As we emerge from winter and into spring, you may find that the cold, dry climate has taken a toll on your skin. This March, we feature our Youth Recovery Skin Care Kit, which includes our nourishing cleanser, Aloe Lavender Herbal Face Wash, our skin stimulating Neroli Sea Kelp Transform Toner to wake up sleepy cells and the nutrient rich and restorative Rosehip Sea Kelp Antioxidant Face Cream.

The toner and face cream are both formulated with Sea Kelp, which promotes collagen development and contains anti-inflammatory properties. Our Rosehip Sea Kelp Face Cream combines a synergistic blend of rosehip seed, seabuckthorn and red raspberry seed oils with vitamins E, C and selenium. Sea Kelp is full of skin-nourishing vitamins and trace minerals, so to complement this month’s picks, we’ve chosen a recipe for Sea Kelp Noodle Veggie Stirfry with Sesame and Coconut Aminos, a healthier substitute to soy sauce. We hope you’ll enjoy it!

Sea Kelp Noodle Veggie Stir Fry with Sesame & Coconut Aminos

Serves 4
Ingredients for the Stir Fry

12 oz package kelp noodles
1 cup mushrooms, sliced
2 cups broccoli florets
3 large carrots, chopped
1 cup red or yellow pepper, sliced
½ cup snap or snow peas
1-2 tsp coconut or olive oil

Ingredients for the Sauce

1/3 cup coconut aminos (substitute for soy sauce, found in most health food stores)
2 tbsp sesame oil
2 cloves garlic, minced
3 tbsp sesame seeds


Heat olive oil in a large skillet or wok over medium heat. Sautee mushrooms until liquid has evaporated, about 5-8 minutes.
Add carrots, broccoli and stir-fry for 3-4 minutes. Add yellow pepper and snap peas and stir-fry a few minutes more.
To make the sauce, whisk together the coconut aminios, sesame oil, garlic and sesame seeds.
Drain the kelp noodles of the liquid they are packaged in. Add the kelp noodles and sauce mixture to the pan. Stir-fry about 5 minutes more, until heated through, and veggies are crisp-tender. If desired, season with sea salt to taste. Kelp noodles do not need to be pre-boiled beforehand.