Panang Curry

Ingredients:
1 package Kelp Noodles
¼ Cup Hemp Oil (you can use any healthy oil)
8 Tbls. Yellow Curry Powder
¼ Cup Fresh Cilantro (Coriander)
2 Tbls. Ground Almonds or Almond Butter
2 Tbls. Agave Nectar
1 Tsp. Lemongrass
1 Tsp. Dulse Flakes
1 Tsp. Himalayan Pink Salt
4 Tbls. Coconut Butter (the kind that has coconut meat in it)
¼ Yellow Pepper julienned
¼ Zuchanni julienned
¼ Yellow Squash (summer squash) julienned

Preparation:
Soak kelp noodles for 30 minutes or so. Put in a glass dish and pour oil over noodles, marinate for 2 hours or longer.
To make the sauce, drain oil from noodles into blender container, add the remaining ingredients and blend until smooth.
Pour sauce over noodles. Toss on julienned vegetables.
You can warm it in the dehydrator if you wish.

Recipe from: www.goneraw.com


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