Sesame Kelp Noodles

With the Hallelujah Diet, you can take your taste buds on a trip around the world as long as you get creative with your raw foods! This week, Chef Rich has prepared a scrumptious array of Asian-inspired dishes that will satisfy your curious palate, fill up your bellies and bathe your cells with live nutrition.

Q: What are the standout flavors in the Sesame Kelp Noodles?

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My Sesame Kelp Noodles have a rich, sweet, spicy flavor similar to what many Asian dishes offer. While kelp noodles have an earthy taste of their own, the tangy sauce that you mix in brings in more punch. It might remind you of some of your favorite Thai dishes.
 

Q: What are kelp noodles and how are they good for your health?

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Kelp noodles are clear “noodles” made from kelp, which is a type of seaweed. They’re actually not noodles in the traditional sense since they’re not made like ingredients such as pasta or quinoa. Kelp noodles are a great source of iodine, and along with the ton of raw veggies in the dish, the Sesame Kelp Noodles is a very nutritionally dense meal.
 

Summer Quinoa Salad quote


Sesame Kelp Noodles

 

 


Chef Rich says, “I’m a huge mango lover, and this tart, sweet, herbaceous salad is a beautiful, refreshing treat. I like to use mangos that are a couple of days away from being ripe, but ripe ones will work too.” Mangos have 5 grams of dietary fiber, 203% of the daily value of Vitamin C and 72% of Vitamin A, making this salad a delicious, antioxidant-filled powerhouse!

Green Mango Salad

 

 


The Carrot Ginger Grapefruit juice is a great way to start the day since it’s detoxifying, rejuvating, healing and energy-boosting all at once. It’s also simple to prepare, and you can even make enough to last you five days. This is perfect for everyone, but especially for those who are on the run in the a.m.!

Carrot Ginger Grapefruit Juice

 

 


Whipped up a dish you fell in love with? Share your vegan or plant-based recipe with your fellow healthy eaters! Your recipe may be featured on myHDiet.com and in the Fall In Love Again With Food Again newsletter.


 

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