Curry Kelp Noodles


*Food Combining Fun Fact: using coconut yogurt will make this recipe compatible with both animal protein, starches, & neutral veggies. Using tahini will make this recipe compatible with only starches & neutral veggies*


1 package kelp noodles

1/2 tsp baking soda

1 broccoli crown, chopped into florets & steamed

1 carrot, shredded

1/2 avocado, sliced

1/2 cucumber, sliced lengthwise

Cilantro, measured with the heart

 Sauce: *blend in nutribullet/mixer of choice*

1/3 cup coconut yogurt (or tahini)

1/4 cup ice cold water

1 tablespoon curry powder

2 teaspoons maple syrup

1 tablespoon gluten-free tamari

2 cloves garlic

1 teaspoon ground ginger

1/2 lime squeeze

Sea salt to taste


To prep kelp noodles: Drain & place in bowl of warm water with 1/2 teaspoon of baking soda to soften up noodles for 20 mins. Longer time = softer

Drain, rinse, and pat dry noodles after soaking. Mix with prepped veggies and sauce, top with avocado slices & a bunch of cilantro.

NOTE: This recipe can be paired with anything so feel free to add in side of steamed squash or more veggies if you'd like!