Tina Turbin

Tina Turbin is a world-renowned Celiac advocate who researches, writes, and consults about the benefits of the gluten-free, paleo-ish, low carb and keto diets, and is a full time recipe developer and founder of PaleOmazing.com. Tina also founded and manages the popular website, GlutenFreeHelp.info, voted the #2 .info website in the world. Tina believes that celiacs need to be educated to be able to make informed decisions and that Paleo needs to be tailored to the individual’s physiology to obtain desired results. You can reach her at: INFO@PaleOmazing.com.

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Celiac.com 02/19/2017 – I’ve been playing around in my kitchen and found a really interesting paleo side dish (or even a main!) can be created with kelp noodles. I know you’re probably thinking: “Kelp? What?” But hear me out on this one. There’s much more to kelp than just being huge plants that grow in the ocean!

This impressive super food packs a nutritious punch with its high amounts of iodine, potassium, magnesium, calcium and iron, as well as vitamins, antioxidants, phytonutrients, amino acids, omega-3 fats and fiber. Wow! Not only do my gluten-free and paleo pals get to enjoy noodles, but on top of that you’ll be nourishing your body in one of the most delicious ways I know of. And for my raw foodie friends, you’ll be happy to know that these noodles are 100% raw.

I enjoy these kelp noodles with a nut cheeze sauce that is full of flavor and love to pair them up with scallops or shrimp. A delicious and complete meal! Believe me, your non-gluten-free friends will be impressed with this creation as well as your kiddos. Try it out and let me know how it goes!

Ingredients:

• 1 package Sea Tangle Kelp Noodles
• ½ cup nut cheeze (see below)
• ⅛ cup olive oil
• 1 teaspoon fresh rosemary, minced
• ¼ teaspoon Celtic sea salt
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon Coconut Aminos
• 3 tablespoons nutritional yeast
• ½ teaspoon black pepper
• Nut Cheeze Recipe Ingredients:
• 2 cups cashews (I soaked mine overnight) NOTE: I have used pignoli nuts in the past but that really makes this cheeze sauce pricey.
• 1 teaspoon fresh rosemary, de-stemmed and finely minced
• 3 tablespoons lemon juice, freshly squeezed
• 1 teaspoon Celtic sea salt
• 1 ½ cups water

Equipment: VitaMix blender, Excalibur dehydrator

Directions

1. Prepare Sea Tangle Kelp Noodles according to package instructions.
2. Combine with the rest of the ingredients, including the Nut Cheeze (below).
3. Nut Cheeze Instructions
4. Blend all ingredients together into a thick cream.
5. Add more water, little by little, as needed.
6. Time to serve!
7. Enjoy!

Notes

The noodles can easily be made in a low-temperature oven as well as a dehydrator. So, do not be concerned with that.

They will last for 3 days (longer if you reheat in an oven or microwave and have no raw concerns).

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