Create. Meet. And Eat Guilt Free Pasta!

Last night, Katelyn and I went to Lori’s Natural Foods in Henrietta to listen to the amazingly awesome Brendan Brazier talk about Stress and Food. We sat in the front row, and I could have totally reached out and touched Brendan’s feet. Not that I would have.

I first read Brendan’s first book a few years ago—I remember the day I received it in the mail, and when I began reading it (while at the salon), I couldn’t believe how on the same page he and I were about food and stress. I read it cover to cover, and let people borrow it, and began buying his products. I felt the same way when his second book came out, and am eagerly anticipating the third (September).

Brendan gave a great talk, answered questions, and then signed books. Funny, I had received a signed copy of his girlfriend’s book (Julie Morris—another awesome expert and promoter of real healthy food) in the mail earlier in the day. Sorry about the blurry pic–lighting and a steady hand continue to be things I’m working on!

It was fun to meet Alison from Mama’s Weeds there too!

One aspect of the talk that especially intrigued me last night was when Alison asked about the link between physical activity and creativity. I do remember reading this in his book, but I needed a reminder (to go read that section again). Because of my over-the-top exercise/digestive/brain connection, my emotional state is a walking billboard for how important food and exercise choices are to my well-being and productivity.

Brendan also expounded on the idea that our bodies are “putting up with” all the gunk we introduce, so when we remove something (like gluten, for example) and then reintroduce it, there can be a pretty awful reaction. I’ve experienced this—I’m not gluten intolerant, but I removed it for a while, and now I can’t eat it at all (think: lead weight limbs, brain fog, and Chicken Little syndrome).

Everything else Brendan said was good, interesting, and reinforcing too 🙂


Before the event, Katelyn and I made dinner, and I finally had the chance to make

Cheesy Kelp Noodles a la Planet Raw (Santa Monica).


You won't know this is cashew cheese and low carb pasta!

We easily killed 2 packages of pasta (total calories: 36), and this was accompanied by 1/4 cup cashew cheese, 1/4 cup olive oil, and some accessory flavorings. I haven’t eaten pasta in quite some time. The Mung Bean pasta novelty wore off for me about a year ago, and I just always felt so carb-ed up and icky after eating any more “regular” pasta.

Why kelp noodles?

They have two ingredients. They’re low carb. They have iodine (great for radiation exposure and thyroid function). When dressed up, they are eerily just like regular pasta (although alone and not soaked they appear translucent and have a slight crunch).

Why Cheesy Kelp Noodles?

They are awesome! Comfort food lightened up—but totally tastes like a cheesy alfredo-y pasta.

First, you make the cashew cheese sauce (which takes about 5 minutes). Next, you dump it into a mixing bowl with the pasta (which can either be soaked in hot water first for a few minutes or after you complete the entire dish, you can pop it in the dehydrator for 30 minutes or so). Pasta + Cheese Sauce + Nutritional Yeast, Bragg’s Liquid Aminos, rosemary, sea salt, pepper, lemon juice.

Grind your rosemary very finely. I use a coffee grinder (be sure to wash this super well in between uses or your food will start tasting like coffee and your coffee will start tasting like herbs!).


Cashew Cheese Sauce. This stuff is awesome. I could totally eat it straight, but I'm also going to try it in yesterday's pizza crust recipe.
The finished product. Mom and I first had this at Planet Raw in Santa Monica. One Serving (let's call it half a batch, or one dinner sized serving) essentially has 18 calories from the pasta + 1/8 cup olive oil + 1.5 tbsp nutritional yeast. Add a big salad, and this would be a super duper nutritious and comforting meal without the carb-y punch of regular pasta!

Here’s the recipe that I got from a handful of other websites:

Cheezy Alfredo Kelp Noodles – serves 4 (supposedly—Katelyn and I split it, so for us it served 2).

  • 2 packages Sea Tangle Kelp Noodles
  • 1/2 c nut cheeze (see below)
  • 1/8 c olive oi
  • 1 tsp fresh rosemary, minced
  • 1/4 tsp Celtic sea salt
  • 1 TBS fresh-squeezed lemon juice
  • 2 tsp Bragg Aminos
  • 3 TBS Nutritional Yeast
  • 1/2 tsp black pepper

Mix everything in mixing bowl and place in the dehydrator for 30 minutes to an hour (this is optional—although I think it is yummiest warm. You could also just soak and drain the kelp noodles in hot water for a while before using them–otherwise they’ll have a slight crunch).

Cashew Cheese

  • 2 c cashews
  • 1 tsp de-stemmed finely minced fresh rosemary
  • 3 TBS fresh-squeezed lemon juice
  • 1 tsp Celtic sea salt
  • 1 1/2 c Water

Blend into a thick cream add more water if needed (I had soaked my cashews for about an hour ahead of time, so I only added a cup of water).

We also had roasted beets with a drizzle of olive oil, balsamic, and lemon juice. I added basil after the pic.


Beet surplus from the garden continues!

If you haven’t checked out yesterday’s cauliflower pizza crust should! I’m going to re-make it and try cashew cheese to see if it still works!

Have you made nut cheese? I’ve made cashew cheese sauce and also cultured almond cheese (yum!) that is more spreadable rather than a sauce.

Have you read Brendan Brazier’s books? I love his philosophies on food and exercise, and his products are great—essentially you can add the Whole Food Health Optimizer and replace most (if not all) of the supplements you take…and they’re actual whole foods, not isolated manufactured supplements!

Have you tried kelp pasta? I swear…this stuff is amazing!  You can order it on Amazon (for an arm and a leg) or at the Raw Food World store online. I hear it’s often at Asian Markets and maybe even at Wegmans too. The brand I got online was Sea Tangle.

29 thoughts on “Create. Meet. And Eat Guilt Free Pasta!”

  1. I have not (yet!) had kelp pasta, but you KNOW I’m going to google it as soon as I am done here. 😉  that pasta sounds SO good! I love a cheese sauce – I make cashew cheese sauce, dip, all kinds of variations! 

    cauliflower pizza is on my list too. XXO!

  2. LOVE YOUUUU oh my god that pasta was food freaking gasmic. I seriously just wanted to take the whole bowl home with me and eat it all. We both know about my sliiiiiight obsession with Brendan’s books — I can’t wait to get the third one (hopefully FO FREE!). Now I am going to buy WFHO because of what he said about the protein and supplements — what a great way to get your vites!

  3. Hi Lisa,

    We are so thrilled that you tried and loved kelp pasta!  It is a great way to enjoy a favorite dish guilt-free.  We thought you might be interested in knowing that your Wegmans does in fact carry kelp pasta! Most of our Rochester area stores have a product called Goldmine Kelp Noodles you might want to check out! Let us know how it goes if you give it a try! Thanks for sharing such a great healthy idea!

    Wegmans Fresh Stories Blog

  4. So much fun to meet you and Katelyn (and Brendan!!) last night!  Still smiling over here on the west side of town…

  5. I love the kelp noodles because they take on whatever flavor you put with it, and they are kinda crunchy. Cashew cheese sauce is on my list to make!

  6. I wondered that myself before I tried the kelp noodles! I tried shirataki
    noodles about a year ago and really didn’t like the texture…plus I thought
    they tasted fishy. The kelp noodles (when soaked) have a texture more like
    regular spaghetti. It’s not exactly the same, but once I put the cheese
    sauce on and warmed it up, I’m almost positive it would fool people! So to
    answer your question…I think kelp and shirataki have some things in
    common, but I like the kelp noodles better!

  7. Thanks! I stopped at Pittsford Weg this evening and bought the Goldmine
    noodles…they are awesome! Exactly the same result as the brand I bought
    online (and waaaay more convenient)!

  8. wow! what a fun outing! glad you got to meet brendan, in person, and hear his presentation. even better that you and katelyn went together! (= fun social outing!). brendan was here a couple weeks ago, but i was working and couldn’t go see him….but i have read his first book. he’s got great ideas!
    have not tried nut cheese or kelp pasta! but they both sound delicious. i bet i can find the kepl pasta at a health food store here…
    enjoy the heat wave!! yup – over 100 F here, too. tomorrow will be more hot! i’m loving it, too!

  9. I’ve made nut cheese once before and served it over spaghetti squash… I loved it! I haven’t ready any of Brendan’s books, but I LOVE his Vega Shake and Go Smoothies. I’d like to try more of his products, actually.

  10. Wow, we are so glad you enjoyed the kelp noodles you bought at Pittsford and had great results with them! We are happy that we could help to give you a convenient alternative to purchasing them on Amazon!

  11. wow, kelp pasta sounds so good! where do you buy yours? i love black bean spaghetti and mung bean fetucchini, but i can see how you’d tire of it. now i really want to try the kelp past! unfortunately, i haven’t seen it in stores around me. i LOVE Vega, but haven’t read Brendan’s book. it’s definitely on my list! i would love an update on how the cashew cheese works in the cauliflower pizza recipe. i’m vegan, so goat cheese is out, and i’d rather use a less processed “cheese” than daiya. any suggestions you have would be much appreciated!

  12. I’m going to try the cashew cheese cauliflower crust tonight so I’ll post an
    I bought the kelp pasta online (amazon) and it was way overpriced. The Raw
    Food World Store has it for much cheaper (and actually was the source for
    the purchase through amazon anyway). Not sure what their shipping price is
    though. The brand is Sea Tangle, and I think they sell it directly too. I
    then found another brand in my local grocery store in the health food
    section, brand called Goldmine. It was exactly the same as the sea tangle!
    Anyway…I love this pasta—texture eaten right out of the package has a
    slight inner crunch, but if you soak it in hot water for a while and/or put
    it in the dehydrator in whatever sauce you use…they get soft and

  13. Oh my goodness…I want to live near you so we can share this meal together!  It sounds right up my alley.  I’ve been meaning to make cashew cheese for a while…I wonder how walnut cheese would taste?  hm…

  14. You ladies always have such fun adventures!! I am so jealous you got to meet Brendan. I need to get on the book train. 

    I have seen this nut cheese style pasta all over the blog world, and have yet to make it. I need to get on that train too! Yummmayyy.

  15. Sidenote:  I am so glad you posted the cauliflower recipe.  I cannot wait to make this one I am thinking sometime next week.  Thankyou! Second to answer all your questions no, no and no!  How sad is that. 

  16. I’m intrigued about the link between creativity and physical activity.  It makes sense…when I’m active, it seems like I do everything better.  For me, inactivity breeds inactivity.  I’m not too proud to admit that I’ve spent entire days sitting in front of a screen…I get less motivated to do ANYTHING and just generally cranky.  It makes sense that creativity would be influenced by activity – or lack thereof.

  17. Love Brendan! I have heard him speak, so many great things he speaks about and gets me thinking about. Glad you two had a great time, and what a great meal to end with!

    Both Lori and I love love love kelp noodles!

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  19. I must try kelp noodles! I’ve always been so interested in them but never got around to trying them! Thanks for the review 🙂

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