blog, How To, Recipe

Kelp Noodle Fun

Oodles of Noodles $4 a bag

I’ve got a ton of kelp noodles and I’d love to share them with you! For those of you that aren’t familiar with kelp noodles don’t worry, they aren’t green or slimy and they don’t smell like low tide. They are actually clear and crunchy and when properly rinsed and squeezed out they have very little taste at all… like a good noodle should. So what does one do with these crispy noodles? Anything you want. I like to combine my kelp noodles with other veggies like carrots, onions, zucchini and tomato and then smoother them in a tasty sauce. They are also great in soups and wraps.

First the basics on how to prepare the noodles:

  1. Cut open the top of the bag and drain the liquid out of the bag while holding onto the noodles through the bag.
  2. Once the liquid has drained then squeeze the bag and the noodles inside the bag with all of your might. You want to get as much of the water out of the noodles as possible.
  3. Once the noodles have been squeezed, fill the bag with filtered water and repeat step 2. Do this at least 2 times, soaking, dumping and squeezing the water out.
  4. Transfer the squeezed noodles to a bowl and use scissors or a knife to cut them into smaller pieces. You can also break them up with your hands.
  5. Now your noodles are ready for other veggies and a sauce.

Here are 2 of my favorite sauce recipes:

Hemp Miso Sauce

  • ¾ C hemp seed or 1/2 C almond butter
  • 1 orange – juiced
  • 2 T apple cider vinegar
  • 3 T miso
  • 1/3 C olive oil
  • salt to taste

Place ingredients in the blender and blend smooth.

Sundried Tomato Marinara

  • 1 C sundried tomatoes* – soaked for at least 3 hours
  • 1 C fresh tomatoes – diced
  • 1/4 C onion – diced
  • 2 T olive oil
  • 1 – 2 T hemp seeds – optional
  • 1 T Italian herbs – basil, oregano, rosemary, thyme
  • 2 t apple cider vinegar
  • 1-2 t agave
  • sea salt to taste
  • 1 clove garlic, pressed – optional
  1. Pour the sundried tomatoes and the soak water into the blender and blend smooth.
  2. Add the remaining ingredients and blend.
  3. Adjust salt to taste.

*Some sundried tomatoes are salt cured. This will effect the saltiness of the sauce. Adjust the salt in the recipe accordingly.

4 great things about kelp noodles:

  1. They don’t need to be refrigerated until after you open them.
  2. You don’t need to boil water to prepare them.
  3. They have next to no calories and are a good source of fiber and trace minerals.
  4. When marinaded or warmed slightly the noodles become soft.

If you want some noodles I’ve got a deal for you.  $4.00 a bag or 8 bags for $3.50 each ($28). These are 1 pound (16 oz) bags. Most bags in the store are the smaller 10 oz. bags and they sell for more than this.

Contact if you’re interested in this kelp noodle deal – livefoodexperience (at) live (dot) com

Keep It Live! – Adam

blog, Raw Food Adventures, Recipe

Count Down to the European Tour

LFE Euro Tour Map
LFE Euro Tour

April 8th is the big day… I board a plane for Spain, I sure hope it doesn’t rain… I could continue rhyming but I’ll refrain… oops I did it again. Enough already.

Yes, over the Christmas holidays a European tour began to manifest itself. This is an example of the power of manifestation at it’s finest. Toss your line of intention out into the universe and be prepared to land a big one. The story unfolds something like this:

On Dec. 6th I received an email from Gabrielle, an Irish woman who had been a volunteer in the cafe out at The Tree of Life Rejuvenation Center back in October of 2007. The email was regarding a wellness retreat in Costa Del Sol, Spain from April 9th-13th.

Spain Retreat Flier

I was like, “cool, I want to go to Spain”. Then I was like, “how the heck can I go to Spain?” So here’s my take on the power of manifestation, for it to work you have to offer yourself up to the universe. So in regards to the fishing analogy I started above, I riggled myself around the hook and tossed myself out into the great unknown as bait. I contacted Gabrielle and I volunteered to work the retreat, knowing well and good that I’d have to fund my way over to Spain and back.

Now another trick with the power of manifesting is letting the universe sort out the worrisome details. These are the details that keep you from taking a leap of faith.

With my line cast I received a brief reply the next day on Dec. 7th from Gabrielle welcoming my offer and putting me on hold until she had more details. This was promising yet there were some blanks that needed to be filled in… the universe fills in the blanks if you allow it to. In the meantime I was preparing for my visit to Canada, so I quickly put the prospect of sunning myself in the South of Spain on the back burner. I was on a plane to Canada on Dec. 20th and was greeted with another email from Gabrielle  on Dec. 21st. As she promised she had

Paris Class Flier
Paris Class

more details regarding a work exchange and she also had a pleasant surprise… she suggested I teach a class in Ireland that could offset my travel expenses. The date she had in mind was Sat. April 24th…. nibble, nibble, bite. That’s another fishing reference.

Things kinda snowballed from this point on. There were details regarding dates that needed to be worked out, specifically what I would be doing for the 11 days between the end of the retreat and the class in Ireland. Time to bait the hook again and see what the universe has to offer. This time I contacted another friend from Tree of Life, Arletty. I had been keeping up with her posts on Facebook and knew she had been teaching rawfoods in Europe. After a bit of research I found out she was in Paris, France. I let her know my travel plans and we were able to schedule both a dinner and a class in Paris… Nice! In the meantime Gabrielle had contacted me about teaching another group in Galway after the first class in Wicklow… double nice.

So that’s how the schedule looks at this point. The question marks on the map represent just that… unanswered questions. I have contacted family in Italy, a cousin teaching English in Switzerland and friends living Germany; all of which I’d like to visit… I’m just waiting for the universe to sort out the details. The one detail that is sorted out is my return date, May 13th. Keep your dial tuned to The Live Food Experience for pictures, posts and updates from the European Tour.

In the meantime I’d like to share a quick and easy recipe for making a delicious spread for veggies and firm fruit like apples and pears. I call it Almond Miso Spread… yes, you guessed it. It has almond butter and miso in it.

Almond Miso Spread 2 T Raw Almond Butter

2 t unpasteurized miso

1 t hemp oil or olive oil

1/2 t apple cider vinegar

1/2 t maca

Mix ingredients by hand in a bowl and use as a spread on veggies or use in wraps.