I had the wonderful opportunity to learn how to make amazing raw recipes like these paleo kelp noodles from Chef Juliano Bratman of Plant Raw in Santa Monica, California. Quite fun and a funny guy to study with! There was a small group of us and we all had a blast. He can make any meal an amazing experience.
I am not a raw foodie, yet I sure eat a lot of raw foods and definitely make a number of raw meals, raw snacks, etc. I do not use agave, as many raw “followers” do, and I have my reasons, which I will not get into in this post. In other words, I’ll spare you. 😉
The below recipe is my version of Chef Juliano’s recipe. I made some alterations to suit my palate and to take into consideration my tummy issues. These kelp noodles are paleo, gluten free and grain-free, plus they’re quite easy to make, a little creative, and super delicious. Also, this is great for kids! I love making easy and quick recipes. In fact you can check out many that I’ve created here: my 20-Minute Recipes and my Easy Recipes.Print
These kelp noodles are absolutely clean, delicious, raw and easy to make and wonderful to enjoy. Both your raw and non-raw foodie friends will be impressed by these!
- 1 package Sea Tangle Kelp Noodles
- ½ cup nut cheeze (see below)
- ⅛ cup olive oil
- 1 teaspoon fresh rosemary, minced
- ¼ teaspoon Celtic sea salt
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon Coconut Aminos
- 3 tablespoons nutritional yeast
- ½ teaspoon black pepper
- Nut Cheeze Recipe Ingredients:
- 2 cups cashews (I soaked mine overnight) NOTE: I have used pignoli nuts in the past but that really makes this cheeze sauce pricey.
- 1 teaspoon fresh rosemary, de-stemmed and finely minced
- 3 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Celtic sea salt
- 1 ½ cups water
- Equipment: VitaMix blender, Excalibur dehydrator.
- Prepare Sea Tangle Kelp Noodles according to package instructions.
- Combine with the rest of the ingredients, including the Nut Cheeze (below).
- Nut Cheeze Instructions
- Blend all ingredients together into a thick cream.
- Add more water, little by little, as needed.
- Time to serve!
The noodles can easily be made in a low-temperature oven as well as a dehydrator. So, do not be concerned with that. Chef Juliano would not approve of overheating, but if you are not into raw, then do as you please
They will last for 3 days (longer if you reheat in an oven or microwave and have no raw concerns).
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.