Kelp Noodle Dish

Looking to add some additional healthy dishes to your family’s summer menu? Well look no further than yoga extraordinaire, Beth Shaw’s new book, Yogalean. Her book is full of plant-based recipes and yoga poses to promote weight loss and increase vitality, including this Kelp Noodle creation. While not specifically targeted towards young-family living, this book is surely a resource to Mom or Dad. After all, healthy parents, make for healthy children.

My 4-year-old loves crunchy seaweed slices as a snack, and although this is not quite the same thing, trying out a kelp noodle dish has been on my list of things to do for a while. Surely, it is just a healthier version to a pasta dish and he loves pasta.

Health Factors
Kelp is an excellent source of vitamins and minerals, providing us with 46 minerals, 16 amino acids and 11 vitamins. When eating for youth, it’s important to give skin, hair, nails and organs a proper dose of all these things to keep them rich and vivacious. Broccoli, in case you’re not aware, improves eye health and the repair of your skin. Not forgetting, it is an excellent plant protein source.


Screen Shot 2015-04-29 at 2.22.50 PMWhat You Need

  • 8 ounces Kelp Noodles
  • 1/4 cup tamari
  • 2 Tablespoon Toasted sesame oil
  • 1 tablespoon Agave Nectar
  • 1 Tablespoon salt
  • 2 Teaspoons freshly grounded black pepper
  • 1 Tablespoon grapeseed oil
  • 2 Cups of thinly sliced yellow onion
  • 2 cup shredded carrots
  • 3 Cups sliced shiitake mushrooms
  • 1 Tablespoon minced garlic
  • 3 Cups of baby spinach
  • 2 Cups of finely chopped broccoli
  • 2 Teaspoons toasted sesame seeds

Make it Lean

  • Cook noodles according to package directions. Rinse and cool
  • In a large bowl, whisk together the tamari, sesame oil, agave, salt and pepper. Add noodles, coat with sauce and set aside
  • In a large sauté pan or wok, heat grapeseed oil over medium-high heat. Add the onion and carrots and cook for 2 minutes, stirring occasionally. Add the mushroom and garlic and cook for 2 additional minutes, stirring occasionally. Add the spinach and broccoli and cook until spinach is wilted.
  • Remove from heat and allow to cool slightly.
  • Add vegetables to the noodles and toss until well combined. Garnish with sesame seeds.

Beth Shaw is an internationally recognized yoga and fitness expert as well as the author of YogaFit and YogaLean. She divides her time between Los Angeles and New York and is the president and founder of the YogaFit training systems, the largest Yoga School in the world.


Excerpted from YOGALEAN by Beth Shaw. Copyright © 2014 by Beth Shaw. 
Excerpted by permission of Ballantine Books, an imprint of Random House, a division 
of Penguin Random House LLC. 
All rights reserved.

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