13 Jul 2006

Carob the Low Cal Chocolate

If for any reason you are unable to eat chocolate, due to it's high calories, it triggers your migraines, you have acne skin problems or any other reason, carob is a wonderful substitute for it. Carob is also used as a cocoa substitute and to make molasses.

Known since biblical times the trees originated in the Mediterannean region. The pods are also know as St. John's Bread as John the Baptist was known to eat them. Since then up until today carob is used in that region as a food for both humans and livestock. Carob pods were also a source of sugar before sugarcane and sugar beets became widely available.

Carob is ground into a powder which is high in protein and sucrose but low in fat and calories (one third the calories of chocolate). It contains magnesium, calcium, iron, phosphorus, potassium, manganese, barium, copper, nickel and Vit A, B, B2, B3, and D.

All these factors make it excellent for vegans and anyone who wishes to cut down on fat in their diet.

Recipes of the Day

Carob Shake
from Living and Raw Foods

Blend together in blender:
filtered water (to top of blades)
1/4-1/2 cup nuts, ground (any kind)
3 heaping tbsp carob powder, (raw organic)
4-5 bananas, frozen (break into chunks and add until thick)
vanilla to taste
stevia or other sweetner to taste (if required)

Incredibly EZ Carob Fudge
from Susanne Swisher, VegWeb

1-1/2 cup peanut butter, smooth or chunky
6 cups carob chips,
1/2 cup raisins
1/2 cup diced dates
1/2 cup slivered almonds
1/2 cup coconut shreds
1/2 cup soymilk

Combine carob chips and peanut butter in large saucepan over medium low heat, add soy milk and stir occasionally until completely melted. Add remaining ingredients and pour into 9x13 casserole lined with foil or plastic wrap. Chill. When firm, remove and cut into pieces. Serve, or store airtight in refrigerator until ready to serve. This may be frozen, and kept for months, but I have never been able to keep it long enough to do this, it is consumed very rapidly. Makes: 30 pieces. Prep time: 20 min

Hot Carob Cocoa
from: Shaula Evans, International Vegetarian Union (IVU)

Here's one awesome recipe, though, from my mother's newly acquired, second-hand copy of Ten Talents. (How did I manage so long without this cookbook?--I am really impressed with it.)

1 qt casher, coconut, or soy milk
3-4 tbsp carob powder
5 pitted dates
pinch of salt
1/2 tsp vanilla or 1 tbsp malt syrup
2 tbsp soy or safflower oil

Liquify all ingredients except oil until smooth. Heat, but do not bring to a boil. Add oil slowly and blend again.

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1 comment:

Malar Gandhi said... are too way far informative! I like ur post here.