Seaweed contains more minerals and vitamins (ounce for ounce) than any other plant. All of the 56 minerals and vitamins you need to survive can be gotten from seaweed. Kelp is one of the more popular varieties of sea vegetables and like other ocean plants, it contains fiber and cancer-fighting properties.
I’ve recently found a new way to enjoy kelp and it just so happens that it also lets me enjoy noodle dishes while keeping true to my Paleo lifestyle.
Kelp noodles!
Kelp noodles look like noodles, feel like noodles, and taste like noodles (especially when you remember that noodles don’t really taste like anything at all) but they are gluten-free.
Soft and squishy, kelp noodles are made from kelp, water, and sodium alginate. Sodium alginate is a sort of salt taken from seaweed. Because they’re seaweed-based, kelp noodles are very high in iodine – important for brain and thyroid function.
Here are 3 reasons you should try kelp noodles:
1. Low-cal. Kelp noodles are extremely low in carbs and they are practically calorie-free. A serving of kelp noodles has only 6 calories!
2. Gluten-free. Casseroles, soups, and stir-fries are all delicious with kelp noodles and unlike wheat noodles, kelp noodles don’t get gummy and starchy. Finally! A way to enjoy noodles without the wheat!
3. Convenient. There’s no cooking required with these guys because kelp noodles can be enjoyed raw.
How to prepare kelp noodles
Sea Tangle is probably the most common brand of kelp noodles around right now (please go ahead and leave a comment if you’ve found a brand you like better!) When you’re ready to eat your kelp noodles, remove them from their package and give them a good rinse under warm water. Soak them in warm water then for about a half hour or so to get them nice and soft.
Marinating your kelp noodles in whatever sauce you plan to serve them with for a few hours in the fridge will make them taste and feel more like the cooked noodles you’re used to.
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