Should I be jealous that my mom’s dog is getting along so well with hubby?
He’s an in-your-face chihuahua and no one is safe sitting in lap-jumping distance. And he likes french kissing. On second thought, I’m glad he prefers hubby.
But I did try to re-ignite my lukewarm relationship with kelp noodles for dinner. In the past, I’ve found them too crunchy and lacking in flavor raw, but wanted to give them another go after seeing some fabulous recipes including them. This time around I tried soaking them for 30 minutes in room temperature water to soften them.
Then thoroughly rinsed the noodles.
Since I didn’t actually have all the ingredients for any of the recipes I bookmarked, I decided to get experimental to use up some jicama.
Sweet Jicama Sauce
- 1 cup chopped jicama
- 2 tbsp. agave nectar
- 3 tbsp. white miso
- 1/4 cup shelled hemp seeds
- juice of 1/2 lemon
- 2 tbsp. ground flax seeds
- 1/2 cup water
Place all ingredients into a high speed blender and blend to a creamy texture. Makes 2 servings.
I poured the sauce over the kelp noodles, chopped pepper, sliced zucchini, and sliced carrots.
And enjoyed topped with a little cracked pepper.
Soaking the kelp noodles made a world of difference in the texture, they were much more enjoyable for me. And coating them with a creamier sauce helped the texture a lot. I’m glad because kelp noodles are a nice, cool summer dish packing only 6 calories per serving … only 6! And they’re very filling for such a small number.
The sauce was mildly sweet with a slight salty kick from the miso and much creamier than I would have expected for jicama being the base.
Have you ever tried kelp noodles? What’s your favorite way to enjoy them?