![\"kelpBlack\"](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/04\/kelpBlack.jpg\")
<\/p>\nA few weeks ago, I went on a raw food kick. I wanted to experiment with eating completely raw food for a week. Unfortunately, it only took about 10 hours before I was prying open a can of black beans to add extra calories. I’m sure a raw food diet has its merits, but given the number of calories I need to sustain my endurance runs and high metabolism, there just aren’t enough bananas on the planet to make it sustainable for me. <\/p>\n
Nevertheless, my short-lived raw food experiment introduced me to a few new foods that I had never cooked with before. One of them was kelp noodles. These clear, tasteless noodles are made from raw kelp (seaweed, but they don’t taste fishy). Kelp noodles are a great ingredient to experiment with, especially if you’re looking to lose weight since they have virtually no calories. But this recipe works just as well with more common rice noodles or whole wheat pasta. <\/p>\n
Regardless of which type of noodle you use, this sauce is incredible. It’s creamy, spicy, tangy, and delicious. Best of all, the entire dinner takes under 15 minutes to prepare: simply cook the noodles, blend the sauce, and serve. <\/p>\n
<\/p>\n
Makes 2-3 servings<\/em><\/strong><\/p>\n Begin cooking the noodles according to package instructions. If using kelp noodles, simply soak them in warm water for several minutes. <\/p>\n Meanwhile, add everything from the first list (coconut milk – green onion) into a blender to make the sauce. Once everything is well-combined, give the sauce a taste and adjust any ingredients as needed. <\/p>\n Drain the noodles and return them to the pan. Then, pour in 90% of the sauce and toss to coat. In two separate bowls, mix the carrots and cabbage with the remaining sauce. Plate all the ingredients, sprinkle with lime juice and garnish with sliced basil. <\/p>\n Cook some tofu and coat with agave garlic sauce as described in my article: How to Cook Tofu<\/a>.<\/p>\n A few weeks ago, I went on a raw food kick. I wanted to experiment with eating completely raw food for a week. Unfortunately, it only took about 10 hours… Continue Reading →<\/a><\/p>\n","protected":false},"author":1,"featured_media":847,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[24,26,22],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/825"}],"collection":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/comments?post=825"}],"version-history":[{"count":0,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/825\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media\/847"}],"wp:attachment":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media?parent=825"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/categories?post=825"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/tags?post=825"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\nIngredients:<\/h4>\n
\n\n
\n\n
![\"kelp](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/04\/kelp.jpg\")
<\/p>\nStep One<\/h4>\n
Step Two<\/h4>\n
Step Three (Optional)<\/h4>\n
![\"kelp](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/04\/kelpChop.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"