Posts Tagged ‘chocolate’
Recipies: Vegan and Raw
Posted October 30, 2012
on:- In: Healthy Body | Healthy Home | raw food | veggie foods
- 1 Comment
Dancing, Dinning and Halloween
Posted October 28, 2012
on:- In: Cooking | Entertaining | Healthy Body | Healthy Home
- 1 Comment
Fitness Recipies
Posted October 7, 2012
on:- In: Entertaining | Healthy Body | raw food | veggie foods
- 2 Comments
They are made with carob because I’ve been kind of sensitive to chocolate lately, and carob has so many amazing health benefits (see comments). It tastes very chocolatey using this recipe though!
This is for a small batch of maybe 15. The measurements are approximations, cuz that’s how I roll 😉 – add a little more or less of whatever to adjust for taste/texture as you please.
I call these Vibrant Almond Bites
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Prep time: 15 – 20 min
Total time (including time in freezer) 30 – 40 min
Mix:
– 3 Tbsp. Organic Extra Virgin Coconut oil (warm to make into a liquid)
– 1 Tsp. Organic Peanut Butter
– 3 Tbsp. (heaping) Raw Organic Carob Powder
– 2 Tbsp. non-GMO Xylitol (more or less according to taste – If you handle sugars well, you can also use raw coconut sugar or another glycemic friendly sweetener, but xylitol tastes amazing, adds a certain texture, and is completely sugar free – Stevia may also be used, although I find it too strong tasting for this recipe. You can cut the xylitol with stevia while maintaining the great flavor, with a sweetness that will fool even die-hard sugar junkies)
– 1/2 Tsp. Vanilla Extract
– Dash of Cinnamon
– Dash of Ginger
– 1 Tsp. Vitamineral Green (or other mild-tasting green powder)
– 1 Tsp. Mint Flavored Chlorophyll Extract
– 1/2 Cup Finely Chopped Dehydrated Salted Raw Sprouted Almonds (often available in bulk sections of heath food stores, or stores that cater to healthier crowds)
– Dash of Sea Salt
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Mix well, preferably in the order listed, make sure there are no lumps. Oil your ice cube tray or candy dish with a little bit of Coconut Oil so the candy doesn’t stick.
Drizzle from a spoon into tiny ice cube tray sections or into a candy mold. Freeze for 15 -20 min (until solid).
Crack like ice cubes onto a plate and place them into a container or candy dish for storage in the refrigerator (*IMPORTANT*.. candies must stay refrigerated or frozen! Coconut oil stays solid until it reaches around 70 degrees, and then it liquifies.. and so will your candy!)
Enjoy!
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I made a variation today with Cashew Butter instead of Peanut Butter, and I mixed in some Holy Basil extract and some Maca Extract – wow! Totally amazing flavor.. the Holy Basil has a kind of floral clove flavor.. its really amazing. I might try to sell these 😀
Carob vs Chocolate
Carob vs Chocolate…. Which one is better for you?
Attitudes towards chocolate may have changed, but is it really a health food? Or, is carob healthier than chocolate? It’s time to examine the facts and settle those questions once and for all.
Not many years ago, chocolate was considered a junk food – fit for desserts and sugary snacks.
Meanwhile, health conscious people ate carob.
Now (2010 at the time I’m writing this), chocolate is being promoted as a health food!
And carob has been pushed to the back burner.
If you’re not sure what carob is, click here to learn all about it.
Now for the facts about carob and chocolate – the good and the bad. The carob vs chocolate debate is on!
Carob vs Chocolate: The Good
~ Carob ~
- Carob has it’s own natural sugars similar to what you find in honey and fruits. Unlike chocolate, you don’t have to add a lot of sweetener to make it taste good.
- It’s an alkaline food
- Contains 3 times as much calcium as chocolate.
- High in fiber and protein
- Full of antioxidants and polyphenols
- Low in fat (contains about 1% fat compared to 24% fat in cocoa)
- High in vitamins and minerals (contains iron, vitamin B, phosphorus, and magnesium)
- Hypoallergenic
- Doesn’t contain any harmful stimulants such as caffeine, theobromine, or theophylline
- Not addictive
- Safe enough for dogs to eat unlike chocolate which can seriously injure or kill them
~ Chocolate ~
- Dark chocolate is high in flavanoids (antioxidants) which may help to lower blood pressure
- Some of the fats in chocolate may help to lower cholesterol levels
- Eating chocolate causes your body to produce endorphins which make you feel good
- Chocolate also contains serotonin which acts like an antidepressant
Carob vs Chocolate: The Bad
~ Carob ~
- Carob doesn’t taste like chocolate. But that’s not really a problem if you’re willing to accept the fact that carob has its own unique and delicious flavor.
- Some brands of mainstream carob chips and candy may contain animal ingredients. Again, not a real problem if you’re into reading labels to make sure you’re getting a vegan product. Or, you can buy carob powder and make your own carob candy at home. I’ll be posting some yummy carob recipes in upcoming issues of my ezine restoration, so be sure to sign up. It’s free!
~ Chocolate ~
- A lot of the antioxidants in chocolate are destroyed during traditional methods of roasting and fermenting the cocoa.
- Chocolate is high in calories and fat (contains about 24% fat)
- One of the fats in chocolate is palmitic acid, a saturated fat. It can raise your cholesterol levels and your risk for heart disease.
- To get chocolate bars smooth and creamy even more oil is usually added
- Chocolate is very bitter on its own. So, manufacturers add other ingredients such as milk, corn syrup, sugar, and artificial flavors to improve the taste.
- Chocolate contains caffeine which is an addictive drug. It stimulates your heart and raises your blood pressure. It can also cause damage to your DNA.
- Contains theobromine which is an alkaloid drug and a stimulant like caffeine. Theobromine may cause acne for some people.
- Contains oxalic acid which binds with calcium in your digestive system and prevents you from being able to use the calcium. It also robs your body of stored calcium and causes you to lose it in your urine.
- Also contains tyramine which is a trace amine that comes from the amino acid tyrosine. It can cause you to have headaches.
- Chocolate makes your body acid rather than alkaline
My take on the carob vs chocolate debate?
Having a high antioxidant content is hardly a reason to make chocolate a part of your diet. Especially since many of those antioxidants are destroyed during processing.
Fact is, you can get plenty of health boosting antioxidants in so many other foods. Dark green leafy veggies, BarleyLife, berries, are just a few of them.
Click here to see my list of health promoting, antioxidant rich foods.
Eating chocolate also means you’re loading up on caffeine, theobromine, and other harmful substances at the same time. Clearly, the bad outweighs the good.
Mayan Hot Chocolate
Posted July 22, 2012
on:
YOU NEED
4 cups of plant based milk. (I used Bonsoy for this because it’s so creamy)
½ cup sugar free cocoa (I use Dutch cocoa)
½ cup of pure maple syrup
4 cloves
2 vanilla beans, sliced lengthways
2 cinnamon quills
2 red chilli bullets, sliced lengthways and seeds removed
Grated nutmeg to taste
YOU DO
Place the chillies and 2 cups of water in a small pot. Bring to the boil then simmer until the water reduces to one cup in volume. Put aside.
While you chilli water is reducing place the milk into a large pot, scrape the vanilla bean seeds into the milk and add the rest of the vanilla bean, the cloves, maple syrup, cinnamon, cocoa and nutmeg and very slowly bring to the boil. Keep an eye on it so it doesn’t spill over when it gets to boiling point.
Discard the chillies from the chilli water and add as much of the now 1 cup of chilli water to your milk mixture. I like to add all of it but do it to your own taste. Bring back to the boil and serve. You can now discard the cloves, vanilla bean and cinnamon but I prefer to serve mine with them still a part of the dish.
Serve with almond dark chocolate and a cinnamon quill to serve.
I haven’t timed this one but it serves 4, will make you happy and will fill your home with warm aromatic scents J
Chocolate Mousse
Posted July 21, 2012
on:Chocolate Mousse
- Course/Dish: Puddings
- Meals: Breakfast, Snack
- Main Ingredient: Chocolate, Avocado, Dates
- Difficulty: Easy
- Cuisine: American
- Equipment Needed: Food Processor
- Rainbow Green Cuisine: Phase 2
- Serves: 2
Description
Want to achieve the silkiest, smoothest, richest mousse pudding consistency without using eggs, butter, or cream? Than turn to none other than the noble avocado, which will not only create that texture you desire but also infuse your recipe with loads of heart healthy mono-unsaturated fats, vitamin E, Vitamin K, and folate! Within this recipe you will also find tips from Jennifer Cornbleet on how to turn your mousse into an ice cream, a chocolate sauce, and a buttercream frosting. For the parfait, layer with a blended coconut cream. Dip in and enjoy!
Recipe by
Ingredients
1⁄4 cup pitted medjool dates, soaked
1⁄4 cup pure maple syrup or agave nectar
1⁄2 teaspoon vanilla extract (optional)
3⁄4 cup mashed avocados (1 1⁄2 avocados)
1⁄4 cup plus 2 tablespoons unsweetened cocoa or carob powder
1⁄4 cup water
Methods/steps
1) Place the dates, maple syrup, and optional vanilla in a food processor fitted with the S blade and process until smooth.
2) Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula.
3) Add the water and process briefly. Stored in a sealed container, Chocolate Mousse will keep for three days in the refrigerator or two weeks in the freezer. Serve chilled or at room temperature.
Additional Tips
Variations:
For Double-Batch Chocolate Mousse:
Increase the amounts to 1⁄2 cup pitted medjool dates, soaked, 1⁄2 cup pure maple syrup, 1 teaspoon vanilla extract, 1 1⁄2 cups mashed avocados (3 avocados), 3⁄4 cup cocoa or carob powder, and 1⁄2 cup water. Yield: 2 cups, 4 servings.
For Chocolate Buttercream Frosting:
Omit the water.
For Chocolate Sauce:
Increase the water to 1⁄2 cup for a small batch, and to 1 cup for a double batch.
For Chocolate Ice Cream:
Freeze the Chocolate Mousse for at least 4 hours. Allow to thaw for 15 minutes before serving. Stored in a sealed container, Chocolate Ice Cream will keep for one month in the freezer.
raw chocolate frozen treats
Posted July 15, 2012
on:- In: Entertaining | Healthy Body | raw food
- 1 Comment
creamiest raw chocolate…
Sweet and spicy 🙂
1/2 cup coconut oil
2 ripe bananas
3 heaping Tablespoon cacao powder
1 tablespoon honey
1/4 teaspoon cayenne
1/2 teaspoon cinnamon
Blend then freeze in ice cube tray for 3 hours… Mmmmmm