A easy to make lazy ramen made with chicken bone broth & kelp noodles. Gluten free.
WHY YOU SHOULD MAKE THIS:
Seaweed is a truly incredible food. Not only is it considered one of the world’s most sustainable foods (growing 9-12 feet every 3 months!), it has a long list of health benefits.
Consuming seaweed weekly can help ward off unwanted hypothyroid issues thanks to its high iodine profile. Hypothyroid issues are common amongst females due to their delicate hormonal systems. In addition to iodine it also has high levels of magnesium, calcium, iron and vitamin C which all play a critical role in maximizing your body's ability to metabolize food and absorb nutrients. Use of large scale agriculture production has depleted our soils and therefore decreased our foods mineral density. Seaweed can help fill that gap with just a couple servings a week! When purchasing seaweed always look for Canadian or Japanese varieties as the waters that they are grown in are much cleaner than that of China or Korea. There are many varieties so get tasting and to find your fave! For this recipe I used Canadian Kelp (grown in Vancouver!) and Kelp noodles, both can be purchased at Community Natural Foods here in Calgary.
MACADAMIA NUT BUTTER
Mac-nuts have the lowest amount of Omega-6’s in the nut family. Nuts are great in moderation, but too many can lead to elevated Omega-6 levels which cause inflammation, in comparison to mac-nuts have actually been shown to have anti-inflammatory properties. They are a high quality fat source which helps assimilate nutrients when combined with other foods allowing you to feel full longer. Mac-nut butter can be found at most health food stores.
Miso is a staple in Asian cultures. Generally miso is made from fermented soybeans, but you can also find brown rice based miso and even chickpea! Soybeans can cause hormonal imbalances so I always steer clear and get the chickpea variety instead...plus I find it tastes better anyway. Because miso is fermented it contributes to a healthy gut flora population and helps raise the PH of your digestive system. Chickpea miso can be found at most health food stores.
LOVE YOUR GUTS BONE BROTH.
Bone Broth is amazing for you and The Gut Lab makes the best broth we've ever had! It’s rich in protein, collagen, and minerals. Click here to learn about their product and pick yours up today at Cru Juice in Mount Royal Village.
You will need:
4 cup bone broth (2 x Gut Lab 450ml jars)
2 tbsp macadamia nut butter
2 tsp chickpea miso
1 tsp sesame oil
1/2” chunk fresh ginger
Pinch of cayenne
Salt to taste
1 cup kelp noodles
3-4 kelp strands
Veggies of choice. For this recipe I used:
- portobello mushrooms
- basil microgreens
Blender - Magic bullet or Vitamix work well
What to do:
In a small pot heat up your broth until it starts to simmer.
Add mac-nut butter, miso, sesame oil, ginger, cayenne & salt to your blender then pour broth over and blend until everything is well combined and the ginger has been minced.
Pour mixture back into your pot and add vegetables, simmering until they are lightly cooked.
Rinse kelp noodles and add them to the broth continuing to let it simmer until they have softened.
Add kelp strands and stir gently until they are rehydrated.
Top with any leftover chopped veggies and a boiled egg for an extra protein kick!