What do you do when your naturopath tells you to start eating sea vegetables in order to get your iodine levels up? If you’re me, you go the natural food store and see what’s available. That’s how I discovered kelp noodles. Then I discovered kelp noodle pad thai, and decided I could eat my sea vegetables like this every day.
First, why eat sea vegetables? Sea vegetables (or seaweeds) provide a variety of minerals and vitamins, including calcium, iron, and iodine, and can help balance hormone and thyroid levels in the body. Adding sea vegetables to your diet can also help balance your energy levels and alleviate cravings. Like many women, I don’t eat iodized salt, and that’s pretty much the only thing that has iodine in it. My levels were zero. Nada. And that was affecting my thyroid function, which was affecting my energy and weight. Enter kelp noodle pad thai (and some supplements).
Kelp noodles are interesting. Out of the package they are very rubbery, and frankly not very appealing. The first time I ate them, I just ate them. Yuck. The key is to soak them in warm water and then marinate them in a tasty sauce. Then they are delicious and tender. Kelp noodle pad thai is a great place to start. Most recipes are for raw foodies. But I’m not a raw foodie, so I used peanuts in my sauce and to top it. To make the kelp noodle pad thai raw, just substitute the peanut butter with raw almond butter, and top with chopped almonds. I’m sure it would still be wonderful!
Recipe: Kelp Noodle Pad Thai
Summary: a delicious way to get your sea veggies!
PEANUT SAUCE (makes 1 1/2 cups)
- 1/4 cup peanut butter (or almond butter to make it a truly raw recipe)
- 1/2 cup coconut oil
- 2 Tbs Braggs Liquid Aminos or Soy Sauce (not raw)
- Juice of one lemon
- 1 small jalapeno, chopped (seeded if you don’t want it too hot)
- 1 tsp ground coriander
- 3/4 cup filtered water
- 1 package kelp noodles, rinsed in warm water for 10 minutes to soften
- 1 carrot, washed and peeled into strips
- 1/2 red pepper, thinly sliced
- 1/4 cup raw peanuts, chopped (or raw cashews)
- 1 Tbs fresh cilantro, chopped
- 1 lemon, quartered for garnish
- Place the sauce ingredients in a blender and blend until smooth.
- Toss the noodles with about ½ cup of the peanut sauce and let it marinate for a couple of hours (the longer it marinates, the more “cooked” the noodles will feel)
- To serve, toss the noodles with the carrots, red pepper, and cilantro.
- Dish the noodles and garnish with the chopped peanuts and lemon.
The sauce will keep on its own for up to 3 to 4 days in the fridge.
Preparation time: 15 minute(s)
Diet type: Vegan
Diet tags: Gluten free, Raw
Number of servings (yield): 2