Simple Sea Vegetable Salad with Kelp Noodles { YOU WOULDN’T BELIEVE JUST HOW NUTRITIOUS THIS DELICIOUS SALAD. WITH NUTRIENTS COMING STRAIGHT FROM THE SEA! } Contributor: The Whole Foodies { INGREDIENTS } 1 pkt The Whole Foodies Sea Vegetables 1/2 cup The Whole Foodies Kelp Noodles 1 clove of garlic, grated 1/2 tsp grated fresh ginger 1/2 avocado tamari or soy sauce tamari or soy sauce Apple cider vinegar, to taste 2 cups of greens (spinach, lettuce and kale) 1/2 cup toasted slivered almonds Salt and pepper to taste { METHOD } Open the kelp noodles and drain. Place in
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Posts by THE WHOLE FOODIES
Coleslaw With Green Tea Kelp Noodles
COLESLAW WITH GREEN TEA KELP NOODLES { KEEP IT CRUNCHY WITH COLESLAW AND FULL OF ENERGY WITH GREEN TEA } Contributor: The Whole Foodies { INGREDIENTS } 1 cups shredded red cabbage 2 cups shredded green cabbage 1 packet The Whole Foodies Green Tea Kelp Noodles 2 medium carrots, peeled and shredded 1/2 cup The Whole Foodies Extra Virgin Olive Oil 1/2 cup apple cider vinegar 4 tbls The Whole Foodies Raw Honey 1 tbls grated ginger { METHOD } Combine shredded cabbages, carrots and noodles into a bowl and mix well. Whisk oil, vinegar, honey and ginger in a
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Kelp Noodle With Walnut Pesto
KELP NOODLE WITH WALNUT PESTO { KELP, PESTO AND WALNUTS – NUTRIENT DENSE AND SO DELICIOUS! } Contributor: The Whole Foodies { INGREDIENTS } 1 packet The Whole Foodies Kona Berry Kelp Noodles2 cups basil leaves1/3 cup The Whole Foodies Cold Pressed Olive Oil1/2 cup finely chopped walnuts1 tbls minced garlic2 tbls nutritional yeast2 tsp salt4 tbls lemon juice { METHOD } Blend all ingredients, except noodles, in food processor. Open the noodles, drain the liquid and break gently apart into a bowl. Toss noodles with the pesto and allow to marinate 15 minutes to soften. Serve at room temperature.
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Raw Pad Thai Salad
RAW PAD THAI SALAD { THIS RAW VEGAN SALAD IS UNBELIEVABLY GOOD FOR YOU. AND TASTY TOO! } Contributor: The Whole Foodies { INGREDIENTS } SALAD 1 packet Kelp Noodles 1 tsp The Whole Foodies cold pressed sesame oil 2 cups shredded green cabbage 1 large carrot, grated 1 zucchini, grated 4 green spring onions, sliced 1 cup bean sprouts 1 cup coriander, chopped 1/2 cup fresh mint leaves 1/2 cup cashews, chopped SESAME GINGER DRESSING 1⁄2 cup The Whole Foodies Unhulled Tahini 3 tbls tamari 1 tbls The Whole Foodies Rice Malt Syrup 1⁄4 cup apple cider vinegar
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