Sunday, November 3, 2013

Kelp Noodles with Pumpkin Seed, Red Bell Pepper Pesto Sauce

It’s nice to have a pasta dish once in a while. However, pasta really isn’t the best thing for you. Most pastas are glutinous, hard to digest, and can spike your sugar levels. The gluten free pastas don’t always hold up well. You can definitely use zucchini in place of pasta, but sometimes it’s just not dense enough to give you that rich pasta flavor. Consider using Kelp noodles instead.

Kelp is a sea vegetable, and like all seaweeds, it’s super nutritious. Believe it or not, it can be very delicious too if prepared in the right way, with the perfect sauce. Kelp is the perfect alternative to pasta.

Kelp is high in iodine content, rich in minerals such as calcium, boron and magnesium. Kelp contains many vitamins too, such as B vitamins, C and E vitamins as well. Kelp is also rich in Chlorophyll too. So you see, Kelp, or seaweed in general, should be a staple in your diet. It’s one of the most nutritious foods you can eat.

In this recipe I made a delicious none traditional pesto sauce to compliment the kelp noodles, set on a bed of fresh mixed greens. Try it for yourself. Here’s the recipe:

The Sauce.
Ingredients:
1 cup pumpkin seeds
¼ cup pine nuts
1 cup fresh basil
1 cup fresh flat leaf parsley
1 red bell pepper (seeded and chopped)
¼ cup EVOO
1 T minced garlic
2 tsp pink Himalayan salt
1 tsp garlic powder
juice of ½ lemon
½ an avocado (peeled and stoned)
¼ cup water (more or less depending on desired thickness)

Other Ingredients:
Kelp noodles
Fresh herbs and lettuces

Preparation:
Combine all sauce ingredients in a food processor or high speed blender and mix until smooth and creamy. Pour over fresh kelp noodles and mix well. Serve over a bed of fresh herbs and lettuce, and top with fresh herbs.