As the world continues to evolve and become more accessible the number of options that consumers have has also increased.  One product that has changed to offer consumers healthier alternatives is that of pasta.  When we think of pastas most people assume that you are talking about the egg and flour mixture that is readily available.  We have a number of different options that can be used in similar methods which are made from ingredients other than eggs and flour.

Kelp Noodles

Are a raw sea vegetable that is easy to eat and requires no cooking.  These noodles can be eaten straight from the bag.  Kelp noodles are gluten-free, low in carbohydrates and calories.  These noodles have little to no taste all depending on the person though.  They can be added to any dish whether it be a salad, soup, or a pasta dish or just eaten as a snack.  We also carry green tea kelp noodles which have a slight taste of green tea if you notice the taste.  If you have not acquired the taste for green tea then you will probably not notice a difference, it all depends on your taste buds.

kelp noodles

Sea Spaghetti

This gently dried product is harvested from the natural seaweed fields in Brittany, France.  The dried form is available in long thin firm sticks which have to be soaked in water to soften.  After the sea spaghetti has been soaked it resembles pasta that has been cooked al dente.  It has a seaweed or a fishy taste to it and is excellent in mock fish dishes like  vegan clam chowder.  Sea Spaghetti is an excellent addition to salads and dishes can be used in soups, as a pasta substitute or even as a side.

sea spaghetti

Mung Bean Fettuccine and Black Bean Spaghetti

This pasta is certified Organic, certified Gluten-free, and certified Kosher, it is a tasty and healthy version of pasta.  It can be consumed either raw or cooked. If you are eating it raw make sure that you soak the fettuccine or spaghetti overnight for a couple of days to soften the noodles.   To cook this noodle you just need to boil water and simmer until it is cooked through, then rinse with cold water.  These noodles taste like a traditional flour and egg noodle in our opinion. They require a little bit more chewing though in our opinion, they don’t just dissolve or mush up like traditional noodles.  We believe this is because they are a bean product causing them to be more dense than a traditional pasta.  These products are high in fiber and protein, low in fat and sodium free. As a snack food the can be very addictive crunched and munched straight out of the bag.

Mung Bean Fettuccine

This green coloured pasta has a thick flat noodle that is rippled.

pas_mung_bean_noodle

Black Bean Spaghetti

This black coloured pasta is long thin and cylindrical.

pas_black_bean_noodle2

As far as we can tell there is no taste difference between the Mung Bean Fettuccine and the Black Bean Spaghetti.

All of these products are great with any sauce or broth that you are craving.  For more sauce recipes you might be interested in  Rainbow Green Live Food Cuisine by Dr. Gabriel Cousens

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