Miso Tamari Kelp Noodles

Raw, crunchy, and nutrient-packed. This alternative to traditional pasta is great for the wheat-averse and the raw-enthusiast alike. Miso and tamari, plus just a hint of creamy tahini, lend a smooth balance to the crisp kelp noodles. Bonus: this recipe can be tailored to whatever veggies you have hanging around your kitchen.

1 cup of kelp noodles, drained, rinsed and patted dry
1 1/2 tsp brown rice miso
1 tsp tamari
1 tsp tahini
1 tsp garlic powder
a sprinkle of curry powder
a sprinkle of cayenne pepper
1-2 cups of chopped veggies (carrots, celery, mushrooms, kale, etc. – whatever you like!)

View the full recipe at From the Ground Up Wellness →