Orange-Miso Kale and Kelp Noodle Bowls

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Orange-Miso Kale and Kelp Noodle Bowls

These colourful Orange-Miso Kale and Kelp Noodle Bowls make it easy to eat raw ingredients when it’s cold outside. I don’t eat as much fruit in the winter but as I yearn for sunshine, my body always craves citrus, including oranges, blood oranges, lemons and limes. Kelp noodles are a type of raw noodle made from edible seaweed. They have a neutral taste, are a great low-calorie and gluten-free alternative to pasta and are a rich source of iodine. To prepare the kelp noodles, you simply need to remove them from the packaging, rinse them in cold water and then cut the noodles into smaller strands. No cooking required! Of course, if you don’t have kelp noodles at home or can’t find them, try the recipe with soba noodles instead. You’ll serve the kelp noodles with a variety of vegetables, including tuscan kale (also known as lacinato or dinosaur kale), sliced radishes, shredded red cabbage, as well as chickpeas for protein. Feel free to add more chickpeas for extra protein or sprinkle the bowls with 1-2 tbsp of hemp hearts. The dressing is what makes these bowls so delicious! To make the dressing, you’ll whisk together miso, raw tahini, freshly squeezed orange juice, water and a pinch of pink himalayan salt. I always buy Tradition Miso’s Organic Chickpea Miso. Tradition Miso is one of only a handful of companies in North America with the patience and dedication to make only the best, pure miso that is certified organic, contains no sugar, preservatives or filler. Unlike commercial products, Tradition Miso is made the old way, aged up to three and four full years. I hope you’ll enjoy this clean, plant-based recipe!

 

Orange-Miso Kale and Kelp Noodle Bowls
Serves 2
A clean, plant-based and mostly raw meal to be enjoyed at lunch or dinner.
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Prep Time
25 min
Total Time
25 min
Prep Time
25 min
Total Time
25 min
Ingredients
  1. 4 packed cups tuscan kale, stems removed and cut into thin strips
  2. 2 cups kelp noodles, rinsed
  3. 1.5 cups chickpeas
  4. 1 cup red cabbage, finely shredded
  5. 2 radishes, thinly sliced
  6. Pinch of pink himalayan salt
Orange-Miso Dressing
  1. 1/4 cup freshly squeezed orange juice
  2. 3 tbsp miso
  3. 2 tbsp raw tahini
  4. 2 tbsp filtered water
  5. 1 tsp apple cider vinegar
  6. Pinch of pink himalayan salt
To make the Orange-Miso Dressing
  1. In a small bowl, whisk ingredients until smooth.
Prepare the Kale and Kelp Noodle Bowl Ingredients
  1. Rinse the kelp noodles and cut the noodles (using scissors or your hands) into smaller strands.
  2. Remove kale stems and cut into thin strips.
  3. Thinly slice the radishes.
  4. Finely shred the red cabbage. I use the Borner Thin Julienne Slicer to do this.
  5. Drain and rinse chickpeas.
Assemble the bowls and serve
  1. Assemble the bowls with kelp noodles on the bottom. Add kale, chickpeas, red cabbage and radishes. Drizzle the bowls with Orange-Miso Dressing. Enjoy!
Notes
  1. For additional protein, top the bowls with hemp hearts.
Rawcology™ http://rawcology.com/

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