Oh, kelp. I have grown to love this sea vegetable. It’s certainly friendlier to me than pasta. Kelp noodles are naturally fat-free, gluten free and both low in calories and carbohydrates. They also provide a good source of iron and calcium. The best part about kelp is that it doesn’t taste like anything, so you can add these to just about any soup or salad. My favorite way to eat kelp is in this vegan basil pesto pasta.
Need more plant-based sources of calcium in your diet? Try this vegan basil pesto noodle recipe Click To Tweet
Ingredients (Serves 1)
1 pack of Sea Tangle kelp noodles
3 tbsp vegan pesto (I use Seggiano Fresh Basil Pesto Genovese)
1/2 organic lemon
1/3 cup organic sun dried tomatoes, sliced
1/2 cup organic mixed cherry tomato medley, sliced
1/3 cup organic pitted kalamata olives, chopped
1 cup organic spring mix
1 tbsp pine nuts
Rinse the kelp noodles in cold water and place them in a large bowl. (Rinsing the noodles in cold water helps them maintain their crunchiness.) Be sure to remove any excess water. Squeeze the lemon over the kelp noodles and massage them with the juice. Next, add the sun dried tomatoes, cherry tomatoes, kalamata olives, spring mix and pine nuts into your bowl. Lastly, add 3 tablespoons of the vegan pesto (more or less to your liking) and mix through. Enjoy! If you try this recipe, be sure to let me know in the comment section below.
All photos by WillPowerPhotos for That’s Chelsea