Thoughts on the world, homeopathy, mindfulness and food...
A collection of blog posts - feel free to respond with your thoughts and comments - I love to have feedback - thank you!
Food can be considered raw if it’s not been heated over a temperature of around 42 degrees. If you’re making chocolate and want to be super accurate then you can use a thermometer but you can also simply do the ‘finger test’ and check out whether it feels OK – if it’s too hot then it’s too hot!
Cacao is considered a superfood by many. A superfood is one which is considered to have a complete or close to complete nutritional profile. Superfoods are nature’s most nutritionally rich foods and can form and important part of a healthy eating plan.
Cacao has high levels of:
Chocolate, raw or otherwise, is a treat and not a staple for me. As I’ve gone ‘more raw’, I notice the effects of cacao more than I used to and am aware of it being not dissimilar to the effects someone may experience from caffeine. As such, it’s not something that I’d have daily. That said, I think raw chocolate can have positives – and it’s way better than a bar of dairy milk. A small amount can be satisfying, tasty and enough to ensure pleasure without overwhelm.
BASIC RAW CHOCOLATE RECIPE
Place the raw cacao butter in a bowl over a pan of water on a low heat and melt gently.
Once melted add dry powders - mix well.
Ensure the heat is low, add the sweetener and mix well.
Taste the mix once melted and add more sweetener if you prefer a sweeter taste.
Once completely melted and blended remove from heat. Your mixture should be runny and easy to pour* and can be poured or spooned into ice cube trays, silicone moulds or even plastic tubs to make fabulous raw chocolate bars.
Place in the freezer and leave to set for 20 mins to half an hour on in the fridge for around 2 hours.
The mix tastes delicious plain but there is always room for some creativity, so feel free to add some chilli powder for Chilli Chocolates or peppermint essence or vanilla extract, orange peel, coffee or orange liquors are all things that can be added. One great combination according to CHOC Chick is sprinkling in some crushed cardamom seeds and sea salt (which they say is absolutely amazing!!).
*If your mix is not runny and easy to pour, this may be because too much raw cacao powder has been added, so try adding a little more raw cacao butter and keep mixing and tasting until you have the right blend.
CAROB DATE SAUCE RECIPE
· 1 cup medjool dates
· 1 cup coconut water
· ½ cup carob powder
Place all ingredients in the blender and blend until smooth. If you want a runnier sauce add more coconut water and a thicker sauce add slightly less.
You can add in some vanilla, cinnamon or it’s great just as it is too.
Use as dipping sauce for fruit, ice cream topping or just a chocolate sauce where desired.
I'm a Homeopath working in the Skipton (North Yorkshire) area. I am also able to offer food intolerance testing using Kinesiology and advice around diet and lifestyle.