Here is a vegetarian version of gell-o that contains kudzu, a wonderful thickening agent; combined with agar flakes, kudzu creates a perfect gell-o every time. Kudzu root contains a flavonoid called puerarin, which has been shown to help with headaches, high blood pressure or muscular tension; it also stabilizes blood sugar.
The agar in this recipe comes from seaweed that grows on the rocky areas in the tidal waters of Japan.
1 cup Cha's Coconut Cubes, drained (save the liquid)
4 cups organic pineapple juice (use the drained juice from the coconut cubes) and or organic juice of your choice (mango, apple, berry)
1/3 cup agar flakes (the amount will depend on how firm you like your gello)
2 tsp kudzu or arrowroot flour (you can find this at most health food stores)
1/3 cup water
2 tbsp lemon juice
2 tbsp coconut nectar or unpasteurized liquid honey (if not vegan)
1 cup Cha's Organic Tropical Fruit, drained
1. Make ready an 8-by-8-inch baking dish or 10 small ramekins.
2. In a saucepan, mix the juice and agar flakes and simmer for 15 minutes. Meanwhile, in a small cup or bowl, dissolve the kudzu or arrowroot flour in water.
3. Remove agar mixture from heat, add the dissolved kudzu to the saucepan, and stir until clear. Add the lemon juice and honey, stirring well.
4. Pour equally into ramekins and top with the coconut cubes.
5. Place in the fridge for 1 hour to set.
Makes 8-10 servings. Will keep for up to 5 days in the fridge.