[Klara]

Hi again,

There's two ways to approach mb (imho) - going from your old diet and trying to substitute - or realizing this is a different approach, and welcoming the newness - and then there's doing both, a little of this, a little of that.

I don't remember baking soda/or powder for puddings I used to make - but you will find those ingredients in some mb cookbooks. And I do remember thinking for a long time they were ok, as I also used them in cooking classes I'd taken. Now my understanding is that they are quite yin (expansive) and not so recommended. For pudding effect, alot of ways can be done (do you have any cookbooks?) - kanten made with agar can be blended (again, electricity is not ideal, but I'm still at the stage where once in a while it's not so bad), kuzu is a great ingredient for thickening food, and sometimes a combination of kuzu and agar can be used, but for agar, it is best to follow a recipe exactly as too little it won't work, and too much it won't be edible. Amasake added to anything will create a wonderful sweet pudding like texture. Tofu also can do that, but tofu isn't high on the recommended foods to have too much of.

Gary has a recipe section here and has a great chestnut cream, which has the pudding texture you want.

What is it you want to make??

Klara