Friday, January 22, 2010
Behold, the strangest raw food I've come across --the kelp noodle. Curly, clear, tasteless, almost calorie free, gluten free, free of nearly everything. It is, however, a natural source of iodine, and I'll give it a little bit of credit. The texture was what prompted me to deem it the strangest raw food (thus far). You'd look at it and think, oh fun, a naturally occurring noodle that's clear. Then, you get a couple on your fork to try. You bite down, and instead of effortlessly doing so, there's a clicky-feeling crunch. Only a small one, because the noodles are small, but keep in mind there are many little clicks if you're chewing more than one noodle at once. Anyway, neat idea, sea. I used almost 1 package and have one to go, and do not think I'll be making any more kelp noodle recipes after that.
That said, I topped my noodles with a Cashew Alfredo Sauce, which was actually good --
Blend in food processor:
1 cup cashews, washed and soaked
2 TBSP nutritional yeast (It was my first time using this stuff too. The jury's still out.)
2 tsp light miso
pinch dill weed
1 TBSP onion powder
2 tsp garlic powder
1 small bunch cilantro
1 tsp lemon juice
Water to make a creamy consistency
I also mixed in a fresh tomato seasoned with sea salt and black pepper because despite the kelp technically being a vegetable, I wanted some more veggies in this meal. Clear, tasteless noodles with cashew sauce didn't sound healthy enough for me today :)
I may have messed it up a little in my recreation of that recipe, found here. I didn't have (and dislike) cilantro, so I used a small bunch of fresh dill instead, an herb I LOVE. I also cut this recipe in half since it was just me eating it, so I left out the 1/2 tsp lemon juice because, well, I wasn't going to cut a fresh lemon just for half a teaspoon of its juice. It was a good but very dilly sauce. I'm sure I'll make another "alfredo" soon, but probably not this recipe. I think I can do better. But still, it wasn't bad at all.
Oh, and regarding my photo -- I'm fully aware that I should not be a food photographer. No need to worry.
Posted by Lori at 7:26 PM