I have written in many of my Raw Reboot food journals that I’m eating BFF Kelp Noodles. Every time I Facebook and Tweet about them, I get asked about the ingredients. Let’s put that question to rest and learn how to make them right here and now.
Let’s start by understanding that there are some staples to this recipe but the rest of it is open to different options. I’ve made different variations of this many times and they’re all superbly fabulous.I also want to state that I am not generally a kelp noodle fan. However, I learned a couple of years ago some ways to enjoy them, but this latest recipe, BFF Kelp Noodles, really takes the cake and hits it out of the park. They’re forever near and dear to my heart.
You see… raw organic sauerkraut is one of the keys to this recipe. It’s the texture that does it for me. The kelp noodles and the kraut are similar in that sense which makes eating the kelp noodles OK for me. Ordinarily, if I just have kelp noodles with a creamy sauce or a marinara sauce, the crunchiness of the kelp noodles gets a bit much for me. But, mixed with the soft avocado and the crunchy bright kraut. Mmmmm Yummers is all over this recipe.
If I’m not making my own organic raw sauerkraut, I buy from two fantastic sources. Gold Mine Natural Foods (now available on Amazon) and Farmhouse Culture.
As a result of eating so many kelp noodles, I was eager to find a way to buy them cheaper. You know I’m a fan of Raw Food World but, come on, their kelp noodles prices are a tad ridiculous. For a long time I was buying them from Whole Foods Market, but it seems the only kind they offer lately are the green tea infused ones. Nah, gonna pass on those. So, I went to the website that I always go to – Amazon – and what do ya know? Gold Mine Natural Foods offers them there. (Love that company – especially their raw organic unpasteurized sauerkraut). If you’re a Prime member, like me, then shipping is free. And… the price is amazing. You get 6 bags in a pack and the average bag is usually $3-something, making them cheaper than Whole Foods and way cheaper than Raw Food World. Now, problem is… they’re not always available on Amazon, like right now as I’m typing this post. Harumph! Keep checking though. Here is a link.
The staples of a BFF Kelp Noodles recipe, which feeds two hungry people:
- 1 (16oz) bag kelp noodles
- 1-2 avocados, peeled, pitted, and diced
- 1/2 cup (or more) raw organic sauerkraut (learn to make your own here) or kim-chi
- Raw hot sauce (use cayenne pepper if hot sauce not available)
The usual additions, but you can play with different veggies here…
- 1 red (or orange or yellow) bell pepper or couple handfuls of cherry tomatoes (or both!)
- 1 apple, cored and diced
Directions: I like to rinse and soak my kelp noodles for 1-12 hours before using. My usual soaking method is to use a bowl of filtered water with the juice of a lemon. Let them soak and strain/rinse before eating. But, the other day, I actually soaked them in a big bowl of fresh tangerine juice, pictured to the left (mom has a tree so we have loads of tangerines). This was a brilliant plan because it infused a delicate sweetness to them (I also kept a bit of the juice and didn’t strain it all off, and I also didn’t rinse them after soaking). I imagine this would be great with orange juice or fresh pineapple juice as well.
After soaking and straining, I give them a quick cut with my kitchen scissors a few times so the noodles aren’t crazy long and it makes for tossing and mixing everything up better. I add all of the ingredients listed above. Toss well. Divide between two plates. Enjoy. (Obviously, you can serve smaller portions or eat these yourself and store leftovers in a covered bowl for up to 24 hours. They would store longer except the avocado will get a bit funky).
As a result of eating so many bowls of BFF Kelp Noodles, I created a simple spin off recipe that I call A.K.A. Spicy Bliss. This is taking Avocado, Kraut, and an Apple (tossed with some raw hot sauce of course), and mixing it up in a bowl. It’s a fast, easy, and nutritious recipe begging to be gobbled up.
From there, I simplified it even more and realized a true match made in heaven. Two ingredients. Avocado and Sauerkraut (or cultured veggies or kim-chi). Seriously. Put these two in a bowl, smash them up. Friggin heaven.
But, I didn’t stop there… of course. I mean, after all, I’m still on my mission: Kristen Suzanne’s Raw Reboot.I need lots of great, easy, effortless, nutritious recipes. So, I made the Nom Nom Salad. This bad boy is A-mazing. Greg looooves it, too. Similar to BFF Kelp Noodles but you basically swap out the kelp noodles for romaine lettuce. Here’s what you do…
- 2 large servings of romain lettuce, chopped
- 1-2 avocados, peeled, pitted and diced
- 1/2 cup (or more) raw organic sauerkraut (learn to make your ownhere) or kim-chi
- Raw hot sauce(use cayenne pepper if hot sauce not available)
The usual additions, but you can play with different veggies here…
- 1 red/orange/yellow bell pepper or couple handfuls of cherry tomatoes (or both!)
- 1 apple, cored and diced
- 1-2 handfuls purple cabbage, shredded
Directions: Get a big bowl to put all of the ingredients in. Grab a pair of bamboo hands and give the ingredients a really good toss… including doing some smashing around a bit. This squishes out some of the juices from the veggies and spreads the avocado-love all around… making a salad that is squishy, juicy, yet still fresh and crisp. Hence, Nom Nom Salad as the name.
There you go. These recipes have been in my life almost daily for the past month or so. They’re all charged up with massive nutrition, fiber, mega taste, and love. I promise you’ll love them all. And, so will your family, although you might add the hot sauce individually if giving to kiddos. ;)
Want more great raw vegan recipes? Check out my recipe books available for purchase here!
Similar Posts:
- My 90-Day Clean Raw Food Mission – Kristen Suzanne’s Raw Reboot™ – Update #7
- Sunday’s Food Journal – High Raw, All Vegan
- Raw Food Intake
- Food Journal – All Raw – Wednesday
- Recipes: Buttered Broccoli Soup and Salad (Gluten Free)
