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I cannot say enough good things about sea vegetables.

There are many different kinds, but one of my favorites is Kelp Noodles. I sometimes just toss them with raw tomato sauce or pesto. But when I have the ingredients, I love to make Pad Thai. My kids love this one too if I don’t make it too spicy.

Kelp noodles do not contain any flour, rice or sugar but they do contain an abundance of very beneficial minerals — as do all sea veggies.

Kelp is known to aid metabolism, promote weight loss, boost energy, aid in digestion, promote scalp and hair health, help with thyroid function, strengthen bones and teeth, and improve your circulatory system, among other things.

In the past, I have doubled the sauce and made a cooked version with steamed broccoli, carrots , tofu, and rice noodles for the kids.  My kids love my version, but Kelp Noodles take a lot of chewing so are harder for the younger ones to eat.


1 package of Kelp Noodles
1 bunch of Cilantro chopped
¼ of a Red Cabbage sliced very thin
2 Scallions finely chopped
1 cup Peas Pods sliced thinly lengthwise
1 cup Shitake Mushrooms
¼ cup Raw Cashews to sprinkle

4 to 5 tablespoons of Raw Almond Butter
1 tablespoon chopped Jalapeño Pepper (no seeds)
1 tablespoon Raw Honey
1 tablespoon Nama Shoyu (or Tamari for Gluten Free)
1 teaspoon Apple Cider Vinegar
2 teaspoons Sesame Oil
1 Lime peeled
¼ cup of Water

Mix sauce in Vitamix.
Toss the sauce with Kelp Noodles and Veggies.
Sprinkle Cashews.

This recipe works with any veggies that can be cut long and stringy. I like Red Cabbage for its sturdiness and color. Green Cabbage works too but does not have the color. I substitute red pepper or shaved carrots when I don’t have pea pods.

I have not found Kelp Noodles in my regular local market, so I order them online. They are shelf stable. See My Raw Pantry.


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