Guest guest Posted June 26, 2004 Report Share Posted June 26, 2004 I'm a big fan of the " idea " of yummy, low-cal guar pudding; but mine are lacking in something I believe is fundamental to the enjoyment of food: texture. My puddings come out slimy with guar only -- when I add some psyllium and give it a good whipping, it will come out fluffy and definitely improved. However, my problem is that anything this smooth I'll garf down instantly (it tastes really good!), like a smoothie, of sorts. What I'd like is suggestions for how to add varying textures to the mix -- maybe something crunchy, hard, even on a very low scale, tapioca-like. I have the idea of shredding zucchini and trying to mix it in, but I don't know how great that'd be. I'm sure there are more optimal alternatives and if you've had any positive experience with this sort of experimentation, please do share. Thanks! Eri Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2004 Report Share Posted June 27, 2004 I sprinkle Atkins low carb cereals and All Bran with extra fiber over the top of my smoothies and eat them with a spoon- takes a way long time to eat! >From: " Eri Gentry " <erica.gentry@...> >Reply- > >Subject: [ ] Guar Pudding Texture? >Date: Sat, 26 Jun 2004 22:11:28 -0000 > >I'm a big fan of the " idea " of yummy, low-cal guar pudding; but mine >are lacking in something I believe is fundamental to the enjoyment >of food: texture. My puddings come out slimy with guar only -- when >I add some psyllium and give it a good whipping, it will come out >fluffy and definitely improved. However, my problem is that >anything this smooth I'll garf down instantly (it tastes really >good!), like a smoothie, of sorts. What I'd like is suggestions for >how to add varying textures to the mix -- maybe something crunchy, >hard, even on a very low scale, tapioca-like. I have the idea of >shredding zucchini and trying to mix it in, but I don't know how >great that'd be. I'm sure there are more optimal alternatives and >if you've had any positive experience with this sort of >experimentation, please do share. > >Thanks! > >Eri > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2004 Report Share Posted June 27, 2004 Eri, When you say you add psyllium are you meaning Metamusil type psyllium husks or the psyllium seeds? Quie a difference IMO. Also Metamusil OR psyllium seeds need to be taken with lots of water. I dont use guar but sometimes use psyllium and take it either an hour before eating or 2 hrs after eating and I make sure to drink lots of fluids with it. Those are the instructions I read and I assume the reasoning is not to interfere with mineral absorption. Canary Peg My puddings come out slimy with guar only -- when > I add some psyllium and give it a good whipping, it will come out > fluffy and definitely improved. However, my problem is that > anything this smooth I'll garf down instantly (it tastes really > good!), like a smoothie, of sorts. What I'd like is suggestions for > how to add varying textures to the mix -- maybe something crunchy, > hard, even on a very low scale, tapioca-like. I have the idea of > shredding zucchini and trying to mix it in, but I don't know how > great that'd be. I'm sure there are more optimal alternatives and > if you've had any positive experience with this sort of > experimentation, please do share. > > Thanks! > > Eri Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 28, 2004 Report Share Posted June 28, 2004 Hi Peg, thanks for your reply. I've been using the Metamucil type. I've never used the seeds (I don't think). What is the difference and do you know if there is a preferable type of soluble fiber? I'm a fan of the grits, so anything with that quality would be great for me. Also, is Metamucil considered the powdered psyllium? Small questions, answers to which I'm just unaware... Thank you! Eri > My puddings come out slimy with guar only -- when > > I add some psyllium and give it a good whipping, it will come > out > > fluffy and definitely improved. However, my problem is that > > anything this smooth I'll garf down instantly (it tastes really > > good!), like a smoothie, of sorts. What I'd like is suggestions > for > > how to add varying textures to the mix -- maybe something > crunchy, > > hard, even on a very low scale, tapioca-like. I have the idea of > > shredding zucchini and trying to mix it in, but I don't know how > > great that'd be. I'm sure there are more optimal alternatives > and > > if you've had any positive experience with this sort of > > experimentation, please do share. > > > > Thanks! > > > > Eri Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 28, 2004 Report Share Posted June 28, 2004 You might try adding: 1) Almond meal – available sometimes at Trader Joe’s ($2.79/lbs) or just blend some fresh yourself in a coffee grinder. 2) Fiber Cellulose (insoluble fiber). I bought mine from iherb.com (I think it was $5.00/250 grams plus $5.00 shipping.). Warren sells this as well. (Rodney's original suggestion.) Gives a fluffy texture. 3) Wheat germ. 4) Cooked oat bran. 5) Cooked millet. Quoting Eri Gentry <erica.gentry@...>: > I'm a fan of the grits, so > anything with that quality would be great for me. Also, is ---------------------------------------------------------------- This message was sent using IMP, the Internet Messaging Program. Quote Link to comment Share on other sites More sharing options...
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