laramie

I've been avoiding sugar lately, and everything that will boost my blood sugar by much. The hardest part of this has been foregoing chocolate. This morning I picked up a bar of unsweetened Girardhelli chocolate to experiment with.

I melted it in the microwave and stirred in a couple tablespoons of Stevia (Sweetleaf) and maybe a quarter cup of agave nectar (both natural sweetners low on the glycemic index), a small amount of reconstituted milk, and a handful of sunflower seeds. The result is more fudge-like than it is like a candybar, but very tasty. Mmm. Chocolate.

At the Conservatory yesterday, Marty told me about Tamarind pods, how there's a gooey, edible substance in the pod, surrounding the seeds. While I was at the Whole Foods store I spooted some Tamarind pods and brought a couple home with me. If you like very tart Sweet-tart treats, you will like these.