When I took to the road for a trip to Ann Arbor and Chicago recently, I wanted to pack my cooler with clean food but was tired of the usual suspects – HBE’s and carrot sticks just wasn’t going to cut it.  I wanted something fun, textural and delicious that could withstand the rigours of a cooler and ten hours in a car.  Here is what I created …

 

 

Ingredients for Pesto:

 

2 cups packed fresh spinach leaves

1 cup fresh parsley leaves

1/2 cup hemp hearts

1/3 – to 1/2 cup EVOO

1/2 cup chopped, raw, unsalted walnuts

2 large cloves garlic, peeled and coarsely chopped

juice of 2 fresh lemons

1 tsp USS

1 Tbsp Bragg’s liquid aminos

 

Ingredients for Noodle Salad:

12 oz Konaberry kelp noodles

1 bunch kale, washed, trimmed and chopped fine

1 cup + 4 Tbsp baby peas divided

1/2 red pepper, trimmed, deseeded and sliced thin

 

 

Method for Pesto: (makes about 2 cups)

Place all ingredients in food processor or blender and blend until coarse paste results.

Set aside.

 

Method for Konaberry kelp noodles:

Fill large bowl with hot water.

Set colander in bowl.

Place kelp noodles in bowl.

Let stand for 10 minutes.

Separate noodles with fingers and drain well.

 

Method for Salad Pots:

Use 4 similarly sized 2 cup Mason or Dweck glass jars.

Divide kelp noodles evenly amongst jars.

Divide kale and peas among jars.

Pour 1/2 cup pesto over each jar.

Top with sliced red pepper and reserved 4 Tbsp baby peas.

Screw on lids and refrigerate or place in cooler.

 

By the tie you get around to eating this delicious salad, the kale will be softened and the flavours will have developed nicely.  The fun of this recipe is eating the salad out of the pot.  And saying I travel with “pot.”  LOL.