Practicing Non-Harming Toward Yourself and the World



Kelp Noodles

In an effort to use up every last bit of food I have, I decided to finally try the kelp noodles that have been in my refridgerator for at least four months.

Kelp noodles might be more well-known to raw foodists than those of us who cook, so here’s some information. Kelp noodles are made from three simple ingredients: kelp, water, and sodium alginate. They are completely raw, low-calorie, and fat-free. For people watching their weights or people who want to consume fewer carbs, kelp noodles might be a great substitute for regular pasta. For a 4 oz serving, there are only 6 calories and 1 gram of carbohydrates! On top of all that, all you’ve got to do before eating them is to rinse them, so a great choice for people who don’t like to cook or might not have time.

Having taken into account all of the above, they might not be for everyone. I enjoyed them, but I could completely understand if some people thought them bland and worthless. They’re chewy, which I liked, but for people who are stuck on traditional noodles this is a huge difference. They don’t have much of a taste, which could also be a problem for some. And I’m also sure that there are people who will just never be ok with the simple idea of kelp noodles.

I didn’t really know what to do with them, so after rinsing I basically just threw things together. It was in no way raw though – I thawed and cooked some mixed veggies and corn. I tossed with soy sauce, cayenne powder, and toasted sesame seeds. I really enjoyed eating it.

For those of you who want to try kelp noodles, there is a lovely looking recipe over at the Renegade Health Show for kelp noodles with creamy mushroom sauce. I’ve actually had it bookmarked for a while, but found myself without the ingredients. So if you try it, let me know what you think!

Raw Banana Ice Cream


I’ve been keeping frozen bananas in my freezer to snack on, but then I found another use for them: ice cream. Gena, of Choosing Raw, wrote about making raw vegan banana soft serve back in June. I tried it out last night for dessert, and… wow. It really was as good as she made it out to be, and I think it’s a great substitute for the much-less-healthy store-bought vegan ice creams (not to mention much cheaper).

I had to let the frozen bananas soften for a couple of minutes before processing them, because my cheap food processor couldn’t handle it at first. But after about 2 minutes, I just blended it up for another minute or so (Gena’s original recipe says 5 minutes – I guess it depends on the equipment you’re using). I also made the chocolate sauce to go with it – delicious.


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