Questions - flax, carob, honey, etc...

[roseyonnex]

Hi Guys,

I am fairly new to raw, been a couple of weeks. It's been great so far, lost some weight, feeling the buzzing! I think this will be a life-long journey.

I have some questions:
What is the difference between the golden flax seeds and dark flax?

Where do you find ground flax seeds in the whole foods store? I couldn't find any in the bulk food section. Are people just grinding their own, and, if so, how? (I don't have a vitamix yet)

In recipes, can you use non-ground flax as opposed to ground flax? Will your recipes turn out the same? Or is ground flax sticker and will hold stuff together better?

Why does Alissa not use Agave in her recipes? I noticed she just uses honey. Does it matter?

Also, why do you think Alissa uses carob instead of just cocoa (or chocolate) powder that you can find in the baking isle for just regular baking? Is non-sweetened chocolate power bad or something? I really like how chocolate tastes, and I really don't care for carob.

Thanks!

[Veganforlife]

Welcome!

Answers:

What is the difference between the golden flax seeds and dark flax? Flavor

Where do you find ground flax seeds in the whole foods store? I couldn't find any in the bulk food section. Are people just grinding their own, and, if so, how? (I don't have a vitamix yet) I use an old coffee grinder.

In recipes, can you use non-ground flax as opposed to ground flax? Will your recipes turn out the same? Or is ground flax sticker and will hold stuff together better? Yep. I do it all the time! Both are just as "sticky".

Why does Alissa not use Agave in her recipes? I noticed she just uses honey. Does it matter? I think it's a personal choice. Nope, doesn't matter.

Also, why do you think Alissa uses carob instead of just cocoa (or chocolate) powder that you can find in the baking isle for just regular baking? Is non-sweetened chocolate power bad or something? I really like how chocolate tastes, and I really don't care for carob. I think again, it's a personal choice. The cocoa you find in the regular grocery store baking aisle? It's been waaaay processed. It's not a raw product.

This is all about you and your body. YOU get to make the choices of what you want to and not eat. Alissa set the path, how you choose to follow it is up to you. Good luck!!!

[roseyonnex]

Thanks for the answers....that clears a lot up.

So the carob powder you buy in a can is not processed? I assume that's not raw either.

[Elisabeth]

Also, why do you think Alissa uses carob instead of just cocoa (or chocolate) powder that you can find in the baking isle for just regular baking? Is non-sweetened chocolate power bad or something? I really like how chocolate tastes, and I really don't care for carob.



Regular chocolate powder is bad news, but you should be able to find raw chocolate powder at Whole Foods, or online. It's great for you and tastes way better than carob, IMO.

:)

[annavon]

Some people do not use chocolate because it contains some natural chemicals that are similar to caffeine. I have read on some other raw sites that some people have reactions to chocolate (even raw) and do not recommend it (Paul Nison for one). I love the taste of raw chocolate, but it tends to give me migranes when I eat it, so I avoid it.:(