Raw Asian Sesame Kelp Pasta

Sesame Asian Kelp Pasta

This recipe creates 4-8 Servings. I create extra for the next night! If you can, please use all organic, non-GMO ingredients. For this recipe to be truly raw make sure to pick up nuts and ingredients that saw “RAW”.

Prep:

Soak pumpkin seeds overnight or 5-7 hours before making. Take kelp noodles out of bags and rinse. Soak in water about an hour before to loosen noodles.

Kelp Noodle Pasta:

  • 3 cloves garlic
  • 2 Limes
  • 1T Apple Cider Vinegar
  • 1″ Fresh Ginger Chunk
  • 1/4C Chickpea Miso
  • 1/2T Celtic Sea Salt
  • 1/4 C Toasted Sesame Oil
  • 1/2 C Black Sesame Seeds
  • 1T Raw Honey
  • 1/2LB Pumpkin Seeds
  • 2T Coconut Aminos
  • 1 Bunch of cilantro
  • 1 Red Bell Pepper
  • 3 Packages of Kelp Noodles (From Whole Foods or ordered online)

Combine all ingredients in blender (except noodles, cilantro and bell pepper). You may need to add water to get blender going. Mix sauce from blender with strained kelp noodles. Mix in chopped cilantro and bell pepper. The noodles will soften like angel hair pasta in 5-15 minutes.

Preparing the Dish to Serve

Plate pasta and sprinkle chili flakes, black sesame seeds and chopped cilantro on top. Pair it with kimchi or sauteed cabbage and avacado.  You can also use this as filling for a raw nori wrap!

 

 

 

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