Raw Kelp Noodle Salad

Out of all of the sea vegetables that the ocean has to offer, kelp is my favorite. 

Kelp is great for your body! It's packed with calcium and iodine.
In the 1950s, George Cavanaugh, a professor of agricultural chemistry, did an experiment with kelp and chickens. He added kelp to the chickens' diet to find that they would produce eggs with much sturdier shells. If the chickens benefited from all of that calcium, imagine how kelp could help the human body!

Kelp is quite versatile. It doesn't really have much of a flavor, so whatever dressing or sauce you add to the noodles will be how they taste.

This kelp noodle salad is a very light dish. I dressed my kelp noodles with a carrot ginger sauce. The kale and cucumbers also add a nice crunch.

Ingredients (makes 2 servings):

• 1 package of kelp noodles (from sea tangle noodle company)
• 2 tbsp organic miso paste
• 1 tbsp raw almond butter
• 4 organic baby carrots 
• 1 tbsp namashoyu or organic tamari
• 1 tbsp fresh ginger 
• 4 tbsp water 
• a large handful of kale 
• 2 mini cucumbers (thinly sliced)
• salt and pepper to taste 

Directions:
Remove the kelp noodles from the package and rinse with water. In a high speed blender, combine the miso paste, almond butter, carrots, namashoyu, ginger, and water. Once the dressing is a uniform mixture, pour it over the kelp noodles and mix with the kale and sliced cucumbers. Enjoy!