Carob Syrup

My little sister gave me all these seeds to plant, and it’s almost the full moon. So I planted mixed lettuces yesterday, and some herbs, and today some carrots, collards and spinach! Woohoo. It makes me so happy. Last evening and this morning, mustard, kale, tarragon and more carrots. Tomorrow, some Chinese lanterns, baby greens and beans! And yes, it did require a lot of clearing out to get more space. And I somewhat grudgingly did it a few days ago, which sure made planting easier these days before the full moon. I do have a carob tree which will produce in another year or two, so here is my recipe for carob syrup.

Recipe of the Day – Carob Syrup

1 c. water
1/2 c. carob powder
2 T. coconut syrup or other liquid sweetener
1 pinch vanilla powder or 1/2 tsp. vanilla extract.

Put the carob powder in a bowl and add the water, 1 spoonful at a time, to form a paste. Add remaining water and honey. Stir over medium heat, bringing to a boil. Reduce heat and simmer 2-3 minutes. Remove from heat and stir in vanilla. Cool and store in refrigerator. Use it to flavor hot or cold milk, to dip frozen bananas and freeze again, in smoothies or to dip other fruit!

Word of the Day –  algarrobo – carob

Tip of the Day – In Peru they have the most delicious carob smoothies in many of the fruit juice bars. You can buy this carob syrup there, or here, in our Sunday Market in Vilcabamba.

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