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Feed Me Phoebe

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Serving size 2
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This cold sesame noodles recipe made with kelp noodles and almond butter is healthy, raw, vegan and gluten-free.


12 oz kelp noodles 1 carrot, peeled and julienned 2 scallions, thinly sliced ¼ cup almond butter1 small jalapeno, ribs and seeds removed ½ small shallot1 small garlic clove Juice of 1 lime ¼ cup water1 Tbsp gluten-free tamari 1 tsp raw honey1 tsp sesame oil ½ tsp salt


  1. Rinse the kelp noodles in a colander and cut in half (roughly) with scissors. This will make it easier to toss them in the sauce. Transfer to a mixing bowl with the carrots and scallions.
  2. In a food processor, combine the remaining ingredients and puree until smooth. Add more water as necessary so the sauce is thinner than ranch dressing.
  3. Add the sauce to the mixing bowl and toss until the noodles are very well coated. Serve immediately or store in the fridge for up to a week.

Notes: You can find kelp noodles at the health food store. They are usually stored at room temperature in the pasta isle.

For the full post, visit Feed Me Phoebe.

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Tags: Main Dish, Lunch, Dinner, Gluten Free, Healthy, Vegan, Vegetarian, Noodles, Carrot

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