Mermaid Glow-ji Pasta Bowl with Kale and Almond Butter Ginger Dressing

Then, always be a mermaid.

Then, always be a mermaid.

Oodles and oodles of... mermaid noodles? Sounds crazy, but this ramen of the sea tastes just as delicious and magical as it sounds. I have to admit, I was a bit leery to try this nearly calorie and carb-less pack of imposter noodles. Many times I placed them in my shopping cart only to make it to the checkout and well, chicken out. Was this going to be another one of my foodie fails that my family and friends would never let me live down... again? I mean, they're tangly. You have to first rinse them and then soak them in water. And then cut with scissors to desired length. Feeling completely out of my element, there was still something that kept piquing my interest and bringing me back to this ubiquitous pack of sea veggie noodles. What really sealed the deal was when one of my favorite nutritionistas ever blogged about them and shared her quick and easy recipe. That was all it took to finally take the plunge and buy my first bag of kelp noodles.

The pasta bowl New Year's Resolutions are made of. Low-carb and loaded with flavor. Vegan, raw and gluten free!

The pasta bowl New Year's Resolutions are made of. Low-carb and loaded with flavor. Vegan, raw and gluten free!

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And I'm soooooo glad I did! They only seem scary. In reality, they're quite fun, pretty much tasteless and completely odorless {Yay no fishy gross smell!}. These long and tangled noodles really step up and take on whatever sauce they are coated in to give the dish a light crunchy texture and certain air of freshness. Which is exactly why I paired them with a thick asian-style dressing and hearty kale leaves because they can totally hold their own. This "pasta" bowl packs a strong nutritional punch with heavy hitters from the land and the sea. Not to mention, adding in the sprinkling of superfood goji berries really kicks it up a notch. Your cells are going to be buzzing after loading your chopsticks with this bowl of mineral-dense and antioxidant-rich trifecta of goodness.

Check it out: 

KELP NOODLES // Unlike traditional pasta made from grains, these noodles are made from the mineral-dense sea vegetable kelp and are eaten raw. And they are perfect for those following special diets as they are gluten free, fat free and nearly calorie free! {Not that we count calories here at PB&Julie!} Cheers to keeping your comfort food and New Year's Resolutions simultaneously!

KALE // Deemed the "Queen of Greens" for good reason, this hearty leafy green has more calcium than milk and more iron than steak per calorie. Low calorie, high fiber and full of vitamins and minerals, this is one superfood that deserves all the good press it gets. 

GOJI BERRIES // The goji berry is about as nutrient dense as they come -- rich in protein and contains 21 essential minerals and 18 amino acids. Used as a medicinal food for thousands of years, goji berries strengthen the immune system, provide anti-aging effects, protect the liver and support cardiovascular health.

Now, on to the recipe! 

Mermaid Glow-ji Pasta Bowl with Kale and Almond Butter Ginger Dressing

makes 4 generous servings

Asian-inspired noodles of the sea, this raw kelp pasta bowl is sure to impress the pickiest of palates. Paleo, raw, vegan and gluten free.

Asian-inspired noodles of the sea, this raw kelp pasta bowl is sure to impress the pickiest of palates. Paleo, raw, vegan and gluten free.

Ingredients

1 bag of kelp noodles {I used the Sea Tangle brand}, rinsed and soaked in room temp water for 20 minutes. Cut to desired length.

1 head of organic curly kale, shredded

1 organic red bell pepper, sliced thin

1 golden beet, spiralized

1 organic zucchini, spiralized

goji berries and raw cashews to garnish

Dressing {based on Fresh's Tangled Thai Dressing}

2 tablespoon raw almond butter

2 tablespoon packed fresh cilantro

juice from 1/2 lime

heaped tablespoon tamari {gluten free soy sauce} or coconut aminos for a soy-free option

1 teaspoon garlic powder

1 tablespoon rice vinegar

1" peeled fresh ginger

2 teaspoon coconut milk

1 teaspoon coconut sugar

3/4 teaspoon sesame oil

3/4 teaspoon sriracha sauce {I used PALEOCHEF}

1/4 cup extra virgin olive oil

dash of red pepper flakes 

Directions

  1. Place salad ingredients in a large bowl and mix together
  2. Combine dressing ingredients in your food processor until smooth and spoon desired amount on top of salad. Stir to combine
  3. Plate and top with cashews and goji berries
  4. Grab your chopsticks 
  5. Omnomnom