Oodles of Noodles

Raw Pad Thai
Raw Pad Thai


1 packet The Whole Foodies Kelp Noodles
1 tsp The Whole Foodies Cold Pressed Sesame Oil
2 cups shredded green cabbage
1 large carrot, grated
1 zucchini, grated
4 green spring onions, sliced
1 cup bean sprouts
1 cup coriander, chopped
1/2 cup fresh mint leaves
1/2 cup cashews, chopped

½ cup The Whole Foodies Unhulled Tahini
3 tbs tamari
1 tbs The Whole Foodies Rice Malt Syrup
¼ cup apple cider vinegar
2 tbs lime juice
1 tsp sesame oil
1 tsp ginger, finely grated
1 garlic clove, crushed
¼ cup The Whole Foodies Cold Pressed Olive Oil

1. Open the kelp noodles and drain off liquid.

2. Place in a bowl and gently break apart with fingers.

3. Drizzle with sesame oil and toss gently.

4. In another bowl, mix all of the remaining salad ingredients

5. In a food processor, blend the dressing ingredients until smooth.

6. Mix the salad with a handful of cashews and the dressing.

7. Top with the remaining cashews and serve.

Kelp Noodle With Walnut Pesto


1 packet The Whole Foodies Kona Berry Kelp Noodles
2 cups basil leaves
1/3 cup The Whole Foodies Cold Pressed Olive Oil
1/2 cup finely chopped walnuts
1 tbs minced garlic
2 tbs nutritional yeast
2 tsp salt
4 tbsp lemon juice

1. Blend all ingredients, except noodles, in food processor.

2. Open the noodles, drain the liquid and break gently apart into a bowl.

3. Toss noodles with the pesto and allow to marinate 15 minutes to soften.

4. Serve at room temperature.

Coleslaw with Green Tea Kelp Noodles


1 cups shredded red cabbage
2 cups shredded green cabbage
1 packet The Whole Foodies Green Tea Kelp Noodles
2 medium carrots, peeled and shredded
1/2 cup The Whole Foodies Extra Virgin Olive Oil
1/2 cup apple cider vinegar
4 tbs The Whole Foodies Raw Honey
1 tbs grated ginger

1. Combine shredded cabbages, carrots and noodles into a bowl and mix well.

2. Whisk oil, vinegar, honey and ginger in a small bowl.

3. Toss salad in dressing and serve.