Tag: sweet laurel bakery

The First Seven Months with Nico \\ Sweet Laurel

First Seven Months with Nico \\ Sweet Laurel

The last seven months have been an absolute joy! Nico is a bright light in our lives and a constant reminder of the goodness and love new life brings. I wanted to share a bit about my recent transition from life as a wife and business owner into life as a new mom, wife, and business owner, and the balancing act therein.

First Seven Months with Nico \\ Sweet Laurel

First Seven Months with Nico \\ Sweet Laurel

Here’s a fun little background story: When my husband was a little boy, he told his mom she had an easy job. She was a stay at home mom with three boys, all close in age. Although she was slightly offended by Nick’s comment, she knew he would see for himself in the years to come. Boy, has he! We have now both witnessed the time and commitment babies bring.

If I’ve learned one thing during this journey, it is balance. Being a parent is a full-time job. I respect all of you who are participating in this noble duty. Add in the day job, and that’s another story. If I want to enjoy being a mother and a good partner to my husband while running a business, I’m learning that I need to seek balance every day in my life. My mentor once told me, ‘Balance does not come in a day, but over time.’ If Nick and I make daily choices to support a more balanced approach to life, we will eventually be in a beautifully balanced life.

First Seven Months with Nico \\ Sweet Laurel

Although days are filled with baby, meetings, house chores, emails and lots of baking for Sweet Laurel, I try to do at least one thing every day that’s for pure joy. For me, these activities include going for a walk, taking a yoga class or going in a sauna. I also get a lot of joy out of making dinner for my husband and I, which is a daily priority. I know this about myself and have learned to schedule my day accordingly. Obviously, there are days when this just can’t happen because of schedules, etc., but like I said, we strive for balance over time.

First Seven Months with Nico \\ Sweet Laurel

First Seven Months with Nico \\ Sweet Laurel

First Seven Months with Nico \\ Sweet Laurel

Nico has reminded me to stop and enjoy moments. When I am working at home and he is crawling around laughing at random things in the house, occasionally I will drop everything and just hang out with him for a bit. After all, he’s only going to be a precious baby for so long. I wanted to share these gorgeous family photos by my talented friend Elsie Dardon. She’s helping Nick and I document life with our Sweet Nico.

First Seven Months with Nico \\ Sweet Laurel

Enjoy these photos, and feel free to give me some advice about the motherhood balancing act or share your stories with me!

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Blueberry Muffins \\ Sweet Laurel

Who doesn’t love a scrumptious blueberry muffin? Our Blueberry Muffins are perfect with a cup of coffee or tea, and ridiculously simple to make. The flavors of vanilla, cinnamon, almond and blueberry are delicious together, and there’s a subtle sweetness from the maple syrup. This is definitely one of our favorites.

NOTE: we lined our cupcake molds with parchment squares. Feel free to use cupcake tins or liners for your muffins, or grease the molds with coconut oil.

Paleo Blueberry Muffins with Streusel Topping \\ Sweet Laurel

Paleo Blueberry Muffins with Streusel Topping \\ Sweet Laurel

Paleo Blueberry Muffins with Streusel Topping \\ Sweet Laurel

 

Paleo Blueberry Muffins

12 small muffins (cupcake size)


 

Ingredients:

2 1/2 cups almond flour

3/4 teaspoon baking soda

1/3 teaspoon Himalayan pink salt

1 teaspoon ground cinnamon

4 eggs, room temperature

1/3 cup coconut oil, melted

2/3 cup maple syrup

1 tablespoon lemon juice

1 tablespoons vanilla extract

4 oz blueberries (about 4 per muffin)

 


 

Directions:

Preheat oven to 350 F.

Prepare your cupcake pan by lining with parchment liners or tins. Alternatively you can grease each mold with melted coconut oil.

In a small bowl, mix together the almond flour, baking soda, Himalayan pink salt and cinnamon thoroughly. In a separate, medium bowl, whisk together the eggs, coconut oil, maple syrup, lemon juice and vanilla extract. Pour the dry ingredients into the wet ingredients and mix until just combined.

Pour the batter into the cake molds and top with blueberries.

Bake muffins for 20 to 25 minutes, until the muffins are golden brown. Allow the muffins to cool ten minutes before removing from the pan. Enjoy!

New Mommy Faves \\ Sweet Laurel

I love being a mom! In honor of Mother’s Day and my first time celebrating as a mom, I’m sharing some of my most used, and favorite mom-friendly items. This week’s recipe features my Lactation Cookies, which accompanied me to the hospital when Nico was born, and have been made regularly since!

New Mommy Faves \\ Sweet Laurel

First off, Nucifera! I LOVE Nucifera, and the amazing entrepreneur who developed it. Nucifera is the ultimate pregnancy and breastfeeding safe, all in one, beauty product. I use it regularly before bed and on my face as part of my cleansing routine. By now you all know how in love I am with coconut, and this is a coconut based product, and the benefits are unending. It moisturizes, soothes, purifies, and combats various skin conditions. Nucifera can even be used as an all natural deodorant. I personally like using it under my eyes. And by the way, Nucifera is not just amazing for mothers, it is great for fathers and children alike!

New Mommy Faves \\ Sweet Laurel

Second, my Petal Soft Ballet Nursing Bra. Not only is it pretty to look at, it is oh so comfortable. I never thought nursing would change my whole outfit. For some reason, I never made the connection. Well, a good nursing outfit starts with a good bra, and this is my go-to! It is from Bravado Designs, who also makes two other nursing bras I’m digging– the Body Silk Seamless Nursing Bra, also comfy, and the Clip and Pump, which gives me mobility with my hands while I pump!

New Mommy Faves \\ Sweet Laurel

Third, a good notebook. I want to cherish each day with sweet Nico, and this helps me do! I’m a very sentimental gal, so essentially, writing down thoughts, precious moments and words of gratitude have been very therapeutic for me. Nico has made me a more organized person, and this is one tool I’ve begun to use to help in that department.

New Mommy Faves \\ Sweet Laurel

Lastly, Lactation Cookies. Do you every need an excuse to eat cookies? Well, when you’re breastfeeding, you automatically have one! Lactation enriching foods have been used for centuries to help with breast milk production, and my cookies contain just a few of the many nutritious foods know to encourage milk supply nursing. I read a book entitled Real Food for Mother and Baby by Nina Planck, and learned about the foods I should focus on during pregnancy and nursing. I highly recommend this book. Per the words of Planck, two of the most popular lactation foods are oats and beer. I don’t include either of those in my cookies, as I don’t digest either well, but have included several of the other recommended foods. These cookies freeze super well, so I typically make a batch and store them in the freezer to snack on and give to people who come over. Having a baby really ups your weekly visitors!

New Mommy Faves \\ Sweet Laurel

Lactation Cookies

Yields about 30 cookies


 

Ingredients:

2 cups almond flour

1/2 cup flax seeds

1/4 cup sesame seeds or shredded coconut

1/2 cup macadamia nuts or pecans

1/2 date paste or 7 dates, pitted

4 eggs

1/2 cup coconut oil (melted) or grass fed butter (solid)

1 cup chocolate chips (recipe below)

Maple syrup, as needed (these cookies are not very sweet, so add if need be)


 

*For Oatmeal Raisin variation

Exchange flax and sesame seeds for 1/2 cup of oats (if you tolerate). You can also add shredded coconut for texture!

Exchange and 1 tsp. cinnamon and 1/2 cup raisins for the chocolate chips.


 

Directions:

Preheat the oven to 350. Line a cookie sheet with parchment paper.

In a blender, combine the flax seeds, sesame seeds, macadamia nuts, dates, eggs, coconut oil and maple syrup (optional). Turn on low speed, and blend until batter is incorporated. Remove mixture from blender and place into a bowl. Stir in almond flour and chocolate chips. Spoon one tablespoon sized cookies onto cookies sheet. Gently press dough down with a piece of parchment paper.

Bake for 8-10 minutes. Lift parchment off pan, and allow cookies to cool all the way.

Enjoy!


 

Homemade Chocolate Chips 


 

Ingredients:

4 ounces unsweetened baking chocolate (100% cacao, organic is preferable)

1-2 tablespoons maple syrup or raw honey


 

Directions:

Break baking chocolate into one-inch pieces and place in thick saucepan or double boiler. Over a very low heat, melt baking chocolate. Once melted, take off heat, and add maple syrup or raw honey and stir. Pour chocolate onto parchment paper and spread into a rectangle, about 8×12 inches. Place parchment in freezer. Once hardened (will take a few minutes), break into small pieces and use as chocolate chips.

 

Blueberry Lavender Donuts with Coconut Glaze \\ Sweet Laurel

Today is my birthday, so I’m sharing one of my favorite new recipes with you! These Blueberry Lavender Donuts have the loveliest flavor, and are perfect for a springtime brunch, or better yet, Mother’s Day! The food grade lavender is optional. The donuts will have perfect flavor with or without. Enjoy!!

Blueberry Lavender Donuts \\ Sweet Laurel

Blueberry Lavender Donuts \\ Sweet Laurel

Blueberry Lavender Donuts \\ Sweet Laurel

Blueberry Lavender Donuts \\ Sweet Laurel

Blueberry Lavender Donuts with Coconut Glaze

Yields 6 donuts


 

Ingredients:

1 1/4 cup blanched almond or hazelnut flour

1/4 teaspoon baking soda

1/8 teaspoon Himalayan pink salt

3 tablespoons 100% maple syrup

1/2 teaspoon vanilla extract

2 tablespoons coconut oil, melted

1 teaspoon apple cider vinegar

2 eggs, at room temperature, whites and yolks separated

1 teaspoon dried lavender

1/8 teaspoon food grade lavender oil (optional, for extra lavender flavor)

1/4 cup blueberries


 

Directions:

Preheat oven to 350 degrees F. Generously grease your 6-mold donut pan with coconut oil.

Combine the dry ingredients in a medium bowl. In another medium bowl combine all of the wet ingredients except egg whites.

Mix the wet with dry and set aside. Beat the egg whites until firm peaks form. Gently fold the egg whites into the batter.

Add lavender oil, dried lavender and blueberries.

Equally distribute the batter between the 6 donut molds. Smooth out the tops of each donut.

Bake for 12-15 minutes until lightly golden.  Allow the donuts to cool, remove from pan and then chill in the fridge for half an hour.


 

To Prepare Glaze


 

Ingredients:

1/4 cup coconut butter

2 teaspoons 100% maple syrup or honey

1/2 teaspoon lemon juice

1/4 teaspoon vanilla

1/4 cup coconut milk

Dried lavender and blueberries for garnish


 

Directions:

Mix remaining ingredients over very low heat.  Allow to cool. If too thick, add a bit more coconut milk.

Dip donuts into icing. Once all donuts have been dipped, you may wish to re-dip donuts for a deeper white color.

Garnish donuts with dried lavender and blueberries if desired.

Lactation Muffins \\ Sweet Laurel

As a new mom, I want to eat the best foods for lactation! Water, water, water is great I hear, but there are so many delicious foods as well.  Flax, sesame, carrots, nuts and ginger are also helpful agents in increasing milk supply. I figured I’d make a muffin combining them. Hope you enjoy! PS- these are a super healthy breakfast muffin even if you are not a nursing mama!

Lactation Muffins \\ Sweet Laurel

Lactation Muffins \\ Sweet Laurel

Lactation Muffins \\ Sweet Laurel

Lactation Muffins \\ Sweet Laurel

Lactation Muffins

Makes 12 muffins


 

Ingredients:

2 cups hazelnut or almond flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

3 tablespoons freshly ground flax + 6 tablespoons water

1/3 cup coconut oil (melted)

1/3 cup cooked sweet potato, mashed

1/2 cup shredded coconut

1 cup grated carrot

1 cup grated apple

2 teaspoons freshly ground ginger

1 tablespoon sesame seeds

Optional: 1/4 cup raisins

Optional: 1/4 walnuts


 

Directions:

Preheat oven to 350. Line a 12 cup muffin tray with cupcake liners.

In a bowl, place freshly ground flaxseeds with water. Allow to sit on counter for about 5 minutes.

In a separate bowl, mix the hazelnut or almond flour, cinnamon, Himalayan pink salt, baking soda, and shredded coconut.

Add the coconut oil, sweet potato, flax mixture, carrot, apple, ginger, and optional raisins and walnuts. Stir until combined.

Scoop batter into muffin tins. Sprinkle with sesame seeds. Place into oven and baked for about 30 minutes.

Allow to cool and enjoy!

Easter Cupcakes \\ Sweet Laurel

Spring has sprung! These adorable little cupcakes are perfect for any celebration. We love the mild yellow color you can achieve with our all natural, yellow food coloring, turmeric. Turmeric is also an anti – inflammatory powerhouse, so it is a win-win way to color your frosting. This is the debut of our vanilla cupcake recipe that many of you have been requesting, so enjoy!

Easter Cupcakes \\ Sweet Laurel

Easter Cupcakes \\ Sweet Laurel

Easter Cupcakes \\ Sweet Laurel

Easter Cupcakes \\ Sweet Laurel

Easter Cupcakes

Makes 12 cupcakes


Ingredients:

2 1/2 cups almond flour

1/2 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

2 eggs

1/4 cup coconut oil (melted)

1/2 cup maple syrup

1 tablespoon vanilla extract


 

Directions:

Place eggs, coconut oil, maple syrup and vanilla extract in a bowl. Whisk until well incorporated. Add almond flour, salt, and baking soda. Mix until batter is formed. Using ice cream scooper, scoop batter into prepared cupcake molds.

Bake about 20 -25 minutes. Allow to cool.

 


 

To prepare yellow icing:


 

Ingredients:

1/4 cup coconut butter

2 teaspoons 100% maple syrup or honey

1/2 teaspoon lemon juice

1/4 teaspoon vanilla extract

1/4 cup coconut milk

1/4 teaspoon turmeric (more or less depending on the brightness you’d like)


 

Directions:

Mix all ingredients except turmeric over very low heat.  Allow to cool. If too thick, add a bit more coconut milk. Whisk in turmeric to color icing.

Dip cupcakes into icing. Repeat with all cupcakes. You may want to double dip them for deeper color. Enjoy!

Top with fresh, organic chamomile flowers.

Orange Chocolate Tea Cake \\ Sweet Laurel

 

I love this little tea cake so much! We don’t post many cakes using coconut flour on the blog, it’s usually always almond flour. Here is a beloved coconut flour recipe! It’s like a classic pound cake, but with less heft, and the orange and dark chocolate compliment each other perfectly.  Plus, the giant chunks of chocolate add such a rustic and dramatic look to the whole thing. So pretty!

Orange Chocolate Tea Cake \\ Sweet Laurel

Orange Chocolate Tea Cake \\ Sweet Laurel

Orange Chocolate Tea Cake \\ Sweet Laurel

Orange Chocolate Tea Cake \\ Sweet Laurel

Orange Chocolate Tea Cake (Gluten Free, Dairy Free)

Yields 3 mini loaves (or 8″x 8″ pans)


 

Ingredients:

3/4  cup coconut flour

1 teaspoon baking soda

1/4 teaspoon Himalayan pink salt

6 eggs

1/2 cup orange juice (about two oranges squeezed)

Zest of one orange

1/2 cup pure maple syrup

1/4 cup melted coconut oil

1 teaspoon pure vanilla extract

1 cup homemade chocolate chips (recipe below)


 

 Directions:

Preheat oven to 350F.

Line three mini loaf pans or one standard loaf pan with parchment. You can also use an 8 x8 pan.

Stir together the coconut flour, baking soda, and Himalayan pink salt. Beat the eggs, adding in the dry ingredients followed by the wet ingredients and vanilla extract and zest.  Stir in chocolate chips.  Pour into prepared pans.  Bake for 20-25 minutes, or until toothpick inserted comes out clean.


 

Homemade Chocolate Chips


 

Ingredients:

4 ounces unsweetened baking chocolate (100% cacao), (organic is preferable)

1 tablespoon maple syrup (or more depending on how dark you like it)

Directions:

Break baking chocolate into one-inch pieces and place in thick saucepan or double boiler. Over a very low heat, melt baking chocolate. Once melted, take off heat and add maple syrup and stir. Pour chocolate onto parchment paper and spread into a rectangle, about 8×12 inches. Place parchment in freezer. Once hardened (will take a few minutes), break off pieces and use as needed.

Almond Mylk 12 Ways \\ Sweet Laurel

At Sweet Laurel, almond mylk is one of our favorite pantry staples. We use it in baking, in pasta sauce, in our morning coffee, it’s a flavor panacea for anything in need of a bit of richness and roundness. We even like drinking it straight, too. Almonds contain delicious, filling fats, and are a good source of protein, making a glass of almond mylk a lovely afternoon pick-me-up. This simple drink is the perfect canvas to let your palette run wild, so we compiled our favorite flavor combinations for this cool, refreshing drink. But have fun with it and get creative!

Almond Mylk 12 Ways \\ Sweet Laurel

Almond Mylk 12 Ways \\ Sweet Laurel

*Note: For the longest lasting nut mylks and juices, work with cold ingredients and refrigerate immediately.


 

Sweet Almond Mylk Base Recipe:

Makes 5 cups of Milk


 

Ingredients:

2 cups raw almonds, preferably organic

4 cups cold filtered water, plus more for soaking

2-3 Medjool dates, pitted and chopped

1 vanilla bean, cut in half

1 pinch of Himalayan pink salt


 

Directions:

Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand, uncovered, overnight (or 8 hours) in the refrigerator. The longer the almonds soak, the creamier the almond milk.

Drain the almonds from their soaking water and rinse them thoroughly under cool running water.

Combine the almonds, half of the vanilla bean, dates, a pinch of salt, and water in a blender. Blend at the highest speed for 2 minutes until the almonds are a very fine meal and the liquid is opaque.

Line a strainer with cheese cloth, or use a nut milk bag, and place over a bowl. Pour the almond mixture into the strainer.  Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. If you want a thicker almond milk, you can add some of the almond meal back into the liquid.

Refrigerate almond milk immediately. Store the almond milk in sealed containers in the fridge for up to two days.  It will separate, so shake before drinking.  Enjoy!


 

Here are our fun variations!


 

Chocolate Banana

Sweet Almond Mylk Base

1/2 cup unsweetened cocoa powder

1 banana, peeled and chopped

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Tumeric black pepper

Sweet Almond Mylk Base

1 two inch nub of turmeric, or 2 tablespoons powdered turmeric

1 teaspoon freshly ground black pepper

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Cinnamon Date

Sweet Almond Mylk Base

1 tablespoon cinnamon, ground

Extra two dates, pitted

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Matcha Mint Chocolate

Sweet Almond Mylk Base

1/2 cup mint

1/2 cup grated cacao, stir in at the end

2 tablespoons matcha

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.

 


 

Chai

Sweet Almond Mylk Base

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/4 teaspoon freshly ground black pepper

1/8 teaspoon fennel seeds, ground

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Blackberry Honey Vanilla

Sweet Almond Mylk Base

1 1/2 cup blackberries

Replace dates with 1/4 cup honey

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Cold Press Coffee

Sweet Almond Mylk Base

1 cup cold pressed coffee

1/2 teaspoon cinnamon

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Strawberry Rose

Sweet Almond Mylk Base

1 teaspoon rosewater

1 1/2 cup strawberries

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Lavender Rosemary Honey

Sweet Almond Mylk Base

1 tablespoon lavender, ground

2 teaspoons rosemary, chopped

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Orange Creamsicle

Sweet Almond Mylk Base

1 orange, peeled with a vegetable peeler

1/4 cup orange juice

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Power Mylk

Sweet Almond Mylk Base

2 teaspoons roasted dandelion

2 teaspoons reishi powder

2 teaspoons maca

2 tablespoons Chia seeds

Prepare almond mylk as you normally would, but add the above ingredients, except the chia seeds, just before blending everything together. Strain, add the chia seeds, and store as directed above.


 

Greens

Sweet Almond Mylk Base

2 cups spinach

3 kale leaves, stalk removed

2 romaine leaves

2 sprigs mint

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.

Pretty Pink Valentine Cake \\ Sweet Laurel

We’ve received numerous requests for cake recipes, so here you go! When I was a little girl, my mom made heart shaped cakes every Valentine’s Day. I remember they were always delicious, and always pink! It was not long before I took over the tradition, and now I make one each year. This is a deliciously moist vanilla cake with coconut whipped cream frosting, colored with beet juice. It is perfect for your sweetheart or any occasion! If you don’t have a heart-shaped pan, feel free to substitute circular or square pans. We hope you enjoy this Sweet Laurel favorite!

Pretty Pink Valentine Cake \\ Sweet Laurel

Pretty Pink Valentine Cake \\ Sweet Laurel

Pretty Pink Valentine Cake \\ Sweet Laurel

Pretty Pink Valentine Cake \\ Sweet Laurel

Pretty Pink Valentine Cake

Yields about a small heart pan (6 – 7 inches in diameter) with this recipe or a large heart pan (9-10 in. diameter) with double the recipe


 

To prepare the cake:


 

Ingredients:

2 1/2 cups almond flour

1/2 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

2 eggs

1/4 cup coconut oil (melted)

1/2 cup maple syrup

1 tablespoon vanilla extract


 

Directions:

Preheat the oven to 350.

Prepare a heart shaped cake pan by coating with coconut oil. For small heart pan, about 6 – 7 inches in diameter, use this recipe. For larger heart pan, about 9-10 inches, double this recipe.

Place eggs, coconut oil, maple syrup and vanilla extract in a bowl. Whisk until well incorporated. Add almond flour, salt, and baking soda. Mix until batter is formed. Using a spatula, pour batter into prepared pan.

Bake cakes in the oven for 30-35 minutes, or until a toothpic inserted comes out clean. Allow to cool before removing from the pan. Once cake is cooled, top with coconut whipped cream (recipe below).


 

To prepare the coconut whipped cream:


 

Ingredients:

2 cans of coconut milk, refrigerated overnight

1 tablespoon maple syrup

1 teaspoon vanilla extract

2-3 tablespoons beet juice


 

Directions:

After the coconut cream has set in the fridge overnight, the coconut fat solids separate from the coconut water. Open cans of coconut cream and spoon the solid cream into Kitchen Aid mixer bowl. You can also use a bowl and hand mixer. Beat the solid coconut cream on high speed until cream peaks form.  Slowly stir in the maple syrup and vanilla extract.  Add beet juice to color until desired ‘pink’ is reached. Refrigerate until use. When you are ready to frost the cake, smooth coconut whipped cream over sides and surface. Sprinkle with dried rose buds.

Enjoy!

Thai Kelp Noodle Salad \\ Sweet Laurel

Kelp Noodles are my new favorite grain-free noodle alternative. They are starch free, loaded with fiber, and a low-calorie alternative to other types of pasta. This noodle is perfect for a quick and easy dinner at home. I love making this Thai version, infused with delicious veggies and my Paleo ‘peanut sauce’ alternative made with almond butter and dates. Throughout my pregnancy, this has been a go to dinner, and has met my Thai dish cravings! You can add some cooked chicken or shrimp for extra protein, and other veggies of choice for added nutritional boost! We soak the kelp noodles in baking soda to get them nice and soft, a trick I learned from my dear friend, author, and chef extraordinaire Meredith Baird. If you love kelp noodles and would like to see more recipes like this, leave a comment. I have tons of other kelp noodle dishes I would love to share in future blog posts. Enjoy!

Pad Thai \\ Sweet Laurel

Pad Thai \\ Sweet Laurel

Pad Thai \\ Sweet Laurel

Yield: 2 servings


For the sauce:

3 tablespoons coconut aminos

1/2 cup almond butter (you can also use cashew butter)

2 dates, pitted

Juice of 1 lemon

1/4 cup olive oil

1 teaspoon ginger

1 teaspoon cayenne pepper

1/4 cup water

 

For the pad thai:

1 tablespoon coconut oil

1 red bell pepper, sliced into quarter inch slivers (plus extra for garnish)

1 cup thinly sliced cabbage (plus extra for garnish)

1 tablespoon fresh ginger, grated

1/4 cup basil, thinly sliced

1 12-ounce bag of kelp noodles


 

Directions:

Place kelp noodles in water + 1 tablespoon baking soda for 20 minutes. Make sure the baking soda and water are mixed well before placing the kelp noodles in the bowl. While kelp noodles are soaking, give the noodles a couple of cuts with scissors, making them into smaller noodles, easier to eat. Prepare sauce while you wait.

Mix all ingredients for the sauce in a high-speed blender. Set aside.

Heat 1 tablespoon of coconut oil in a saucepan. Gently saute cabbage, bell pepper, and ginger. Add sauce, then stir in rinsed kelp noodles.

Garnish with extra sliced cabbage, bell peppers, and optional chopped almonds. Top with fresh basil and serve. Enjoy!