$ IN THE QUEST TO LOSE FAT, GAIN MUSCLE AND INCREASE STAMINA Chef Sharon Experiments With Known Methods To Draw Her Own Conclusions – includes reduced-fat and fat-free recipes with lots of motivational insights.
Winner Winner Animal-Free Dinner! Jackpot! An Animal-Free (AF) mayo and sauce combined, depending where you want to use it – on sandwiches, salads, plant meats, veggies, over rice, beans or pasta. Hot or cold. Is that cool or what? Lots of flavor and lots of smooth. Don’t forget to use smoked paprika – that’s the magical flavor ingredient here!
The animal-free chef’s answer to Bone Broth! Instead of cannibalizing an animal to cure what ails me, I go to the soil and the salt of the earth! The best feel good broth I’ve ever had. Before – During – After.
Agar is not cheap when purchased in small amounts in specialty stores, so I bought mine online at amazon.com from the United Kingdom at a much better rate. I make two types: a gel and a juice – the gel is for recipes and the juice is to take before meals with a glass of water to make you feel full before eating a meal. Eat or drink the agar, then drink a glass of water for best results. Google it for more info on pros and cons.
5 c. filtered water
2 T. agar
Bring water to boil in saucepan. Add the agar, whisking till dissolved. Cook 5-10 minutes, whisking often.
Remove from heat and let it set till it’s not super hot. Now, either pour into large jar with lid or pour into 2 oz. plastic cups with lids.
The plastic cups makes it easier for restaurants to be consistent with measurement, since the jarred type isn’t fluid enough to measure accurately. I do it both ways.
To make agar juice, bring to boil 2-3 cups of filtered water. Add 1 block (2 oz. container) of Agar Gel. Cook and whisk till melted. Transfer to bottle and refrigerate till ready to consume.
Sometimes I leave it out on the counter to keep it more fluid.
Notes: Agar has to be dissolved in boiling water before use. Don’t sprinkle it in soups or sauces dry. It won’t dissolve properly.
It lasts a long time in the refrigerator, and can also be frozen. The texture changes somewhat when frozen, but the result is the same in a recipe.