Basil Hempseed Kelp Noodles

Ingredients

Ingredients

• 1 packet kelp noodles

• 2 tablespoons cashew, pre-soaked
• 1 cup tightly packed basil
• ¼ cup hulled hemp seeds/hemp hearts
• ¼ cup water
• 3 tablespoons extra virgin olive oil
• 1 tablespoon pine nuts
• 1 tablespoon lemon juice
• ¼ teaspoon Himalayan/sea salt
• A few sprinkles ground pepper
• 1 clove garlic

• 1 cup baby spinach
• A few basil leaves
• ½ avocado
• A squirt lemon juice
• 1 Roma tomato

• 1-2 tablespoons sliced almonds and walnuts, crushed

Directions

1. Soak the cashews for 20 minutes.
2. Open the packet of kelp noodles and drain out the water. Use a knife to cut it up in smaller pieces and place them in a large bowl. 
3. Throw all the pesto ingredients into a blender, and blend until smooth. Spoon it out into the bowl with the kelp noodles and toss it around until all the noodles are covered in pesto.
4. Add in a cup of baby spinach and basil leaves and mix it around.
5. Then, cut a tomato up in round slices, then cut in half and also throw it in. Now, transfer everything on a plate.
6. Chop the avocado in half, then scoop it out and cut it up in small pieces and place it on the top. Give the avocado slices a squirt of lemon juice.
7. Get a tablespoon or two of sliced almonds and walnuts (if using whole almonds, you’ll need to cut it with a knife because they’re pretty hard to break) and crush them with your hands until they’re small little pieces. Sprinkle it on top of everything.