Health for Body Mind and Soul

Carob is a great substitute for chocolate. It can be utilized in similar ways to chocolate, and can be used in your favorite recipes which call for chocolate. The health benefits of substituting carob for chocolate includes being free from caffeine and theobromine which can be addictive and can cause allergies. Caffeine and theobromine are stimulants. Caffeine is the most active of the two ingredients and impacts the brain directly, by stimulating the senses,which also affects inspiration and alertness. Switching from chocolate to carob does not mean giving up great taste as you can see from these delicious recipes.

Try Lisa’s delicious carob pie and you will be delightfully surprised.

Carob Pie

1 can Coconut milk (usually comes 13.66 FL OZ. add water to equal 2 cups)
2/3 cup raw Cashews
1 tsp Vanilla
1/4 tsp Salt
2/3 cup pure Maple syrup
3 Tbsp Cornstarch
3 Tbsp Carob powder
2 Tbsp Roma
1/2 cup Carob chips (I use the vegan ones)

Blend all ingredients except carob chips in blender until creamy and smooth. Pour blended mixture into a saucepan. Heat over medium heat, stirring constantly, until mixture comes to a slow boil and thickens. Remove from heat and add carob chips. Stir until carob chips are completely melted. Pour mixture into your favorite prepared 8in pie crust shell. Chill and serve cold. Optional–top with Soy whip cream or non-dairy whipped cream.

Carob Custard (Eat for Strength“>A. Thrash)

1/2 cup pecans
1/4 cup carob powder
4 cup water
1/4 cup honey or Agave syrup
1/2 teaspoon salt
6 tablespoons cornstarch

Blend all ingredients together until nuts are smooth. Heat until thick, stirring constantly. Pour into custard cups, sprinkle with coconut. Serve hot or cold.

Carob Pudding (Eat for Strength“>A. Thrash)

3 tablespoons cornstarch
1/4 cup Karo
2 tablespoons soy flour
3 tablespoons carob powder
1 and 3/4 cups soy or nut mil
2 teaspoons vanilla
1/4 teaspoon salt
1 cup whole, lightly toasted peanuts

Mix all ingredients except vanilla and peanuts, and cook for 5 minutes, stirring constantly. Add vanilla and peanuts. Pour into molds to cool. Serve alone or top with soy whipped cream.

Carob Sauce (Eat for Strength“>A. Thrash)

1 cup water
2 – 4 tablespoon cornstarch or substitute
2 teaspoons vanilla
2 tablespoons carob powder
1 – 2 tablespoon Karo or honey
3 tablespoon pecans, optional
1/8 teaspoon salt

Mix ingredients in blender, cook until starch is thickened. Make desired consistency by adding more or less starch. Serve over sweet rolls, puddings, or use as a spread for melba toast.

Carob-Peanut Butter Spread (Eat for Strength)

2 bananas
2 tablespoons carob powder
1/2 cup natural peanut butter
2 tablespoon honey
1/2 teaspoon vanilla

Place all ingredients except peanut butter in blender and blend until smooth. Add peanut butter and blend until smooth. Serve on bread or crackers or use as a topping.