Compared to popular methods, my personal approach to staying healthy is rather alternative. I practice Chinese, Mongolian and Vietnamese medicine, I get diagnosed via bioresonance and as for treatments – I resort to diet, herbs, acupuncture, exercises, meditation. The effects are sometimes slow to come and demand some patience but I am convinced this way of treating my body enables me to reach deeper into the core of the problem, instead of treating solely its symptoms. One of the pieces of advice I was given by different doctors was to avoid stimulants. Alcohol, caffeine and cigarettes are no longer my buddies and I got used to it. From time to time I allow myself to take a break from my healthy lifestyle – which is otherwise extremely satisfying – and I try to enjoy these little sins as much as I can rather than generate negative thoughts. Anyway, my body usually is quite quick to let me know that this is not the right way and I am back on track with my healthy routine, which I enjoy a lot.
Although I love chocolate, I’ve been feeling for some time now that it doesn’t serve me. It turns out it was just my body telling me what I now know, that:
a) it is a stimulant and
b) it triggers allergic reactions inside my body,
and therefore I should try to avoid it.
My favourite chocolate treat is cocoa – that big, steaming hot cup full of a silky drink, burning your fingers and instantly changing the grey outside world into a rainbow landscape full of poneys and unicorns skittering around. I had to find a replacement and fool my taste buds a bit. This is how I ended up welcoming carob into my kitchen. This brown, earthy, nutty-sweet powder is in fact roasted, grounded carob fruit flesh – from the carob tree (otherwise known as St John’s-bread or locust bean). It is extremely nutritive, doesn’t give allergies, doesn’t contain caffeine. What is more, it is rich in pinitol, a substance that works as a lift speeding up the nutritive elements’ transport to the body cells. This might explain why a cup of hot carob can cheer you up no worse than chocolate 🙂
Carob is a cousin of peas thus, as most leguminous vegetables, boiling makes it much easier to digest. This is why it is always better to boil your carob cocoa for a bit before drinking.
For a steaming cup of carob drink you’ll need:
1 cup of rice/oat milk without sugar (or 1/3 cup water, 2/3 cup milk)
1 tbsp of carob powder (it’s sweet in taste so no sweetener needed)
few vanilla seeds or 0,5 tsp pumpkin spice mix (cinnamon, nutmeg, clove, ginger, star anise, allspice) – especially in the cold days
*0,5 tsp tapioca starch and 1 tablespoon water for a thicker version (optionally – this will thicken the drink)
In a pot mix crob with milk and heat untill boiling stirring the mix to make sure there is no clumps. Boil for 1-2 minutes and turn of the heat. Add vanilla essence or spice mix, stir throughoutly. To enjoy carob latte you can give it a blend before serving – 30-60 sec in a blender will create a nice foam. Than just pour it to the cup and serve.
*If you want to make it thicker, mix tapioca starch with water and add to the pot during boiling, make sure you whisk it immediately so it becomes thick not clumpy. Than add other ingredients and enjoy! PS. If you made it thick do not blend it for a latte version 😉