PAD THAI WITH KELP NOODLES

Cafe Gratitude is a magnet for L.A. celebrities and the paparazzi, but you can enjoy chef Dreux Ellis’s “bright, clean and hip” plant-based meals at home with his new cookbook Love is Served. ■ 12 oz (340 g) kelp noodles

■ 1/2 cup (125 ml) lemon juice

■ 2 tsp (10 ml) Himalayan sea salt

■ 1/2 cup (125 ml) almond butter

■ 1/2 cup (125 ml) cilantro leaves

■ 1/2 cup (125 ml) basil leaves

■ 1/4 cup (60 ml) lemon juice

■ 1/4 jalapeno, seeded

■ 1 tbsp (15 ml) chopped fresh ginger

■ 1 tbsp (15 ml) tamari soy sauce

■ 2 tsp (10 ml) agave nectar

■ 1 tsp (5 ml) Himalayan sea salt

■ 1/2 cup (125 ml) shredded carrot

■ 1/2 cup (125 ml) sliced red bell pepper

■ 1/2 cup (125 ml) shredded kale

■ 1/2 cup (125 ml) fresh herbs

1. Cut the kelp noodles into four sections and place them in a colander. Rinse well with warm water, breaking up the noodles with your hands.

2. In a large bowl, stir together 1/2 cup (125 ml) lemon juice and salt until dissolved.

3. Soak noodles for 30 minutes and drain.

4. In a blender, combine almond butter, cilantro, basil, 1/4 cup (60 ml) lemon juice, jalapeno, ginger, soy sauce, agave, salt and 3/4 cup plus 2 tbsp. (210 ml) water. Blend until smooth.

5. Toss the noodles with carrots, bell pepper, kale and fresh herbs and top with almonds if desired.

Makes: 2 servings