In case you haven't discovered already, I need to tell you this. And FAST.
Raw unprocessed homemade cacao chocolate is extremely vitamin and mineral rich, jam packed with antioxidants, and is really really good for you.
From the wonderful resource Natural News: "Cacao is derived from Theobroma Cacao beans, which literally means "Food of the Gods". Cacao contains over 300 compounds including: protein, fat, carbohydrates, fiber, iron, zinc, copper, calcium and magnesium. Magnesium helps to build strong bones and is a muscle relaxant associated with feelings of calmness. Cacao is also high in sulfur, which helps form strong nails and hair.
In addition, cacao also contains the chemicals phenylethylamine (PEA) and anandamide. PEA is an adrenal-related chemical that we create naturally when we're excited. It also plays a role in feeling focused and alert because it causes your pulse rate to quicken, resulting in a similar feeling to when we are excited or fall in love!
Another 'bliss' chemical found in chocolate is the lipid anandamide. It's there in our brain when we feel great. Anandamide is also called "chocolate amphetamine" as it causes changes in blood pressure and blood-sugar levels, leading to feelings of excitement and alertness.
Anandamide works like amphetamines to increase mood and decrease depression, but it is not addictive like caffeine or illegal with undesirable side-effects like amphetamines. Anandamide is quite unique in its resemblance to THC (tetrahydrocannabinol), a chemical found in marijuana.
The good news is that even though the anandamide in chocolate helps to create feelings of elation, the effect is not the same as the THC in marijuana. It would take approximately twenty five pounds of chocolate to achieve a 'high' similar to marijuana and the nausea would overpower any feelings of bliss at all.
Learn more: http://www.naturalnews.com/022610_cacao_chocolate_raw.html#ixzz2KSZfe5ZD"
All things however should be taken in moderation. There are two compounds found in chocolate which can be a bit of a downer. One is Theobromine. Apparently it makes up about 1 - 2 % of the cacao bean, and has about 1/4 of the power of its sister molecule Caffeine when it comes to stimulating the nervous system and dilating blood vessels. It can give people a rush and then the crash, so associated with Caffeine. Cacao's compound theobromine, is also a mild diuretic (increasing urination output) and medical uses of the compound include the treatment of heart attacks from the excessive accumulation of fluid.
Oxalic Acid is the second compound found in chocolate beans which can be of concern. Oxalic acid interferes with the absorption of calcium by the body, especially in chocolate packed with sugar. (Sugar is said to excrete calcium even more so than oxalic acid.)
Now to the antioxidant value of raw choccy!!! Check it out! I'm not sure that anything could match raw cacao's rich and nutrient antioxidant value - it's just cray cray :-
Raw unprocessed homemade cacao chocolate is extremely vitamin and mineral rich, jam packed with antioxidants, and is really really good for you.
From the wonderful resource Natural News: "Cacao is derived from Theobroma Cacao beans, which literally means "Food of the Gods". Cacao contains over 300 compounds including: protein, fat, carbohydrates, fiber, iron, zinc, copper, calcium and magnesium. Magnesium helps to build strong bones and is a muscle relaxant associated with feelings of calmness. Cacao is also high in sulfur, which helps form strong nails and hair.
In addition, cacao also contains the chemicals phenylethylamine (PEA) and anandamide. PEA is an adrenal-related chemical that we create naturally when we're excited. It also plays a role in feeling focused and alert because it causes your pulse rate to quicken, resulting in a similar feeling to when we are excited or fall in love!
Another 'bliss' chemical found in chocolate is the lipid anandamide. It's there in our brain when we feel great. Anandamide is also called "chocolate amphetamine" as it causes changes in blood pressure and blood-sugar levels, leading to feelings of excitement and alertness.
Anandamide works like amphetamines to increase mood and decrease depression, but it is not addictive like caffeine or illegal with undesirable side-effects like amphetamines. Anandamide is quite unique in its resemblance to THC (tetrahydrocannabinol), a chemical found in marijuana.
The good news is that even though the anandamide in chocolate helps to create feelings of elation, the effect is not the same as the THC in marijuana. It would take approximately twenty five pounds of chocolate to achieve a 'high' similar to marijuana and the nausea would overpower any feelings of bliss at all.
Learn more: http://www.naturalnews.com/022610_cacao_chocolate_raw.html#ixzz2KSZfe5ZD"
All things however should be taken in moderation. There are two compounds found in chocolate which can be a bit of a downer. One is Theobromine. Apparently it makes up about 1 - 2 % of the cacao bean, and has about 1/4 of the power of its sister molecule Caffeine when it comes to stimulating the nervous system and dilating blood vessels. It can give people a rush and then the crash, so associated with Caffeine. Cacao's compound theobromine, is also a mild diuretic (increasing urination output) and medical uses of the compound include the treatment of heart attacks from the excessive accumulation of fluid.
Oxalic Acid is the second compound found in chocolate beans which can be of concern. Oxalic acid interferes with the absorption of calcium by the body, especially in chocolate packed with sugar. (Sugar is said to excrete calcium even more so than oxalic acid.)
Now to the antioxidant value of raw choccy!!! Check it out! I'm not sure that anything could match raw cacao's rich and nutrient antioxidant value - it's just cray cray :-
ORAC scores for the Top 10 Antioxidants Foods (per 100 grams)
1) Raw cocoa powder* 95,500
2) Raw cacao nibs* 62,100
3) Roasted cocoa powder 26,000
4) Organic Goji Berries* 25,300
5) Acai Berries* 18,500
6) Dark Chocolate 13,120
7) Milk Chocolate 6,740
8) Prunes 5,770
9) Raisins 2,830
10) Blueberries 2,400
Source: US department of Agriculture/Journal of American Chemical Society
*Brunswick Laboratories MA, USA
Learn more: http://www.naturalnews.com/022610_cacao_chocolate_raw.html#ixzz2KSXZjUFt
So now that you're convinced that this is the real shizzle medizzle bo bizzile - wanna try to make some delicious raw chocolate at home!?? Yes ofcourse you do! Now, firstly - you're going to fork out some moolah to get the basics. But this is your HEALTH AND HAPPINESS MANNN - so don't bawk, just buy. And then enjoy. OH THE GOODNESS!!! :D
Here it is, Raw Choc Cacao that has only good stuff and tastes like milk chocolate rather than some dark chocolate monstrocity!
MY FAVE ALL RAW Milk CHOCOLATE RECIPE
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INGREDIENTS:
2/3 CUP OF RAW NUTS, WALNUTS, MACADAMIA, CASHEWS, ALMONDS. Mix the desired nut or combo of them in your food processor till they're a smooth nut milk/paste. Add some raw virgin coconut oil if it's a bit lumpy and hard to smooth.
SMALL AMOUNT OF RAW VIRGIN COCONUT OIL - ENOUGH TO MIX THE NUT BUTTER ABOVE
1/4 - 2/3 CUP OF RAW HONEY (MANUKA IS DELISH!) AND OR COCONUT SYTRUP. I mix both of these, coconut syrup tastes a lot like maple syrup and the manuka honey has so many hilights to it it's divine.
2/3 CUP RAW CACAO BUTTER - you can buy this in handy nibs which look like white choc, but only smell like choc (o sugar yet to make it sweet)
1 1/2 TBLSPN LUCUMA POWDER
2 TSP TO 1 TBLSPN of MESQUITE POWDER (OPTIONAL)
1/4 - 1 TSP VANILLA EXTRACT
4 TBSPN RAW CACAO POWDER
RAW SHREDDED COCONUT TO TASTE (OPTIONAL)
HEMP OR OTHER NUTRITIOUS SEEDS (OPTIONAL)
METHOD:
1) Boil some water in a saucepan, place raw cacao butter nibs into a second metal or glass bowl, then lower this into the boiled pot of water. Hold it there, being careful not to place it so far in that it touches the base and comes into contact with direct heat - things could get funky then. Just gently heat the cacao butter till it melts, stirring to hurry the process a little.
2) Make nut butter by blending the nuts and coconut oil in your bullet food processor. Blend until smooth - or as close to smooth as you can manage. If it's lumpy with nuts, then
3) Transfer the nut butter and all other ingredients (you may hold off on the coconut for now) to a LARGER processor container if using small bullet blending attachment for the nut butter, otherwise just add to the nut butter container.
4) Process these ingredients until nicely combined.
5) Using either ice cube trays, or chocolate templates (Woolworths and big W sell cute ones for $10 - 15 bucks), spray or drop some virgin coconut oil into the templates/trays and mix around with your finger. This is so the choccies come out after you're done!
6) Transfer the choc mixture into the templates with a tsp. After you have transferred half of your batch, you could now add coconut to the second half. Or even chopped dried fruits and nuts for extra crunch and flavour.
7) Place containers in freezer for ten plus minutes. Take out and slam those babies down on the clean kitchen bench you now have because you're not a grub and washed your precious food processor, then wiped down the benches with a tea tree or eucalyptus spray solution didn't you!! Now turn them over and smash it again. They should all fall out nicely.
If not, stand there and think on it for a few minutes. As the possibilities are running through your mind of how you could possibly get those babies out, they will be melting at room temp hopefully, enough that the next time you try, miraculously - they'll just fall out like golden awesomeness.
Place these into the fridge, in handy snap containers. They are very rich, and at first you may think "Woah!" but you'll be back for more. My word, you'll be back.
ENJOY!!!!!!!!!!!!!!!!!!!
_______________________________________________________________________________________________________________________
Here it is, Raw Choc Cacao that has only good stuff and tastes like milk chocolate rather than some dark chocolate monstrocity!
MY FAVE ALL RAW Milk CHOCOLATE RECIPE
_______________________________________________________________________________________________________________________
INGREDIENTS:
2/3 CUP OF RAW NUTS, WALNUTS, MACADAMIA, CASHEWS, ALMONDS. Mix the desired nut or combo of them in your food processor till they're a smooth nut milk/paste. Add some raw virgin coconut oil if it's a bit lumpy and hard to smooth.
SMALL AMOUNT OF RAW VIRGIN COCONUT OIL - ENOUGH TO MIX THE NUT BUTTER ABOVE
1/4 - 2/3 CUP OF RAW HONEY (MANUKA IS DELISH!) AND OR COCONUT SYTRUP. I mix both of these, coconut syrup tastes a lot like maple syrup and the manuka honey has so many hilights to it it's divine.
2/3 CUP RAW CACAO BUTTER - you can buy this in handy nibs which look like white choc, but only smell like choc (o sugar yet to make it sweet)
1 1/2 TBLSPN LUCUMA POWDER
2 TSP TO 1 TBLSPN of MESQUITE POWDER (OPTIONAL)
1/4 - 1 TSP VANILLA EXTRACT
4 TBSPN RAW CACAO POWDER
RAW SHREDDED COCONUT TO TASTE (OPTIONAL)
HEMP OR OTHER NUTRITIOUS SEEDS (OPTIONAL)
METHOD:
1) Boil some water in a saucepan, place raw cacao butter nibs into a second metal or glass bowl, then lower this into the boiled pot of water. Hold it there, being careful not to place it so far in that it touches the base and comes into contact with direct heat - things could get funky then. Just gently heat the cacao butter till it melts, stirring to hurry the process a little.
2) Make nut butter by blending the nuts and coconut oil in your bullet food processor. Blend until smooth - or as close to smooth as you can manage. If it's lumpy with nuts, then
3) Transfer the nut butter and all other ingredients (you may hold off on the coconut for now) to a LARGER processor container if using small bullet blending attachment for the nut butter, otherwise just add to the nut butter container.
4) Process these ingredients until nicely combined.
5) Using either ice cube trays, or chocolate templates (Woolworths and big W sell cute ones for $10 - 15 bucks), spray or drop some virgin coconut oil into the templates/trays and mix around with your finger. This is so the choccies come out after you're done!
6) Transfer the choc mixture into the templates with a tsp. After you have transferred half of your batch, you could now add coconut to the second half. Or even chopped dried fruits and nuts for extra crunch and flavour.
7) Place containers in freezer for ten plus minutes. Take out and slam those babies down on the clean kitchen bench you now have because you're not a grub and washed your precious food processor, then wiped down the benches with a tea tree or eucalyptus spray solution didn't you!! Now turn them over and smash it again. They should all fall out nicely.
If not, stand there and think on it for a few minutes. As the possibilities are running through your mind of how you could possibly get those babies out, they will be melting at room temp hopefully, enough that the next time you try, miraculously - they'll just fall out like golden awesomeness.
Place these into the fridge, in handy snap containers. They are very rich, and at first you may think "Woah!" but you'll be back for more. My word, you'll be back.
ENJOY!!!!!!!!!!!!!!!!!!!
_______________________________________________________________________________________________________________________
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