Kelp Noodles in Pictures

I was almost two and a half years into my raw food experience when I found kelp noodles. Sea Tangle Noodle Company has been making them since 2001. I’ve been advised by most of the raw foodists I’ve had contact with to eat sea veggies to enhance my thyroid function. That’s easier said than done, though, because I cannot stand the taste of seaweed in (almost) any of its forms. I’ve had dulse, kombu, nori (until I gave it away), and whatever else is out there. I’ve been told I can blend it into a smoothie and disguise it but I can’t believe that would happen. In November, 2007, one of the forum members posted a topic about sea spaghetti. It wasn’t long until kelp noodles became part of the equation, too, and the rest is history.

I asked the company if it would be okay for me to feature their product on a blog page and the idea was met with enthusiasm. I hope this will do it raw justice.

Note: Follow the package instructions per rinsing and storing unused portions in water.

Note 2: As it says on the package, kelp noodles have a neutral flavor. They have no taste of their own so they pick up the flavor of whatever they are mixed with.

Any of the photos will open up larger if you click on them.

I’m always curious about how a package looks if I’ve never held it in my grubby little hand or looked at it with my own eyes. Here’s the front (I added the arrow) and the back:

Those don’t show how it looks full of noodle goodness. That’s next:

Here they are out of the bag:

The next step is to decide how we’re using them. Leave them whole for “spaghetti” you can twirl with your fork (remember, a serving size is 4 ozzies) or cut them up for soups and salads:

This is something that’s optional. Sometimes I do it, sometimes not. Juice a lemon. Put the noodles in a glass jar or other container and pour the juice over them:

After they’ve marinated for a few minutes, they look like this:

One of my first “recipes” was a Cream of Spinach Soup:

Then there was kelp noodles with “Alfredo” Sauce garnished with basil leaves from my own plant:

My sister called this a salad. I guess that’s as good a name as any.

My favorite way to eat them is to make some guacamole and mix the uncut noodles in. The garnish is homegrown parsley.

My “spaghetti” attempt is pictured below. It was good but not my favorite. The noodles came out a funny color because of being marinated in the Magic Tomato Sauce. The parsley made it through the hard freeze and the other garnish is “Organic Just Tomato Bits”.

March 22, 2008: My latest addition to my kelp noodle repertoire is Asparagus Cream Soup. It is the best thing I’ve made with them so far, I do believe:

Tomato Soup with Kelp Noodles is easy to make. Just click on the link and it will take you to the recipe. Here’s a picture of my latest raw vegan masterpiece: