Kelp Fettuccine Alfredo


1 Bag Kelp noodles, drained and rinsed

1 Cup Organic kale

2 Tbsp Lemon juice (fresh)

4 Sun dried tomatoes (chopped)

½ Tsp Thyme (fresh)

½ Tsp Basil (fresh)


3 Cups Yellow zucchini (cubed)

2 Tbsp Lemon juice (fresh)

1/2 Cup White onion (diced)

2 Cloves Garlic

3 Tbsp White miso paste

1/ 4 Cup Water

1 Tbsp Tahini

1 Tsp Coconut nectar

1/2 Tsp Salt


Chop the kale into fine pieces and massage it with your hands until it is wilted. Add the lemon juice to the kale and let it sit.

Combine all of the sauce ingredients into a blender and blend until fully combined. It should be thick and creamy!

Put the kelp noodles into a large bowl and toss with the sauce. Add in kale salad, chopped sun dried tomatoes, and fresh herbs. Let this mixture sit for at least 30 minutes . If you like your noodles softer, let the mixture sit longer. When kelp noodles rest in the sauce, they become softer and more pasta like.