Kelp noodles recipes

Papaya is a great source of digestive enzymes. Papaya also helps to diminish inflamation-yes papaya is an anti-flammatory food. Coupled with raw kelp noodles in this recipe, you can enjoy this detoxifying and weight management recipe for lunch or dinner. Enjoy this sunfood recipe.

1 large ripe papaya, seeded, cut into chunks
2 cups shredded carrots
1 package Kelp noodles (courtesy of www.kelpnoodles.com)
1 head bok choy (chopped or shredded)
1 cucumber, cubed
1 red bell pepper, sliced lengthwise into strips
1 teaspoon garlic, minced
1 teaspoon mint, finely chopped
1 teaspoon basil, finely chopped
2 tablespoons extra virgin olive oil or flax seed oil
Sea salt, to taste

Dressing

½ cup Agave nectar
1/3 cup almond butter, raw
¼ cup papaya chunks

Marinate bok choy and kelp noodles in oil and salt for 20 minutes. Set aside. In a large bowl, add in remaining ingredients with bok choy and kelp noodles. Mix together.

For Salad Dressing:

In a food processor or high speed blender, process agave nectar, almond butter, and papaya chunks.

Pour atop salad and mix together thoroughly.

Recipe by Roslyn Randle

1 bag of Sea Kelp (16 oz), rinse / wash with filter water and then drain of any excess water
2 C. Spinach, without stems
1 ½ C. Shitake Mushroom, thinly sliced
3 TBS. Sesame Oil
2 TBS. Black Sesame Seed
¼ Sweet Onion, Thinly sliced
1 Large Carrot, finely shredded
1 Red Bell Pepper thinly sliced
1/3 C. Green Jalapeño Pepper, seeded cut into thin slice
½ tsp. sea salt
1 TBS. Shoyu Nama / Braggs Soy Sauce (anything that is RAW)
2 TBS. Agave Sugar

With glass bowl of hot water, the highest temperature of 105/118 the maximum of RAW requirement, place the spinach in it. After 20 minutes to 30 minutes, take it out and sprinkle a bit of sea salt and dash of olive oil to keep the green strong and vital.

In another Larger bowl, mixed together everything else and add the spinach.
Afterwards, place the bowl in a glass container and cover it and lay it out by the window so that the sun can cook it for about 30 minutes, it allows the ingredient to marinated with each other and develop a more authentic taste to JapChae.

This should keep for a week in the refrigerator.

Photo and recipe from crappyfood