No chocolate?
It comes from a bean. No beans.
No way.
Yes, way. And that coffee you started drinking again when you wrote the blog post, Coffee: Love Story? You remember: the day you decided ‘the ritual’ was more important than the health benefits derived in NOT drinking that gorgeous brew. Well, you better go grab a package of that Teeccino because coffee is now out of the question, too.
But I was having so much fun exploring the beans! And meeting all those passionate (and handsome) coffee roasters. Why, that little foray into coffee was almost as much fun as my bean to bar chocolate explorations. (Almost.)
Well, put on that little creative hat of yours and go find something else to explore. No more beans.
To read more about my recent health struggle follow the link to The Perfect Storm. Let’s hope all the dietary changes are temporary and that I will once again be enjoying my beloved cacao. Meanwhile, I’m having lots of fun with carob. Who knew?
First, have you noticed how difficult it is to find organic carob? No worries, I love a challenge and this one led me to the marvelous folks over at The Australian Carob Company. Check out their website for a wonderful (free) PDF full of nourishing recipes and all kinds of information on carob. I encourage you to try some of their products; their customer service is impeccable.
They have an amazing carob powder (actually two carob powders: one raw and one roasted) that are not only organic but absolutely delicious. Like cacao, carob is highly nutritious and contains a variety of antioxidants and phytonutrients. I was surprised to find out that carob contains three times more calcium than chocolate. I’m having fun testing it in some of my favorite recipes. And, as you know, I have a VERY good eye for quality. Australian carob has a much lovelier flavor profile than the carob I remember.
And, if you want to try some of their products for free (shipping charge only), hop over to Carobou Truffle Co. and check out their promotion!
This past week I made a ‘super foods’ smoothie with the raw carob powder which has a completely different flavor than the more chocolaty roasted carob you may be more familiar with.
… it was that good.
Wild Blueberry Bliss Superfoods Smoothie
1 heaping cup frozen wild blueberries
1 and a 1/2 cups coconut water
2 teaspoons camu camu powder
2 teaspoons raw or roasted carob powder
frozen banana slices (optional)
crushed ice (optional)
Blend ingredients in a high speed blender.
Blend in some crushed ice if you want a crunchier texture.
Black Forest Smoothie
1 and 1/2 cups nut milk (any nut milk, coconut milk, or rice milk will do)
1 cup frozen cherries
1 tablespoon almond butter (or other nut/seed butter)
1/4 to 1/2 tsp. cinnamon
1-2 tablespoons roasted carob powder
1 teaspoon ground flax seed or chia seed (your choice)
1 banana (sliced and frozen)
Blend all ingredients together in high speed blender.
Add more nut milk or a few ice cubes to adjust for the consistency you prefer.
That’s it folks! For additional yummy smoothie recipes, head over to
my Conscious Bites site.
Sue Ann- I love how you are sharing this journey. It took me so long to really begin to understand how to embrace therapeutic dietary changes without the nutrition dogma complicating what my body needs at different times. Your wisdom has always been a bright light for me and I know it has for so many others too. I’m so grateful for your openness and generosity. 💕💕💕
Sue Ann, those look like wonderful recipes! I’d love to have you come live with me and whip up all of the delicious things you write about for me!
Educational, inspirational, and delicious, thank you 🙂
Loved this post. I have recently purchased a high speed blender, and am enjoying delicious smoothies and juices every day. A revelation x
The conversation with yourself at the start of this post is perfection: funny, pithy, sassy, smart. I can really hear you having it with yourself! I’m so glad you’re finding consolation — no, better: you’re finding adventure — in other foods. I had no idea carob was healthy; I had imagined it was simply a substitute for chocolate. I had no idea it could be delicious, either. So thank you.
I wonder if the Universe brought this health challenge to you to get YOU to experiment and become a booster for things like carob? “Chocolate and coffee? Nah. They’re doing fine on their own. Get Sue Ann on carob. It needs the PR.”
At first glance, I could barely stand to read anything further than “No Chocolate”. But I did. And in spite of my terrible encounters with carob in my youth (my mom was a hippie and an early adopter of the health food movement), I am intrigued by your recipes. The last one looks like dessert. I guess it wouldn’t hurt if I substituted cocoa in there, right 🙂