Garrofa, delícia mediterrània

Carob, a Mediterranean delicacy, is a recipe for discovering carob, a local and Mediterranean superfood that has been unfairly discredited for years. Clara Martin Riu, from the Menjamiques project, finally turns all her ethnobotanical knowledge into a book, with photographs by Xana Calao. Thirty-five recipes for licking your fingers. Carob consumption has a positive impact both environmentally and socioeconomically; and it is the essential alternative to a sweeter food sovereignty. In addition to being a food of high quality and proximity, its cultivation is ethical and resilient to climate change. The main advantage of carob over cocoa is that it is not stimulating or addictive, it is naturally sweet and rich in iron and calcium. It's time to dump her and move on.