All I can say about this little blender creation is, Oh My. It tastes like a creamsicle made out with a watermelon.
The Delicious Watermelon Protein Cooler Recipe
- a cup or so of seedless watermelon
- 1 tsp konjac flour/glucomannan powder
- ice – 10 or more cubes
- water or almond milk, enough to thin
- 1 scoop vanilla protein powder (I used my very last scoop of Protein Freeze – delicious!)
- stevia drops to taste
Here we have my new favorite thing in the world (besides my newly loosened yogic hamstrings) - Konjac Flour/Glucomannan Powder. Konjac is the magical root from Asia that gives us shirataki noodles. The flour is pure fiber, without the fishiness of shirataki noodles. It makes shake volume and creaminess without guar or xanthan gums! I’ve barely touched the gums since I got this bag. Naturally, it’s not cheap and not readily available. They can’t make it too easy to enjoy fabulous low calorie treats, right?
You can get glucommanan (think of the “root” word glucose – glucomannan is blood sugar lowering fiber) in capsules or the bulk bag online. I got mine at Carbsmart.com but Amazon.com carries it too. Both vendors are currently out of stock of the big bag, but should get it back in stock at some point.
If you pick some up, here are a ton of other recipes you can make with it from Prevention.
Is your Vita-Mix half full or half empty? Frankly it doesn’t matter – look how much creamy goodness it makes!
More about konjac, from Carbsmart.com:
Konjac glucomannan is a natural, odorless soluble fiber that is found in the konjac plant. The konjac glucomannan is the most viscosity food gum in nature. It has about ten times the viscosity than the cornstarch. Konjac glucomannan is also called konjac flour or konjac gum. Unlike the cornstarch, the konjac powder is the soluble fiber, which does not contain starch and sugar, it does not have calories.
Konjac flour can be used as a thickening agent in food application. When using konjac flour for thickening, always mix it with a small amount of liquid (cold water, stock, wine, etc.) till smooth, then add this mixture to the food that you want thickened. If you add konjac powder directly to your food you will end up with a lumpy mess. Konjac powder can be used as a thickener for smooth gravies, sauces, glazes, soups, stews and casseroles. It is also a thickener in pies, puddings, custards and cake fillings. This naturally odorless, vegetable powder is also gluten-free, making it the perfect substitute in cooking and baking when flour and other glutinous starches must be avoided.
Konjac powder doesn't thicken very much when mixed with cold water, but quickly thickens when it's heated. This is why you don't add dry konjac powder directly to hot liquids. It will seize and immediately turn into lumps because the konjac powder that contacts the water so quickly and fully absorbs the liquid before the adjacent konjac powder can. Mixing konjac powder with cold water allows it to absorb the water slow enough that it's easily and fully dissolved first. The dissolved konjac powder can then be added to a hot liquid to absorb it without lumping.
Konjac powder is an ingredient to thicken sauces and gravies or any other cooked recipe. To use konjac powder as a thickening agent, first disperse it in a little cold water or other "watery" ingredients such as soy sauce, and slowly add it (with constant stirring) to the other ingredients while they are cooking. About 1 teaspoon of konjac powder will gel about one cup of liquid. If you have not used konjac powder as a thickening agent before, it is best to experiment with it by beginning with lesser amounts, and adding as necessary until the desired consistency is reached.
Konjac powder has about ten times the thickening power of cornstarch. Dissolve the konjac powder in a little cold water before adding it to the sauce. Konjac flour thickens nicely when it's heated to boiling temperature, so it usually works well for savory sauces.