Instant Konjac glucomannan pasta recipes

1 lb konjac glucomannan pasta
1 pound Fresh spinach
1 cup Fresh basil leaves
30 milliliters Garlic
1/2 cup Lite soy milk
1/2 cup Non-fat italian dressing
1/4 cup Parsley -- chopped
3 tablespoons Onion powder
2 tablespoons Soy sauce
1 cup Mushrooms -- sliced
1 cup Carrots -- diced
1 cup Cucumbers -- diced
1 cup Cherry tomatoes -- halved
1/2 cup Yellow or green pepper halved (or both)

Trim and wash spinach, place in saucepan with some water clingling to the
leaves. Cover and cook over medium heat until wiltered, about 2-3 minutes.
Drain off water. set aside. Place nest 7 ingredients in a blender jar. Add
spinach and process until smooth.
Place next 6 ingredients in a large bowl. Add blended dressing and toss to mix.

Serving Size : 1

*****************************************************************************************
Konjac glucomannan Instant Wet Noodles


Thin, translucent, gelatinous noodles made from the soluble fiber konjac glucomannan, have no discernable taste but absorb the dominant flavors of the soup or dish to which they're added.

Konjac wet foods was made by nature soluble fiber - glucomannan and water, have zero net carb, is very low glycemic nature food, which contain about 96% water and 4% soluble fiber.

Konjac foods have no discernable taste but absorb the dominant flavors of the soup or dish to which they're added.

They are very much like cellophane or bean thread noodles in taste and texture BUT they have no net carbs or calories.

Konjac foods is kind of instant foods, you can eat as salad with your favored dressing.

Konjac wet foods can be made into many different styles and shapes, like thin noodles, tube pasta, flat pasta, mini pearl pasta and also tofu pasta available on the market.

Konjac foods was made by pure soluble fiber glucomannan and water only, no calories, no net carb, no fat, no protein, no gluten and wheat free, is very low glycemic nature food.

                       
Storage: at room temperature or refrigerator (avoid freezing)