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Rock’n the Kelp Noodles

Still not so sure on how to prepare Kelp Noodles? Well never fear The Live Food Experience is here to guide you through your sea tangle noodle adventure. Kelp noodles are a raw vegan no cook alternative to traditional grain based noodles that require cooking. The magic of kelp noodles is that you just open the bag and they’re ready to go… well not quite. The secret I’m about to share with you will maximize your kelp noodle experience. Follow these simple steps and you will enjoy your noodles, do not follow these steps and… not so good.

  1. Open the bag
  2. Pour out the juice
  3. Squeeze the noodles
  4. Rinse the noodles
  5. Repeat steps 3 and 4 one more time
  6. SQUEEZE NOODLES

The most important thing to remember is that the last thing you should do to the noodles is squeeze them and squeeze them hard. This will allow them to soak up the tasty sauce you have prepared. You may be saying, “I haven’t prepared a tasty sauce.” Well I took that into consideration and thought up one for you to prepare.

[amd-zlrecipe-recipe:16]

Here’s a video to bring home the message… Squeeze, Rinse, Squeeze, Rinse, SQUEEEEEEEEEEZZZZZEEEE!!!! Enjoy.

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, How To, Raw Food Adventures, Recipe

The Live Food Experience… In your very own kitchen!

Recently I prepared an in home dinner for 4 in Jacksonville, Florida. I have to say this is one of my favorite ways of introducing people to the magic of living foods. I’ve done a few these dinners in the past they all have been a great success. Most of the time there is a skeptic in the bunch or at least someone who doubts they will enjoy or feel satisfied with the meal. So far I’ve been able to leave everyone satiated, satisfied and smiling. Now there’s no telling whether or not they throw a pot pie in the microwave or thaw out a pizza once I’m out the door.

Thai Miso Soup

The menu from the other evening began with Thai style miso soup. Here’s the basic procedure:

  1. Start by warming 3 Cups filtered water on the stove, not boiling just hot to touch.
  2. Transfer the water to a blender. I had brought my Vitamix but any blender will do.
  3. Add 3 T of unpasteurized miso.  I used my favorite chick pea miso from South River Miso to make the broth. Add 1/2 an avocado, 1/2 or a full bell pepper (yellow preferred), 1 T of Thai Curry Spice from Mountain Rose Herbs,1-2 cloves of garlic, 2 t lime juice and 1-2 t of fresh ginger..
  4. Blend for for 30 seconds.
  5. Cut up some fresh basil add to blender and blend for 5 seconds.
  6. Pour into cups and add fresh cucumber batons, shredded carrot and bell pepper chunks.
  7. Garnish with a fresh basil leaf.

Next on the menu was a veggie medley Pad Thai creation. I used kelp noodles from Sea Tangle Noodle Co., spiralized zucchini and carrots and diced jicama to make the noodles. The sauce consisted of:

  • almond butter
  • water
  • unpasteurized miso
  • tamari
  • lemon juice
  • olive oil
  • palm sugar
  • ginger
  • hot pepper
Pad Thai with Almond Miso Sauce

I’m a big fan of this sauce. To me it’s good enough to drink straight. After I blend up a batch I swish water in the bottom of the blender and drink what’s left. Nothing goes to waste in the live food kitchen.

Dessert was the next order of business. I like to keep things delicious and easy at these dinner parties. I chose to make a mango banana sorbet. The sorbet is a easy 1, 2 recipe… 1. cut up and freeze fruit 2. pass frozen fruit through a masticating juicer with the blank plate… done.

I did make a special sauce to top the sorbet with. It was an agave cinnamon sauce. It consisted of:

  • agave
  • maple syrup
  • almond butter
  • agave powder
  • cinnamon
  • salt

I blended this mixture and put it in a squirt bottle. The agave came across very sweet to me and in the future I’d probably make this again with soaked dates or palm sugar instead of agave… regardless, it was still delicious! Schedule a Dinner Experience in your home today.

Making Sorbet
Mango Banana Sorbet