Cocoa powder is not the cocoa powder we use to make hot chocolate, which I have already found, but the raw cocoa that we can use to cook dessert and dishes.
The one I found up until now were too bitter so i had to add a lot of coconut nectar so it could taste more chocolaty but that totally voided the point of using it. Others have a lot of unknown chemicals or too much ingredients overall. I want a chocolate that is 100% cocoa. So after a lot of try, I found it in the Inverness Health shop.
Equal Exchange Fairtrade & Organic Cocoa – 250g
Shirataki (白滝, often written with the hiragana しらたき) are thin, translucent, gelatinous traditional Japanese noodles made from the konjac yam (devil’s tongue yam or elephant yam). The word “shirataki” means white waterfall, referring to the appearance of these noodles. Largely composed of water and glucomannan, a water-soluble dietary fiber, they are very low in digestible carbohydrates and calories, and have little flavor of their own.Wikipedia free ENCYCLOPAEDIA
And what is particularly good and interesting about konjac :
Konjac has almost no calories, but is very high in fiber. Thus, it is often used as a diet food. The Omikenshi Company has developed a process that mixes treated wood pulp with konjac to produce a fiber-rich flour that contains neither gluten nor fat, almost no carbohydrates, and has just 60 calories per kilogram, compared to 3,680 for wheat.WIKIPEDIA FREE ENCYCLOPAEDIA
Interesting…. hum hum… no carbs at all… versatile (aka little flavour…)…what !? That would make it the perfect side 😮
Would that be the perfect side, no carbs high fibre.. let’s try it !!! So here tis is on the worktop ready to be cooked 😛
Instructions are straight forward, just boiling water really easy !
So it look like that a kind of translucent plastic not too hard a little flexible, it smells nothing at all.
So that’s it after adding boiling water and waited for 5 min, it’s feel like actual pasta, soft texture, it looks really versatile, tastes nothing special but i’m gonna need to add salt as I would do with pasta because it’s really bland.
Added to my normal mince/chorizo meals taste amazing, the pasta I haven’t had those last years. viva bolognese and emmental topping ahead Yummmmmmyyyyy !!!! 😀
To be fair about the digestion, my body actually doesn’t like vegetable and fruit, fibre is really not my best friends so that’s wasn’t the best digestion but I have known a lot worse but gratefully no pain just a small swelling of the gut (this is not my most romantic side :roll:)
So I would eat once or twice a week as a very special and yummy meal, but the taste is here, pasta are back in town… and that a hell of a comfort food 😎