The straight-on photo I took of this smoothie, with my good SLR camera, came out terrible and out of focus, so Instagram to the rescue! YAY!
My smoothie and juice obsession continues. My latest discovery is carob powder. Since I have been avoiding caffeine and sugar for the last two weeks, I haven’t had any chocolate, which has actually been totally fine. But given the time of month that it is right now (ahem, ladies – you know what I am talking about) my slight cravings for chocolate were definitely present this week. I didn’t wanna give in, but I was looking for something that would satisfy me without the caffeine and sugar. I ran across some carob powder while shopping last week at the grocery store and I grabbed it, excited to experiment. I know it can be used in place of cocoa in many recipes, so I figured it would be fun to try out in things like smoothies and maybe even some raw “cookie” balls and stuff. It has some similarities to chocolate, beyond the way that it looks, but it also has quite a few differences, too. Ounce for ounce carob has about the same amount of calories and fat as cocoa, but carob has about 3-times as much calcium as cocoa. It has its own unique flavor that is somewhere between cocoa and carmel, it is a bit sweeter than cocoa on it’s own. It is quite tasty and it definitely helped me curb that want for chocolate. Carob is a tropical pod that contains a sweet, edible pulp and inedible seeds. After drying, the pulp is roasted and ground into a powder that resembles cocoa powder in appearance.