benazir's blog

Sugar Free Carob Drink

Hey folks I have some new content coming your way with this and another post coming right up and it is coming your way right now. I know you are aware of all of the archive pics that I found on Facebook, Onedrive and Shutterfly especially and please do not forget Amazon pictures. I am kind of behind because of the death of my dad about 4 months ago nearly.

It took a lot out of me and I still am in therapy plus I am dealing with all of the emotional trauma since childhood also. Memorial Day came and went and I feel sad because my dad is gone and now Father’s Day is approaching and it is going to be more then super emotionally taxing because I still wish the old man was still here. I also miss his friends from the VA hospital here in Chicago who passed on before him.

There are two stores up on Devon Ave. here in Chicago that are owned by Palistinians. World Fruit Market and Farm City and they have everything I want including zabiha meat. They have a lot of fruits and veggies too and I found some items I found useful at these stores. I got a bag of kharoub which means carob in Arabic.

Carob tastes a lot like chocolate and is a great chocolate substitute. The first time I had some ever is when I was in high school. It was a carob covered frozen yogurt bar which was very delicious and I have eaten carob chips before too but this item. Here is this item below, so take a look please?

The above picture was my latest find and I just wanted to play around with some ingredients that are fairly new to me. My tastebuds are always on an adventurous joyride.

In a small pot fill it up with water. This item I found at Farm City can also be found at a lot of Middle Eastern grocry stores. Adding 4 cups of water to a sauce pan is enough and add 3 big pinches of the carab beans which are dry by the way. Bring to a boil and cover and lowre the heat for 9 minutes and turn heat off and make sure lid is still closed and let it sit for 20 minutes or until it cools. Never mind the sediment. This is a normal occurance and it will be digested in to your system without a problem.

There is a blender jar that comes with the immersion blenders. Add the contents of the pot to this blender jar and blend away. This will break up the softened carob beans for more intense flavor. Strain in to a glass with a sieve to filter out the fiber left over from the boiled carabo bean.

Here you can drink it as it is which I found it to be kind of sweet even without having to add 1/2 tsp of either agave nectar, sugar free syrup, monk fruit sweetener or stevia. Also you can chill it and serve within 2 hours if you wish to have it cold. I had mine at pretty much just as it is as soon as I got done making it because I do not have sabir which means patience at all whatsoever. Another word in Urdu for patience is called bardash.

I have always been this way and I will never change. Seriously I really am pleasently surprised at the outcome. Enjoy your drink. Oh do not use the carob syrup because it is too sugary. Besides this is the homemade drink which tastes a lot better.

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