Kelp Noodles with Tahini


This was a recipe I created for my recent group cleanse but it was so delicious that I will be eating it on a regular basis. Kelp noodles are full of minerals, including iodine (need to make thyroid hormone), iron (blood health), calcium and vitamin K (bone health). They are not only low in carbohydrates and calories, but also gluten and wheat free so they make a great substitute for pasta. As you see in the recipe below, they are very easy to prepare and can be eaten raw, so ready to eat in less than 10 minutes.

12 ounces kelp noodles
1 carrot, peeled and sliced with peeler
2 green onions, sliced
¼ cup tahini
2 garlic cloves, minced
Juice of 1 lime, freshly squeezed
¼ cup water
1 tbsp coconut aminos
1 tsp sesame oil
Sea salt to taste

Place kelp noodles in a colander and rinse with cold water.
Add sauce ingredients to a blender or food processor and blend until smooth. Add more water as needed to get the consistency of a creamy salad dressing.
Transfer noodles to a mixing bowl.
Add carrots and green onions.
Toss with sauce.
Serve cold.