My nephew Eric (The Older Brother’s Oldest Son) emailed me a few days ago to tell me he’d picked up a copy of The Fat Fast Cookbook and was trying some recipes, but couldn’t find shiratake noodles where he lives. He did, however, find kelp noodles and told me he prefers them over shiratake noodles.
So I ordered a package of kelp noodles, and last night I served them with my quick and easy Alfredo sauce as a side dish. They were a hit. The kelp noodles are slightly crunchy, sort of like a cross between shiratake noodles and bean sprouts, and have a good flavor. I’ll be ordering more of them. If you can find them in a local store, great. If not, I added an Amazon store link to them in the left sidebar. (If you order anything on Amazon by clicking through an ad here, we get some Amazon credits, which helps support the blog.)
Like shiratake noodles, the kelp noodles don’t require cooking, just rinsing and separating.
Here’s the recipe for the Alfredo sauce if you’d like to give it a try. Please note this is the quick and easy version. If you want to shred your own parmesan, press your own fresh garlic, milk a cow and make your own butter and sour cream, go for it.
4 ounces Kerry Gold butter (half the package)
1/2 cup sour cream
3/4 cup parmesan
1/2 teaspoon garlic salt
Melt the butter on a low temperature
Stir in the parmesan and melt it
Stir in the sour cream
Stir in the garlic salt
The sauce ends up on the salty side, which I like when we pour it over bland foods like spaghetti squash, kept noodles, spinach, etc. If you don’t like salty sauces, you can substitute garlic powder or fresh garlic and then salt to taste afterwards.
When Chareva and the girls joined me for a recent episode of The Livin’ La Vida Low Carb Show, she mentioned how she and the girls make berry ice cream. I’d never seen them do it, but they made some a couple of days ago and took a picture. Couldn’t be easier. Chareva keeps frozen berries in the freezer. To make ice cream, she puts the frozen berries (raspberries in this picture) in a dish and adds some heavy cream. After the cream begins to freeze a bit, she stirs it up with the berries.
That’s it. The girls love it — no stevia or other sweetener required.
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