I know what you’re thinking: after one week of nutrition school, this girl wants us to eat raw cabbage and kelp noodles – yuck!
Stay with me. It’s worth it.
I don’t like salads and eat most of my vegetables cooked. However, in the last few months I’ve been reading about several foodies and bloggers who have greatly improved their digestive disorders or other health issues by going raw (or mostly raw).
Raw food is my final frontier. It’s one of the few diets I haven’t tried to improve my Crohn’s disease. Despite my decent eating habits, I haven’t been feeling great lately. So after my brain was flooded with nutritional information at school last week, I was inspired and felt downright compelled to try it.
I’ve always associated cooked vegetables with a loss of nutrients, which is why I try to steam or lightly cook my veggies as much as possible. I was okay with trading fewer nutrients for a more enjoyable meal.
Unfortunately, I didn’t realize that most cooking methods destroy the digestive enzymes in food, making it more work our bodies to produce those enzymes on their own. And when you’ve got a defective digestive system (like me), you need all the help you can get.
This recipe was easy to prepare, light, fresh and had a strong, tangy flavour. Next time, I’d either add more nut butter or reduce the amount of liquid to create a creamier sauce.
But did it taste good?
Yes, it did. And remember, I hate salads.
Kelp noodles are high in minerals and very low in calories (only six of them per four-ounce serving), so load your plate! They have a crunchy consistency, which works well with the salad, but you could try steaming them if you want a softer noodle.
What’s your favourite raw food recipe?
Raw Pad Thai with Kelp Noodles
From Ani’s Raw Food Essentials
¼ cup peanut butter (I used my homemade version)
¼ cup grapeseed oil
2 tbsp Bragg’s (or soy sauce)
¼ cup lemon juice
1 tsp ground coriander
½ cup water
½ sliced cabbage
1 carrot, grated
½ package (about 6 oz) of kelp noodles
Place the peanut butter, oil, Bragg’s, lemon juice, coriander and water in a small bowl and whisk to blend. If you prefer, you can use a blender.
Toss the sauce with the noodles, carrot and cabbage and serve sprinkled with sesame seeds.