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BTD Forums    Diet and Nutrition    Personalized Living  ›  PL: Carob Syrup for Healthy Digestion!
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PL: Carob Syrup for Healthy Digestion!  This thread currently has 857 views. Print Print Thread
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jayney-O
Thursday, May 10, 2007, 8:49pm Report to Moderator Report to Moderator
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Quoted Text
Carob Syrup for Healthy Digestion!
Quoted Text
Formulated by Dr. Peter D’Adamo, this certified Kosher Carob Extract provides nutritive support to manage simple fatigue and digestive imbalances.  Carob Extract is a blend of four synergistic ingredients designed to support healthy blood sugar levels, maintain healthy intestinal flora, and inhibit dysbiotic bacterial overgrowth.


http://northamericanpharmacal.com/living/2014/03/carob-syrup-healthy-digestion/



I know it's beneficial for O's! I don't eat it as often as I should, but today I remembered to put a tsp. in my smoothie...it was good. It goes well with cherry juice for some reason and can stand a little stevia...my smoothie today: banana, cherry juice, soymilk (old ways die slowly...) flaxseed meal, carob, eggwhite protein pwdr, stevia......whalla!

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C_Sharp  -  Thursday, March 27, 2014, 5:59pm
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Debra+
Thursday, May 10, 2007, 9:07pm Report to Moderator Report to Moderator

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jayney-O...sounds pretty good.  Soymilk is a neutral for O secretors so you should be okay unless you have issues with it.  

Debra


"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

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Susana
Thursday, May 10, 2007, 9:11pm Report to Moderator Report to Moderator

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Kyosha Nim
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I like to have it on my flax meal with bananas, and perhaps walnuts.

I have not had it for a while. Thanks for reminding me. I am going to add it to my post exercise smoothie.

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Alia Vo
Thursday, May 10, 2007, 10:29pm Report to Moderator Report to Moderator

Kyosha Nim
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Thank you for sharing your old rediscovered discovery.

You may want post the recipe in the Recipe Index.

You can always substitute a compliant nut milk, filtered water, ice cubes, or additional filtered down fruit juice to substitute for the soymilk.

Alia


Alia A. Vo
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Brighid45
Thursday, May 10, 2007, 10:46pm Report to Moderator Report to Moderator

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I love carob! It's too bad it's been promoted just as a chocolate substitute, because carob has a lovely flavor all its own. It's great in smoothies, gives them a nice malty taste--yum! Also good just sprinkled on bananas or apples. I like carob chips in trail mix too.


Everyone is entitled to his or her informed opinion. --H. Ellison
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Vicki
Friday, May 11, 2007, 1:43am Report to Moderator Report to Moderator

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Slice up a banana....

Melt some ghee just to melted in a small custard pyrex dish.  Blend with some almond butter.  Add in carob until it is "thick" but not dusty.  Add liquid sweetener as desired (agave, molasses, etc).

Put some carob spread on each banana slice - serve with toothpicks.
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Lloyd
Friday, May 11, 2007, 2:51am Report to Moderator Report to Moderator

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I have been experimenting with some more 'novel' applications (and have not posted in the cooking forum.) Some of these include:

Collard and salmon 'stew' with ginger, carob and clove (and all the usuals like onion and garlic)

Quinoa with sweet potato and carob (and cinamon, etc)

Fava-right carob dish (try with cardamon!)

and so on.... you get the idea......

Don't get 'stuck' thinking it's only dessert, or that you need to use a sweetener.
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Vicki
Friday, May 11, 2007, 2:57am Report to Moderator Report to Moderator

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Yeah, carob is much sweeter than chocolate...makes a good mole' also!
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Lloyd
Friday, May 11, 2007, 3:36am Report to Moderator Report to Moderator

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Quoted from Vicki
..makes a good mole' also!



That one I did post in cooking. Lol.  
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Schluggell
Friday, May 11, 2007, 7:55am Report to Moderator Report to Moderator

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Its hard to beat the flavour of the Carob pods straight from the tree...the Carob Powder sold in stores just isn't the same.

I like the Mole suggestion - I'll have to try that soon!


Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
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yaman
Friday, May 11, 2007, 8:27am Report to Moderator Report to Moderator

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And nothing beats the taste of carob molasses


"You are never given a problem without the will power to solve it"
Richard Bach - Illusions, The Adventures of a Reluctant Messiah
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ISA-MANUELA
Friday, May 11, 2007, 9:40am Report to Moderator Report to Moderator
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ooooh please explain the word carob, it isn't in my dictionary .....
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Vicki
Friday, May 11, 2007, 11:38am Report to Moderator Report to Moderator

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http://en.wikipedia.org/wiki/Carob produces more and more the older it gets
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ISA-MANUELA
Friday, May 11, 2007, 12:36pm Report to Moderator Report to Moderator
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merci bien
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Schluggell
Friday, May 11, 2007, 12:45pm Report to Moderator Report to Moderator

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Quoted from ISA-MANUELA
merci bien


Or Mercy Bean...


Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
Bruno Manser, Ned Lud, August Sabbe, Richard St. Barbe-Baker, Eddie Koiki Mabo, Masanobu Fukuoka
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ISA-MANUELA
Friday, May 11, 2007, 12:49pm Report to Moderator Report to Moderator
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Rhiannon
Friday, May 11, 2007, 7:43pm Report to Moderator Report to Moderator
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Quoted from Vicki
Slice up a banana....

Melt some ghee just to melted in a small custard pyrex dish.  Blend with some almond butter.  Add in carob until it is "thick" but not dusty.  Add liquid sweetener as desired (agave, molasses, etc).

Put some carob spread on each banana slice - serve with toothpicks.


I also make a spread with carob. I don't like to use almond butter thouggh because I find it's so lovely on it's own, it's a shame to mix it!

I use a plain nut butter like tahini (richh in calcium as well) and just mix in enough carob powder to make a spreadable, dippable paste. Better than Nutella!

I also do another tahini one, except instead of carob I use cocoa powder and a touch of aggave to even it out.  Mmmm...
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Lola
Friday, May 11, 2007, 7:46pm Report to Moderator Report to Moderator

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sounds delicious!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Vicki
Saturday, May 12, 2007, 4:00am Report to Moderator Report to Moderator

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Yeah the nut/seed butter + carob + molasses makes a nice "calcium bomb" of sorts!
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carmen
Saturday, May 12, 2007, 6:27am Report to Moderator Report to Moderator

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Please where is the mole recipe? I searched under chicken mole, mole, carob. no luck.
Have a horribly complicated mole recipe off the net but would rather try the carob version, espec if already btd compliant! thanks.


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Lloyd
Saturday, May 12, 2007, 10:46pm Report to Moderator Report to Moderator

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Quoted from carmen
Please where is the mole recipe? I searched under chicken mole, mole, carob. no luck.
Have a horribly complicated mole recipe off the net but would rather try the carob version, espec if already btd compliant! thanks.


The one I put on the cooking thread last summer is no longer available. Pretty much just using carob, spices, sweetener and some good fat, with a little water. I always cook 'by eye' rather than using a recipe so can't help you with amounts, etc.  A couple round Tbl of carob goes a long way though!
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Lisalea
Sunday, May 13, 2007, 12:09am Report to Moderator Report to Moderator

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I tried looking for carob or carob powder today but it's NOT 100 % natural; it always seems to include other ingredients  


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Lola
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Quoted Text
Lloyd s carob mole
inspired by the thought of Mole sauce.

This is what I used, you can modify to suit.....

1 tbls olive oil or ghee
2/3 cup spelt berries (presoak)
3 cups water
1 large onion, chopped
1-2 clove garlic, choped-sliced-or-minced
3 cups fresh Okra, sliced
small handful fresh parsley leaves
1 can tomato paste
1 'Tbl carob powder, or to taste
pinch Stevia or preffered sweetener (not much)
pinch sea salt
spices (I used cayenne, ginger, tumeric, fenugreek and oregano)

Sautee onion and garlic. Add spelt, water, spices and salt. Bring to boil, cover and simmer for 50-60 minutes. Add all other ingredients after 40 minutes.

tomato 'sauce' could be prepared ahead for deeper flavor, the contrast was quite good as it was.


I kept it as a souvenir!!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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oddos
Saturday, June 2, 2007, 7:22pm Report to Moderator Report to Moderator
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Quoted from LISALEA
I tried looking for carob or carob powder today but it's NOT 100 % natural; it always seems to include other ingredients  


http://www.sunfood.com/cgi-bin.....c_Food_Items&tc=
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Dr. D
Saturday, June 2, 2007, 9:43pm Report to Moderator Report to Moderator

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Carob is one of the richest sources of plant sterols and sterolins, which is probably why is has a very good reputation for helping chronic fatigue..


A whole system is a living system is a learning system.’ -Stewart Brand
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