MAKE Black Pepper Kelp Noodles Recipe makes 4 servings Kelp Noodles Sn a p P e a s 1/2 bag of kelp noodles (if you can’t 1 cup snap peas find these, make noodles from fresh zucchini using a mandoline slicer or spiral slicer [see photo]) 1/2 tsp. baking soda 1 Tbsp. tamari 1 Tbsp. lemon juice 1 tsp. olive oil Pinch of sea salt 1 Tbsp. olive oil Garnish 1 Tbsp. agave 1/4 cup black olives (kalamata or Moroccan Cashew Cream 1 cup soaked cashews sun-dried) Pea tendrils 3/4 cup filtered water ½ tsp. black pepper corns 1/4 cup lemon juice 2 Tbsp. nutritional yeast 1/2 tsp. sea salt thriveforward.com On the menu at Matthew Kenney’s M.A.K.E. Restaurant in Santa Monica, CA MAKE Black Pepper Kelp Noodles (continued) H ow to u s e i t Make the kelp noodles: • Empty all kelp noodle bags and rinse well. • Soak in warm water and baking soda for 15 minutes. • Rinse well. • Marinate the noodles in the tamari, olive oil and agave. • Cut small with scissors before serving. 2 Make the cashew cream: • Blend all ingredients until smooth. • Taste and adjust flavor. 3 Dress the snap peas: • Devein snap peas. • Slice snap peas thin. • Toss with lemon, oil and salt. 4 Pit and chop the olives. 5 Assemble the dish: • Mix marinated noodles with cashew cream. • Add snap peas and olives and toss. • Garnish with pea tendrils. 1 thriveforward.com GE T TO KN OW. . . Matthew Kenney Matthew Kenney is the world’s leading raw food chef, bestselling cookbook author, culinary educator, and an entrepreneur specializing in the plant-based lifestyle. The recipient of several awards—twice nominated as a Rising Star Chef in America by the James Beard Foundation—Kenney is a graduate of the French Culinary Institute with years of experience in upscale New York City kitchens. Along with founding and operating his namesake Academy and restaurant brand (complete with highly regarded restaurants from coast to coast), Kenney is involved in raw food and plant-based projects around the world. He travels extensively to forward his mission to show others that food can be delicious and vibrant, while still healthful. matthewkenneycuisine.com Curious? Explore Raw Food Further Love the Thrive Forward lesson Demystifying Raw Food featuring Chef Matthew Kenney? Explore raw food further through his books, iPhone apps—or even the Matthew Kenney Academy! (continued on the next page...) thriveforward.com GE T TO KN OW. . . Matthew Kenny (continued) Raw Food Recipes In addition to his many cookbooks, including Everyday Raw Express, Everyday Raw Desserts, and Everyday Raw Detox (co-authored with Chef Meredith Baird), Matthew Kenney also has two iPhone/iPad apps to help you explore raw food recipes on-the-go: Matthew Kenney’s Raw Express Featuring 50 delicious, healthy and quick raw food recipes you can make in 30 minutes or less, this app also includes 12 full-length videos demonstrating raw ingredients and techniques. Everyday Raw Detox This app teams Matthew Kenney with Chef Meredith Baird bring you 100 recipes to support a healthier lifestyle. Matthew Kenney Academy The world’s first—and only—classically structured raw food culinary academy focusing on raw and living cuisine, the Matthew Kenney Academy has graduated students from over 30 countries. Students can explore whole, organic, unprocessed, plant-based food in the online academy to learn the fundamentals of creating healthy, aesthetically refined and flavorful raw cuisine, or enroll in classes at the academy’s kitchen in Santa Monica, CA. Check out the curriculum here: http://matthewkenneycuisine.com/education/online/about/ thriveforward.com