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Ahhh... I do have rooibos... and I found out that it has NO oxalates!
That, my dear, is 'squee' worthy!
I can drown in the stuff if I want to... and make CHAI!
The proper Chinese teas (oolongs, whites, greens) are not as high in oxalates and I can drink them in moderation.
Why do you have to throw Earl Grey under the bus... the one black tea I love.
As far as the Crio Bru...
"To date, we have not done any specific testing to ascertain oxalate levels in Crio Brü. It is well known that there is oxalate in cacao. However, there is a way that oxalate levels can be reduced and that is through boiling or steaming.
Sooo... I'm going to get some. For occasional use, like weekend indulgence, once the weather cools down here.
I think it will be safer for me that continued intake of eating chocolate... which I'm going to MISS. Seriously... I NEVER thought I'd be giving up chocolate!
Crio Bru will be my "safe chocolate"...
Oh squeee back atcha! I'm so glad that will work for you. Rooibos chai also makes awesome jello blocks.
I went to make a pot of Crio Bru today and found the grounds from last night still there. I idly nibbled a few of them thinking they would be kind of washed out after brewing but they were really yummy. I took them and blended them in the VitaMix with some coconut oil and then put it in the fridge. We'll see if it sets up into Crio Bru bark. No point in wasting something so tasty.
is Crio Bru any different than getting cocoa nibs and grinding them into powder? cause i have been doing that for a while now, given that i am adding it to my coffee...
Damn we all live a great life, imagin a time when we thought white bread was where its all.
I am so damn spoiled i refuse to eat out. i mean who can grill a steak like I can? I can taste the corn and othe crap in the commercial meats. nothing out there in the world of the restaurant tastes good anymore , it is like being punished
Crio bru is roasted but other than that no, it's just cocoa. Some of the varieties they offer have flavorings such a cinnamon and berries though.
I know what you mean about eating out. We have some nice places here but, if you want the grass fed, you pay for it. I look at some of my meals and think, that is like a $50 dinner right there.
Oh, I'm SO glad I'm not the only one! I think my hubby can grill a steak like you can, Quelson; and no one can cook veg/make a salad like I do. Coworkers want to eat out for lunch all the time, and I don't go with... besides being bad for you, it just tastes nasty! "Oh, sure, I'd love to pay money to eat nasty tasting food that makes me sick."
Yeah eating out is something I only do now if friends are going. If I am choosing, I would rather stay home. I'll challenge you to a BAS cookoff any day.
Posted // November 22,2011 -
It’s probably best to first define what Crio Bru isn’t. Although this new, Orem-made, brewed hot beverage will most certainly garner comparisons to coffee or hot chocolate, there’s nothing really like this drink, which is brewed like coffee but is 100 percent cocoa.
Owner Eric Durtschi recently swung by the City Weekly offices for a taste test with our staff. Their tasting notes can be found here.
“Our biggest challenge is education. We have to put as much information as possible on the label,” Durtschi says, while opening several bags. They all list the beans’ superfood qualities and health benefits, with brew directions on the back. The Coca River (Ecuador) smells distinctly of green banana and blackberries, while coconut and cinnamon emanate from the Cavalla (Ivory Coast)—and those tastes come out subtly when brewed. Each of the seven varieties contain single-origin—and, sometimes, single-estate—beans, sourced with Durtschi’s obsessive knack for quality.
“I’ve had to reinvent the wheel for processing cacao beans,” Durtschi says. Crio Bru requires picking more mature beans and a different fermentation time than chocolate. The beans are roasted in Orem and sold ground, because they are more liquidy than coffee beans and would ruin a home grinder.
A French press is the best brew method, and the longer Crio Bru steeps, the richer and more chocolate-y the flavor. Many of our staff would have preferred a little sugar during their taste. “Like fine chocolate, subtleties will come out that way; that’s why the best bars are only 70 percent chocolate,” Durtschi says, although he prefers his without sugar.
The product, which has less caffeine than decaf coffee, is sold in grocery stores in Utah and across the United States. Durtschi hopes to expand his line from seven varieties to 12 within the next year. “I’ve isolated many superior growing regions I can stand behind,” he says.
I just read some more on their website and I guess I am not the first person to ever think about doing something with the used grounds. They recommend putting them in muffins, smoothies etc.
I had a seriously fatty day today. I had marrow bones for lunch and liver pate and a salad for dinner. Dad had put in a request for some chicken so I made some curry with rice for him with some root veggies.
I've also been nibbling on my Crio Bru bark cookie this evening which has a fair bit of coconut oil in it.
I am so stuffed but I can feel my metabolism just humming along in high gear.
Just blend the "used" grounds in the vitamix (not sure if a regular blender would get it smooth enough). Add a little coconut oil (I think cocoa butter would even be better. Spread out flat and fridge. Next time may try adding some nut butter for more smoothness.
Oooooh, oooooh I know. Coconut butter would be the best mix. The possibilities are endless.
got my grassfed beef liver and oxtails delivered today! woohoo.....
i'm going to cook the traditional 'liver and onions' for dinner tonight dredged in coconut 'flour' and sauted in coconut oil....still looking at various recipes for the oxtail....any suggestions on either would be highly appreciated
also the crio bru sounds fantastic...(i too thought it was a wine until i googled it) i may order that as well...
<edit> does anyone know the difference between the cavalla and vega real crio bru?
also wondering if you could do a crio bru 'espresso'