Quick Kelp Noodles with a Chilli-Almond Sauce and Salad
Quick Kelp Noodles with a Chilli-Almond Sauce and Salad

Step 1:

Soak noodles in water for a few minutes while you’re making the sauce.

Step 2:
Make the sauce in your food processor or blender:

  • 1 clove garlic, sliced
  • 0.5 – 1 red chilli, sliced
  • 1 cm ginger, sliced
  • 3 heaped teaspoons almond butter
  • 3 teaspoons low sodium soy sauce
  • 3 teaspoons agave
  • 3 teaspoons toasted sesame oil

Step 3:
Drain the noodles and return to bowl. Pour marinade over noodles and mix through.

Step 4:
Divide noodles between 2 plates. Top with whatever you have in the fridge … I used chopped coriander, grated carrot, mixed sprouts and salad greens.

Step 5:

Coconut-Almond-Date Balls


  • 1 cup soaked almonds
  • 1 cup shredded coconut
  • 1 cup organic dates
  • Pinch of himalayan salt

Add everything except dates to the food processor and grind well. Add dates and mix until a ball shape begins to form. Form small walnut-sized balls and dehydrate for a couple of hours until the balls are dry on the outside but deliciously moist within.