Hot Carob Drink

Image
  Mmmm hot carob!  Have you tried it?  If not, you might be surprised to know that it is a creamy, dreamy sweet drink-- like cocoa, but creamier and without the bitterness.  And without caffeine. And without theobromine. And, as I discovered, it helps to settle a wonky tummy (otherwise known as 'diarrhea'). Without creating the reverse 'issues' (i.e., constipation). Or, that is what it did in this household. I am not a medical practitioner, just someone looking for a possible help for a problem and finding many indications that a hot carob drink can 'do the trick'. See this article in Healthline , for example. Please check it out with your own health provider. I have baked with carob powder (muffins, cakes, cookies, bliss balls) and carob chips, but hadn't checked out the hot drink. I like it better than cocoa (hot chocolate). THE SIMPLE RECIPE FOR 1 CUP OF HOT CAROB DRINK: For one mug of hot carob: Slowly heat a cup of non-dairy milk on the stove until it

Russian Potato-Green Bean-Sauerkraut Soup (Vegan, Gluten-Free)

A bowl of this delectable Russian potato-green bean-sauerkraut soup (or borscht) will satisfy your tastebuds and your need for something warming and filling on a cold fall or winter evening.  I have vegan-ized the recipe to eliminate any animal products and use an easy-peasy cashew sour cream recipe that you can find on our Veggie School site HERE, or feel free to use a commercial vegan sour cream (or even the real stuff if you are flexitarian). There is no flour thickener, so no worries about gluten.

INGREDIENTS
  • 1 T. Coconut Oil (or veggie oil of choice)
  • 1 large or 2 medium Onions, cut in half and sliced thin
  • 2 C. Green Beans, cut in small pieces or left large
  • 3 large Potatoes, peeled and cubed (or unpeeled red potatoes) 
  • 5 C. filtered Water or vegetable broth
  • 1 T. dried Dill (or fresh, slightly more) 
  • 1/2 C. Cashew Sour Cream recipe (cashew pieces, lemon juice, water, coconut oil)
  • 3/4 C. Sauerkraut and Juice
  • Salt and/or Pepper, to your taste
METHOD: 
  1. Heat oil in heavy pot and saute Onions for about 5 minutes.
  2. Add Green Beans and Potatoes and stir cook for about another 5 minutes
  3. Add Water and Dill and bring to a boil.  Turn down to a simmer (low-medium) and cook for about 15 minutes or until beans are tender and limp.
  4. Spoon in the Sour Cream, and mix gently until spread throughout
  5. Add Sauerkraut and simmer on low until fragrant (about 5 more minutes)
  6. Add salt and/or pepper

Comments

Popular posts from this blog

Potato Soup - No Frills Healthy- No Poured Oils, Vegan

Shirley's Sweet and Sour Sauce

Pecan Nut "Meatballs" Recipe (dairy-free, egg-free)

Lentil Roast, a Healthy Choices Vegan Recipe by Dr. Darlene Blaney, PhD Nutritionist

Pumpkin "Cheesecake" - Healthy Choices Recipe by Dr. D. Blaney (Vegan)

Recipe for Nuteena-like Sandwich Spread (Vegan) (Gluten-free)

Quick Mexican Tortilla Casserole with Cheeze Sauce (Healthy Choices Wellness Workshop)

Pecan Nut Roast (Vegan, No Added Oils, Gluten-Free)

Hot Carob Drink

Apple Duff Dessert (Suggestions for Gluten-Free and Vegan Subs)