Tag Archives: kelp noodles
I wasn’t sure what to expect with this pesto because even pre-raw I was never keen on ready-made pasta sauce out of a jar. Being vegan, Seggiano pesto doesn’t contain parmesan and it doesn’t contain garlic either (I thought they would put some in to make up for the lack of parmesan.) So it was a delightful surprise to discover how intensely tasty this stuff is. It has a deep, almost meaty punch of mellow flavour, in fact to me it reminds me of Bolognese sauce. I don’t know how the makers manage to get so much flavour into such a simple set of ingredients. I imagine the ingredients are seriously high quality.
So for anyone who misses pasta, some of this pesto on kelp noodles or courgette ‘noodles’ is the biz. I find real intensity of flavour can be hard to achieve with raw meals so it’s great to have an option like this, especially as it’s an easy dish to make and doesn’t need to be refrigerated. Also the pesto keeps for two weeks in the fridge once the jar is opened so the fact that I’m the only one in the house eating it isn’t a problem (my other half is a Scotsman who is allergic to vitamins.) Next time I’m staying with conventional eaters, I shall take a jar of this pesto, a packet of kelp noodles and a bag of salad. It will look like a more normal meal, and frankly the fewer incredulous questions I get about my way of eating, the better.
Beware though, the pesto is rich and filling and a little goes a long way. I made myself what seemed like a reasonably modest portion but couldn’t finish it all. Okay I did have quite a big portion of salad with it – see photograph – and yes my breath did stink after all the raw onion, but it would have been a bit intense without a salad. Besides, a juicy side salad is the law of raw, right? Or maybe I’m just greedy.
When I first got into raw, about two years ago now, I still remember the feelings of being overwhelmed at the minefield of new foods/ super foods and ingredients that I had never heard of in my life. I remember texting Kate to ask her what Engevita was.... It was a whole new way of life and living! I am sad to say that I was not brought up as a vegan or vegetarian, although, as I grew and was able to buy my own food and make my own choices in life my diet mainly consisted of pulses and vegetable, which I found I thrived on, albeit cooked.
My raw adventure really began at a talk I attended by Kate M herself. Kate talked about the triangle of foods and the importance of seaweed in the diet. How seaweed is an essential part of the raw diet, as it is one of the only few unfarmed and unpolluted resources left. Kelp in partiular is full of good stuff like iodine and more than 60 minerals, elements and amino acids. Kelp is amazing as it can be helpful for encouraging weight loss and for treating low blood pressure and fatigue, all of which may be caused by a sluggish thyroid. Eating Kelp could help to ensure that you are getting some of the vitamins and minerals in you that your body needs daily to perform OpTiMaLly, which is great to know.
When I first heard about Kelp noodles I thought, hum interesting.... I had remembered what Kate had talked about in her workshop and ordered some from Raw Living. I imagined them to taste salty with a really strong flavour like Kelp powder, maybe even slimy like seaweed you see on the beach after a storm.
I got my packet and opened with caution..... The mind can play funny tricks with you when you are unsure as to what you are eating. I gave the noodles a good wash with cold water. I had looked at a lot of recipes and they all advised to either soak the noodles in water to soften them up or marinade them in lemon juice. I soaked mine in water as my sauce was quite delicate. I actually like mine a bit crunchy but my friend was looking unsure about eating KELP!!!..... After half an hour they had tenderised nicely. I chopped them up with scissors to bite sized chunks and I added my sauce which was raw sweet corn chowder.
Wow!!!! They tasted just like Chinese noodles, a bit of consistency to them but they pretty much take the flavour of the dish itself. They are extremely versatile and look great. You could add them to any dish to add a bit of bulk and extra nutrition. I have used them in many dishes now and the choices are endless.......