Red Beet Kelp Noodles

This is a great recipe that will heat up the holidays in more ways than one!  We combined some of our favorite nutrient powerhouse vegetables with the most flavorful spices to team up for a dish that appeals to all of the senses!  This has some added heat and a blend of bright greens, deep red color rounded out with some kelp noodles for a trip off of the same ‘ol beaten path.

As with most of the recipes we come up with, we had no plans for this one before we started cooking.  I had gone to the store earlier just to stock up on the essentials for the fridge.  I have been on a kick for red beets lately, so we brought home a few of those with some other veggies, fresh ginger, turmeric, and a couple habanero peppers before they go out of season.  When the time came for dinner, I just grabbed a pile of veggies, spices and turned up the heat!


  • 1 Yellow Onion – diced
  • 2 Carrots – cut on bias
  • 3 Celery Stalks – cut on bias
  • 2 heads of Broccoli – chopped (large pieces)
  • 1 large Red Beet, or 2-3 smaller Red Beets – julienne
  • 1 finger of Ginger, peeled, minced
  • 1 finger of Turmeric, peeled, minced
  • 4 cloves of Garlic, peeled, minced
  • 1 Habanero, finely chopped (wash hands after handling!)
  • 1 package of Kelp Noodles


Begin by sauteing the onion for about 3 minutes over medium high heat.  Peel the onion and chop into small pieces.   Add this to the skillet and begin “dry sauteing.”  This means using no oil and relying on the moisture of the food to prevent the foods from sticking.  Add up to a 1/4 cup of water at a time as needed to allow just enough moisture to keep things moving around freely without creating a watery base.  You will need to stir the vegetables more often, but the end result is a much better option than cooking with oil.  Less water will be required as you add more vegetables and they begin to cook down and release more of their own moisture into the dish.  This is very apparent if you add mushrooms or greens to a dish due to their high water content.


I couldn’t decide on what spices to use at first, so my indecision pushed me into using all of them!  I wasn’t sure how this was all going to combine in the end, but the resulting flavor really surprised us!  Peel the bark off of the ginger and turmeric.  Using a fine cheese grater, mince the turmeric and ginger over the onions.  Also, mince the cloves of garlic using the garlic press and combine all the spices with onions.  Saute with water for additional 2-3 minutes.

Coincidentally, I had to cut up some celery and carrots into sticks to have around for snacks, so I cut some on the bias to add to the skillet.  Cutting on the bias is just a fancy way to describe cutting something at a 45° angle.  I find that for most dishes, just a couple stalks of each are sufficient.




















Add the carrots and celery and continue cooking on medium high heat for another 3 minutes.  While that is cooking, peel the beet and julienne using the shredding blade of your food processor.  Add this to the mix and continue to cook. After that has combined for 2-3 minutes, add the chopped broccoli.




















Once you have been cooking for a total of 12-15 minutes from when you started with the onions, the flavors should be combining nicely.  Now it’s time to add the kelp noodles.  Open the package and drain the liquid.  The kelp noodles will be a bit stuck to together.  Gently pull apart and loosen the noodles and combine with all of the vegetables.  Allow this to cook for another 3-5 minutes.




















The total cook time on this dish should be around 20 minutes.  Remember to add water a couple tablespoons at a time throughout the cooking process to keep the food from sticking to the pan.  Let stand for a couple minutes and serve!

We added a pinch of Himalayan pink sea salt, and a sprinkle of nutritional yeast topped with some Brazil nut Parmesan cheese.

One last note on the heat.  Everyone has their own preference on how spicy they like their food.  We tend to like things with a little heat and found that the habanero cooked nicely into this, adding great flavor and a welcoming heat without being overpowering.  This is just our opinion.  If you don’t like spicy foods, then just omit the habanero, or exchange it for a pepper with less spice.  Some other great tasting, common peppers range from Poblano, Anaheim, Serrano, and Jalapeno.