Feb 24th, 2016
Healthy, Whole Food, Plant Based Recipes by Emma
Recipe #8 :: Kelp Noodle Curry
The past month has been filled with excitement from racing a NASCAR in Las Vegas to Snowboarding in Park City. I live a life filled with adventure and new experiences, which I feel incredibly fortunate to have. This week my back finally screamed no more- carrying a 20lb pack up Mt. Kilimanjaro, playing polo on horseback, snowboarding, and kettle ball work outs. My Valentine’s date was at the gym and as I swing the kettle ball, I swung my back out of line. Because of eating a very anti-inflammation diet and deep tissue massage, I am at almost 100%. No, I am not a super hero, but I try to eat like one. The body is like a fine tuned sports car and requires the finest ingredients. A raw food, organic diet rich with anti-inflammatory foods suck as turmeric, ginger, and dark leafy greens helps aid in recovery. My robotic painful movements have quickly resolved back to my nimble yoga and runner self. Here are a few examples of what our bodies tell us: Pale skin on face or acne- too much refined sugars; red nose and cheeks, puffy around eyes- too much alcohol; Grey tone in face, brown spots on chin, and achy joints- too much gluten. Please take a moment to reflect and ask yourself -what you are putting in your fine body?
Kelp noodles are a sea vegetable in the form of an easy to eat raw noodle. Made of only kelp, sodium alginate, and water. Kelp noodles are fat free, gluten free, and low in carbs and calories. Their noodle form and neutral taste allow for a variety of uses including salads, stir fries, hot broths, casseroles, while their healthful content provides a rich source of trace minerals including iodine, which kelp is known for. I flavored these kelp noodles with avocado and curry. The recipe is entirely vegan and raw, both paleo and vegans a like will enjoy this recipe.
- ½ package of kelp noodles rinsed and drained (Sea Tangle brand)
- 1 avocado
- 1 clove garlic
- 2/3 whole lemon juiced
- 2 tbsp Harissa olive oil
- 1 tbsp curry powder
- ½ tsp sea salt
- 1 leaf rainbow chard sliced
- ½ cup cauliflower chopped
- 1 radish sliced thin
Tamari Turmeric Almonds (Navitas brand)
Mix in blender avocado, garlic, lemon juice, olive oil, curry, and sea salt. Add 1-3 tbsp water to thin to desired consistency. Rinse and drain kelp noodles. Add dressing to kelp noodles and mix well. Mix in chard, cauliflower, and radish. Serve immediately and top with your favorite raw flavored nuts. Serves 2
Hi, I am Emma Wilkiemeyer. Welcome to Slice of Emma recipe blog featuring healthy recipes that are vegan and based on whole foods. For the past seven years I have shared recipes with friends and family and past two years through my blogging. I completed a certification at Southwest Institute of Healing Arts in Arizona in Holistic Nutrition. I take pride in that my recipes are not only delicious, but the science behind them makes for ingredients that nurture and balance the body. My recipes are all gluten free and vegan.
My full time career is working in the oncology bio-tech space. Working around patients who are very sick has taught me the value of living a healthy lifestyle each and every day in order to lower the risk of disease later in life. My whole foods diet keeps me energized to work hard and fuel my fitness routine. Slice of Emma will also feature not only my voracious appetite in the kitchen but also my travel adventures including mountain hikes sometimes shared with Jes the CCC and international travel. Please reach out to me anytime you have a question whether it be about travel or my recipes.
I am excited to share my passion and creativity with you. Whether you are an experienced cook, or just getting started with a plant based diet I hope to have something that excites and helps you love healthy and compassionate cooking.
My life recipe is simple- Nourish the body with clean food and exercise, and feed the soul with life’s rich experiences whether it be through getting out in nature or positive relationships with the people in my life.
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