
SUPERFOOD SPOTLIGHT: CAROB
Looking for the best chocolate substitute to satisfy your sweet tooth? Carob, a member of the legume family has an uncanny likeness to chocolate.
The carob is a dark brown shrub that belongs to the pea family and is native to Mediterranean countries. The pods of carob can be roasted and ground into a powder to be used in baking for a more subtle chocolate flavour.
Carob is less bitter than chocolate and has a roasted, naturally sweet flavour!
Like all superfoods, carob has a strong mythical past. It was once believed that John the Baptist sustained himself on the carob bean alone, which led to it also being referred to as St. John’s bread. So how did he do it exactly? Carob contains vitamins A, B, B2, B3 and D, making it no slouch in the vitamin department, and it is also a good source of protein, making it practically a complete meal. But to top off the list, it is also an excellent source of calcium.
Undoubtedly, carob wins the prize for pleasing your taste buds without the side effects of chocolate. Rich and creamy, and slightly sweet, this is the perfect powder to be used in all desserts and smoothies, and the best part is that it is really healthy for you too.