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THE INCREDIBLE CAROB

Yasemen Kaner-White reveals how a bean with a long history has a bright future

The evergreen carob tree (ceratonia siliqua), a member of the pea family, with oblong pods, turning from bright green to chocolate brown, rustle in the wind, producing a comforting melody to those who live near them. Native to the Med, they are now cultivated more widely in sunny climes and harvested from September to November. During the late Roman period, the pure gold coin ‘solidus’ weighed 24 carob seeds resulting in the expression ‘24-carat gold’. In turn, carob seeds, which are consistent in weight, were used to measure gold in ‘carats’ and carob was nicknamed ‘black gold’.

In countries like Cyprus, it’s common to hear old folk telling the benefits of the carob; from chewing on the pods raw from the tree to aid weight loss, to boiling them up into a molasses to drink in winter to ward off illness; as carob is bursting with vitamins and minerals. People who lived through the war in England might recall being given the pods in lieu of chocolate during rationing times.

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About Vegan Food & Living Magazine

In this issue you will find 75 plant-based recipes including fun and delicious Easter recipes. You will also find easy 5 ingredient recipes for quick midweek meals and 3 easy ways to cook jackfruit. This months nutrition SOS will help you thrive on a gluten-free vegan diet, guide you on how to stimulate muscle growth and answer your important questions about taking supplements. Philip Mansbridge tackles the subjects of how veganism impacts climate change, learn how to make snacks count by boosting your nutrition, and create your own herbal first aid kit!