Guest guest Posted May 30, 2005 Report Share Posted May 30, 2005 Debbie: If we are moving towards monodiet Bob's suggestion is great. Annette's recipes are great also. As my tastes have changed over the last few years the last recipe I used was 1 unit dates and or raisins 1 unit nuts a quarter unit carob powder and a small amount of citrus zest. The zest helps mimic the bitterness of chocolate. If you still need oil or salt, etc., add that. I tried to acquire a taste for carob over 3 decades and never liked it. Then I gave up chocolate for two years and then found carob tasted good for the first time. I never thought I would be able to live without chocolate but it has been over 7 years now... My world used to be filled with chocolate lovers!!! Last week one of my yoga regulars a spry 80 year old gave me some homemade fat free brownies. I was speechless... I offered them to my other students and coworkers and peoples reactions were very strong - no thanks I get mood swings, bounce off the wall etc. It was quite a nice gift after all... I gave two of the brownies to my chickens and the rest to the compost pile. Bill In a message dated 5/30/05 6:55:27 AM Pacific Daylight Time, rawfood writes: > Carob Syrup > Elaina Love > Makes 2 cups > > 2 heaping Tbl. raw carob powder > 1/4 cup flax oil > 1/2 - 3/4 cup pure water > 1 tsp. vanilla extract > 1 tsp. maple extract (optional) > 1/4 tsp. cinnamon > 1/4 tsp. celtic sea salt > 15 small dates or 11/2 - 1 tsp stevia powder (if using stevia, use > less water) > > Blend until creamy. Store in a squeeze bottle, and pour over fruit cream. > > Another comes from Karen Parker, until recently the chef at Gabriel > Cousens' Tree of Life: > > Chocolate Sauce > Karen Parker > > 1 cup raw carob powder > 1 cup dates or 1/2 cup organic raw honey > 1/2 cup flax or olive oil > 1 teaspoon spirulina > ? coconut butter > > Blend all ingredients until creamy, adding oil and/or water as needed > to turn sauce over. Keeps indefinitely in the fridge, but will thicken > over time. > > > Annette > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2005 Report Share Posted May 30, 2005 Well I tried this last night and had it over bananas... It was wonderful and filled the chocolate craving I needed... I even let hubby taste it and he loved it.. SHOCK!!!! and none raw eter and he loved it... whooo hooo!! anyway i used Karen's recipe without the spirulina and used olive oil and coconut oil it was all good... question tho.. what makes it thicken so much?? I put about a 16 oz glass of watter to it after it was blended and it still needs lots more... > > Another comes from Karen Parker, until recently the chef at Gabriel > Cousens' Tree of Life: > > Chocolate Sauce > Karen Parker > > 1 cup raw carob powder > 1 cup dates or 1/2 cup organic raw honey > 1/2 cup flax or olive oil > 1 teaspoon spirulina > ? coconut butter > > Blend all ingredients until creamy, adding oil and/or water as needed > to turn sauce over. Keeps indefinitely in the fridge, but will thicken > over time. > > > Annette > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2005 Report Share Posted May 30, 2005 rawfood , " Gypsi at www.aromaticwings.com " <aromatic_wings> wrote: > Well I tried this last night and had it over bananas... It was wonderful and filled the chocolate craving I needed... I even let hubby taste it and he loved it.. SHOCK!!!! and none raw eter and he loved it... whooo hooo!! anyway i used Karen's recipe without the spirulina and used olive oil and coconut oil it was all good... question tho.. what makes it thicken so much?? I put about a 16 oz glass of watter to it after it was blended and it still needs lots more... > > ? coconut butter > > I vote for the coconut butter - isn't that like a solid at room temperature...and more solid at like fridge?? all the best, Bob Quote Link to comment Share on other sites More sharing options...
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