Theobroma Cacao - Food of the Gods

food

Theobroma Cacao Food of the Gods “Do you like chocolate?”

I don’t frequently get a negative response to that question, and—believe me—I ask it a lot.

Chocolate seems to have a universal appeal, and for a very long time, it has been associated with great indulgence. Rich, delicious and fancy chocolates have been used to woo lovers and celebrate anniversaries, birthdays and holidays. And, because of its bliss-inducing properties (yes, those are real), it has been used to comfort many when they are sad, stressed or depressed.

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By Jodi Brown, The Ultimate Kitchen Commando Over the last several years, we have heard reports that averages 98 degrees. So in comparison, I’ll give you this chocolate is actually good for you, and have indicated example. Most of the white table sugar we consume in that the higher the cocoa content, the better. Cocoa this country comes from beets. That’s right, ruby-red butter and cocoa powder are the key components that beets. During the multiple levels of processing the beet make chocolate what it is, so understanding what is in the undergoes to become that pure white powder we chocolate that you are eating is key to finding the consume, it gets heated repeatedly, and at the height of ultimate combination of maximum enjoyment and its processing is heated to almost 370 degrees. Food excellent nutrition. starts losing nutritional value at 115 degrees. Imagine how Most people don’t know this, but chocolate is a recipe, much nutrition is eliminated from foods at 370 degrees. not a thing. Cocoa is typically what the powder is called And that is just sugar. What about all the other after the cacao beans have been processed. This product components in processed chocolate? Has most of the is most frequently used in the majority of commercially nutritional value been processed right out of it? Probably produced chocolates worldwide, but that too is changing. so. In order to maximize the health-giving properties of Cacao (with an 'a') is usually associated with a raw (less chocolate, look for raw cacao products from beginning to processed) version of the same cocoa product. end. That means they are processed at low temperatures Cacao products, like all processed products, vary in and kept at low temperatures when they are combined quality. What affects their quality is two-fold: where it with other ingredients to make new finished food originates from and how it is processed. I have read products. articles dating back to 2005 suggesting that cocoa products For many people, chocolate is considered a guilty coming out of Africa have higher than suggested levels of pleasure. I’m here to tell you it’s time to drop the guilt lead in them. That’s the bad news. The good news is that and start enjoying more chocolate; just be sure it is the because of its rising right chocolate, and like popularity and healthful everything we eat, ORAC (antioxidant level) comparison benefits, good quality, consume it in healthy cacao products moderation. If you Kale 1,700 Blackberry 2,036 will start showing up choose to indulge, here Blueberry 2,400 Raisins more frequently on our is a smattering of the 2,830 Prunes 5,770 store shelves. If you important health Dark Chocolate 13,120 Acai 18,500 cannot find it in your benefits you will enjoy.

25,300 Goji Berries local market, ask the For starters, raw cacao Roasted Cocoa Powder 26,000 Raw Cacao nibs 62,100 manager to start is the most antioxidantRaw Cacao powder 95,500 carrying it. Until then, I rich food on the planet suggest looking on the (markedly higher than Raw cacao is the most antioxidant-rich food on the blueberries, green tea internet for products planet. That means that it is helping to fight all and red wine). That from Navitas Naturals, Longevity Warehouse or those loose-cannon free radicals that are floating means that it is helping Sunfood. Cacao is just to fight all those loosearound in your system. like every other product cannon free radicals that you consume; you are floating around in should know where it comes from. If you aren’t in the habit your system. It promotes cardiovascular health and is rich of reading labels, you need to start making that part of in many important essential minerals that the body needs your routine. Knowledge is power and knowing what you to function properly such as magnesium, iron, copper, are eating is the single most important action you can take manganese, potassium and sulfur. Cacao’s essential fatty toward improving your health. I particularly like products acids are thought to help raise good cholesterol and that have been sourced from Peru, Ecuador and Central lower bad cholesterol levels in the body. Then there is my America. You are ultimately responsible for what you favorite part -- the bliss factor. Yes, chocolate does consume, and the best way to show your support (or nonactually make you feel better. It raises and/or stimulates support) for any consumer item is with your wallet. If you levels of serotonin and endorphins, as well as a handful buy what’s important to you, it will show up on shelves of other less familiar compounds known to stimulate a more frequently. variety of the brain’s pleasure points. Hooray! There is Food processing standards vary greatly, and one of the even a new company based in Louisiana called Theodent new buzz terms in healthy foods is raw. What exactly does that is producing a fluoride-free toothpaste with some raw mean? Raw should mean that the food is not heated components of the cacao plant that their research has to more than 115 degrees Fahrenheit when it is processed indicated acts better on dental health than fluoride (give or take 5 degrees). That’s not a very high without the toxic side effects. temperature when you figure that body temperature Let’s get this chocolate and this party started!

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Crazy Chocolate Nut Clusters ¼ cup of virgin coconut oil, liquefied (remember, do not heat over 115 degrees in order to maintain maximum nutrient density). Submerge a glass containing the solid oil into another container full of hot water to melt.

Note: In the summertime, my coconut oil in the kitchen cabinet is liquid. It only becomes solid at 76 degrees or less. ¼ cup of raw cacao powder 2 Tbsp raw local honey Small pinch of sea salt 2 cups of mixed raw nuts, seeds, cacao nibs and dried fruit of your choice. (think pecans, walnuts, almonds, cashews, pecans, pumpkin seeds, sunflower seeds, hemp seeds and golden raisins) Cover a cookie sheet (and maybe another half depending on how you portion) with aluminum foil and set aside.

Combine all but the nuts and whisk together until smooth.

Fold in the nut mixture and mix thoroughly.

Working fairly quickly with two teaspoons, scoop the mixture onto the aluminum foil. You might need to fold the mixture over a few times as the chocolate sometimes settles towards the bottom. As it cools off, it will get hard so don’t step away from it. You should get about two dozen depending on how heavy your portioning hand is.

Put them in the freezer for 10 minutes until they harden. It’s quick. Then peel them off the foil and store them in the refrigerator for up to two weeks (if you can make them last that long) in a tightly sealed container.

Chocolate Banana Smoothie

One very ripe, cold banana 1 Tbsp raw cacao powder 1 cup of cold almond milk (or any other rice or nut milk you enjoy—rotate them for maximum nutritional benefits) Optional ideas: super greens powder, hemp seeds, a handful of raw cashews, vanilla bean, 2 tbsp. raw nuts or nut butter Put all ingredients in a high-speed blender and blend until smooth.

Enjoy!

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About the Author: Jodi Brown is the Ultimate Kitchen Commando and loves to turn people on to delicious and healthy foods. She assists people with food transitions and teaches healthy cooking classes.

She shares her time between New Orleans and Pensacola. To learn more, visit www.ultimatekitchencommando.com.