Kelp Noodle Salad with Tonic Youth Pesto & Practicing Zero Waste

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Inspired by the Pacific Dream Kelp Noodles and Tonic Youth Pesto from High Vibrational Beauty by CAP Beauty, we married the two recipes together -- making a few modifications based on what we currently had on hand -- to create a cooling, mineral-rich summertime dish. It satisfies the comfort of seasonal al dente pasta while providing nutrients including iron, iodine, zinc and omegas that support balanced hormones and mood.

Fortunately, the ingredients used in this dish can be overlapped across many other recipe staples, allowing for resourcefulness and encouraging zero waste. By switching to glass jars and buying ingredients from the bulk section, it has encouraged us to spend our dollars more efficiently, leaving the plastic behind and inspiring us to create recipes that marry these bulk staples together for a variety of meals throughout the week. For example, fresh pesto for noodle dishes and wild caught grilled fish, nut and seed based milks for morning oats, granola, chia puddings, smoothies and shakes, nut and seed based butters for spreading on morning toast and fresh fruit and salad dressings for the variety of salads that can be thrown together in minutes for quick afternoon lunches. 

Below are recent grocery staples that we were able to mix and mingle across many dishes, including this kelp noodle salad:

BULK SECTION:

  • Chia seeds
  • Pumpkin seeds
  • Sunflower seeds
  • Hemp seeds
  • Almonds
  • Walnuts

SPICES & HERBS:

  • Turmeric powder
  • Nettle leaf powder
  • Parsley
  • Basil
  • Arugula
  • Cilantro

We routinely buy these staples, knowing that we'll be able to use them consistently from week to week, but by making slight modifications to recipes, they continue to taste different each time. After making our Kelp Noodle Salad and Tonic Youth Pesto, we had plenty of leftover ingredients and made use of a single food processor to prep for the week, filling clear glasses and jars with said dressings, pestos, milks, butters, etc. And once we run out, we just take our empty glass jars back to the grocery and restock. 

KELP NOODLE SALAD WITH TONIC YOUTH PESTO:

Ingredients:

  • 6 ounces kelp noodles
  • 2 cups fresh basil leaves
  • 1 cup fresh arugula
  • 1 cup nettle leaves or 1 tsp nettle leaf powder
  • 2/3 cup pumpkin seeds (raw or toasted)
  • 1/3 cup hemp seeds
  • 1 small garlic clove, chopped
  • 1/4 tsp himalayan pink salt
  • 3 tbsp extra virgin olive oil (plus more, depending on desired consistency)
  • lemon juice, squeezed from half a lemon

Method

Cut kelp noodles and place in a bowl filled with purified water to soak, at least thirty minutes. Optional to lightly boil in water to create softer noodles.

In a food processor, combine basil, arugula, nettle, pumpkin seeds, hemp seeds, garlic, lemon juice and salt. Process until well combined. While the food processor is still running, slowly pour in the olive oil until desired texture and consistency is achieved. Flavor to taste. 

Strain the soaked or boiled kelp noodles, then pour the Tonic Youth Pesto over the noodles and toss to coat. Serve alone or over fresh salad greens (plus more olive oil!), garnishing with fresh herbs, seeds, or our favorite, gomasio (a blend of sesame seeds, dried seaweed and sea salt). 

Allison Walton