01 Nov Buddha Bowl Noodles
A healthy noodle dish recipe filled with all the good carbs and full of fiber – It looks pretty too.
This creamy noodle dish is one of my favourites to order when I eat out at raw, vegan restaurants. I first tried it at Café Gratitude in Los Angeles with my mate Faustina – we went after a yoga class, so it was the perfect end to a pretty sweet day.
1 x 350 g packet dried kelp noodles
1 garlic clove
3 tablespoons extra-virgin olive oil
3 tablespoons macadamia nuts, activated if possible
Juice of 1 lemon
Pinch of chilli flakes
½ bunch of basil, leaves picked
3 tablespoons pitted green olives, halved
½ punnet (100 g) cherry tomatoes
Salt flakes and freshly ground
Place the kelp noodles in a colander and give them a good rinse under cold running water. Set aside.
Pop the avocados, garlic, olive oil, macadamia nuts (saving a few for the top), lemon juice, chilli flakes and basil in a blender or food processor and whizz together until you have a creamy green paste.
Add the kelp noodles to a large bowl and pour over the creamy avocado sauce, then toss everything together well.
Add the olives and cherry tomatoes and season to taste (you probably won’t need to add too much salt as the olives make this quite salty already), then give everything another good mix about.
Chop the reserved macadamia nuts really finely, then sprinkle them over the bowl to finish.
Now ask yourself, ‘what am I grateful for today?’ before tucking into this awesome meal.