Spicy Tropical Curry Kelp Noodles

with Mixed Baby Greens, Candied Citrus Walnuts & Pecans


Serves 4-6



  • 1 cup green beans, trim ends and cut into 1½-inch long segments (steam for 1 minute)
  • 1/2 cup carrots, shredded
  • 1/2 cup beets, shredded
  • 1/2 cup papaya, julienned
  • 1/2 cup mango, julienned
  • 10 cherry tomatoes, halved
  • 1 bag of kelp noodles, rinsed and cut with kitchen shears
  • a handful of mixed baby greens


  • cilantro leaves
  • Thai basil leaves
  • pea shoots


Toss all ingredients together in a large bowl and coat generously with Spicy Pineapple Sauce. Mix with tongs and serve with a handful of coarsely chopped cilantro, basil, fresh pea shoots and candied citrus walnuts and pecans on top.

Spicy Pineapple Sauce


  • ½ cup fresh pineapple
  • ¼ cup extra-virgin olive oil
  • 2 Tbsp. lime juice
  • 1 Tbsp. tamari
  • ½ Tbsp. Dijon mustard
  • 1 tsp. curry powder
  • 1 garlic clove, minced
  • 1 Thai red chili, seeds removed


Add all the above to a high-speed blender and blend until smooth.

Candied Citrus Walnuts & Pecans


  • 1 cup pecans
  • 1 cup walnuts
  • ¼ cup simple syrup (3 Tbsp. water, 2 Tbsp. succanat or coconut sugar, simmer on low heat, continuing to stir until sugar is dissolved)
  • 1 tsp. lime zest
  • 1 tsp. orange zest
  • Pinch of cayenne
  • Pinch of pink salt


Toss nuts in a bowl with the simple syrup and mix in other ingredients, line parchment paper on a baking tray and toast nuts for 15 minutes at 350F. Flip nuts every 5 minutes until toasted, but not blackened. For truly raw nuts, instead of baking, spread the nuts on Teflex sheets and dehydrate for 12 hours at 115F, flipping after 4 hours. Whatever you don’t eat, store in a mason jar for snacking.

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