Let’s talk about kelp!
Not a lot of people are familiar with this seaweed powerhouse, but they definitely should! I remember the first time I became acquainted with kelp was while reading a patient’s food sensitivities report during my nutrition internship and discovering – to my dismay – he was highly sensitive to kelp. I remember thinking “first of all, what is kelp and second, and most importantly, who the hell eats kelp anyways?”.
Uhh… turns outs now I do. And for several reasons.
Kelp is packed with vitamins and minerals, such as B2, B5, vitamin C, vitamin K, folate, zinc, copper, calcium, potassium, sodium, iron, magnesium, boron, iodine, and manganese. It is also very low in calories AND it aids in the reduction of fat due to a protein called fucoxanthin (1). Additionally, kelp is a great source of iodine which an essential trace element needed for proper thyroid function (2).
Without further ado, here’s an easy and tasty kelp noodle recipe.
Cooking Time: 25 min | Servings: 1
- 3 oz of kelp noodles
- 1 big carrot
- 1 cup of broccoli
- 1/2 cup of shiitake mushrooms
- 1 clove of garlic
- Salt and pepper to taste
- 2 tbsp of coconut aminos
- 1 tbsp of toasted sesame seed oil
- 1 tbsp of coconut oil
- 2 tbsp of black sesame seeds
- Heat the coconut oil in a large skillet over medium heat. Add the garlic.
- Add the mushrooms and saute for about 6-7 minutes.
- Add the broccoli and carrots and stir fry for about 5-7 minutes.
- Whisk together the coconut aminos, toasted sesame oil, and sesame seeds.
- Finally, add the kelp noodles and stir fry for about 5 minutes. Add salt and pepper to taste.
*Add protein of choice. I had it with ground turkey on the pic below, but for vegetarian option you can add tempeh and it is also delicious!