Horseradish and Cocoa... raw?
Hi all. I've noticed that a few recipes on this board call for cocoa. Is cocoa raw? I know some suggest using carob, but I wasnt sure if that was a matter of preference or raw-ness.
Also, can anyone tell me if horseradish is raw? I've got a full jar sitting in the fridge...
Thanks for any help you can provide!
The processed "raw" cacao you see has been questioned about being truly raw, so some of us will use organic cocoa instead, to save money and because we aren't 100% pure.
The horseradish is questionable because I know it is sold in the refrigerated section even though it is jarred, so it may not have been heat-treated. It's more potent than the root you buy in the store, but if you are only using a tiny bit, you can either use that if you aren't totally pure, or just break off a little knob (if available) from the produce section and grate it yourself.
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Cocoa powder is not raw.
Cacao powder is raw. To be safe, you can always buy cacao nibs and grind them yourself in a coffee grinder, though you won't get fine powder.
The easiest route, of course, is to avoid cacao and just use carob.
Toss the horseradish. What would you use it on anyway?
Thanks for the info guys. Since I am committed to being 100% raw this month, I'll move to carob (as soon as I finish up the current batch of RP's brownies, which by the way, are just as tasty as everyone here says).
The horseradish made a very yummy sauce yesterday for Alissa's meatloaf recipe. Horseradish, honey, salt, and cayenne thinned with water. Quite delicious. But I'll toss the jar and look for the root.
Was also thinking, though I've yet to experiment with any of the cream recipes, that a cashew/horseradish cream sauce would be yummy...
I'm planning on buying some horseradish...fresh at the produce section. You can still make your tasty sauce, just buy a fresh horseradish ;)
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