Yikes. That was a highly alliterative title.
Thanks for the nice comments on my kabocha squash flatbread! I enjoyed some of it yet again with dinner tonight, and I can sure you that any recipe I repeat thrice in two weeks is worth making. Meanwhile, tonight’s recipe—a kelp and kale bowl with celery dressing—is worth making on different grounds. It’s healthy, hearty, and in spite of the fact that it’s an entirely raw dinner option, it feels entirely satisfying on its own grounds.
As I’m sure you’ve gathered from food photos and descriptions of my eating “style,” I often “round out” my raw meals with one cooked component: sometimes this is beans or hummus, sometimes a roast squash, sometimes sprouted grain bread. This isn’t because I don’t think that raw recipes stand alone as meals—a great many do—but I find that some others beg for a cooked item, either for satiety or to add protein.
Not this bowl of green. The idea began when I was in the mood for kelp noodles (one of my favorite foods; for info on where to order and find them, please check out this post). But kelp noodles, low in calories as they are, beg for either tremendous volume in the form of added veggies, or for some healthy fats or carbs—or both—in order to serve as a meal. I decided to beef up my bowl of noodles with a hefty portion of kale and broccoli, and I decided to marinate those veggies with a sauce of celery, dates, lemon, and nutritional yeast; the sauce is rich in heart healthy fats and has some protein from the nooch, which I like, but moreover it’s incredibly tasty. It reminds me of my zucchini dressing, except sweeter, and I think I may even prefer it!
By the time I was finished, I had a bowl full of nutrition: healthy fats from the flax/hemp oil, iodine and calcium from the kelp noodles, protein from the nooch, kale, and broccoli, and vitamins galore from the abundance of green. The tomatoes were a nice and last minute touch—I loved the freshness the lent to the dish—and a slice of my raw tomato bread was the perfect side dish to finish out the meal.
Kelp and Kale Bowl with Sweet Celery Dressing (raw, vegan, GF)
For the noodle bowl:
8 oz kelp noodles (about two portions by package directions), soaked in warm water and drained
3 cups raw kale, finely chopped
1 cup broccoli, chopped
1/2 cup cherry or regular tomatoes, chopped
1 tbsp nutritional yeast
For the sweet celery dressing:
Makes about 1 1/2 cups
4 large (or 6 average) stalks celery, chopped
4 pitted dates (5 if you really like things sweet!)
3-4 tbsp mellow white miso (adjust depending on how salty you like your dressings. You can also use barley miso if you’re sensitive to soy)
1/2 cup flax or hemp oil (I used the Vega EFA oil blend)
1/4 cup lemon juice, freshly squeezed (I used a bit more, but I love tartness)
3/4 cup water
2 tbsp flax meal
1) To make the dressing, blend all ingredients in a high speed blender till smooth.
2) Massage about 3-4 tbsp of the dressing into the kale and broccoli with your hands. Dehydrate it at 115 degrees for about 30-40 minutes, till reduced and tender and warm.
3) Mix the kale and broccoli with the kelp noodles. Add the tomatoes, and then add another 2 tbsp of dressing and toss well. Top with nooch (or hemp seeds!) and enjoy.
If you’re dehydrator-less, you can a) steam the veggies for a moment and then dress them, or b) just go for an all raw approach; it’ll still be totally tasty!
I think the thing I like most about this dish is that it’s a terrific combo of noodle bowl and salad. Why choose between two great things? I’m actually excited to see how this salad/noodle bowl combo idea would work in cooked form, when I make it for M. Hmmm.
Hope you all had a nice start to the week. See you back here soon!