11 Benefits of Chocolate

Cacao Beans and Nibs

Raw cacao (kaw-cow) is the raw, unprocessed and completely natural ingredient that is the base of chocolate products. Raw cacao has all the health benefits that chocolate is promoted to have. Why not consume the base ingredient that has all of those benefits as well as incredible taste and without many other not so health beneficial ingredients?

Here are 11 of the many benefits of raw cacao. All of the chemicals, nutrients and properties listed are naturally occurring:

1. Creates a good feeling with the help of bliss chemicals. When we are feeling great our bodies have released the bliss neurotransmitter called anandamine. Cacao contains this same neurotransmitter. That's why eating chocolate creates a feeling of bliss.
2. Mood enhancing tryptophan is an amino acid in cacao that is known to help with feeling good, sleeping well and weight loss.
3. Weight loss. Yes cacao can be used for weight loss, ever notice how many "diet" products contain chocolate? Cacao contains many mood elevating chemicals, energy boosting properties and lessens appetite.
4. Repairs damage in the body with it's high content of anti-oxidants. Anti-oxidants neutralize free radicals, which are unpaired electrons that race through the body causing damage.
5. Boosts energy with theobromine and caffeine. The caffeine in raw cacao has a milder effect than the caffeine in roasted foods such as cocoa, coffee and tea. Raw cacao provides energy without the jitters. This is the case with many that are sensitive to caffeine, like myself, but can vary depending on the individual.
6. Supports the heart and cardiovascular system through many nutrients such as magnesium, anti-oxidants and bliss chemicals that help to expand the heart chakra.
7. Natures aphrodisiac with mood enhancing chemicals, dopamine and arginine cacao stimulates the senses for romance.
8. My favourite mineral is magnesium. It helps muscles relax, releases tension and stress, helps with cleansing, aids calcium absorption for strong bones and does so much more. Cacao is magnesium rich, no wonder it is craved during PMS; the body knows what it needs.
9. Good for the environment as well as good for you. Cacao that is grown organically means it is pesticide and herbicide free, which is better for the soil, our health and the health of farmers . Cacao trees are shade grown, which means cacao farms are grown in rainforest saving them from being logged.
10. Supports mental function with omega-3 fatty acids, a.k.a. brain fuel. Our brains are made primarily of fat and need healthy fats to function optimally. Most North Americans do not get enough healthy fats and get too many unhealthy fats. All the nutrients and anti-oxidants in cacao also support the brain.
11. It tastes amazing! That is the most important reason to eat cacao. Food has to taste good to be enjoyed and fully benefited from. To learn how to make the best tasting cacao sweet and savoury treats join the upcoming Find Your Passion Through Chocolate Workshop.

This info was found in the amazing book all about raw cacao. Naked Chocolate: The Astonishing Truth About the World's Greatest Food

Find Your Passion through Chocolate

Are you the worlds biggest chocolate lover? You can't live without it right? Well you don't have to!

There has been a lot of hype in health magazines recently about how chocolate is good for you. You already new that, but did you know what the best type of chocolate is? Raw, organic cacao (ka-kow). It's the real thing, the cacao bean is where chocolate comes from, it is raw, unprocessed chocolate and it's a beautiful thing. The cacao bean is full of anti-oxidants, magnesium, zinc, energizing properties and much more. Raw cacao actually contains mood enhancing "bliss" properties that will help you tap into where your passion lies. Cacao can be used as a tool for finding your life passion and purpose and when you are connected to that abundance flows. When you find your passion abundance of joy, ease, love, friends and the well sought after dollar comes to you. According to cacao's history money does grow on trees; chocolate trees that is. Cacao was used in ancient Central American cultures as currency. Edible money forced currency to be used before it was useless. No hoarding of money then! If you are in Squamish you can take part in an amazing workshop filled with raw cacao tasting and making, experiential exercises and a chance to tap into your passion. Sign up by February 2nd and save. Check out the details of this amazing workshop here. Here is a teaser recipe, many more will be revealed at the workshop.

Better than Chocolate Ice Cream 1 can of organic coconut milk (not light/lite as it is just watered down) 1 tsp organic extra virgin coconut oil 1 ripe avocado 1 ripe banana 1/2 cup raw cacao powder 1/3 cup raw organic agave nectar

Spoon the creamy part out of the can of coconut and into a blender; you can save the clear part for smoothies. Blend all ingredients until super smooth. Have a taste and add more agave nectar if needed or desired. Pour into a glass dish or molds; you can make these into fudgsicles! Freeze for at least one hour and enjoy! You are going to be amazed at how incredibly tasty and satisfying this treat is! Sign up for this chocolate experience now!

Chocolate and Coconut Yums

These are one of my all time favourite treats that my mom makes. They are just so yummy. The recipe has changed over the years. White sugar to brown sugar, then to organic sugar and now to sucanat. Sucanat is unrefined organic sugar; basically it is dried cane juice. It has a rich flavour and contains minerals. The amount of sugar has been cut way back, from 2 cups to 1/2 a cup. That's a lot! Now they are just sweet enough and better for the body. Many recipes are so high in sugar, which can easily be cut back without taking away from the treatness of it. Once your taste buds get used to less sweetness you will enjoy many other flavours that were covered up by sweetness. The cocoa powder has changed to raw cacao although you can use organic cocoa powder if raw is not available. Butter is in the original recipe, I changed it too extra virgin coconut oil, but butter is fine too. Coconut has the added benefit of supporting the thyroid and metabolism. You can use your choice of milk, either almond, rice, hemp or organic milk. I like almond milk. I hope you enjoy these chewy, chocolatey, yummy treats in moderation of course. Keep them in the fridge, in the back is best so they don't disappear too fast.

1/2 cup sucanat 6 tbsp cacao or cocoa powder 1/2 cup coconut oil or butter 1/2 cup milk of choice 1 tsp vanilla extract 1 cup coconut 3 cups quick oats

• In a medium sized sauce pan heat milk, oil or butter, vanilla extract and sucanat. Whisk until all ingredient are melted.
• Add cacao or cocoa powder and whisk until everything is mixed and saucy.
• Take the pan off the heat.
• Mix the oats and coconut into the chocolate sauce. Make sure everything is all mixed up; reach down to the bottom of the pot with the spoon.
• Spoon out mixture onto a plate. A small ice cream scoop works the best for this job or use a soup spoon,
• Put cookies into the fridge and let cool.
• Get the rest of the chocolate goodness out of the pot with a spoon or your fingers and enjoy while you wait for the cookies to chill.

Enjoy these cookies with a cup of peppermint tea and some friends.

Banana Chocolate Super Muffins

I opened the freezer to rock hard black bananas falling on my toes. I figured it was time to make something out of them or toss them. You know how it happens, the bananas get beyond ripe to the point that there is no way you are going to eat them. You really don't want to throw them out or bake at the moment so you toss them in the freezer. Those super ripe bananas are great for baking; they add a lot of moisture and natural sweetness to a tasty baked goody. It's just that once they go in the freezer they often don't leave. I took 4 bananas out of the freezer in the morning to let them thaw. Then I mixed them up with some apple sauce that I needed to use and a bit of matcha tea along with the regular muffin ingredients. I added some cocoa powder, cinnamon for warmth and a bit of agave to sweeten the bitter cocoa. They turned out to be dense, moist, rich and had just the right amount of sweetness. I thought they needed a little something on top, mostly to make a pretty picture. It also tastes good and indulgent with a bit of chocolate drizzle. Banana Chocolate Super Muffins makes 12 muffins 1 1/2 cups mashed bananas 1 cup apple sauce 1/2 cup melted extra virgin coconut oil 1/2 cup honey 3 eggs, beat 1 tsp vanilla 2 cups light (sifted) spelt flour 1 cup cocoa powder 2 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 2 tsp matcha tea powder (optional)

• Preheat oven to 350 degrees.
• In a medium bowl mix all wet ingredients.
• In a large mixing bowl mix all dry ingredients.
• Line 1 muffin tin with unbleached muffin cups.
• Mix wet ingredients into dry ingredients. Mix quickly and lightly until ingredients are incorporated. Do not over mix.
• Scoop batter into muffin cups. Use an ice cream scoop to make it easier.
• Bake for 20-25 minutes or until a toothpick comes out clean.

Chocolate Drizzle 2 tbsp extra virgin coconut oil 1 tbsp cocoa powder 1 tbsp agave or honey.

• Melt coconut oil by placing it in a small bowl and then placing that in a larger bowl of hot water.
• Mix remaining ingredients in.
• Add more agave or honey if desired.
• Drizzle on muffins.

Enjoy!

Coconut Oil- Is it really BAD for you? Get the answer here!

Coconut Oil, Good or Bad? This question comes up in every workshop I give so I thought I would let you all know the deal with coconut oil. I use coconut oil in many recipes and often people question why I do. They ask-"Isn't it a saturated fat and aren't those "bad" for you?, Won't it make me fat?, Coconut oil! Are you crazy?" and other things like that. Here are the facts to this amazing oil that is great for cooking, spreading on toast (recipes below) and enjoying in moderation:

• Yes, coconut oil is a saturated fat. It contains medium chain fats which are easily digested and go directly into cells to be burned as fuel. I takes very little liver strength to digest it. In other words your body likes it and can use it to make energy and burn stored fat! That's a good thing.
• No, coconut oil does not go directly to your hips, thighs and butt. Coconut oils contain the most amount of energy and the least amount of calories of any oil.
• Yes, coconut oil is great for increasing metabolism as it helps to support your thyroid gland (your body's regulator of metabolism).
• Yes, coconut is good for your digestive system as it helps to destroy candidiasis. It has antimicrobial, antibacterial and antifungal properties. Your body likes that too!
• Coconut oil helps to build hormones, especially progesterone and testosterone, which help increase levels of feel good neurotransmitters. We all like to feel good!
• In many indigenous cultures coconut trees are known as The Tree of Life. Can't beat that.
• Coconut oil must be organic, cold pressed, non-deodorized and extra virgin in order to be healthy for you. It is the other forms of highly processed coconut oil that are harmful to you and they taste bad. Coconut oil should taste like coconuts! It should be smooth, creamy and clear when melted. There should be no burnt after taste. For excellent coconut oil check out Crystal Coconut and Real Raw Food. Other good brands that do not use heat and press the coconuts within 1-3 hours of picking are Bali Sun and Artisana.

Coconut oil is great for cooking on medium heat, baking healthy treats, spreading on toast with a bit of cinnamon and mixing with raw cacao and agave nectar. Yum! Try these recipes too. Raw Power Snacks ¾ cup tahini nut butter ¼ cup coconut oil 1 handful raisins, finely chopped 1 handful seeds (hemp seeds add protein and omega-3 fats) 1 handful ground flax seeds 3 handfuls shredded coconut 1 tbsp raw cacao nibs

• Mix all ingredients, you can add more oats if it is too sticky.
• Press into a pan and cool for two hours.
• Cut and wrap individually.
• You can add other nuts, seeds, dried fruit or use your imagination to make these treats to your liking. Organic dried fruit is preferred as it is free of preservatives such as sulphites.

Powerful Bars ¾ cup coconut oil ½ cup sucanat sugar or honey 1 tsp vanilla extract 2 cups spelt flour 1 cup steel cut oats ½ cup hemp seeds 1 tbsp teff 1 tbsp baking powder a pinch of salt 1 cup chocolate chips ½ cup raisins ½ cup dried cranberries

• Preheat oven to 350°F.If the coconut oil is hard, put it in an oven proof bowl and put it in the oven while the oven is heating. Heat the coconut oil until it melted.
• Mix coconut oil honey and sucanat until blended in a large mixing bowl.
• Add flour, oats, hemp seeds, teff, salt and baking powder into the bowl and mix well.Stir in chocolate chips, raisins and cranberries.
• Lightly oil a baking pan (lasagna pan size) and dump mixture into it. Smooth out evenly.
• Bake for 30 minutes.
• Remove from oven and let cool completely (if you can) before cutting them into squares and removing from the pan.

Enjoy guilt free!

Chocolate Hearts

I usually make birthday cakes. It's not often that I buy one, especially for my boyfriend's birthday. But I was a little overwhelmed and busy so I did. I bought a cake and it was really good. It was made with good ingredients; the real deal. It was filled with cocoa, butter, sour cream, raw cane sugar, good eggs; it was a "real" cake. When I was standing in the store deciding whether or not I was going to take the easy route I realized that it was Ryan's birthday and I should do what he would want. Which meant a "real"cake, not one made with spelt flour, agave nectar and rice milk. Although my cakes are really good and he loves them, I thought that maybe I should just buy a cake that he would really love and be done with it. So I did. That's my confession. The great part of it all was that we were having such a good time hanging out with friends, eating nachos (birthday boy's desired dinner, organic of course) andchoosing the wine that our friend's would serve at their wedding that I didn't have any food anxiety. I ate it and enjoyed every bite and stopped when my taste buds were happy and my stomach was full.

Enjoying food is the best way to digest it; it beats any digestive enzyme. When your body and mind are relaxed and you are in a place of joy what you eat is not an issue. Ponder that.

I did have to add my own touch to the cake, which was super luxurious and very well received. I topped it with these totally decadent chocolate hearts. Easy to make and soooooo amazing.

All you need is:

1 can of premium (NOT lite) coconut milk

160 gram of really good dark organic chocolate

Love

Heat the thick part of the coconut milk in a medium saucepan. The trick to separating the coconut milk is to put it in the fridge, right side up, for at least 20 minutes. Then take it out, turn it upside down, open it and pour out the watery part (save it for a smoothie or soup). Then scoop out the thick part and put it in the pan.

Now grate or finely chop up the chocolate and stir it into the hot, but not boiling coconut cream.

Once it is all mixed in pour the chocolate into molds. I used heart shaped ice cube trays.

Put it in the freezer for at least one hour.

Pull them out and enjoy the yummy-ness!

Tasty Little Gluten Free Cookies

I kind of made these by mistake, I wasn't too sure what I was about to make and just started playing. I had a bit of brown rice flour and wanted to add something to it to give it more substance and a nicer flavour. I find brown rice flour to be a bit overpowering in cookies if it is the only flour used plus it tends to be a bit dry and crumbly. I had some almonds and thought that would be the perfect match and would make the cookies gluten free. I am doing a cleanse right now and these cookies are actually cleanse friendly, in my professional opinion anyway. ADDED NOTE SINCE PUBLISHING. (I forgot to say minus the chocolate and should have elaborated on what kind of cleanse. I guess I was in a hurry. The cookies are good for first time cleansers that are doing a gentle cleanse and are having a hard time completely changing their diet. They are feeling deprived and really stressed out because of the food restrictions. The stress of that is worse than having some sort of sweet. Although these are not ideal for people that are doing a stronger and deeper cleanse they are much better than falling off the cleanse wagon and binging on some unhealthy foods. I have found that happens a lot. Someone does a cleanse feels very deprived and either fights their way through it and then goes out for burgers and beer or doesn't make it to the end. I hope that clarifies things. )

I also wanted a super easy and super quick cookie recipe. It's perfect for those of you with little time. The prep is less than 10 minutes, actually in 10 minutes you can make the batter, spoon it onto a baking tray, put it in the oven and clean up the dishes. That is less time than it takes to drive to the store and buy some cookies plus with the price of gas it is probably cheaper too. If you add the chocolate that will take another 5 minutes.

Here is the recipe for these tasty little morsels.

1 cup brown rice flour

3/4 cup almond flour (you can grind raw whole almonds in a coffee grinder)

1/2 tsp baking powder

1/3 cup melted butter or extra virgin coconut oil

1/4 cup honey

1 egg, whisked

1 tsp pure vanilla extract

1/2 cup organic chocolate chips

Preheat oven to 350

Mix dry ingredients.

Pour in all wet ingredients and mix well. The dough is pretty wet and gooey.

Drop tbsp of dough onto a baking stone or parchment paper on a baking sheet.

Bake for 13-15 minutes until just starting to brown.

Melt chocolate in a double boiler or in a bowl placed in a pot of simmering water.

When the chocolate is melted dip cookies half in.

Allow the cookies to cool and enjoy every bite!

Chocolate Crunch Cookies

These little tasty bites will satisfy any sweet tooth. I have a love for chocolate, I won't deny it. Yes I am a nutritionist but I am also an enjoyer of life. Part of that enjoyment for me is the savouring of good chocolate. Now I am not talking about the "chocolate" bars you get in line at the grocery store. How much chocolate is there in those anyway? Not a lot, most of those bars main ingredients are glucose, fructose, corn syrup, high fructose corn syrup, maltose... you get the idea. All of those ose's mean one thing, pure sugar and lots of it. Highly refined sugars that cause a massive sugar high, especially in the sugar sensitive like myself, followed by a jittery, delirious, foggy and quick spiraling crash downwards. High fructose corn syrup is a know contributor to adult onset diabetes, now called type 2 diabetes since many children are growing into it. It is an epidemic problem. These so called chocolate bars are also filled with artificial flavours, like chocolate flavour, as well as harmful fats and artificial colours. They are nothing close to being chocolate in my mind. Which leads me to what is chocolate.

Chocolate is a bean. Yep it does fit right into the food guide. This bean is called cacao and is grown mainly in Central and South America. It has a bitter flavour, not so appetizing to the average palate, so it is doctored up to taste better. Hmmmmm, I have tried both cacao beans and these so called chocolate bars and I pick the cacao bean any day. The cacao bean is filled with natural chemicals and nutrients including many anti-oxidants, magnesium and bliss chemicals. Ooooh, bliss chemicals. Anandamide is the name of this neurotransmitter, which is found in the human brain and in cacao.Anandamide is the chemical released in our brains when we are feeling good! Anandamine is derived from the Sanskrit word "ananda" meaning bliss.

You can enjoy quality chocolate by buying only organic chocolate like Cococamino, Denman Island and Whistler chocolate. These do still contain sugar but at least it is organic and less refined. I like to make my own raw cacao treats of course, many clients have asked me to start producing them but that may take the joy out if for me. So instead I pass on recipes to you. I made these yummy little cookie like chocolates. The recipe is not precise and that doesn't matter. You can make them as sweet or as bitter as you like.

Here is roughly how to make them:

1/2 cup cacao nibs

1 tbsp extra virgin organic coconut oil

2-3 tbsp honey

peanut butter for the middle

Grind the cacao nibs in a coffee grinder until powdery. Mix these in a bowl with coconut oil and honey. Taste it as you go and add more honey if you like. Roll the mixture into 1 inch balls and then flatten the balls onto a piece of parchment paper. Put these in the freezer for 20 minutes. Pull them out and spread a dab of peanut butter or other nut butter onto half of the cookies. Sandwich the cookies together and put them back in the freezer for at least 10 minutes.

Enjoy these bite by bite, really taste all the flavours, notice the texture and note how real they taste. No chemical after taste. Now sit back and enjoy the bliss.