Raw Vegan Carob Icing Recipe
As raw cacao disagrees with me, I have many yummy recipes made with raw carob powder. Here is the most super-simple and easy one of all!
Storm was telling me about an article on CNN the other day which talked about how bad all the new flavor enhancers were. The three in question were for salt, fat, and sweet.
They have found a way to hollow out salt so that they can use more of it, and so that it has more surface area touching the taste buds, causing an explosion of flavor.
What they did to the fat-flavoring additive was similar, and caused a warm, creamy, soothing texture to explode in the mouth.
When combined with the sweetener-additive, these three synthesized, chemical versions of these flavors caused an irresistible and highly addictive combination that you now find in most junk foods.
The article also said the these chemicals activate the same part of the brain as cocaine, but it is much harder to kick than other drugs because it is so ever-present and hidden in so many ordinary food products.
After Storm told me this, I happened to make this recipe above for Yarrow, my five year old and I. As I licked every last bit off the plate I really couldn’t imagine anything artificial tasting better.
Of course, we had one of those big juicy Hass avocados that was as perfect as an avocado can get. Used half of that. Added a tablespoon of rich, dark, raw carob powder from Earth Family Food. And then 1 tablespoon of raw honey from Y.S. Organic Bee Farms.
Just mashed that all together and stirred it up, and ate it with a smile because it was doing me no harm!
Sometimes getting the best ingredients nature has to offer can trump the guys in the lab!
In Joy!
Jinjee
http://TheGardenDiet.com
In the picture, the pudding looks like it is in a pie crust! What is giving it that look?
That was my question too.
If I had to guess what the pie crust is….It’s probably dates and almonds (or some other nuts) processed in the food processor. Then pressed into a form. Really yummy.
same question, this pie crust, what it is made of ?
thank you to give us simple combinations I appreciate a lot.
I think that make a little portion and ask myself what could I use to get more volume
and keep it delicious without using fat.
Elisabeth from France
I was looking for something to use my carob powder so thanx. I can’t imagine this tasting good so this will be an adventure for me!