This post has been a long time coming, please forgive me. With only 12 days left until our wedding, unfortunately, Nourished – A Guide to Eating Green has had to take the back seat. Wedding planning is in full force! From now until after the wedding you can expect quick and tasty recipes that don’t require much time in the kitchen. The content will primarily just be the recipe (and photo of course!) until after our honeymoon when there will be some normalcy in my life again. I hope you still enjoy the recipes…even if they are on the short side :) I am so grateful for all of you!
Ingredients
1 package of kelp noodles (check out this recipe to learn more about kelp noodles!)
2 large carrots
1 cup of green raw organic edamame (peas would also work!)
¼ cup of raw unsalted almond butter
¼ cup of tahini (sesame seed butter)
¼ cup of purified water
2 tablespoons of tamari (or soy sauce)
1 teaspoon of honey
Sesame seeds for garnish
* Add more or less water depending on how thin or thick you
prefer the sauce
Directions
Place the kelp noodles in a strainer and rinse with cold
water. Strain the noodles and then transfer them to a large bowl. Using a
scissors cut the noodles into smaller pieces and set aside.
Use a vegetable peeler to create thin carrot ribbons and
place them in the bowl with the kelp noodles. Stir in the edamame.
Mix the almond butter, tahini, water, tamari and honey in a
separate small bowl and pour over the kelp noodle mixture. Toss the mixture
until the sauce has coated the noodles and vegetables.
Transfer to small plates, sprinkle with sesame seeds and
serve!
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