Dana Slatkin

Kelp Noodle and Veggie Stir-Fry

Kelp Noodle and Veggie Stir-FryThere’s been a lot of talk lately about cleansing. It may take shape as a juice fast, a junk food crackdown, a desk clutter clearout, or a friendship detox. These days, it seems we have a collective urge to purge.

Perhaps it’s because of the new school year kicking in, or the holidays looming on the horizon. In any case, September’s an ideal time to keep it simple and go lightly.

At least that’s my plan. With all the projects I have on my plate now, I need to be on my game. Anything that’s been weighing me down has to go.

That goes for my cooking, too. This month, I’m going for lean and mean. In next week’s cooking class with M Café, I’ll be demonstrating some delicious recipes from the macrobiotic world. The yin/yang approach to eating is a time-tested, sensible way to dial our diets back to what’s nourishing and pure.

The recipes — such as this super clean stir-fry — feature heaps of veggies, minimally processed foods, natural sweeteners, and sea vegetables. Kelp noodles, loaded with iodine, calcium, and iron, are somewhat of a miracle food: they are said to improve thyroid health, promote weight loss, protect against osteoporosis, and enhance heart health — in addition to being gluten-free and virtually calorie-free.

If you like a little extra protein, use the stir-fry sauce as a marinade for broiling salmon or tofu. Macro-ists believe this type of eating is the way to reset our systems into perfect balance.

It sounds good to me. Because we all have corners of our lives that could use some clearing out. And though it involves some effort, the beauty of a cleanse is in serving ourselves another helping of that luscious sauce — deep, flavorful, bitter and complex — that is our humanity.

For the complete recipe packet from my upcoming class, Reset Your Life with Macro Cooking from M Café, send me an e-mail here with your mailing address and a check for $9.99 to Beverly Hills Farmgirl/ 9950 Santa Monica Blvd/ Beverly Hills CA 90212. Upon receipt of your check, you will receive five recipes plus a handy pad of Farmgirl shopping lists.

Photo credit: FoodandMeows

Disclaimer: This post contains totally benign and well-intentioned affiliate links. All content is unsponsored, uncensored, and undeniably honest.

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  1. michele says:

    I have heard conflicting stories about the processing behind kelp noodles. I hate the inaccurate food info that circles the web via sensationalists and anti-health foodists (okay, I made up that title!). One complaint seems uninformed: that sodium alginate, used in the preserving liquid, is some horrible processed stuff — according to Sea Tangle Noodle Co., however, sodium alginate is simply a salt extracted from brown kelp. I do not know that kelp salt is any worse for you than sea salt as a preserving agent. But how are the noodles themselves formed? Critics claim they are formed from seaweed powder, but raw experts explain the noodles are simply the core of kelp, stripped of its chewy exterior. I searched both Goldmine and Sea Tangle for info, but no manufacturing descriptions appear on their sites. I am wondering if you have more info from your experience in the macrobiotic world? Thanks.

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