(From old Weight Watchers Cookbook I have)
Carob Milk with Cinnamon Stick
Serves 1 - (70 calories per serving)
1 1/2 teaspoons unsweetened carob powder
1/2 teaspoon sugar
1/4 pint (150ml) skimmed milk (personally I use goats milk)
dash vanilla flavouring
cinnamon stick, optional
Method
Mix carob powder and sugar in small saucepan and gradually stir in milk (my tip is to make it into a paste first), using a wire whisk mix in the rest of the milk. Add vanilla and bring mixture to the boil over moderate heat, beating with wire whisk until frothy. Pour into a mug, add cinnamon stick stirrer if desired and serve immediately.
*If lactose intollerant you could substitute with rice milk but I wouldn't recommend soy milk, especially for infants or children as soy milk can apparently contain as much estrogen as the contraceptive pill!(soyonlineservice)
Carob is a unique substance that has an appearance similar to cocoa. It comes from the Ceratonia siliqua, an evergreen tree native to the Eastern Mediterranean area.
Carob, or St. John's Bread, as it is commonly known, is a large (4-12 inch long) dried, bean-like pod. Inside the carob pods are tiny beans which are used to make locust bean gum, a stabilizer and thickener in foods. The carob pods themselves are roasted and ground into carob powder.
Carob powder can be used to replace cocoa at levels from 25-50%. While carob performs like cocoa, it differs in sugar and fat content. Cocoa may contain up to 23% fat and 5% sugar while carob has .7% fat and a natural sugar content of 42-48%.
Nutritionally, carob has none of the allergy-producing antibodies or the caffeine stimulant theobromine found in the cocoa bean. Carob contains as much vitamin B1 as asparagus or strawberries, the same amount of niacin as lima beans, lentils or peas and more vitamin A than eggplant, asparagus and beets. It is also high in vitamin B2, calcium, magnesium and iron (Peasenhall Herbs and Spices).
Carob is high in carbohydrates. It also contains phosphorus. It has significant quantities of vitamin B1, B3, vitamin A, and iron.
Carob Powder: Calories per 100g: 351, protein 7.75g, fat 1.9mg, fibre 5.05g, carbohydrates 72.85g; Minerals & vitamins per 100g: 210mg calcium, 120mg phosphorous, 5mg iron, 950mg potassium, 80mg magnesium, 10mg silica, .033mg B1, .053mg B2, 2.53mg niacin (B3).
Chocolate in comparison is only marginally nutritious; it is high in fat and calories, it contains caffeine and thobromine both stimulants, and oxalic acid which prevents calcium absorption and binds iron. Chocolate is very bitter and must have much sugar added. Carob is naturally sweet and can be used as a sweetener and is less allergenic. It is also an alkaline forming food which makes it valuable for reducing excess stomach acidity. The pectin content of the carob bean has proved to be most valuable in the treatment of diarrhoea and other stomach upsets (pikowholefoods).
God Bless
Eve
Carob Milk with Cinnamon Stick
Serves 1 - (70 calories per serving)
1 1/2 teaspoons unsweetened carob powder
1/2 teaspoon sugar
1/4 pint (150ml) skimmed milk (personally I use goats milk)
dash vanilla flavouring
cinnamon stick, optional
Method
Mix carob powder and sugar in small saucepan and gradually stir in milk (my tip is to make it into a paste first), using a wire whisk mix in the rest of the milk. Add vanilla and bring mixture to the boil over moderate heat, beating with wire whisk until frothy. Pour into a mug, add cinnamon stick stirrer if desired and serve immediately.
*If lactose intollerant you could substitute with rice milk but I wouldn't recommend soy milk, especially for infants or children as soy milk can apparently contain as much estrogen as the contraceptive pill!(soyonlineservice)
Carob is a unique substance that has an appearance similar to cocoa. It comes from the Ceratonia siliqua, an evergreen tree native to the Eastern Mediterranean area.
Carob, or St. John's Bread, as it is commonly known, is a large (4-12 inch long) dried, bean-like pod. Inside the carob pods are tiny beans which are used to make locust bean gum, a stabilizer and thickener in foods. The carob pods themselves are roasted and ground into carob powder.
Carob powder can be used to replace cocoa at levels from 25-50%. While carob performs like cocoa, it differs in sugar and fat content. Cocoa may contain up to 23% fat and 5% sugar while carob has .7% fat and a natural sugar content of 42-48%.
Nutritionally, carob has none of the allergy-producing antibodies or the caffeine stimulant theobromine found in the cocoa bean. Carob contains as much vitamin B1 as asparagus or strawberries, the same amount of niacin as lima beans, lentils or peas and more vitamin A than eggplant, asparagus and beets. It is also high in vitamin B2, calcium, magnesium and iron (Peasenhall Herbs and Spices).
Carob is high in carbohydrates. It also contains phosphorus. It has significant quantities of vitamin B1, B3, vitamin A, and iron.
Carob Powder: Calories per 100g: 351, protein 7.75g, fat 1.9mg, fibre 5.05g, carbohydrates 72.85g; Minerals & vitamins per 100g: 210mg calcium, 120mg phosphorous, 5mg iron, 950mg potassium, 80mg magnesium, 10mg silica, .033mg B1, .053mg B2, 2.53mg niacin (B3).
Chocolate in comparison is only marginally nutritious; it is high in fat and calories, it contains caffeine and thobromine both stimulants, and oxalic acid which prevents calcium absorption and binds iron. Chocolate is very bitter and must have much sugar added. Carob is naturally sweet and can be used as a sweetener and is less allergenic. It is also an alkaline forming food which makes it valuable for reducing excess stomach acidity. The pectin content of the carob bean has proved to be most valuable in the treatment of diarrhoea and other stomach upsets (pikowholefoods).
God Bless
Eve
