Makes 5-1/2 cups
Ingredients:
1-1/2 c. Ruby Red Grapefruit Juice
1-1/2 c. Bolthouse Carrot, Ginger, Turmeric Juice
1-1/2 c. Almond Breeze Chocolate (100 cal. per 8 oz). by Blue Diamond
3 T. Ka’Chava Whole Body Meal Powder
3 T. Balsamic vinegar
1 t. cinnamon
1/2 t. sea salt
2 t. guar gum powder
1 t. xanthan gum powder
INSTRUCT:
1- In blender container combine grapefruit juice, carrot juice and chocolate almond breeze milk, blend well.
2- Add Ka’Chava powder, Balsamic vinegar, cinnamon and salt. Pulse to submerge and blend in Ka’Chava powder, then process for 30 seconds, pausing so unit doesn’t overheat.
3- Add guar gum powder, process till thick, about 30 seconds, pulsing and blending. Let set 15 minutes.
4- NOW add xanthan gum powder, pulse and blend till very thick and contents roll upward into ball.
5- Transfer to covered containers and refrigerate till cold, preferably overnight.
6- Eat plain or top single servings with thawed whip topping cream and tree maple syrup. I used the cream without whipping it. You could also whip it if you prefer.
THE TOOTHLESS CHEF - NEW! 