Raw, adjective: 1. uncooked, as articles of food: a raw carrot.

Exciting new raw discovery, courtesy of Real Foods and a sun-soaked stroll down Polk yesterday afternoon.

Nearly 3 weeks into the gluten-free, sugar-free, dairy-free experiment, I continue to feel increasingly remarkable.  I totally credit all the greens and dates and almonds and whatnot with having the energy to get through some of these 20-hour days of late.  My yoga practice has deepened considerably, and my aching joints are gone.  Something is working here.  And I can quickly see how this will become a more permanent lifestyle kind of choice.  There's simply no comparison.

So I'm continually on the search for new and curious products to toss into the mix.  Real Foods on Polk has a fairly extensive supply of intriguing alternative products, at prices a little lower than those at Whole Foods.  Yesterday I picked up a bag of - get this! - Sea Tangle kelp noodles.  Totally fascinating little wheat-free, carb-free sea urchin noodles, full of iodine and trace minerals.  These kelp noodles are super low-calorie and high water-content, and they soak up whatever flavors you might be preparing them alongside.  Last night I threw them into a big bowl of baby spinach and rainbow swiss chard lightly sauteed in olive oil.  And they killed.

Here's a blurb from the Sea Tangle website:
Kelp Noodles are a sea vegetable in the form of an easy to eat raw noodle. Made of only kelp (a sea vegetable), sodium alginate (sodium salt extracted from a brown seaweed), and water, Kelp Noodles are fat-free, gluten-free, and very low in carbohydrates and calories. Their noodle form and neutral taste allow for a variety of uses including salads, stir-fries, hot broths, and casseroles, while their healthful content provides a rich source of trace minerals including iodine, which kelp is well known for. Their unique texture completes the package, making Kelp Noodles a one-of-a-kind healthful and tasty alternative to pasta and rice noodles. Best of all, no cooking is required. Just rinse and add the noodles to any dish and they are ready to eat!
The website has a great recipe for a Simple Sea Vegetable Salad.  Check it:

1 clove garlic, grated
½ teaspoon grated fresh ginger
½ avocado
Bragg's to taste, tamari, or soy sauce
2 cups greens (spring mix, buckwheat, spinach, lettuce)
3 ounces sea vegetable mix
Salt and pepper, to taste

Grate the ginger and garlic. In a small bowl, mash the avocado, ginger, garlic, and Bragg's together. Toss all ingredients thoroughly.

You can order these online if you're not so lucky as to live a short traipse away from Polk St. The little guys have a six-month shelf life, so why not buy a case and throw them into your stir-fries and pad Thais instead of the usual blood-sugar-wrecking wheat alternatives? I'm looking forward to trying them with a strong pour of Bragg's amino acids, myself.

Sea Tangle Kelp Noodles


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