glycemic load in your body, which can impact your energy levels through-out the day.

In having dinner at one of my favorite raw restaurants in the Bay Area, Café Gratitude, I had “Pad Thai Noodles” made out of kelp noodles.  At first, I was skeptical eating noodles made out of brown seaweed.  I knew it was a great source of iodine (good for your thyroid), calcium, and iron, but I’m still bent on taste when it comes down to it.  However, when I was served the dish, not only did it look delicious, it tasted delicious!  I immediately started to experiment on more ways I can use this yummy alternative.  Below is my favorite:

Pesto Noodles (non-dairy)

  1. Combine in a food processor until creamy:
  • 2/3 cup raw walnuts
  • 4 cups fresh basil
  • 3 cloves garlic
  • fresh juice of half a lemon
  • ½ tsp lemon zest
  • Extra virgin olive oil (enough so that the mixture is medium thick)
  • Salt and pepper to taste

2. Rinse 8 oz. kelp noodles (can be found on-line or health food stores) in water and swish around until separated.  Drain and dry with paper towels.

3. Wash/drain 2 cups of mixed organic greens and place on a plate.  Place kelp noodles on top.  Place a half cup of sliced cherry tomatoes on top of the noodles.

4. Pour pesto sauce over noodles (enough for your own taste).  Sprinkle 1 T. nutritional yeast over it (tastes like parmesan cheese).  Serve and enjoy!  (enough for one serving).

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