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Kick Bad Carbs to the Curb
It’s no secret that processed carbs (bad carbs) should be avoided – they’re loaded with empty calories, extra sugar and can lead to unwanted weight gain. Unfortunately, common foods we crave such as pasta and noodles are one of the leading ‘bad carb’ culprits. But don’t worry! Breaking up with your carb-rich entrée is much easier, and tastier than you may think. So how do you replace something like pasta? With low-carb, low-calorie, nutrient-rich Kelp Noodles!
We’ve been on the search for nutritious, scrumptious “no-no” food replacements, and finally, one of the most revered comfort foods has a healthy alternative. Kelp Noodles are loaded with calcium and iron, and are even gluten free. These delicious, versatile noodles can be enjoyed by foodies everywhere, whether you prepare them as a salad, soup, or pasta dish.
Gold Mine has perfected the art of noodling – crafting a delicate, appetizing noodle, light enough to be added to salads or broths, yet filling enough to be used as a spaghetti or linguine replacement for your favorite pasta dish. Mineral-rich Gold Mine Kelp Noodles are similar to traditional glass noodles, providing a light crunchy texture- making them a fun substitute for wheat pasta or rice noodles.
One of the ways we experimented with these noodles was by adding gluten-free Ohsawa Tamari, a rich, naturally fermented soy sauce. A great base for Asian inspired dishes, tamari has a rich consistency and a full-bodied, savory flavor. If you prefer a raw soy sauce, Ohsawa Nama Shoyuis organic, kosher, and unpasteurized. Just like tamari, it’s a vegan product traditionally brewed in cedar kegs and free of alcohol, preservatives, or artificial ingredients.
We’ve been waiting for something this good for a while – you’ve got to try it too!
How to Use Kelp Noodles & Tamari or Nama Shoyu:
Raw Kelp Noodle Pad Thai
This Raw Pad Thai is so scrumptious, people may wonder if it’s really raw. Gold Mine’s super thin kelp noodles are reminiscent of glass noodles, except that they’re raw and mineral rich. Tossed with a creamy, nutty dressing and fresh veggies, this savory dish is delectably flavored with garlic, fresh herbs and a hint of sweetness. Trust us, everyone you serve it to will be coming back for seconds!
Makes 3-4 servings
- 1 pkg Gold Mine Kelp Noodles
- 3 Heaping Tbsp raw nut butter (cashew/almond/peanut)
- 1 Tbsp raw tahini (optional)
- 1 tsp Pink Himalayan salt or Kalahari salt
- 1 tsp black pepper
- 1 clove garlic
- 1/2 purple onion
- 2 tbsp red pepper flakes (or any hot sauce)
- 4 tbsp tamari or Nama Shoyu soy sauce
- 3 Deglet Noor Dates (pitted)
- 1 tbsp coconut palm nectar
- 1 lime
- 2 tbps Botija olive oil
- 1 cup shredded carrot
- 1 cup purple cabbage
- 1/2 cup baby spinach
- 3 diced green onion
- 1/2 cup chopped cilantro
- 1/4 cup chopped basil
- 1/4 cup chopped cashews
- 1/4 cup chopped wild jungle peanuts
- Handful bean sprouts
- Fresh lime juice to taste
- Mix nut butter, garlic, salt, pepper, onion, pepper flakes/hot sauce, tamari/shoyu, dates, coconut palm nectar, lime (and tahini, if used) into food processer and process until all ingredients are mixed. Add olive oil to even texture. If the sauce is too thick, you can either add more oil or water—whatever speaks to you! Add coconut palm nectar or dates to increase sweetness if desired.
- Toss sauce with kelp noodles until all noodles are evenly coated.
- Add veggies and herbs, toss again.
- Chop cashews & peanuts, combine together.
- Garnish with extra cilantro, bean sprouts, lime wedges and raw nuts!
Recipe by Hannah DeuPree