Recipe for Instant-Mix Guar Puddings

[Guest guest]

No-Cook, Low-Calorie, Speedy Instant-Mix Guar Puddings

======================================================

Caution: Consume lots of water (at least 1 pint or more) 10 minutes

before consuming guar pudding. Any kind of dehydration, and you risk

intestinal blockage, which is a severe life-threatening emergency.

Comment: Guar can work wonders for CR. If I fail to use it,

then my weight goes up -- guaranteed.

This hint sheet helps achieve quick puddings with nice texturing using the

LorAnn flavors and oils. Note: Read " Hints to Use LorAnn Oils & Flavors "

to understand difference between flavors and oils. Eat all you want –

Calories are nearly zero.

Kitchen Utensils:

-----------------

1) A 1 to 2 quart stainless steel bowl (a deeper bowl is better)

2) A good-quality mixing whisk

Non-gelling Ingredients (Just mix altogether):

---------------------------------------------

1) Water – 1 cup

2) Micronized Cellulose – 2 tsp

3) Fine-grind Raw Carob – 2 TBL

4) 4 to 6 to 8 to 10 drops Saturated Sucralose (1 drop = 1/2 tsp sugar)

5) LorAnn Flavor (Approx 1 tsp, if NOT oil; 1/8 to 1/4 tsp if oil)

OR

Spice Flavor (1 to 2 tsp, eg: Cinnamon, Ginger, Nutmeg, Allspice)

Gelling Agent (Mix Quick & Fiercely):

-------------------------------------

*** Commercial high-viscosity (HV) Guar – 2 tsp (for THICK pudding)

The Non-Gelling agents are simply thrown into the water and mixed together

casually with the whisk. They will form a liquid mix that is of low

viscosity.

The HV guar gelling agent is treated special. The guar is measured out and

placed in a small cup or little bowl from which it can be dumped quickly.

Then the whisk is taken in hand, the guar dumped quick all at once into the

mix, and then immediately stirred ferociously with the greatest intensity

possible, to make a smooth textured pudding free of lumps. If pouring and

stirring fail to be vigorous, lumps can occur, but they are not harmful.

The pudding firms up to thicken firm within 30 seconds to 60 seconds. It

may

be consumed immediately. However, the best textures are created by letting

sit overnight in the refrigerator. Some claim that a 2-day or a 3-day

pudding is better, and I agree. Much opportunity for fun with the great

selection of LorAnn flavors. Good luck!

-- Warren

Caution: Consume lots of water (at least 1 pint or more) 10 minutes

before consuming guar pudding. Any kind of dehydration, and you risk

intestinal blockage, which is a severe life-threatening emergency.