Kelp Noodles + Garlic Kale Pesto

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 2 cups Broccoli
  • 2 tsp Garlic
  • 3 Green onion
  • 4 cups Kale
  • 2 packages Kelp noodles
  • 1 1/2 Lemon
  • 2 cups Spinach

• Condiments

  • 1 Garlic kale pesto

• Nuts & Seeds

  • 1/3 cup Cashews

• Liquids

  • 1/4 cup Water

Found on rawmanda.com

Description

Ingredients

• 2 packages kelp noodles
• 2 cups broccoli, chopped
• 2 cups kale finely chopped
• ½ lemon, juiced
• -
• Garlic Kale Pesto
• 2 cups kale
• 2 cups spinach
• 3 green onion bulbs (just the white part)
• 1 lemon, juiced
• ⅓ cup cashews
• ¼ cup water
• 2 teaspoons minced garlic

Directions

• Rinse kelp noodles in warm water then place into a large mixing bowl.
• Add broccoli, kale and other veggies of choice to the mixing bowl.
• Massage lemon juice into mixing bowl so that everything is covered well. I like to use my hands!
• Place ingredients for pesto in a high-speed blender or food processor and blend until you get a smooth creamy consistency.
• Pour desired pesto into the mixing bowl, mix into noodles and veggies very well.
• If you have left over pesto, store in an air-tight container in the refrigerator for a few days.