Kelp Noodles!
Gwen and I are going to Roy’s Natural Market today to get Kelp Noodles and some Tahini. I want to make these easy recipes to put on top of the noodles and whatever veggies I have in my fridge.
Pad Thai Sauce (via)
2 tablespoons sesame tahini
1 tablespoon lime (or lemon, or vinegar)
2 tablespoons tamari (or soy sauce)
garlic (to taste)
ginger (to taste)
Asparagus Cream Soup (via)
6 or 8 tender asparagus spears
1/4 C really raw cashews
Juice of half a lemon
Sea salt to taste (optional)
Water
Break off the tough ends of the asparagus spears where they will snap easily. Cut off the tender tips and squeeze lemon juice over them. Cut remaining spears into pieces and put into blender with the cashews. Cover with water. Blend until very smooth. Taste and add sea salt if desired. Cut the tips into small pieces and stir in with the lemon juice.
If these simple recipes are successful, I’ll try this more complex one.
