And I do mean OODLES. One of my long-time personal cookies philosophies (and on that was reinforced during my IIN certification) is to 'cook once, eat twice'. Unless you're totally leftovers-averse/phobic, it just doesn't make sense to cook every single meal fresh! Meal prepping and batch cooking is more time-efficient and guarantees that you won't make unhealthy food choices because you already have a healthy meal to pull out of the fridge when the hangries hit.


I made these turmeric-peanut kelp noodles in one go and it lasted for several meals and small snacks. Turmeric in general is widely used as an anti-inflammatory in the cuisines of many cultures, and when combined with ginger such as in the Moondeli Golden Turmeric that I use in this recipe, they work with each other as an anti-inflammatory power couple (like the Beyoncé and Jay-Z of superfoods). You can use my code RHMOON15 for 15% off site-wide at Moondeli.


Inflammation in the body manifests in many ways - joint pain, digestive issues, acne, even Alzheimer's and dementia - so it's important to utilize mealtimes as opportunities to combat inflammation by eating an anti-inflammatory diet. Baseline you want organic produce (the pesticides in conventionally-grown produce are known to cause inflammation and weight gain), vegan proteins (like the tempeh used here which is both probiotic and a 'safe' form of soy to consume), and small amounts of mono unsaturated vegetable-based fats (olive oil, avocado, etc...). Then work in anti-inflammatory superfoods like ginger, turmeric, chia seeds, kimchi, coconut oil, and kale to 'power up' your meals.

I had never worked with kelp noodles before making this dish, but heard they were high in nutrients and minerals (cause duh, it's kelp!), and they're also raw, vegan and gluten-free which also makes them non-inflammatory (dairy, meat and gluten all cause inflammation). I hope you like them as much as I do now and look forward to your comments if you try them out!


Have you ever worked with kelp noodles? If so, what are your go-to recipes? I'd love to know!

NOTE: These are best made 1 day ahead so that the sauce can absorb into the noodles. It softens them and makes them more flavorful.



Makes 4-6 servings depending on portion size. 

 - 1 bag of kelp noodles (I purchased these off of Amazon)

- 1 medium organic sweet potato 

 - 1 bunch organic broccolini (or 2C regular florettes)

- 1T avocado oil (you can use coconut oil, but I like avocado oil since it's monounsaturated)

- 1 package of tempeh (I buy from Trader Joe's, but you can find this at Whole Foods, Sprouts or any health food store)

 - 1/3C no sugar peanut butter (I like Justin's)

 - 2T Moondeli Golden Turmeric (use the code RHMOON15 for 15% off). Or combine 1T ground turmeric with 1/2T ground ginger and 1/4tsp cayenne pepper.

 - 1.5T gluten-free tamari

- 1T sesame oil

- 1tsp coconut sugar

 - 1T hemp hearts (optional but recommended)

- avocado slices (optional) 


Set a large pot of water on high heat to bring to a boil. 

Open the package of tempeh and slice the tempeh into 1/2" cubes.

Whisk together the peanut butter, Golden Turmeric, tamari, sesame oil, and coconut sugar, then set aside.

Wash the sweet potato and cut into 1/2" chunks.

Wash the broccolini and cut into 1/2" pieces.

Rinse the kelp noodles in a colander under cold water, drain, chop into bite-sized pieces, and set aside.

When the water comes to a boil, add the sweet potatoes and set a timer for 5 minutes.   Once the timer pings, add the broccolini and boil the vegetables together for an additional 3 minutes. 

Drain the vegetables and set aside.

Heat 1T of avocado oil (or coconut oil) in a medium sized skillet. Once that's heated, toss the tempeh in the oil and cook on medium-high stirring frequently until the tempeh is browned a bit and warmed through.

Once the tempeh is heated through, combine the tempeh, kelp noodles, vegetables, and sauce in a large bowl and toss thoroughly until the noodles and sauce are evenly coated with the sauce. You can eat immediately but their best when refrigerated overnight. Serve sprinkled with 1T of hemp hearts and some sliced avocado ( both optional). 

*NOTE: This post is not sponsored by Moondeli. The opinions expressed in this blog post are purely my own.