Italian Spiced Roast with Kelp Noodle

As you may already know, I do not do gluten.  I haven’t had a bowl of pasta in several years, nor do I have the inclination to eat it.  Once you’ve broomed the gluten and the grains from your diet,  the desire for it goes away.  It’s that simple.  I can honestly tell you that when I see pasta I am completely indifferent to it.

I would highly recommend that you skip the wheat pasta and try out new ingredients, some that lend a helpful nutritional hand, and a kickstart to energy.

While kelp noodles may seem exotic to you and I, they are heavily consumed in many other areas of the world.

Kelp noodles are a sea vegetable, and they are rich in minerals, especially iodine. They are so convenient, eaten raw, all you have to do is rinse them off and plop them into your bowl!  Their noodle shape makes them a perfect companion for your traditional noodle dishes like Pho, but also they can be added to soups, salads, broths, casseroles.  They are an excellent alternative to rice and pasta.  They have a firm texture so the difference might take some getting used to, but personally I’m all for it if it means eating a little bit healthier!

I hope you will take some time out to experiment with kelp noodles and create your own noodley happiness!

I made the following recipe in my crock pot, but you can do this in a dutch oven as well.

The Roast:

Kelp Noodle Bowl

2lbs beef roast, it should have some fat on it

1 can  (28 oz) of crushed tomatoes

1 cup of bold red wine

1 cup of beef broth or bouillon (ck for MSG- you do not want that)

1 tsp each- oregano, tyme, rosemary and basil

Herbs are best when fresh, however dried is fine.  Just make sure to rub them between your palms before throwing them into the pot.  This will release some of their oils and be very fragrant.

2 cloves of chopped garlic

1/2 cup of chopped onion

*Optional- mushrooms, lots of mushrooms!

Salt and pepper to taste

Place all of these ingredients in order, into the pot.  Once you’ve got everything in there, drizzle (don’t be shy) olive oil over the top.  This adds great flavor.

If cooking in a crock pot, turn it on low and go.  6-8 hours later it will be ready.

If cooking in a dutch oven, place in a 250 oven for about 5 hours, until fork tender.

…..So you can serve this with the kelp noodles, just open the package, wash and lay in the bottom of your bowl. Spoon the roast over the top with the juices, grate it with some parm, torn basil leaves and a dash of your favorite hot pepper flakes!

….OR you can serve this over “butter and cream” mashed cauliflower, over steamed zucchini noodles (using a Spiralizer) or over spaghetti squash!


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