raw kelp noodle stir-fry with spicy almond ginger sauce
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Things have been pretty crazy since I got back from Iceland (more about that in a later post), with all types of stress and change being thrown my way. I won't say I've been dealing with it the best that a person could hope to...there has definitely been some ups and downs. And I've broken out and become permanently bloated and haven't been sleeping all that wonderfully. But - a BIG but, and one that I am quite proud of myself about - I have managed to maintain a relatively healthy diet. (Relatively as there were a couple of nights where a bag of daiya and gluten-free bagels and tortilla chips were my dinner.) Normally when I get really stressed, I eat more processed foods and I skip meals or have "salads" made from lettuce and some kidney beans with maybe a tomato thrown in. Now there have been a far amount of salads, but these have been with far more numerous and tasty ingredients. And I've been having delicious mango-pecan or banana choconut smoothies or green drinks in the mornings.
For dinner tonight I had raw noodle stir-fry in a spicy almond sauce. I used kelp noodles, and I must say that I am a HUGE fan. They have a slight crunch to them, are light, don't have any discernible taste and don't make you feel heavy and sleepy afterward like regular pasta.
1 package kelp noodles, well rinsed and drained
2 cup baby spinach, chopped
1 cup mushrooms
1 med carrot, julianned
3/4cup cucumber, chopped
mix together in a big bowl
3 tbsp almond butter
juice from one lemon
2 tbsp soya souce
1/2t tbsp ginger, grated
1 clove garlic, derooted
1 tbsp water
mix before serving and top with sesame seeds. Store sauce separately from noodle/veggie mix so that veggies don't get soggy.