This creamy noodle dish is one of my favourites to order when I eat out at raw, vegan restaurants. I first tried it at Café Gratitude in Los Angeles with my mate Faustina — we went after a yoga class, so it was the perfect end to a pretty sweet day. This creation is brill for weight loss for a few reasons-one, the good fats it contains help to keep you full and two, the kelp noodles are full of fibre, so you feel like you’re having a carby meal even though they are actually super low in calories.
Ingredients
- 1 x 350 gms Packet dried kelp noodles
- 2 Avocados
- 1 Garlic clove
- 3 tablespoons Extra virgin olive oil
- 3 tablespoons Macadamia nuts (Activated if possible)
- 1 Juice of lemon
- Pinch of chilli flakes
- ½ Bunch of basil (Leaves picked)
- 3 tablespoons Pitted green olives (Halved)
- 100 gms ½ Punnet cherry tomatoes
- Salt flakes and freshly ground black pepper
Instructions
- Place the kelp noodles in a colander and give them a good rinse under cold running water. Set aside. Pop the avos. Garlic, olive oil. maca nuts (saving a few for the top) lemon juice, chilli flakes and basil in a blender or food processor and whizz together until you have a creamy green paste.
- Add the kelp noodles to a large bowl and pour over the creamy avo sauce, then toss everything together well. Add the olives and cherry tomatoes and season to taste (you probably won't need to add too much salt as the olives make this quite salty already), then give everything another good mix about.
- Chop the reserved maca nuts really finely, then sprinkle them over the bowl to finish. Now ask yourself. ‘what am I grateful for today?' before tucking into this awesome meal.
Notes
Serves 2
- DAIRY FREE
- GLUTEN FREE
- GRAIN FREE
- PALED
- RAW
- VEGAN
- VEGETARIAN